about us

We've been providing unparalleled fine catering and event planning services for private and corporate functions since 1991. From menu creation to presentation to event logistics, we deliver outstanding dining experiences that people remember well after they leave. As a full service events company, we provide a variety of menu options, serving staff, bartenders, chefs, rentals, entertainment, valet, floral and decor.


Whatever vision you have for your event, our chefs and special events team will take it above and beyond your expectations.



meet our team


Johnson Wu, CCC

Executive Chef

Chef Johnson Wu began his culinary journey at the age of 20 attending Humber College for Culinary Management in 2004, graduating in 2006 with honours. Johnson completed his hotel and restaurant internship at Marriott Bloor Yorkville under his mentor Executive Chef Shawn Whalen, who ultimately introduced him to competitions in 2006 where Johnson won a gold medal and best in category at the Toronto culinary salon as an apprentice. A few years later, after taking home 4 gold medals and 2 Best in Show awards, he was chosen as a support member to represent culinary team Ontario in 2008 to compete at the IKA World Culinary Olympics in Germany where they won a silver medal as a team. With newly acquired skills and a keen eye for plating and decorating food, Johnson worked a full season on the TV show Foodies as a food stylist, then moving on to hotels around Toronto such as Marriott, Westin, Sheraton, Renaissance, as well as the private Granite Club before moving into his first Sous Chef role with Thompson Hotel in 2010. In 2011, he accepted the Sous Chef position at the Hilton Suites Markham, leading the restaurant team.


In 2014, Johnson challenged the Canadian Culinary Federation's Certified Chef DE Cuisine Examination, the second highest designation for a chef in Canada and was 1 of only 3 chefs out of 30 to pass the examination that year.

Johnson Wu

Mariah Kent

Mariah Kent

Catering Sales Coordinator & Supervisor

Mariah started working in food & beverage and hospitality at a variety of restaurants and private facilities. She graduated from Humber College in the Public Relations Advanced Diploma program where she discovered her passion for working in hospitality & events. She sharpened her abilities through courses such as media relations, social media, and special events, and was able to participate in planning Humber's Art Show while managing her own committee exposing herself to logistical coordination including budgeting, critical paths, function sheets, event orders, outreach and constant liaison with caterers. Her most recent roles have included PR & Events at Harry Rosen and Office Administration & Lead Concierge at Chase Hospitality Group. Her attention to detail and passion for service is incomparable. Mariah is the Catering Sales Coordinator & Supervisor at Gourmet Cuisine.


Geovanny Gaviria

Executive Sous Chef

Geovanny Gaviria is a graduate of Cambridge School of Culinary in Boston Massachusetts. He quickly began his career at Locke Over restaurant with Chef Lidya Shire, one of America's top five chefs.


Geovanny's background experience comes from fine dining restaurants, catering and hotels in New York, Connecticut and Boston. He later became a Junior Sous Chef in recognized restaurants such as the Sox Poppuli, Rebecca's Cafe and Museum of Fine Arts of Boston. In 2010 Geovanny moved to Canada at McMichael Canadian Art Collection. He joined Gourmet Cuisine in 2012, while also spending time in the off season, travelling around Latin American Countries to discover flavours from his roots. Chef Geovanny later opened his restaurant in Woodbridge Ontario as Chef co-owner at La Hacienda Latin American cuisine.


He reflects his happiness and love for food in each of his creations and plates. Chef Geovanny is currently the Executive Sous Chef at Gourmet Cuisine.

Geovanny Gaviria

R. Sisirakumar

R. Sisirakumar

Garde Manager


Arthur Bailey

Lead Driver

Arthur has been working at Gourmet Cuisine since 2011. He brings over 20 years of hospitality and customer service experience. With a strong background in restaurant and hotel fine dining, Ed's Warehouse Restaurant & Toronto Hilton Downtown, Tundra Restaurant is where Arthur perfected his ability to deliver the best in class service. He takes great pride with having assisted with the openings of Jingles Too, Scaramouche and Sassafraz. He goes above and beyond the satisfaction of the client to ensure our food arrives on time with meticulous planning and attention to detail. Arthur works closely with our clients and maintains great professional relationships. Arthur is the Lead Driver for Gourmet Cuisine and Fleet Supervisor for Ontario Region, Compass Group Canada.

Arthur Bailey