My name is Tyrone Sadorsky and I am a  Chef who has been in the food and beverage industry for over 30 years.  I am Red Seal certified and worked in everything from cafeterias to fine dining. Started my career in the sunny Okanagan, where I cut my teeth working in some of the top restaurants for the area (Hotel Eldorado, Galaghers Canyon Golf Club, and Mamma Rosa Italian Restaurant).  In 1999 I relocated to the lower mainland where I had the pleasure of working for The Rex Rotisserie & grill and becoming Executive/ Regional Chef for Big River Brewing Company.  In 2001 I earned my red Seal certification.  In 2016 I started Freelance Chef and since then I have helped many startup and independent restaurants with everything from opening their concept, to giving them solutions to help their business prosper. 

 

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Throughout my life food was a large part of my growing up.  My grandmother was a cook at the Vernon military camp and she loved to use what she learned there to feed her family.  I was brought up by amazing parents who always taught me to work hard, have integrity in what I did, and always be honest with people.  These are traits that are the nucleus of my being. 

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I have always been there to lend a helping hand to those who need it and this is why I started my business in the first place.  I saw a lot of independent restaurants being effected by the influx of chain restaurants.  I have seen "mom & pop" owners sink their life savings into their dreams and to only loose everything, because they didn't have the industry experience they needed to succeed.  

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The reason I started Freelance Chef  was to take my extensive knowledge of the restaurant business and provide independents the means to stay profitable. My perfect day looks like providing the systems for my clients to be successful in their business and in turn preventing them from closing their doors.