About Us
Potluck Catering: A Coast Social Enterprise is a thriving catering business in the heart of Vancouver's Downtown Eastside that employs neighbourhood residents in many forms of low-barrier, income-generating roles.
Potluck is driven by a commitment to addressing the needs of the community. By offering employment opportunities and practical training to individuals facing barriers, Potluck aims to empower and uplift individuals by providing them with a chance to improve their lives. Additionally, by providing nutritious food to residents in Vancouver's Downtown Eastside, Potluck strives to promote health and well-being in the community. Our ultimate goal is to make a positive and lasting impact on individuals' lives and contribute to the overall betterment of the community.
We’ve been doing this work since 2001, and are proud to be both a leader and a collaborator in a movement that uses training and employment as a dignified means of helping people regain their confidence, skills, and economic independence.
Meet The Executive Team
Executive Chef
Brenda Desjardin
Brenda is the Executive Chef at Potluck Café Society and has been with the organization for 17 years. As an Indigenous chef, she began her culinary journey 24 years ago, cooking and volunteering in Vancouver’s Downtown Eastside. After attending Cook Studio Culinary School, she became an instructor, combining her passion for cooking with teaching. Brenda is dedicated to Potluck’s mission of giving back to the community, especially through food and education. In her spare time, she enjoys spending time with her family and volunteering as a coach in the Downtown Eastside, continuing her commitment to uplifting her community.
Office Coordinator
Tarin Harris
Bio Coming Soon.
Catering Operations Manager
Colin Fleming
Colin, originally from Co. Kerry, Ireland, is our Catering Operations Manager, bringing over a decade of experience in Vancouver’s hospitality industry. He trained in Culinary Arts at the Tralee Institute of Technology and has held leadership roles across both front- and back-of-house.
Most recently, Colin was Operations Manager at The Irish Heather, overseeing staffing, training, and menu development. He has also served as Head Butcher at Save-On-Meats and Head Chef at 33 Acres, building strong expertise in team leadership and cost control.
Colin is known for his collaborative leadership style, attention to detail, and passion for community-focused hospitality.