Food & Beverage

RBC Place London's Executive Chef and his highly-acclaimed in-house culinary team will work with you to create a menu to both fit your budget and impress your guests.

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Our talented culinary team is lead by our Executive Chef David Van Eldik and Executive Sous-Chef Kent Phillips, who are both Certified Chefs de Cuisine (CCC). The CCC designation is the highest professional culinary recognition and accreditation in Canada. It represents the culmination of the highest standards of managerial and administrative responsibilities, culinary skills and dedication to the cooking profession.

The RBC Place London team is committed to supporting our neighbours, our local farmers and our community by sourcing seasonal, regional and sustainable ingredients. We work with suppliers who are committed to purchasing ingredients from a 100-mile radius, reducing our carbon footprint while supporting local food systems. We are committed to buying local first because local food is tastier, healthier and supports our economy.

Our culinary team can turn many of your menu selections into vegan, vegetarian, gluten-free or dairy-free dishes. Use the symbols in the menus to identify options that are Vegan (V) or Gluten-Free (GF). Many of our menu items are made without gluten-containing ingredients, however these items are produced in an environment where gluten is present and cross-contamination may occur despite our best efforts. Ask your Event Planner for more information.