Chef Jahren Corrigan founded BlackSalt Catering in 2016 on the principle of sustainability, that food should always be locally sourced and fresh. Chef Corrigan brings over 25 years of cooking experience to the table; after graduating from VCC in 1999 he was accepted into an apprenticeship at Fairmont’s Chateau Whistler where he was trained under Head Chef Vincent Stufano. He went on to take up the role of Executive Sous Chef at Quaaout Lodge of the Okanagan’s Talking Rock Golf Resort and most recently as Sous Chef at the Monte Creek Ranch Winery.