Our Story
Who am I?
Hi, my name is Chaz. I am the founder and executive chef at Happy Belly Catering and I have always loved food. From a young age, I was lucky enough to travel the world with my family. Throughout of my travels, my love of food has diversified and I love trying new food and experimenting with my taste palette.
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I began my professional cooking career in 2016. During my final year of high school, I started working part-time as a dishwasher in a high volume kitchen. My chef taught me how to work hard and efficiently and I quickly climbed the ranks. After graduating from The University of Calgary, I realized that I wanted to continue pursuing my culinary career and decided to stay with the restaurant for a few more years. During my time there, I grew tremendously as a person and as a cook. Before long, I found myself as the sous chef 1. When Covid hit, I faced many challenges but ultimately had my most productive and accomplished years at that restaurant.
Local Food, Coffee and Wine in Rome
Handmade Pasta in Naples
Where I find inspiration
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When restrictions lifted I decided to follow my dreams and move to Italy. While living in Rome, my fiance and I spent lots of time looking for local and exotic places to eat. We visited 37 cities in 8 different countries throughout Europe and Africa. We always tried to find the best and most authentic local foods. We spent the most time in Italy and I am most inspired and motivated by the many food we tried during our time on the boot.
Local Food in Florence with my fiance
Why I love what I do
Upon returning to Canada, I was given the opportunity to cater a friend's bridal shower and immediately fell in love with catering. The freedom to cook outside of a set menu really grabbed me and I was able to be creative with my dishes. I especially loved being able to see the impact my food was making for everyone attending and how happy my friend was with my work. The creative freedom I am able to show while catering fuels my passion for cooking. The happiness I am able to see of the faces of my customers is why I do what I do.
Escargot in Paris
First Catering Job
Growth and Development
Since starting Happy Belly in 2023, I have been honing my catering abilities have had a blast doing so. I love that every job is different because every event is as unique as the guests who plan and attend them. Being able to contribute to events that guests will remember for the rest of their lives fuels my passion for cooking and motivates me to be the best caterer I can be. I am continuing to grow and improve with every event that I cater.
