Founded in 2003 by Donna Wadsworth – food philosopher and farm-to-table advocate – Savoury City is the culmination of a life-long obsession with food.
We’re custom caterers in Vancouver, creating food tailor- made to your tastes and desires with passion, drive and a caring nature for your wedding, corporate events or special occasions.
Donna’s experience in the food service industry is vast. After successfully running her first wholesale dessert business with her brother Bryan in the late 80’s, she went on to chef at a number or restaurants in and around Toronto including: Southern Accent, Iguana, and the Caledon Inn to name a few. Her two passions – cooking and travel – came together when given the chance to work as a consulting chef at the Windemere Hotel in Darjeeling for several months on two occasions.
An opportunity to become the Executive Chef at “Major the Gourmet” brought Donna to Vancouver in 1999 where she and Nikki Major kicked out some of the best catering in the city for 2 years, followed by a stint at “Out to Lunch Catering” to develop her event planning skills.
Things came full circle in March 2003 when Donna once again became her own boss by starting “Savoury City Foods Ltd.” As a master organizer, It was her chance to put everything she learned about food and service over the years into practice to create perfectly orchestrated events.
Donna lives by the motto “fail to prepare then prepare to fail” and you can see it in her meticulous attention to detail when planning events. While not clairvoyant, she is definitely a “seer” with the unique ability to visualize an event from beginning to end.
Donna enjoys a great reputation in the industry as a facilitator and role model and has benefited greatly both personally and professionally from her involvement in the Forum for Women Entrepreneurs and the Women’s President Organization of Vancouver.
Born in Nicaragua, Chef Danilo spent most of his childhood in the capital city of Managua and San Jose Costa Rica. By the age of 12, Chef Ibarra immigrated to Vancouver with his family. As a child he developed his lifelong passion for food by cooking with his grandmother.
His culinary studies began at Vancouver Community College, where he earned a culinary degree with distinction and a Red Seal.
After working and for many years under French chefs at the hermitage and La regalade, he decided to move on and work as Sous chef at the Fish house, Horizons and Glowbal grill Restaurant. Years later, Chef Danilo took a job as Executive Chef at The Blue Canoe Waterfront Restaurant where he worked along with the farmers and fisherman of Richmond. By building a reputation of fresh, local ingredients and great flavours, Chef Ibarra managed to hold the number one spot for best restaurant in Richmond for 4 years in a row.
Taking an opportunity as an Executive Chef at the Vancouver Marriott Airport Marriott hotel, he lead the culinary team for 4 years gaining a well reputation throughout Richmond and successfully re-opening and re-branding the American grille to the 75 Westcoast Grill.
And now, Chef Ibarra’s path had lead him to a new and exciting adventure as an Executive Chef with Savoury City Catering.
Chef Danilo Ibarra also spends his time teaching cooking classes, performing cooking demonstrations in festivals and has been featured on TV, magazines and radio shows.
In this time off he loves to spend time with his family, dancing and trying new recipes at home.
“Food is my life and cooking brings me complete joy”, says Danilo.