Novus provides you with a unique and sensational culinary experience while you sit back and relax and enjoy the comfort of your own home - all you have to do is choose the menu tailored to your needs.  Let our chefs provide you with the VIP experience for the whole evening - they do all the cooking, serving and cleaning.  Novus supports Ontario and Canadian farmers, and use locally grown and produced products, while respecting and extenuating the natural flavours to tantalize your taste buds.  Located in Pickering, Novus provides a memorable dining experience to clients in the Durham Region and Greater Toronto area, although we are willing to travel. 

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About Chef Jordan

My name is Jordan Diniz, I am a young chef; constantly looking for new opportunities to expand my culinary knowledge and further my experience as a chef. My culinary outlook is oriented around creating unique, sustainable and of course delicious meals for my clients. I try my best to use local ingredients throughout my cooking while promoting Canadian ingredients and respecting the product and natural flavors. Since my youth, I had a passion for cooking, learning about the subtle nuances of different foods and what can make a meal breathtaking. I am currently working towards my dreams of becoming an acclaimed chef and having my own distinguished restaurant.


Biography

I’ve wanted to become a Chef ever since I could remember. As a child I would watch my Grandmother in the kitchen and I was always intrigued with making traditional dishes in a unique way and using a variety of exotic spices.

A few times a week I would find myself preparing meals for my family of five, experimenting with various ingredients and techniques to bring the most quality dishes I could to our dining room table. My family thoroughly enjoyed anything I would come out of the kitchen with and encouraged me to cook whenever possible. I would watch Food Network regularly to learn as much as I could about different styles of cooking and cultural food from around the world.

Once I was in high school I applied for co-op placement in the field of culinary arts and was quickly accepted at Lone Star Texas Grill for a position which shortly turned into me becoming a part time employee working as a line and prep cook. Working there for two years taught me the basics of how a restaurant works and many valuable skills that have been beneficial to me to this very day.

I also worked at Angus Glen Golf Club for a few months where I prepared and cooked for large scale banquets and special events.

I then moved to Moxie’s Grill & Bar and got experience with more recipes and was able to differentiate how different restaurants worked.

I then went to George Brown College for Culinary Management where I learnt everything from developing a menu, new techniques, what it’s like to run a business in the food industry and the overall fundamentals of what it takes to be a chef. In January of 2018, I started my internship at the Shangri La Hotel in Toronto. It has been providing top of the line, quality service and delicious recipes to the city for about 6 years now. Working with one of the most inventive, unique and critically acclaimed hotel is something I’ve dreamt of doing for a long time as I one day hope to have an outstanding restaurant for myself in the future.

I recently graduated from the postgraduate culinary arts program at George Brown College which I started in May of 2018. This program will allowed me to spend 4 months in Italy to truly learn as much as possible of their food and overall culture. The program is in partnership with ALMA, the world-famous Scuola Internazionale di Cucina Italiana, near Parma, which is one of Italy’s finest culinary schools. I also got the opportunity to stage in two Michelin starred restaurants in two different parts of Italy. I was overwhelmingly excited that I got to partake in this as it taught me much more than I already know about Italian cuisine and give me hands on experience with some of the best chef professors in the country. Being able to use the vineyards and local markets of Italy as a blank canvas for my art will be an unbelievable experience as well as essential on my path to become the best chef I can be.

I’ve loved the restaurant industry since I first got into it and nothing has made me question my choice to run my own catering business and become a Chef, when I see people take the first bite out of a meal I worked on, and seeing their face light up with delight—it is an indescribable feeling of pride that never fails to reignite my passion for cooking as well as remind me of why I do what I do. It would personally be an honour for me to be able to share my culinary expertise with you and your guests, ensuring you all enjoy the meal as much as I did making it for you.

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Journalist:

Wyatt Banham

My name is Wyatt Banham and I am a young aspiring journalist.

I’ve been using writing as a hobby for about 6 years now, in my spare time I would write short stories, songs, poetry and reviews for movies, albums and books. I’ve always had a knack for creative writing as well as technical or critical writing; I find each of them just as intriguing as the other which helps me apply my talents anywhere I desire.

In September 2018 I will start my 4 semester course for Journalism & Mass Media at Durham College where I will learn how to perfect my writing in the area of broadcast and electronic media as well as earn new skills in interviewing, editing, publishing and reporting.

I’m always devoted to learning more about literature and formal writing, and I plan to dedicate the skills I’ve learned over the years to follow and report what Chef Jordan is accomplishing for the company. I’m honoured to be working with such a hard working, passionate chef.