RIGHT CHOICE Camps & Catering Ltd.
Luke Francis has worked in various positions in the food and beverage industry. Luke started their career as an AKM at Canyon Creek Chophouse in 2009. Luke then worked as a Kitchen Manager/AGM at East Side Marios from 2010 to 2013, where they were responsible for managing all aspects of the kitchen. Afterwards, they joined Cara Operations in 2013 as a Kitchen Manager/AGM, where they had similar responsibilities and placed in charge of cost controls. In 2016, Luke became a Sr. Assistant Manager at Moxie's Grill & Bar until 2017. Currently, they are working as a Head Chef at RIGHT CHOICE Camps & Catering Ltd. starting in 2018.
Luke Francis completed a Diploma Program in Culinary Arts/Chef Training at George Brown College from 2004 to 2006.
RIGHT CHOICE Camps & Catering Ltd.
RIGHT CHOICE Camps & Catering brings together an enormous amount of internal experience from numerous establishments within the camps and catering services industry. With over one hundred years’ experience within this and the hospitality industries, the corporate founders have a clear understanding of what it takes to become an industry leader while offering our employees support, fairness, and understanding. With some of the most recognized names in the industry, RIGHT CHOICE Camps & Catering will stand as the stylish, forward thinking Canadian leader of hospitality in the remote site camp and catering sector. RIGHT CHOICE Camps & Catering will be synonymous with innovative approaches to products, amenities and service. We will make our client’s experiences exceptional through our pioneering designs, innovative hospitality concepts, quality service and commitment to the Canadian remote site hospitality community. RIGHT CHOICE Camps & Catering management truly believes in creating successful teams. Our “Team Members” must always be ready to provide friendly high quality service to our clients. We will support our employees through the belief that “quality of life” is important to each and every employee, combined with above average compensation packages we will strive to hire the “best of the best”. Our equipment assets are new and developed with the thought process of usefulness, comfort, and quality. A significant majority of our menu offerings consist of made-from-scratch products based on proprietary recipes and prepared daily at each location. In addition, we heavily invest in the training of our employees with the adherence to our high quality standards.