At Sunflower Catering, the experience is shaped by the people behind the scenes. This page highlights the current team members who bring care, creativity, and professionalism to every event. Each person here plays an active role in the work we do today — from preparation to service and everything in between.
Our team evolves over time, and this space reflects who is currently part of the Sunflower Catering kitchen and event crew.
From time to time, we highlight a member of amazing team. These features offer a closer look at the people behind the events — their roles, their work style, and what they enjoy most about being part of Sunflower Catering.
Sunflower Catering Team
🌻 Andrea
Server & Kitchen Support
With Sunflower Catering for 10 months
Where are you in this season of your life, outside of your work with Sunflower Catering?
I’m currently a baking and pastry arts student, which pairs really well with the hands-on experience I get working events.
How long have you been part of the Sunflower Catering team, and what role do you usually step into during events?
I’ve been with Sunflower Catering for about 10 months, working as both a server and kitchen support, depending on what’s needed.
What do you most enjoy creating or serving when you’re working an event with Sunflower?
The grazing tables are definitely my favourite. They’re very creative and fun to set up, and no two are ever the same.
When things get busy, how would you describe the way you work?
Busybody — I like to stay moving and help wherever I can.
When you’re not making event food, what’s your go-to comfort meal at home?
Kraft Dinner and hot dogs.
On long event days, what small thing helps you stay grounded, energized, or happy?
Music and working alongside great coworkers — which I’m lucky to have here.
What do you enjoy most about being part of Sunflower Catering, and what do you hope guests feel when they’re served by you?
I enjoy being part of a business with such a unique and successful model, and I’ve learned so much working with Chef Chantel. When I’m serving guests, I hope they feel genuinely excited about the food on their plate.
