Chef Karen O’Connor has more than 30 years of experience in the hospitality industry, known for creating unique and memorable dishes for clients. Her work emphasizes creativity, attention to detail, and a passion for delivering exceptional culinary experiences.
Her career spans working in both catering and restaurants including well known establishments such as Bistro 990, The Rosewater Supper Club, Griffens and The Other Café. She joined Daniel et Daniel Catering in 1998.
As executive chef, O’Connor leads Daniel et Daniel’s culinary team, overseeing menu development and facilitating the ongoing creative process that consistently delivers unique dining experiences. She loves sharing her passion for food with her team and she particularly loves working with young chefs, helping them to grow and thrive.
She has also been actively involved with the International Caterers Association, having served both as the chair of the culinary council and president of the board.
O’Connor studied at Red River Community College in Winnipeg, but her love of food started well before that.
“As a young girl I would pour over my mother’s cookbooks, dreaming of the meals I would make and the parties I would host,” she says.
Her general approach to meeting and event planning is to determine carefully what the client’s expectations are for the event; what kind of atmosphere they are trying to evoke for their guests; and what goals they are trying to accomplish.
“It’s all about curating an experience that feels personal, thoughtful, and unforgettable,” says O’Connor.
Her advice for a successful event?
“You know that saying don’t sweat the small stuff? In catering it’s the opposite, you absolutely should sweat the small stuff. The details matter. When every element is thoughtfully considered, the overall event comes together seamlessly. It’s the little things that make the big impression,” she says.
She shares more insights with Corporate Meeting Network about menus, food trends and sustainability.
Do you have favourite foods for menus? Signature dish?
I love the foods and flavours of the Mediterranean. Ottolenghi is one of my favourite chefs and cookbook authors and I get a lot of inspiration from him. Toronto has a diverse culinary scene, and I work with chefs from all over the globe, so those influences are threaded throughout the menus we create.
How do you see trends such as sustainability, local sourcing and dietary needs affecting menus?
I think sustainability and local sourcing are going to remain strong influences on how we plan menus. People everywhere are concerned with the environment and want to make sure we are trying to be good stewards.
From a purely practical point of view, the closer you are to the food source the better the food tastes. As any gardener will tell you, there is nothing better than freshly picked produce.
At Daniel et Daniel we take dietary needs very seriously. Our goal is to ensure every guest at our events enjoys delicious food and feels seen and cared for. That’s why we thoughtfully design our menus to accommodate a wide range of dietary preferences and restrictions, including gluten-free, nut-free, dairy-free, vegan, and vegetarian options. so that all guests can eat with confidence and not feel that they are an after thought. Our goal is to create an amazing experience for all our guests.
Are you seeing any challenges in the catering industry?
I feel the uncertainty around the economic situation is making people wary of spending, so we are seeing events shift to smaller formats. The challenge for us is to continue to deliver an elevated experience within their comfort zones. Our team loves to rise to the occasion and get creative to execute a client’s vision.
