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
Brent is a results-oriented leader with extensive management experience within operations and business development. His focus is facilitating continuous improvement to increase the value of Gourmet Cuisine's business partnerships over the long term. Brent came to us from Compass Group Canada's ESS division, where he directed the culinary and retail operations for an upscale facility that serviced 1800 residents. His well-rounded experience includes Director of Sales at the Windsor Arms Hotel, Director of Sales and Marketing at the Glen Erin lnn & Spa, plus operations management positions at the Sheraton Centre Toronto Hotel (Canada's Largest Conference Hotel), Westin Bayshore Resort & Marina, and the world renowned Fairmont Chateau Whistler Resort.
Brent believes that food can form powerful emotional connections and bring back wonderful memories. This is why he loves to make his homemade rustic Bruschetta. It was not only the first dish that he was able to master but also the dish his kids truly love. It is this extraordinary emotional connection that he strives to create for the people around him every day.
Before joining Gourmet Cuisine, Matthew 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 such as Mark McEwen and the Oliver and Bonacini
team at a variety of Toronto fine dining venues and special events. Most recently, Matthew 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 ingredient and bringing out its flavours.
Matt's love of food and progressive cooking style continues to meet the changing demands of the industry. He manages our expanding catering and events department by experimenting with the latest food trends. Despite having worked in the industry for so many years, his cooking style has enabled him to learn something new every day. He is excited to be a part of the new wave of chefs who focus just as much on sustainability and ethical sourcing as they do on creating new dishes and menus.
Executive Sous Chef
Sean's talent for menu development and mastering innovative techniques has been an integral part of Gourmet
Cuisine's creative, yet accessible menus. Most recently, Sean was the Sous Chef for Oliver & Bonacini's events and
catering division while overseeing their luxurious Malaparte and Arcadian Court event spaces. Prior examples of his
leadership within Toronto's culinary scene are as Executive Chef at Glow Fresh Grill & Wine Bar; Chef De Partie at
Harvest; Sous Chef at Bella Notte Ristorante; and Chef Tournant at Jump.
Simplicity is the motto for Sean when he cooks. He is inspired by his food memories and believes that food can act as a time machine and take you back to your past. When he way young, his grandfather used to cook a dish called 'Hom Yee Jeng Yook Baeng' (Steamed Pork with Salted Fish) for him which has driven his passion to recreate food from memory. Today, he combines the simplicity of ingredients with molecular gastronomy to build stunning masterpieces.
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 feeding of over 3000 guests. Supplying catering for the City
of Toronto, EMS Services, and 26,000 Sandwiches 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 set P&L targets; 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
Rob has a passion for food and he believes that food supplies comfort. He is intrigued by the way food is made around the world and takes inspiration from different cultures when cooking at home. He often experiments at home by mixing different flavors from around the world.
Arif has been with the Compass Group since 2004. In the past, he has worked as the National Account Manager for
CBRE/IO accounts in Canada for Eurest Dining Services and also managed the Macdonald Block Food Service in
Toronto. He loves taking on new challenges, and over the past 14 years he has grown and learned a tremendous
amount about the industry. He aims to gain insight into developing upon his current leadership strategies to
network with his peers and share best practices.
For Arif, food is special because it is at the center of all his family gatherings. He believes that food enables the people to share their culture learn about others. He loves Turkish food including Lokum, Baklava, and Turkish Coffee.
Abhi has over 8 years of experience in strategic marketing, continuous improvement, and change management. In
the past, he has worked as the Marketing Manager for The Park Hotels and with IBM, Philippines. He is a Project
Management Professional (PMP) and has a Lean Six Sigma Greenbelt Certification. He is also a certified Business
Skills Trainer with experience in training C-Suite managers on topics such as problem solving and decision
making. Fluent in English, Hindi, Punjabi, and Tagalog, he brings to us a global work experience and a passion for
creativity. His strengths include managing integrated marketing communication plans with a strong focus on
forecasting, financial planning, and reporting systems. He is a member of the American Marketing Association
(AMA), the Canadian Association of Marketing Professionals (CAMP), and has an MBA from the Schulich School of
Business. He also plays Underwater Hockey and has won 6 gold medals at the Asian Underwater Hockey
Championships as a member of the Philippine National Underwater Hockey team.
Abhi travels for food and loves discovering new and exciting places to eat. He once drove for 6 hours just to try a burger. If he could do anything for a day, he would eat everything…twice!
Chef De Partie
Brianna is one of our up-and- coming culinary talents. Her impressive knowledge of vegan and vegetarian cuisine is
at the centre of Gourmet Cuisine's ever-expanding vegan menu. Brianna comes to us after proving herself as the
Chef De Cuisine of La Carnita Eastside and Sous Chef at Home of the Brave. Prior to this, Brianna earned her Red
Seal while working as an apprentice for the prestigious Fairmont Chateau Lake Louise and gaining valuable
professional cooking skills during her off-seasons at SAIT's culinary arts program.
Brianna is an advocate for sustainable eating. She is a vegan and believes that the move towards plant-based proteins does not have to mean sacrificing on quality and taste. She loves to recreate meatless versions of all the things that meat-eaters love including vegan ramen even a vegan Big Mac.
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.
Sisi is inspired combining his love for art with his passion for food. He loves to create artistic representations of food and treats his plates as his canvas. His favorite food is a hearty garden vegetable curry made with fresh ingredients and vibrant spices.
During her 20 years of culinary and hospitality experience, Kirsten has gained a firm understanding of many types
of cuisine, including International, Caribbean, plus vegetarian focused Health and Wellness menus. Over the last 3
years, Kirsten worked her way up to Chef De Partie for Oliver & Bonacini's events and catering division, leading
exclusive events at the TIFF Lightbox, Malaparte, Arcadian Court, Carlu, Toronto Board of Trade, and the NBA All-
Kirsten's prior experience includes Chef of My House Bar & Grill; Opening Kitchen Manager for a Health and
Wellness Retreat in Ibiza where she oversaw their health and wellness menus with a high concentration on
vegetarian cuisine; Line Cook for a Gastro Pub called Jason George; server at Melanies Bistro will obtaining her
Advanced Diploma in Hospitality and Tourism at Centennial College. Kirsten began her culinary journey at the age
15 as a cook for the Toronto landmark, Mr. Greenjeans.
Kirsten loves to cook because it makes people happy. She believes that food is a great way to bring people together and she loves making food for all ages, conditions, and social classes. She aims not only to cook but to share knowledge, culture and mutual respect.
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, Tundra at Hilton Toronto is
where Arthur perfected his ability to deliver 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.
Arthur enjoys cooking and he judges food not just by appearance and taste, but also by aroma. For him, the intricate association between smell and flavor enables him to create his favorite dishes at home for his loved ones.