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Vancouver Restaurant Consultant


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.


Currently I have moved back to the sunny Okanagan where I call Kelowna home.   


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. 

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.  

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.  




At Freelance Chef I stand shoulder to shoulder with you to assist you in everything from opening your restaurant, to sharpening your financials, to systematizing  your operation.  You don't have to go it alone, why not utilize the 30 odd years of food & beverage experience I bring  to the table.  I don't have the overhead of larger companies so my rates are extremely reasonable.  After all I want you to do is succeed. 

Give me a call today, 778-988-5669 or click here to leave me a message.

it will be a load off your shoulders.

Have a look at my credentials

Freelance Chef CV

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