Across the brigade
Real collaboration.
Three plates, one timing.
Cooking together rewires how a team moves — quietly, around a real stake instead of a slide deck.
Plate together
Cook together,connect better.Corporate cooking events in Calgary & the mountain towns
Kitchen tools, laughter, real food — an evening that doesn't feel like an offsite, built around your team and the season.
The kitchen makeseveryone happy.
Our classes work because it removes office ranks, gives everyone the same quick goal, and makes people use all five senses together.
Without a meeting
Clear communication.
Open kitchen. Clean handoffs.
An open pass forces clear handoffs — the room calibrates without anyone calling a meeting.
Move as one
Own the recipe
Hands-on creativity.
We hand it over. You finish it.
We bring the brief and the technique. What comes out of the pass is yours, not ours.
Make it yours
Older than work
Honest connection.
By the second course, the room is different.
Eating together is older than work. The conversation it earns travels back into the team for weeks.
Leave closer
Five rooms,one kitchen.
Pick the format that matches the team — the menu and pace flex inside it. Scroll across to find the night.
01 / 05
Cooking challenges
Brigades, a clock, and a brief from Marina. Your team plates against each other and the room becomes very awake.
Build this team
02 / 05
Hands-on classes
A proper technique session — knife work, stocks, mother sauces — taught at restaurant pace. Everyone eats what they make.
Build this team
03 / 05
Cocktail & tapas
Standing kitchen. Six small plates, two cocktails per pour. Made for the conversations that happen between bites.
Build this team
04 / 05
Private dining
One long table, a tasting menu shaped around your team, and the kitchen on display. The kind of evening that earns a story.
Build this team
05 / 05
Global workshops
Pick a region — Argentina, the Mediterranean, Southeast Asia. We build the menu and the story behind it, course by course.
Build this teamPlates that earnthe silence.
We cook with what's in season and source within an hour's drive of Calgary. The food arrives at the pace conversation actually moves.
“Sourdough, a steak, a real conversation. Most teams forget the strategy deck within a month. They never forget the meal.”
A letter from the kitchen
Argentine roots. Calgary kitchen.
Marina has been cooking private dinners since 2015 — the kind where the chef knows the wine, the host gets to sit down, and dessert always runs a little late. Premium with a smile, sourced from Calgary growers, finished beside you, plated like the room matters.
I cook the way I would for my closest people. The rest is just timing.
From the table
5.0out of 5
120+Google reviews · what guests are saying
Our team came in tired. They left already asking when we'd book her again.
Marcus T.Corporate evening Marina ran our offsite like a real kitchen — clear handoffs, real stakes, real laughter. The meal was the meeting.
Ana K.Team offsite Half our engineering team are vegetarian, one is celiac. She handled all of it without anyone feeling sidelined.
Sam R.Engineering team night
Things peoplealways ask.
The ones that arrive in my inbox most weeks. If yours isn't here, send it over.
01How many people can take part?
From six to around forty. Small groups cook one menu together; larger ones split into competing kitchens and plate against each other. Above forty we talk — it works, it just needs more hands and a bigger room.
02Do we need a venue, or can you come to our office?
Either. I regularly run sessions in office kitchens and boardrooms with almost no equipment, and in event spaces across Calgary when the group is larger. If your space is unusual, send a photo — that usually settles it.
03How long does a team building session run?
Most run two and a half to three hours — cooking, then sitting down to eat what the team made. Lunch formats compress to ninety minutes. The meal at the end is the part that does the work, so it never gets cut.
04What does culinary team building cost?
Priced per head and quoted on the group size, the format and the venue. Ingredients, equipment, staffing and clean-up are itemised in the proposal — nothing surfaces later. Tell me the headcount and the budget you have been given and I will tell you honestly what fits.
05Nobody on my team can cook. Does that matter?
It is closer to an advantage. The session is built so that no prior skill is assumed — everything is guided, step by step, and the people who arrive most reluctant are reliably the ones still talking about it a month later.
06How do you handle allergies and dietary requirements?
Collect them when you book and every station is planned around them. Vegan, vegetarian, halal, gluten-free and severe allergies are all routine. Nobody gets a separate sad plate — the menu is designed so the whole table eats the same thing.
07How far in advance should we book a corporate event?
Four to six weeks for most dates. For December corporate holiday parties, book by early October — Calgary companies commit to their December events in October and the good dates are gone first.
08Can you run it as a competition?
Yes, and it is the format most teams pick. Kitchens are drawn, a brief goes out, the clock starts, and everything is judged and plated at the end. It gives quieter colleagues something to do with their hands and a reason to talk.
09Do you travel outside Calgary for corporate events?
Yes — Banff, Canmore and Kananaskis regularly, which covers most Alberta company retreats. Travel and accommodation are quoted separately and clearly.
The closing pour
Create a team experience they'll actually remember.
Tell us about the room, the date, the brief. We'll come back with two menus and a real timeline within a day.
Tell me what you'rein the mood for.
Booking from this summer onward.
