"My journey for the love of culinary started after working in the food and beverage industry for 5 years. Following my passion, I decided to take my culinary knowledge to the next level by joining the culinary arts program, at Le Cordon Bleu, in Sydney Australia. For two years I studied the art of fine cuisine, using diverse cooking techniques and ingredients to professionally create fine tasting and well balanced dishes. Upon graduation, in April of 2005, I received diplomas in both Superior Cuisine and Commercial Cookery. Shortly after I was hired as the executive chef of “All Occasion Cruises” catering to 800 people daily for two years. 

I later traveled to Thailand and pursued my culinary education by enrolling in the Samui Institute of Thai Culinary Art where studying the unique flavours of South East Asia.

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This educational experience gave me the opportunity to add an Asia twist to my classical French cuisine and combine both in a unique and tasteful way and developing my own attractive style of cooking fine foods. After returning to Canada with a new understanding of food preparation and balanced flavors, I started working and traveling around Western Canada learning from top Chefs who helped me build my confidence and expand my product knowledge. In 2013 I opened and operated a catering company, out of Calgary Alberta, called Chef’s On the Run. Chefs on The Run was a successful on-site catering company, which ran for over a year with great success.

In June 2014, I decided to challenge my Red Seal Exam at Camosun College. I received my professional certification, which granted me with both an International and National certificates.

 

My confidence, experience, education, and love for beautiful and exquisite cuisine has naturally led me to a turning point in my life to start-up Open Water Catering".

RYAN SIEBERT
Owner & Executive Chef


Call 778 528-2600 or 250 858-3793
to reserve your next event.


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Open Water Catering is a proud member of Mealshare.