Taryn Wa

Born in Vancouver, Taryn found third-generation inspiration half a world away in the multicultural mosaic of South Africa — where her mother and grandmothers were accomplished cooks both at home and in restaurants — and further accentuated a palate already steeped in Asian tradition with subtle hints of Indian, British and Portuguese influences.

It was while pursuing a communications degree at Simon Fraser University and featuring as an all-star professional cheerleader for the CFL’s BC Lions that Taryn decided to pay homage to that pedigree by enrolling in the Northwest Culinary Academy of Vancouver, where she received classical training in both the Culinary and Pastry programs and was awarded a prestigious scholarship from the renowned Les Dames D’Escoffier before earning her school a gold medal in the 2005 British Columbia Chef’s Association’s “Hot! Competition Live”.

Soon after, Taryn found herself working behind the scenes as a sous chef on Channel M’s multicultural cooking show Fusion Fare while launching her very own boutique line of seasonal confitures and gaining a reputation as a sought-after personal chef.

At this point, her partner in life, Kyle Nordman, became her business partner as well.

Seeking to strike a balance in both their personal and professional lives — Kyle was working long days in the technology industry and Taryn late nights in the restaurant business — the pair teamed up to launch a web-based personal-chef network.

When Taryn’s ever-growing catalogue of clients began clamouring for her to branch out into catering special events and corporate parties, Kyle and Taryn decided to focus their considerable talents and energy on building their own unique brand of simple-yet-elegant entertaining and fine dining and Savoury Chef Foods was born.

In that time, Chef Taryn, Kyle, and their staff have entertained an array of celebrities, royalty and two former U.S. Presidents, been the exclusive caterer to Cirque Du Soleil tours in Vancouver and Canada Northern House during the 2010 Vancouver Olympics as well as winning the People’s Choice award for “Best Food” at Taste BC 2012 and both People’s and Judge’s Choice awards at the Chef’s Table Society Curry Cup in 2014.

As Taryn expertly balances her flavours, spice and tasting profiles, so too does Kyle balance the back end of the business, employing a host of cutting-edge software and systems that streamline orders, coordinate scheduling of front-of-house and kitchen staff and effectively manage the company’s growth while maintaining momentum.

Kyle Nordman

Kyle enjoyed the food and beverage life so much he left his web services, and internet marketing background behind to help his wife Chef Taryn Wa grow Savoury Chef Foods to where it is today. He has a passion for marketing, culture, and people, and a keen eye for detail, and coins himself as the official taste tester.

He has worked on numerous key-accounts and projects over the years, most notably any large account that comes to Savoury Chef Foods. He coordinated the planning, execution, and RFP process for the entire Cirque Du Soleil VIP Rouge tent services for 2012/2013 Amaluna Tour – as well as the 2014 Totem VIP Rouge tent services, and 2015 Kooza Tour. VIP service at Squamish Valley Music Festival and more. Prior to that he oversaw all event services, RFP and execution of the Northern House during the 2010 Olympics.

Kyle Nordman is the Principal and Co-Founder of Savoury Chef Foods and the Online Pastry Training Centre. A member of the Vancouver EO Network, Kyle is a firm believer in using technology as a tool for creative success and has a deep passion for sharing his expertise with others. Learn more or get in touch with Kyle and his articles on his linked in page.

Barb Silverthorn

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.

Marko Krilic

Arek Nocun

Robert Young

Carmel Amit

Mariella K.S.

Amanda D.Z

Cindy Y.