Whether you're hosting a business event, office meeting, barbeque, golf tournament, wedding, private party or gala banquet, La Persaud brings fabulous full-service catering right to your door! See Menu
La Persaud offers an international award-winning chef along with a complete team of professional event planners. We'll help you budget, plan and execute every detail of your catered event.
CATERING & EVENT SERVICES
- Custom designed menus & food service
- Complete beverage service, wine & spirits
- Event planning and budgets
- Venue selection, décor and floral
- Entertainment contracting
- Complete ticketing services
- Marketing and promotion
CHEF EMMANUEL DAVID
La Persaud Executive Chef Emmanuel David is a multiple award winning former member of "Culinary Team Alberta" and an experienced professional respected in culinary communities across the country.
With an international record of gold medal performances, Chef Emmanuel leads the talented culinary team at La Persaud Food & Beverage Corp. What can Chef do for you today? chef@lapersaud.com
CHEF BIOGRAPHY
Born in West Indies, Emmanuel emigrated to Canada in 1977 graduating from Montreal’s John Abbott College in 1980. Following a three year apprenticeship he travelled west to Regina’s prestigious Hotel Saskatchewan where he was promoted to Executive Chef and, in 1987, prepared a state dinner for Her Majesty Queen Elizabeth II. His culinary talents also graced the elegant “Upstairs Downstairs” restaurant as well as Regina’s new Renaissance Hotel. - SCROLL DOWN -
With a featured profile in “Chef of America” magazine and a reputation for culinary flair, Emmanuel moved to Edmonton’s Holiday Inn “The Palace” in 1991, the upscale business-oriented Westin Hotel in 1999, and three years later, to Dante’s Bistro in West Edmonton as both Executive Chef and co-owner, positions he retained through the popular Bistro’s evolution into its current incarnation as the “Shark Club.”
Trends come and go, but Emmanuel never forgets the basics. He relies on the fundamentals of good cooking and from there explores the possibilities. He is the proud recipient of numerous international awards in both individual and team events demonstrating tremendous skill in the creation of exemplary cuisine under keen competitive pressures. He is a respected colleague, experienced professional, and a true champion.
