From the time she made her first foray into the hospitality industry at the age of 14, Barb Silverthorn has been well acquainted with the constant demands and high expectations inherent in running a successful catering and event-planning business.
As Director of Operations, Silverthorn oversees all daily operations as well as Savoury Chef’s sales team, which permits Principal/Executive Chef Taryn Wa to focus her considerable culinary talents on menu development while also allowing Principal/Co-founder Kyle Nordman time to devote his creative energies to marketing strategies and the continual development of the company’s cutting-edge software and scheduling systems.
A former restaurant, banquet and conference services manager at the Four Seasons Hotel in Toronto from 1998 through 2005, Silverthorn moved on to first serve as Director of Catering and then Director of Food and Beverage Services at Toronto’s InterContinental Hotel from 2005 through 2009 while also instructing classes as a professor in the School of Hospitality and Tourism at Toronto’s Gordon Brown College. A champion of service excellence in hospitality management with a proven track record of leadership, fiscal success and guest satisfaction, she also served as Director of Catering for Talon International Development and helped open the doors of the new Trump Hotel and Tower in Toronto before moving west in 2011.
Silverthorn didn’t become acquainted with Savoury Chef’s unparalleled service and simple-yet-elegant brand of cuisine, however, until she attended a friend’s wedding that the company catered in Vancouver in 2013. She was immediately impressed by not only the instantly memorable cuisine but by the dedication, passion and talent displayed by the entire Savoury Chef team.
To that end, Silverthorn’s mandate as Director of Operations also includes nurturing the company’s singular focus on fostering a sense of family, empowerment and promoting professional development opportunities among its ever-growing roster of employees.