Our Team

We recognize that those serving our food are nothing less than ambassadors to our ideals – a long-standing adherence to the classic elements of service: graciousness and efficiency, affability and respect.

Chris
Brown

Chris began his culinary career at some of Toronto’s finest dining establishments such as Splendido and Avalon.

He later moved to Europe and, over the span of five years, worked in Michelin-starred restaurants around both Italy and France. Upon his return to Toronto, Chris opened Perigee, which quickly became one of Toronto’s top restaurants. In 2013, he turned his attention to catering by launching Citizen Catering and later establishing operations at The Stop Community Food Centre, one of Toronto’s largest non-profit food programs.

Chris has a strong passion for the community and the strength behind it.  He wanted to show the city this by creating Chefs for Change with his good friend Losel Tethong from Propeller Coffee and Nick Saul from Community Food Centres Canada.

Grant
Van Gameren

One of Canada’s best-known chefs and restaurateurs, Grant is self-taught and first rose to prominence as co-owner and head chef of the Black Hoof. He now owns 6 restaurants and bars in Toronto including the award-winning Bar Isabel and Bar Raval, as well as El Rey, Tennessee Tavern, Harry’s Charbroiled and PrettyUgly.

Grant is credited with popularizing the concept of nose-to-tail cooking & eating in Canada, as well as helping make charcuterie a staple on Canadian restaurant menus. His newest restaurant, Quetzal, will open in spring 2018 and features authentic, regional Mexican cuisine, cooked over 26 feet of open flame. Rosalinda, a Mexican vegan restaurant, will also open in Toronto’s Financial District in spring 2018.

Jodi
McBurney

Jodi developed her customer service standards at a young age while working at The Four Seasons Hotel.

The exciting world of event planning was a natural path for Jodi to follow, as it simultaneously fulfilled her passions for organization and customer care. Her love of great food led her to work with renowned chef Jamie Kennedy, acting as Senior Manager for his catering operations, overseeing both in-house and off-site events, and dozens of weddings. During her time at Bassett Events, a leader in Toronto’s signature fundraising galas, Jodi expanded her expertise in staging complex events that could include up to a thousand guests. Jodi’s personable approach, attention to detail, and creative instincts help to ensure that each event is always an unforgettable and one-of-a-kind experience.

Alex
Goodall

Alex finely tuned his culinary craft for over 10 years while working at some of Toronto’s most exciting kitchens, including Opus and Parts and Labour.

He was introduced to the art of catering alongside Victor Dries Executive Chef, Chris Brown, during their shared time at The Stop Community Food Centre. Alex passionately believes that food is about sharing good times with great company, and relies heavily on local and seasonal ingredients to bring communities together.

Michael
Soulard

Michael got his start in events as Assistant Administrator to celebrated event designer, Eric Aragon of The Aragon Group.

Shortly after, he worked closely with Chef Jamie Kennedy during the opening and operating of Jamie Kennedy at the Gardiner Museum as Senior Event Coordinator. This role allowed Michael to work with top PR agencies and event firms from around the globe while paving the way to a unique opportunity to develop a new catering service offered by famed restaurant, Parts & Labour. During his time with Parts & Labour, Michael successfully doubled their business through expedited growth in both reputation and revenue. Now, Michael embarks on his latest venture at Citizen Catering as Director of Sales, and at Victor Dries as Director of Sales.

See our team in the press:

Making: Bar Raval

Bar Isabel: Canada's Best New Restaurants

What's on the Table with Chris

1 (416) 537 7867