At SJC Culinary Service, Chef Clarence and his staff provide cuisine drawn from culinary traditions around the globe. The Chef can assist you by putting together menu selections that will work with your budget. Besides his sound knowledge in French cooking, Clarence is also well versed in most international cuisines, and experienced in both small and large volume catering and at all price points.
Chef Clarence Tay
After completing his culinary training in a Hotel school in Singapore, Clarence worked in several prestigious restaurants there before heading to Toronto in the mid-1980s. He plied his trade at the Delta Chelsea Inn, then Canada’s largest hotel, working his way up to the position of Banquet Chef. During that time he also completed and earned the designation of ‘Gold Seal’ certified Chef de Cuisine, a culinary program administered by the Canadian Culinary Institute. Clarence went back to Singapore after spending 8 years in Toronto. In Singapore, he worked in several premier hotels, including five years as Executive Chef of the award winning ‘Le Meridien Singapore’.
Explore the Catering Menu
We provide excellent catering options for both small and large gatherings. To view our menu, click here.
Join Us for Dinner
Members of the university community as well as the general public are welcome to join us for dinner and table conversation from Sunday through Thursday from 6:15pm to 7:45pm. To learn more and make a reservation, please click here.
Please refer to our catering policies for information on minimum catering, liquor licenses, and cancellation procedures prior to making your order.
Contact SJC Culinary Service
Chef Clarence Tay
Phone: (604) 822-0090
Fax: (604) 822-8885
SJC Culinary Service
2111 Lower Mall,