In this field, it’s not enough to be talented.

Experience is the major guarantor when it comes to crafting memorable events, planning for the unforeseen and delivering seamless results over and over again.

From the beginning, our team goal was one : to establish ourselves amongst the top catering companies in Toronto.  We would achieve this by breaking the mold and going against the cookie cutter packages you find at every other company providing full service catering.

Although we provide you packages, menus and formats to suit most occasions, we take lots of pride in being able to turn your concepts into reality.

In order to provide the best catering in Toronto we knew we had to be able to provide custom catering; allowing for flexibility to meet the needs and nature of every event. There are no minimum time frames, no minimum orders, nothing that would box your event into the basic formats you would find everywhere else.

Lastly, we understand that budgeting is a lot of times a concern, therefore, we promise to beat any other Catering Toronto prices you have been quoted.

Guillermo Russo

Our Executive Chef has personally cooked over 300 weddings and has catered to an exclusive portfolio for the past 10 years. His experience is as broad internationally as it is at home here in Toronto; having worked events and private dinners at The Savoy Hotel in London, with Gordon Ramsay, as well as being Executive Chef at Malaparte, the award winning event space on the rooftop of the TIFF building. Chef Guillermo has also travelled the globe extensively. He is Canadian, but was born in Peru, and has lived in Brazil, New York, Hong Kong, London, Montreal, Ottawa, Toronto and has visited over 50 countries. He is on a constant search for inspiration.

Gavin Karpel

Having worked for the past few years as an Expedition Chef in the Artic, Gavin knows first hand what it takes to plan for success under any given circumstance, hurdling the unforeseen and delivering by any means necessary. Prior to these incredible voyages, Gavin was a sous chef at the Pusateris Food Hall inside Saks serving thousands of guests on the daily, and spent a few years at acclaimed Ontario restaurant Quatrefoil.

Blair Silva

Blair is an experienced event chef having worked many years with Chef Guillermo at Malaparte. Since then, he has traveled lots and worked at Astrid y Gaston (World’s 50 Best Restaurants), locally at Alo and the Commodore, as well being a private Chef for the elite on Super Yachts through the Caribbean.