Meet founders and executive chefs Karen & Austin, dynamic wife-husband duo powering the kitchen magic at Electric Avenue Chef. With their dedicated team, they cook up contemporary global cuisine that celebrates organically sourced, seasonal ingredients, all while championing sustainability and ethics.
Since 2008, Electric Avenue Chef, has been delighting guests on photo and film sets with pop-up dining experiences.
Count on us to create your daily menus that will meet everyone's satisfaction.
Feeling hungry for a sneak peek? Dive into the sample menus below for a glimpse of our culinary wizardry.
Breakfast
egg & ricotta scramble
served with market greens & lemon vinaigrette
(v, gf)
ful medames - plant based option
moroccan breakfast seasoned stew of fava beans
served with market greens & lemon vinaigrette
(v+, gf)
maple bacon (df, gf)
bagels, whipped cream cheese with a choice of
plain, onion & everything (v+)
greek yogurt with local honey (v, gf)
coconut yogurt - plant based option
with local honey (v+, gf)
housemade granola (v+, gf, contains nuts)
blueberries, blackberries & raspberries (v+, gf)
Breakfast
egg soufflé
served with baby arugula & apple cider vinaigrette
(v, gf)
silken tofu vegetable scramble - plant based option
served with baby arugula & apple cider vinaigrette
(v+, gf)
turkey sausage (df, gf)
french toast & dark maple syrup (v)
greek yogurt with local honey (v, gf)
coconut yogurt - plant based option
with local honey (v+, gf)
housemade granola (v+, gf, contains nuts)
organic bananas & asian pears (v+, gf)
Breakfast
egg & aged parmesan
served with heirloom tomatoes & balsamic
(v, gf)
grilled bell peppers & plant sausage - plant based option
served with heirloom tomatoes & balsamic
(v+, gf)
chicken apple sausage (df, gf)
silver dollar buttermilk pancakes & dark maple syrup (v+)
greek yogurt with local honey (v, gf)
coconut yogurt - plant based option
with local honey (v+, gf)
housemade granola (v+, gf, contains nuts)
blueberries, blackberries & raspberries (v+, gf)
Lunch
Menu inspired by chef Karen's travels in Japan
slow-cooked short ribs with hoisin lime sauce (df, gf)
plant based option of grilled oyster mushrooms with hoisin lime sauce (v+, gf)
sesame seasoned rice noodles (v+gf)
cherry tomatoes & edamame salad (v+, gf)
japanese lightly pickled cucumber (v+, gf)
triple chocolate cake, warm chocolate sauce & berries (v)
chocolate coconut bars - plant based option
(v+, gf)
Lunch
Menu inspired by chef Austin's Caribbean roots
braised caribbbean chicken in mild herb broth (df, gf)
plant based option of braised caribbbean jackfruit in mild herb broth (df, gf)
seasoned roasted baby purple potatoes (v+, gf)
housemade plantain chips (v+, gf)
rainbow slaw with creamy apple cider vinegar dressing (v+, gf)
gold dusted vanilla petit fours (v)
plant based option of gold dusted vanilla cake (v+)
Lunch
Menu inspired by chef Karen & Austin's travels to Vietnam
wild seared ahi & cilantro lime sauce (df, gf)
plant based option of cucumber avocado rolls served with wasabi & tamari sauce (v+, gf)
vegetable dumplings or chicken dumplings
with ginger peanut sauce (v+ or df)
baby spinach & avocado salad (v+, gf)
le petit macarons (v)
plant based option of dark chocolate mousse (v+, gf)