My name is Ethan, a graduate of the Institut Paul Bocuse with a Bachelor in Culinary Arts. Over the past ten years, I have worked in some of the most demanding and prestigious kitchens across Canada, France, and beyond. From Michelin-starred establishments to private catering, I bring a commitment to excellence, creativity, and an unwavering dedication to providing the finest dining experiences. I trained under Michelin-starred Chef Noam Gedalof at Comice in Paris, mastering techniques across all kitchen stations and upholding the exacting standards required in a Michelin-starred kitchen. I also had the privilege of training under the renowned Chef Susur Lee, gaining invaluable insights into precision, presentation, and innovation in the culinary arts. At BUCA Osteria & Bar, I managed the appetizer station and mentored team members, ensuring every dish met the fine dining standards expected by Toronto’s elite clientele. At the National Golf Club of Canada, I executed high-quality dishes and managed large-scale banquets for up to 850 guests, delivering exceptional service under pressure. In my time with Elle Cuisine Private Catering, I expanded my expertise in delivering exceptional private dining experiences, managing culinary operations for intimate gatherings and corporate events. Currently, as an Event Chef with McLeod Private Catering, I specialize in crafting bespoke menus tailored to the unique preferences of executive clients. I oversee every detail, from sourcing premium ingredients to delivering seamless service, whether for intimate gatherings or exclusive events at unique locations. I focus on creating unforgettable dining experiences, blending exceptional cuisine with meticulous presentation and personalized service. From my experience in Michelin-starred kitchens, fine dining establishments, and private catering, I have learned the importance of exceeding expectations through innovative menus, flawless execution, and adaptability in diverse environments. Additionally, being fluent in English, Russian, and French, I can connect with clients from various backgrounds and ensure their vision is realized with elegance and precision. For clients seeking an elevated culinary experience, I bring a wealth of expertise, a passion for excellence, and a proven ability to deliver only the best. I would be delighted to work with you to craft an unforgettable dining experience that exceeds expectations.

My name is Ethan, a graduate of the Institut Paul Bocuse with a Bachelor in Culinary Arts. Over the past six years, I have worked in some of the most demanding and prestigious kitchens across Canada, France, and beyond. From Michelin-starred establishments to private catering, I bring a commitment to excellence, creativity, and an unwavering dedication to providing the finest dining experiences.   I trained under Michelin-starred Chef Noam Gedalof at Comice in Paris, mastering techniques across all kitchen stations and upholding the exacting standards required in a Michelin-starred kitchen. This foundation instilled in me the discipline and precision needed to meet the highest expectations in culinary execution. At BUCA Osteria & Bar, I managed the appetizer station and mentored team members, ensuring every dish met the fine dining standards expected by Toronto's elite clientele. At the National Golf Club of Canada, I executed high-quality dishes and managed large-scale banquets for up to 850 guests, delivering exceptional service under pressure