Who We Are
Butter on the Endive is made up of passionate industry professionals intent on providing “inspired food experiences” for our clients. Be it a high-end, multi-course meal, or the most casual catered affair, our high standards remain the same.
Owen Lightly, Chef and owner of Butter on the Endive, was raised on Gabriola Island, a short trip across the Straight of Georgia from Vancouver. After graduating with honours from the Vancouver Island University Culinary Arts Program in 2002, he set out for Vancouver, landing at Aurora Bistro working under Chef Jeff Van Geest. Helping open this award-winning restaurant exposed Owen to a burgeoning movement of locally focused cooking in Vancouver.
Owen then began an important relationship with the Top Table Restaurant Group, working first under Chef David Hawksworth at West Restaurant and later with James Walt at Araxi in Whistler. At West, he landed in the middle of an impressive run of four consecutive Restaurant of the Year awards as voted by Vancouver Magazine. While at Araxi working under Chef James Walt, Owen’s exposure to menus featuring produce from nearby Pemberton Valley farms reconfirmed his passion for, and the importance of, cooking with incredible local, seasonal products.
In addition to his restaurant work, Owen has a varied list of experience in the catering field. Highlights include cooking for some of the world’s biggest musicians in the VIP lounge at the Pemberton Music Festival, a gala charity dinner at the Grand Cru Culinary Wine Festival in Toronto, as well as numerous other high-end events working with Chef David Hawksworth.