About Us
Crazy-good catering doesn’t just come from a kitchen it comes straight from the heart and Devour is here to nourish your soul.
Our Story
Everything on that first menu was hand-crafted with love and made from scratch in a small apartment kitchen until the wee hours of the morning on the day of the celebration. It was a wonderful party and the seeds of Devour had been planted.
Word spread as guests shared their experience with friends who then told two friends and, so on. It was the first Devour event, but the love, the hand-crafted quality and the effort that went into that one brunch is still evident in every celebration that has happened since.
25+ years later, we are still here doing what we love (and what you love). In 2024, we were awarded with Best Wedding Caterer of the year by Avenue Magazine and in 2025, we were selected as First Runner Up.
Meet The Team
With different backgrounds, different skills, and different personalities we all bring a fresh perspective to our work. And despite our differences, we share one thing – the desire to make a positive and genuine impact on guests.
J’Val Shuster
Owner, Proprietor
J’Val’s first event was a gift opening brunch for close friends in 1997. Thrilled with the experience, the friends told two friends, who also told two friends, and soon enough, Devour was born. With a deep passion for creating memorable experiences, J’Val thinks beyond food. She’s here to help celebrate moments that matter with people that matter.
Christie DeMarce
Sales Manager
Christie joined Devour in February 2024. Her enthusiasm for hospitality and heartfelt service is infectious from the moment you start speaking with her. Her wealth of food and beverage knowledge spanning over 30 years along with her genuine love of building community through good food and unique shared experiences will ensure your event is spectacular.
Manuel Castro
Head Chef
Manuel leads the Devour kitchen team as our Head Chef and has been with us since July 2018. He thrives in the fast-paced and high-pressure environment of a kitchen and his creativity and dedication to flavour is behind so much of the magic that guests enjoy while devouring the delicious food he creates from scratch.
Hiram Campa
Sous Chef
Hiram joined Devour in the summer of 2024, bringing with him a wealth of experience from some of the city’s top restaurants. His creativity, dedication, and signature positivity shine through in every dish he touches. Whether he’s refining a classic or dreaming up something new, Hiram’s thoughtful approach and impeccable presentation make him an invaluable part of our kitchen team.
Cathy Nikkel
Chef de Partie
A core member of the Devour team since 2016, Cathy is known for transforming simple ingredients into visual (and edible) masterpieces. Her creativity and passion shine brightest in her show-stopping boards and platters—each one a vibrant, thoughtful feast for the eyes and palate. Cathy’s artistic touch continues to inspire and elevate everything we do.
Noah Unger
Chef de Partie
Noah jumped into our kitchen during the busiest week of the year—and never missed a beat. Focused, curious, and endlessly adaptable, he brings a fresh energy and a wide range of technical skill to the team. His willingness to explore new techniques and ingredients keeps our menus evolving and our offerings exciting.
Kathleen Van Ihinger
Operations Manager
We are so happy to have Kathleen’s many talents as part of the Devour team. Whether its crafting a wonderful Madeleine recipe, designing a new office layout, or improving our warehouse organization, Kathleen can do it all. Kathleen brings a wealth of knowledge and passion to Devour. It is this important work ‘behind the scenes’ that ensures all our events run smoothly and that our full team is supported.
Community Spirit
We never take the opportunity to make a positive impact for granted; whether we are connecting with clients, employees, vendors, not-for-profit organizations or the broader Calgary community – our heartfelt hospitality extends to all quarters.
Being Local
Devour is proud to be a member of the Green Economy Calgary non-profit Hub supporting local businesses in adapting to low-carbon transition in our local business community. In 2025, Green Economy Calgary recognized Devour with their Early Adopter Award for the leadership we have shown with respect to our sustainability practices.
Energy Efficiency
We are always mindful of our energy consumption. When building our new facility, we chose energy efficient compressors for our walk-in fridge, LED lighting throughout, and a sensor activated HVAC unit that only draws as much power as needed during use. Devour’s electricity has been ‘Bullfrog Powered‘ since 2020.
Waste Reduction
We are always looking for ways to reduce the use of plastics in the products we receive and the products we send out. We use compostable packaging wherever possible and compost all food waste. Our fryer oil is collected and converted to biofuel.
Saying Thank You
In October 2021, we conceived and fulfilled the donation of 6,000+ meals and individual heartfelt messages of gratitude to frontline health-care workers through our ICU – I See You campaign.
Lunch Programs
If we can help, we will! Devour is proud to be part of a dedicated ‘Lunch Bunch’ working in collaboration with many community partners that provided more than 20,000 lunches for kids throughout the city during the Summer of 2020.
Community Partnerships
Devour collaborates with many non-profit organizations and is supporting the The Calgary Food Bank in transforming thousands of pounds of raw produce into prepared products that can be added to hampers for their clients.
Join Our Team
In addition to our full-time team, Devour is made up of an amazing team of servers, onsite chefs, and bartenders who are genuinely interested in who you are and what you’re celebrating. Our job at Devour is our ‘fun’ job. So fun in fact that many of us have been a part of Devour celebrations for several years.
Event Chef Onsite
We are seeking a skilled and dependable Onsite Event Chef to execute food service at off-site catered events. This role is responsible for finishing, plating and presenting food at event locations while ensuring quality, timing, and consistency.
The Onsite Chef works closely with the Catering Lead and service team to deliver curated experiences worth devouring. This role requires strong organization, the ability to work independently, and comfort executing service in a variety of venue environments.
Key Responsibilities
Event Food Execution
- Prepare, finish, and plate menu items onsite according to event specifications
- Maintain consistency, quality, and presentation standards during service
- Execute buffet, plated, or cocktail-style service depending on event format
- Coordinate food timing with the Catering Lead and service team
Kitchen Setup & Organization
- Set up a temporary kitchen or prep areas at event venues
- Organize equipment, food, and workstations for efficient service
- Ensure proper food handling, sanitation, and safety standards are maintained
- Monitor food temperatures and quality throughout the event
Event Coordination
- Work collaboratively with the Catering Lead and front-of-house staff
- Adjust pacing and service based on event timeline
- Assist with troubleshooting service challenges or last-minute adjustments
Equipment & Logistics
- Assist with loading and transporting food, equipment, and supplies as needed
- Ensure all required cooking and service equipment is onsite and functional
- Help with packing and organizing equipment at the end of the event
Requirements
- Previous experience as a chef or cook in catering, restaurants, or event environment
- Ability to execute service in temporary or mobile kitchen setups
- Strong organization and time management skills
- Ability to work independently while maintaining clear communication with the team
- Knowledge of food safety and sanitation standards
- Ability to lift and move kitchen equipment (up to 50 lbs)
- Comfortable working evenings and weekends
Position Details
Position type: Event-based / On-call
Typical shift: 6–8 hours (overtime paid when applicable)
Compensation: Hourly rate based on experience + gratuity/profit sharing
Ideal Candidate
The ideal candidate is calm under pressure, efficient and takes pride in delivering high-quality food in fast-paced event environments. They are adaptable, solutions-focused and capable of executing service smoothly in a variety of venues.
If this sounds like an opportunity that speaks to you, please submit your resume using the link below.
