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 Co-Owner
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.
Naomi grew up on the west coast, splitting her time between the city of Vancouver and Vancouver Island. An arts graduate from the University of Victoria, she dedicated her time to individual and collaborative art projects. After returning to Vancouver in 2007, she met many like-minded creatives, especially those who love food. Naomi commenced her own journey through the local, sustainable, casual fine-dining industry through working at Aurora Bistro with Jeff van Geest. She went on and trained under Rich Hope, Kurtis Kolt, Katharine Manson, Alice & Allison Spurrell, Brad Miller, Annette Rawlinson, and many other passionate members of Vancouver’s food community who continue to inspire and push the industry towards excellence.
Naomi comes to the table with a deep respect for food, how we acquire it, treat it, and, of course, how we enjoy it. Her desire to honour the bounty of each season is down-to-earth, and informs her approach towards food and lifestyle culture. With a background steeped in the arts, and now co-owning a full-service catering company, her creative work continues to grow. She strives to influence the way Vancouverites consume food culture by collaborating with local cafe owners, brew masters, wine makers, chefs, bartenders and many other artists in order to provide unique restaurant-style food events.
