Our company was born in 1971 by Bill and Frances Van-Helsdingen, as Home Style Catering. Bill an immigrant of the Netherlands and Baker by trade, completed events at local service clubs including the Knights of Columbus. The company was taken over by Peter Van-Helsdingen after graduating from Niagara College Hotel and Restaurant Management Program. In 1995 the company was incorporated as Feastivities Events and Catering. Peter's Passion is prividing outstanding service and in the past teaching to hospitality students at Niagara College, George Brown, or one of his speaking engagements at catering and event conferences, in the areas of Event Planning and Advanced Food Safety Certification. “There is nothing better to employ future stars in hospitlality and when I travel and I see students working in the hospitality business; be it in the kitchens or front desk and their shared enthusiasm for this business we call hospitality". The company has now grown, due to the work ethnic and customer service provided by the employees to Niagara’s Largest Event Planning and Catering Service. Peter is proud that both of his children Makayla and Michael are now third generation caterers and aspiring event planners!
Successful Divisions include in house Corporate Catering, Government of Canada Food Service Delivery.
Event Planning Division.
Food Service Consulting Division.
Wedding Division, Proudly serving 7 venues in the Niagara Region serving over 100 weddings yearly managed by a professional team of Event Planners.
Our event team regularly attends, Event Solutions and Catersource Seminars to educate our clients on the new and ever involving trends. Our unmatched ability to customize packages, present superb cuisine in challenging, off-site locations and execute seamless, sophisticated service has made us the first choice of many major clients.
When the World comes to Niagara Feastivities Events and Catering receives the call.....................
Redbull Competition
Challenge was to plan and execute an event for Red Bull, closing down Victoria Avenue, licensing, and setting up a perimeter fencing for security for 4000 people. Set-up of Multiple bars, VIP Area, Our staff hands where frozen but the event was a great success due to the management team dedication,(and consuming red bull for 3 days!)
Canoe Niagara 2013
For the World Championships Feastivities Events and Catering was asked to create a menu plan to feed close to 1000 athletes for 6 days, 200 Volunteers, 150 Officials and the media. It was a task that took months of planning and execution. Challenges’ included feeding the athletes from 63 countries a meal plan that would compliment there completion times and days. With over 50 staff on site throughout the week, our entire team through hard work and great event planning succeeded to make Welland proud to host future events at the Flat Water course.
The task was to feed lunches and distribute to over 600 athletes daily. The team started early mornings.... 3a.m. to ensure each lunch was fresh and delivered on time. The team was highlighted on the Food Network for their efforts.
Olympics Relay Torch Run - Vancouver Olympics
Feastivities was called to create a meal plan for sponsors and security staff as the torch came through Niagara. Logistically our team had to follow the "parade" and serve at 15 minutes notice. The key to success was to manage each event component separately with a dedicated team.
I often get asked when I am speaking at an Event or catering conference, or a guest on television, what is the secret to success; the answer: surround yourself with a professional team.
We are proud Members of the International Caterers Associations, Catersource, and The Chamber of Commerce. Awards include RBC Business of the month, and nominated for Business of the Year. We are honored to be on Anna Olsen “Sugar???, on the Food Network, Breakfast Television in Toronto, and several Bridal magazines.
Our Promise
Feastivities Events & Catering are members of the following organizations:
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Sue Tourangeau is our Director of Operations. Sue has been in the hospitality business for over 25 years at wineries and leading restaurants. Feastivities is proud to have her lead our team for over 10 years, and has a wealth of experience in planning weddings, social gatherings as well as corporate events. |
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Feastivities is proud and honored to have Angelique on our team of professionals. She is the most professionally trained and experienced event planner in the entire Golden Horseshoe. Her personality and laugh are contagious! I first met her with my students at Niagara College and now am happy she will be on our team! Angelique Sobschak has been Planning Weddings for over 21 years, trained by the Association for Bridal Consultants and a member of AFWPI- Association of Wedding Professionals International, she is also the founder of N.E.W Niagara Event & Wedding Professionals. Angelique is widely recognized as one of the featured Planners on the hit reality television series, "Rich Bride Poor Bride". Being specially trained in many multicultural events and customs from, Chinese, Jewish, Hindu, Greek to Persian and countless other Angelique is suited to fit any event style or type.
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Pascal Badaoui, Executive Chef
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Chef Pascal began his culinary journey 21 years ago by attending Lycée Hôtelier, a culinary school in his home town of Toulouse, France. As part of his training, Pascal held positions in some of the top 5 Star restaurants in Paris including; the Hôtel Prince de Galles and the Hôtel Nikko. International postings at The Sutton Place Hotel in Newport Beach, California and the Ritz-Carlton in Barcelona, Spain have further enhanced the depth of his highly developed cooking style. Prior to joining Feastivities Event and Catering, Pascal had held position at Brock university, catering department, keefer mansion as executive chef and also executive chef for an Ontario finest Inn, Domain of Killien, Haliburton. Fluent in English, French, and Spanish, Pascal takes his inspiration from well known international chefs by starting with classical dishes and adding a new age twist. Pascal manages a culinary team of 12 in each of our 4 divisions |
Everything is positive on our side, and I thank you so much for your involvement and support towards this success as well.
On behalf of Kelley and I, we would like to send our most sincere thank you for a memorable night. Everything turned out truly especial just how we had planned it. The guests are still talking about the great setting, the great service and great food. Please pass our compliments to the chef.
