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


Matthew Hickey

Executive Chef

Before joining Gourmet Cuisine, Matthew Hickey developed his signature style working with culinary teams around the globe. His culinary travels included time in Britain where he was the Chef at Soho House, an exclusive private member's club in central London. Upon returning to Canada, Matthew assisted industry legends including Mark McEwen and the Oliver and Bonacini team with a variety of Toronto fine dining venues and special events. Most recently was the Executive Chef for Luxury retailer Holt Renfrew, Matthew has demonstrated that he knows the Toronto scene and works to fine-tune recipes representing the freshness of every ingredients and bringing out it's flavours.

Matthew Hickey

Cara Bornstein

Cara Bornstein

Catering Coordinator

As the catering coordinator, Cara is responsible for overseeing daily operations and ensuring that all events are executed smoothly. She communicates with clients in regards to event planning, working with them one on one to understand their specific needs. She acts as the liaison between clients and the team at Gourmet Cuisine, creating and posting order forms for the kitchen and for the drivers. Supervising the drivers is a large part of Cara's daily responsibilities. She creates detailed schedules with all of the deliveries and ensures everything is completed efficiently. She also oversees accounting tasks such as invoicing, billing and processing payments. She manages payroll on a weekly basis. Organization, attention to detail and time management are all important skills required to complete Cara's daily tasks.


Rob Gauntlett

Catering Sales Manager

20+ Years' experience in Food and Beverage Management at Senior Level complimented with a strong culinary background. Dynamic Sales and Marketing Skills have allowed the successful achievement of producing catering events including the contract for Loyalty Group Event held at Polson Pier feeding of over 3000 guests. Successful bid application. Supplying catering for the City of Toronto. EMS Services. 26,000 Sandwich contract for Indigo Café. Developing the daily and event catering sales for TELUS, CI Funds, Ontario Teachers Pension Plan, College of Surgeons and Physicians of Ontario, Ferrero Canada, Thompson Reuters Canada, and PWC. The successes as a Senior Food and Beverage Manager includes developing action plan for successfully opening of two restaurants within a 60 day period. Exceeding the set targets in running a department P&L; Menu Development including building of Recipe Specs; Leading a team in training to meet and surpass their set objectives. Highly motivated and will always have a positive spin along with a vibrant personality in developing business relationships.

Robert Gauntlett

R. Sisirakumar

R. Sisirakumar

Station Chef

Sisirakumar Ramachandran was born in the small town of Sri Lanka where he started his first step of his art career at the age 16. In 2004, Sisirakumar immigrated to Canada and enrolled in various rolls such as interior design, murals, landscaping, plumbing, painting, and drawing. At the age of 23 Sisirakumar made the decision to enroll at the Compass Group Canada as a salad maker for a short period of time, but through his creativity, he has embraced an interest in culinary. Sisirakumar had a keen eye and precision at cutting, chopping, carving, dicing, presenting cold foods such as salads, charcuterie, cheese board, hors d'oeuvres' and with his artistic twist. Under management's direction, he permanently became station chef for cold side department at Gourmet Cuisine. His main passion is now culinary but he still enjoys designing, painting and drawing on his free time.


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

Lisa Xie

Lisa Xie

Marketing Manager

With over seven years of experience in the field of Marketing, Lisa has strong visual sense and the ability to translate marketing ideas to get the word out about our company and drive traffic to our front door. Lisa joined Gourmet Cuisine in January 2017 as the Marketing Manager. Prior in joining Gourmet Cuisine, she was the Marketing Manager for ARAMARK Canada overseeing Higher Education accounts that include York University, Glendon College and Trent University. She handles and experiments a variety of organic and paid acquisition channels – content creation, social media, and much more. Lisa's primary focus is to continually increase brand awareness to drive business results. She also keeps abreast of industry trends and challenges and provides business intelligence to the company.