Consulting Chef

Helping Independent Restaurants Maximize Their Operational And Financial Strategies

We specialize in writing Food Safety & Sanitation Plans so you don't have to.  Our plans apply to all health authorities in British Columbia. 

Based Out Of The Central Okanagan


Office Hours Mon-Sun

About Me

My name is Tyrone Sadorsky and I am a  Chef who has been in the food and beverage industry for over 30 years.  I am Red Seal certified and worked in everything from cafeterias to fine dining. Started my career in the sunny Okanagan, where I cut my teeth working in some of the top restaurants in the area (Hotel Eldorado, Gallaghers Canyon Golf Club, and Mamma Rosa Italian Restaurant).  In 1999 I relocated to the lower mainland where I had the pleasure of working as the Executive/ Regional Chef for Big River Brewing Company.  In 2016 I started Freelance Chef and since then I have helped many startup and independent restaurants with everything from opening their concept, to giving them solutions to help their business prosper.

Currently I have moved back to the sunny Okanagan where I call Kelowna home.   

My Why

I have always been there to lend a helping hand to those who need it and this is why I started my business in the first place.  I saw a lot of independent restaurants being affected by the influx of chain restaurants.  I have seen "mom & pop" owners sink their life savings into their dreams and to only loose everything, because they didn't have the industry experience they needed to succeed. 

The reason I started Freelance Chef  was to take my extensive knowledge of the restaurant business and provide independents the means to stay profitable. My perfect day looks like providing the systems for my clients to be successful in their business and in turn preventing them from closing their doors.  

Simply Put

At Freelance Chef I stand shoulder to shoulder with you to assist you in everything from opening your restaurant to sharpening your financials, to systematizing your operation.  You don't have to go it alone, so why not utilize the 35-odd years of food & beverage experience I bring to the table?  I don't have the overhead of larger companies so my rates are extremely reasonable.  After all, success is in both our best interests. 

Give me a call today, 778-988-5669  to leave me a message.

it will be a load off your shoulders.

Testimonials & CV

Nearly a Decade of Successful Consulting And Helping Clients Open Restaurants Throughout British Columbia


Professional Food Safety & Sanitation Plans

In the province of British Columbia, the Food Safety Plan and Sanitation are mandatory to obtain your operating permit.  These can be very intimidating documents to write, especially when you have so many things to worry about when opening your restaurant.  We write them so you don't have to.  Let us take that burden off your shoulders. 

Guaranteed to pass.   

Red Seal Chef For Hire

Never has the labour market been so challenging.  Staffing shortages can be debilitating to your business and your brand.  I have over 35 years of kitchen experience in everything from fine dining to cafeterias.  Check out the Testimonies page to browse some of the places I have done work with.  Reach out to discuss how I can help.     

Menu Design Or Makeover

A well-designed restaurant menu is the most important aspect of your business.  In representing your menu, the decisions you make will affect the creative and fiscal direction of your restaurant.  No matter what life stage your menu is at, there are always ways of freshening up the concept and giving a reason for the customers to come back.  A quick refresh or a complete overhaul, we can help. 

Triage Kitchen Analysis

Triage: "The sorting of elements in your kitchen operation according to their need for attention"

Triage Definition by Freelance Chef

The Triage visit is a hands-on analysis of your kitchen operation.  Armed with over 30 years of experience in many different restaurants, my analytical eye assesses what is going right, opportunities that we can capitalize on,  and what systems need to be implemented.  At the end I provide you with a comprehensible report on my findings and a blueprint on how to go forward. I use tried and true industry systems which can sometimes send 3-5% to your bottom line.


If you have any questions regarding services and pricing, please don't hesitate to contact us or call 778-988-5669
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