Alan’s path to working in the nonprofit world wasn’t a straight line, but by mixing his skills, passions, and values, he found his way to being Wesley’s Food Services and First Start Catering Chef!
Originally trained in architecture, Alan was drawn early on to design and systems thinking, figuring out how spaces function, how workflows can be improved, and how creativity can coexist with precision. During his postgraduate studies in Architecture, he found himself going back and forth between school, working to earn the funds for tuition, rent, and life expenses, and back to full time school again. Cooking became a huge part of his life, as a way to support himself, and as a passion.
“Architecture and cooking are actually very similar,” Alan explains. “You’re balancing creativity with structure. The difference is that with food, you get direct results. Your hands are doing the work, and you see the outcome right away.”
Over the years, Alan gained extensive experience in professional kitchens, catering large-scale events, and working in restaurants that emphasized sustainability, quality ingredients, and thoughtful technique. Yet despite the success, it felt like something was missing.
After moving to Hamilton, that feeling became clearer. “It felt strange commuting away from my downtown neighbourhood to cook for people who already had so much, then coming home and seeing how much struggle existed right outside my door,” he says. “I wanted my work to connect more directly to real needs.”
That desire led him to find Wesley, and we couldn’t be happier that he did.
Alan arrived just in time as the Wesley kitchen moved from an upper floor in an off-site building to the 467 Main St, Hamilton headquarters. Getting the new space organized was no small feat, constantly finding ways to maximize efficiencies in storing food and moving around the cooking space in safe and productive ways.
As Chef, Alan oversees menu planning, coordinates kitchen operations, and works closely with a diverse team to prepare thousands of meals each week for Wesley programs across the city. With every meal he’s looking for what was good about a recipe, what worked well in the preparation, how clients responded to the meal, and what can be changed or improved next time. His role requires constant adaptability and creativity to balance nutrition, cultural and personal preferences, dietary restrictions, and the realities of large-scale food service.
Delivery schedules and ensuring meals reach the right people is one thing, then adding in the logistics of Wesley’s First Start Catering social enterprise that runs out of the same kitchen with the same number of staff, you wouldn’t believe how smoothly everything is able to run with such a skilled and dedicated team.
Last year, over 105,000 meals were prepared and served to clients in Wesley’s Special Care Unit, Resettlement Assistance Program, Asylum Seekers Assistance Program, Supportive Housing, Youth Housing, and our EarlyON Child and Family Centre locations. That’s one kitchen serving up to 300 clients a day, with some program needs changing almost daily.
“It’s not just about making food,” Alan says. “It’s about making sure people are getting meals that are fresh, nourishing, and appropriate for who they are and what they need.”
From child-friendly meals to menus that honour different cultural traditions, Alan takes pride in ensuring that every person Wesley serves is treated with dignity and care. “I think one of the most meaningful things is being able to cook really good food for people who might not otherwise have access to it,” he reflects. “Not just what’s cheapest or easiest, but food that’s made thoughtfully.”
Working at Wesley has also reinforced something Alan values deeply: shared purpose. “You come here and realize you’re not the only one who cares,” he says. “People here care about each other, about the work, and about doing it well.”
For Alan, his motivation is simple. “I like seeing progress,” he says. “I like making things smoother for the team, improving systems, and knowing that what we’re doing every day matters.”
At Wesley, Alan has found a place where his skills, values, and passion come together; where every meal is more than food, and every day is an opportunity to make a difference in our community.
