My Story

In 2000, I was hired as a cook at a well-established catering company in East York Toronto. Over the next 7 years I learned the very important aspects of the catering industry both inside and outside the kitchen.  I acquired experience in creating new recipes, contributing to menu selections, and sharpening my cooking techniques. During this tenure, I had the opportunity to work as the on-site chef for corporate events across the GTA and learned about the logistics of event planning.  

With my broadened culinary experience and formal training through the George Brown Hospitality program I launched the Melting Pot Catering company in 2007.  I quickly realized that having the independence to express my creativity in the kitchen, and the pursuit of balancing family and work life, were the motivating factors in my new venture.    

Besides teaching me to cook and other life skills, my grandmother also taught me the rewards of hard work.  This has aided my success as the owner and executive chef of The Melting Pot Catering Company.

Our Values

• Principles — Every dish we serve is part of our legacy, therefore we take pride in knowing that we work with an attitude of excellence and ethical kitchen practices.
• Quality —  Our vinaigrettes, sauces, and seasoning rubs are commonly made in-house. Our food is always made with fresh, seasonal ingredients.   
• Community — We support the local markets and independent grocers where we find unique and organic food items to serve our clients.  We partner with local churches and social service agencies in support of various community outreach projects.
• Sustainability —  In doing our part to reduce the effects of climate change, we invest in eco-friendly packaging and supplies.  We are also mindful of  ways to prevent food waste.
• Covid-19 — Covid-19 preventive measures are maintained to keep team members and our customers safe.