Frequently Asked Questions

The best way to contact me is by email. Then we can set a time to talk either in person or by phone. I like having a chance to hear about your event and what you have in mind.
To get started, send me a note at robert@chefpendergast.ca with the date, location, and number of guests.
I speak both English and French. N’hésitez pas de me contacter en français.
As early as possible is best, especially if your event falls in June to September or during the Christmas holidays.
Yes, I’m happy to travel.
I’m based in Charlottetown, but I often work in Montreal, Quebec City, Ottawa, and Toronto. I’ve also catered events in Halifax, Moncton, and the Annapolis Valley.
If your event is elsewhere, let’s talk. .

Yes. Every event is different and every menu is different.
I design menus based on the season, your preferences, and the style of your event.
We can work together to create a menu that suits your needs.
Yes.
I regularly create menus for vegetarian, vegan, gluten-free, and dairy-free diets. I can also adjust for allergies.
Please share any dietary needs early in the planning process so I can plan carefully and make sure everyone has their needs met.
Yes, as much as possible.
I work with fishers, farmers, and producers across Prince Edward Island. Fresh, seasonal food is at the heart of my cooking.

I cater small weddings, private dinners, corporate events, and family gatherings.
Each event is different. I work with you to build something that fits your space, guests, and vision.
Yes, I do.
Yes.
I offer on-site oyster shucking as part of catering or as a stand alone service. It creates a simple, interactive experience for guests and works well for both formal and casual events.
Yes.
I offer hands-on cooking workshops that bring people together in a relaxed setting. One example was a sourdough bread-making workshop for a small executive team.
I often say, the weirder the better. Contact me.