WE BRING GENUINE WARMTH, EXPERTISE, AND TOP NOTCH CUISINE TO EVERY EVENT

“Simply amazing. We were organized with a 7 course meal and wine pairings and every dish was spectacular. I can't speak highly enough of the team.”

-Chris O.

One of our renditions of our famous Bluefin Tuna Tartare. Bluefin is placed on a kataifi nest, marinated in rocoto, and plated with semi-cured quail egg. Bluefin is one of the most expensive fish in the world. With Delgado & Co, you know the quality
This one is going to surprise you. This is our 3rd course in our award-winning "Altitude Menu". Velvet 800 features wild beet root cannoli filled with a house orange-zest infused ricotta. Underneath you can find a celeriac puree that is also made in
AAA Canadian beef tenderloin in a peppercorn sauce and a house made carrot-ginger puree. That little potato pave on the side might look unassuming, but that puppy is packed with a truffle butter made in house from Alba white truffles - the most expen
Ora King Salmon - otherwise known as the Waygu of the sea. This dish can be found on our base plated menu, even our base menus feature top-notch ingredients that are extremely hard to find in even the best restaurants in Vancouver. This dish comes in
A true Peruvian dish by a true Peruvian chef. Chef Sebastian Delgado was born in Peru and his ceviche is one of the most sought after ceviches in Vancouver.
Ora King Salmon and Snow Crab Causa duo. Two delicacies side by side - a battle of the finest of the ocean. A causa is a traditional Peruvian dish typically served in casual settings, however this time we elevated a comfort dish and made it fine dini
Wedding season 2025. In 2025 we catered wedding after wedding delighting our client's with custom menus that fit a variety of budgets. This salad was the 1st course of a 4 course wedding dinner. The Wild Beet Root & Feta Salad is a no-brainer when se
Another rendition of our bluefin tartare. Fully cured egg yolk, pickled olucos, house-made nori crisp. We bring the wow factor to every private chef and catering experience.
Sablefish or otherwise known as black cod. We marinate our sables in a house secret sauce, glaze it with our house panca glaze, and then bake until perfection. We serve our sablefish a variety of different ways and with different sides.
Yeah we set dishes on fire. Fine dining, immersive experiences, and Michelin star cuisine. Our food tastes even better than it looks. This is our AAA tenderloin saltado with a side of fire.
Plating perfection. Every dish we make is given all the thought and love it deserves. We make sure every plate we present is a work of art. Working at a 3-star Michelin restaurant for years will do that!
Another angle of our Ora King Salmon and Snow Crab duo.
Every plated menu we present comes with full-service. We strive to include interactive elements tableside to really immerse you and your guests into the story we present.
Caprese reimagined. You want a caprese salad? Absolutely - but just know that we play with flavours and reimagine the way classic dishes should be presented and enjoyed. We bring a new level to catering in Vancouver.