About us

About the Team

Our remarkable team is made up of young entrepreneurs with years of experience in all aspects of hospitality. We’ve come to develop a love for quality ingredients and providing customers with exceptional dining experiences. From the preparation of your meal to the presentation our team guarantees your satisfaction. From In Home Private Dining to Live Cooking Stations we constantly try and provide the best culinary experience for all of our guests.

About the Owner

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 all of my customers. Since my youth, I have had a passion for cooking, learning about the subtle nuances of different foods and what can make a meal truly outstanding.

Chef Jordan’s Biography

I’ve wanted to be a Chef for as long as I can remember. As a child I would watch my Grandmother in the kitchen and I was always intrigued with making traditional Goan, Indian dishes in a unique way and using a variety of exotic spices.
In 2016 I 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. 

I graduated from the postgraduate Culinary Arts program at George Brown College in April 2019. This program allowed me to spend 4 months in Italy to truly learn as much as possible about 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. The opportunity to use the vineyards and local markets of Italy as a blank canvas for my art was an incredible and exciting experience.