Geoffrey was born in London, England to a “foodie” family; his father was a chef and his mother and grandfather were also chefs in large London hotels, clearly this instilled in him a passion for great food. Geoffrey was classically-trained at the famous Dorchester Hotel in London then became Executive Chef at leading-edge restaurants in Europe before becoming Executive Chef with the Four Seasons Group in Canada and the US. Geoffrey is a champion of locally-grown products who has been creating innovative menus and memorable events for his Toronto clients for over 30 years.
Kam is the man. The man who takes loving care of en Ville’s boardroom clients – from initial inquiry through recommending a suitable menu for the meeting or reception, and ensuring that the order is delivered on time, and complete. Originally from the UK, Kam loves Canadian cuisine and has embraced our local foods. He does like to cook, but prefers the result more than the actual eating.
Andrew knows food. Andrew loves food. Before he graduated from the Culinary Program at George Brown, he trained in professional kitchens in Italy, Scotland, Spain and Toronto. While Andrew was born in Toronto, he grew up as an expat, spending over ten years living in South America, Asia, Europe and the Caribbean. He lives to express his creativity by writing new menus and trying new things in the kitchen, and his culinary experience and background are complimented by his deep knowledge and familiarity with multiple cultures. Andrew is conversant in Italian, Spanish, French and Mandarin. Event planning is his passion, he loves that each day at work is something different than the last.
A member of the en Ville family for over 15 years, Viki's role as controller means her finger remains on the pulse of en Ville and the industry as a whole. Well-versed in every detail of event production, in en Ville's early days, Viki supplemented her accounting duties with the handling of daily catering accounts and the service staff department. A trusted veteran of our business, few know en Ville as well as Viki does!
Since graduating from McMaster University, Michelle has been working in various sector of hospitality industry. She has earned her event strips working for top major food services management company in the past 8 years, serving in event management, marketing coordination and operations management for the organization. Also conversant in Cantonese and Mandarin, Michelle loves to connect with people by planning and listening to their stores and create an unique experience for each event.
Hailing from Zurich, Switzerland, during his qualifying year, René was acclaimed Top Apprentice of Mövenpick Restaurants, allowing him to choose any Mövenpick worldwide in which to practice his art. He chose Toronto. After gaining culinary management experience with the Four Seasons Hotel group, René moved to Bistro 990 before joining en Ville in 1989, bringing an innovative European style of cuisine rarely matched in our city.
Michelle has devoted her entire working life to our industry. Experienced in all facets of catering, Michelle specializes in and thoroughly enjoys the wedding experience. Case in point: a wall of pictures, thank-you letters and congratulatory messages adorn Michelle's office. Also well-versed in corporate hosting, Michelle specializes in larger events, pulling each one off without a hitch.
With over fifteen years’ experience working nationally and internationally within various sectors of the hospitality industry, Melissa has refined her knowledge of service and event planning. A graduate of Ryerson’s Hospitality and Tourism Management program, Melissa is fluent in the language of special events, speaking both corporate and private dialects.
From food to décor Sommer loves events! With a background in Public Relations and Corporate Events, Sommer brings a wealth of knowledge and creativity to the en Ville family. Her passion for seeing the client enjoy every taste is what makes her truly love what she does. From an intimate backyard wedding to corporate conference for 1500 guests, Sommer has it covered. Loving that every day is a new challenge, she is ready to tackle anything in her cowboy boots!
Phillip has been cooking professionally for six years. He attended the George Brown College Culinary Management programme. Phillip was fortunate enough to cook at the members-only Spoke Club while attending College. Before joining the Enville team, He honed his skills cooking at various Oliver and Bonacini restaurants.