We started cooking for friends who couldn't make it to dinner parties. Turns out, bringing the kitchen to someone's home changes everything about how they experience food.
Back in 2023, I was tired of the same restaurant routine. You know the drill — book weeks ahead, arrive on time, wait anyway, eat rushed because they need the table. My friend Gianluca mentioned he'd pay good money for restaurant-quality food without leaving his apartment.
That comment stuck with me. So we tested it. Started with a few dinner parties at people's homes around Montreal. No fancy equipment at first — just good ingredients, solid technique, and the kind of attention you can only give when you're cooking for eight people instead of eighty.
What surprised us wasn't that people loved the food. It was how different the whole experience felt when you're not in a loud dining room fighting for the server's attention. People actually talked. They asked questions while we cooked. They told us about their grandmother's recipes or that trip to Sicily in 2019.
Most mobile cooking services show up with pre-made dishes. We don't do that. Everything happens in your kitchen, with your input, at your pace.
We adapt to whatever setup you have. Tiny galley kitchen in a condo? No problem. Massive chef's kitchen with double ovens? Great, but we don't need it. The menu changes based on what works in your space and what's actually good at the market that week.
Some clients want to watch and ask questions. Others prefer to sit with their guests while we handle everything. A few have jumped in to help with the finishing touches. There's no script here — we read the room and adjust.
We're not doing molecular gastronomy or foam on everything. Just seasonal ingredients treated properly. If heirloom tomatoes are perfect in August, that's the star. In February, we're braising root vegetables. The technique matters, but the ingredient quality matters more.
We're a small team. That's intentional. Every service is handled by someone who's been with us from the early days and actually cares about getting the details right.
Head Chef
Trained in Lyon, worked in Vancouver for six years before moving to Montreal in 2022. Specializes in Mediterranean cooking but gets excited about Korean ingredients. Believes the best meal is the one where nobody checks their phone.
Operations Manager
Handles everything that isn't cooking — scheduling, client preferences, supplier relationships, equipment logistics. Former event planner who got tired of hotel ballrooms. Now makes sure we show up with the right ingredients at the right time.
We're booking services for spring and summer 2026. Reach out if you're curious about having us cook in your home or if you just want to talk through what might work for your next gathering.
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