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.
Amanda first learned the ins and outs of the events industry working on international conferences, but over the last 10 years, has focused her work on the food side of the business here in Toronto. She loves nothing more than showing off all our city has to offer in terms of fab food, craft beer, and cocktails. Amanda’s favourite type of event is the “un-wedding” wedding, where she gets to work in a unique, flexible space and throw all the rules out the window.
As a graduate from George Brown College’s Special Events Program, Will is thrilled to be at en Ville where he gets to introduce exciting food menus and take part in jaw-dropping events. He takes care of incoming corporate inquiries from start to finish, ensuring everything gets checked off the list. You can find him in The Annex, Chinatown, or Queen Street West scouting out new Asian cuisines and the trendiest desserts Toronto has to offer.
Kelli is originally from St. John’s, Newfoundland. She graduated top of her class in culinary arts at the Culinary Institute of Canada in PEI. Furthering her career, she moved to Toronto in 2010 and has worked in various high end restaurants (Auberge du Pommier) and catering companies. She found her home at en Ville June 2016 where she is able to utilize her skills, expand her creativity and love of cooking.
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!
Carla is a graduate of Bachelor of Science in Accountancy. She worked as a Finance Manager for 18 years before moving to Canada in 2012. As a member of the en Ville family, she handles daily catering accounts.
I was always cooking around people growing up. I learned basic cooking when I was 7. My mom was abroad and my dad was always working so my oldest brother was the one taking care of me. He taught me how to sauté vegetables, make soup, and steam rice. When we moved to Canada. My dad was always cooking Filipino food because he missed the Philippines so much. I would watch and learn from him every time. I wanted to know more ways of cooking after all those years and it’s what inspired me to learn more about the art of cooking around the world.
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 en Ville team, He honed his skills cooking at various Oliver and Bonacini restaurants.