My training is French but my approach is contemporary Canadian, emphasizing seasonality and sustainability.
After ten years in the hospitality industry I have decided to offer my services to private clients. I started cooking at a small French bistro in Mississauga, afterwards moving to Toronto where I cooked at Hammersmith's, Greta Solomon's Dining Room, The Ceili Cottage and as the catering director at the Harbourfront Centre. I also have experience as an oyster shucker and with wine pairing.
Chef Ben prepared a surprise anniversary dinner for my brother and his wife. They were amazed about how delicious/tasteful everything was. Ben was fun, creative and was able to create a menu based on my budget. I would definitely recommend him.