Critically acclaimed Executive Private Chef Shirley Lang along with her culinary tour company

Spirit Culinary Excursions

has been featured in numerous local media outlets including

Additional Mentions:

Stay & Play Victoria, BC, Canada 

Snap Magazine: Celebrate

Snap Magazine: Braefoot Event

Snap Magazine: CCFCC Gala

Snap Magazine: CCFCC Chef of the Year

Snap Magazine: YES Event

The Culinary Clerk (Sweden): We Love Real Chefs


Chef Shirley was one of 3 Finalists nominated for the 2019 Indigenous Tourism Awards in British Columbia

2017 Winner of the ‘Woman of Wisdom and Passion’ Award

2014 Winner of the ‘Woman to Watch’ Award


2017 Winner of Lux Global Excellence Awards for ‘Best Full-Service Luxury Catering’ in British Columbia

2017 Winner of Lux International Magazine’s Hospitality Awards for “Best Fine Food Catering Company’ in British Columbia

2010 People’s Choice Award for Moroccan Cuisine

“We worked with Chef Shirley as an Indigenous cuisine consultant on the week long menus (created and served by the Fairmont Empress) for our international language conference June 2019, (in partnership with UNESCO) – she was a pleasure to work with, a constant professional, and helped us to create delicious and authentic menus. The feedback we received from over 1,000 Indigenous attendees from all over the world was overwhelmingly positive, and I look forward to working with Chef Shirley again on future projects.” Emma Parsons Connect Seven Group


“I’m sending a huge thank you for the incredible six-course tasting menu paired with Indigenous World wines you created. It was one of the tastiest meals I’ve ever had, and as a travel writer, I’ve had quite a few. I loved how you took traditional Indigenous ingredients like venison, seaweed, spot prawns, bison and melded and totally modernized them with an incredible flair. Not only did your spices and sauces work perfectly but the presentation was nothing short of spectacular. Each dish was a work of art. My only regret is that it was a luncheon and we did not have the time to savour this wonderful treat as slowly and as fully as it deserved. Thank you!!!!! Hans,

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