Emma’s Eatery is a boutique catering company based out of Toronto. Whether it’s a cocktail party, wedding, corporate function, buffet dinner or an intimate plated dinner with a few close friends, our team can create a dining experience that reflects your taste, vision and budget.

We believe in using top quality ingredients, local purveyors and working with knowledgeable professional and reliable staff. Rustic, simple and delicious is our mission.

SEAN CUNNINGHAM was born in the heart of the Annex in  the city of Toronto. As a boy, he spent his weekends roaming through Kensington Market, a Jewish immigrant market where during the same afternoon, he’d try a knish from Switzers’s Deli followed by curious dumplings and duck dishes in nearby Chinatown.  On the best nights, he savored the hearty dishes prepared by his Ukrainian Baba, Silvia, who is responsible to this day, for Sean’s love of food, and the love he puts in his food.

Trained in Toronto kitchens and around the world, Sean opened Truffle Pigs Cafe in 1997 in Field, British Columbia, in the heart of Yoho National Park.  In 2010, after garnering a national and international food reputation, he launched Truffle Pigs Bistro and Lodge (a 14-room boutique hotel) with Sean as Head and Executive Chef.

In 2016 Sean sold his interest in Truffle Pigs and returned to Toronto where he lives with his teenaged son. Since returning, he’s been busy serving the Toronto film, corporate and event catering businesses launching CATERED & BATCH in the spring of 2018. In 2019, he became the Corporate chef for Ikona International and has been a part of a talented culinary and operations team opening Sweetfield Manor boutique hotel, Pavao, the newest culinary sensation and destination restaurant in Barbados, and a novel Marche in Belleville, Barbados in the Caribbean.  In future years,  Chef Sean looks forward to opening hotels, restaurants and Marches throughout the Caribbean with IKONA INTERNATIONAL bringing his high energy and zeal for fresh, local, creative  and sustainable foods to these areas.  

Cherika De’Caul was born in Toronto, and at a very young age migrated to the beautiful Island of Barbados. Her love for cooking developed at the young age of 12 when she obtained her first job working by the beach. She was tasked with catching, cleaning and grilling her own fish, which she did with enthusiasm. Spending summers in St. Vincent allowed her to gain addition knowledge in a wide array of seafood preparation.
At the age of 14 she returned to Canada to purse her high school diploma. A focus and determined young woman, she worked weekdays after school and on weekends as a Garde Manger at a family owned restaurant. Upon graduating high school, Cherika enrolled in the Art Institute of Vancouver where she refined her skills and artistic techniques. Once back in Toronto, she committed her time and energy at perfecting her creativity at the George Brown College, Centre for Hospitality and Culinary Arts.
Cherika already has over 10 years experience in the food and hospitality industry; planning and preparing exotic dishes with an international flare. Her repertoire includes mastering a variety

meats, seafood, and sauces, along with nuevo cuisine. Her journey took her to the Art Gallery of Ontario which allowed her to expand her range in catering unique banquets, weddings and private upscale events. Ms. De’ Caul’s passion, dedication, and creativity in the industry led to her promotion from Grill Chef to Sous Chef at the Toronto Lawn Tennis Club within a short period of time. She has learned from and collaborate with some of Toronto’s Chef’s. Last year, Pastiche became Cherika’s newest adventure when she was offered an opportunity to open a eclectic style restaurant on the Queen West and Ossington strip, creating delicious cuisine of the World.

Cherika De’Caul was born in Toronto, and at a very young age migrated to the beautiful Island of Barbados. Her love for cooking developed at the young age of 12 when she obtained her first job working by the beach. She was tasked with catching, cleaning and

grilling her own fish, which she did with enthusiasm. Spending summers in St. Vincent allowed her to gain addition knowledge in a wide array of seafood preparation.

At the age of 14 she returned to Canada to purse her high school diploma. A focus and determined young woman, she worked weekdays after school and on weekends as a Garde Manger at a family owned restaurant. Upon graduating high school, Cherika enrolled in the Art Institute of Vancouver where she refined her skills and artistic techniques. Once back in Toronto, she committed her time and energy at perfecting her creativity at the George Brown College, Centre for Hospitality and Culinary Arts.

Cherika already has over 10 years experience in the food and hospitality industry; planning and preparing exotic dishes with an international flare. Her repertoire includes mastering a variety of

meats, seafood, and sauces, along with nuevo cuisine. Her journey took her to the Art Gallery of Ontario which allowed her to expand her range in catering unique banquets, weddings and private upscale events. Ms. De’ Caul’s passion, dedication, and creativity in the industry led to her promotion from Grill Chef to Sous Chef at the Toronto Lawn Tennis Club within a short period of time. She has learned from and collaborate with some of Toronto’s Chef’s. Last year, Pastiche became Cherika’s newest adventure when she was offered an opportunity to open a eclectic style restaurant on the Queen West and Ossington strip, creating delicious cuisine of the World.

As part of the Fairmont Family for over 15 years with time spent at the Peace Hotel in Shanghai, Fairmont Dallas, Fairmont San Francisco, and Fairmont Banff Springs, executive chef, j.W., brings a true taste of the world, his award-winning talent and highly-respected food philosophy to Canada’s icon, Fairmont Royal York, in its most exciting chapter yet.

As the creative culinary director, Chef J.W. will infuse imagination into the hotel’s six new culinary concepts as it transforms three of its signature food and beverage venues set to debut in spring 2019. Visitors and guests alike can expect a bold, modern and authentic essence in Chef and team’s new menus while they honor the hotel’s rich food history and renowned service. With these newly imagined culinary venues and dining experiences; the hotel is also set to debut a completely remodeled Fairmont Gold, presenting the finest luxury hotel offerings and services in the city; and a luminous new lobby and arrival experience.

Being a world-class and well-traveled Chef, while holding an immense care for guests and elevating the culture of passionate culinary artists along the way, the hotel and local industry are especially excited for jW’s return to Toronto.

I look forward to take the kitchen back to its roots and grow the future of our industry as we reinvigorate the apprenticeship program.”

The philosophies of “nose to tail” and “hug your farmer” will be a part of Chef j.W’s vision at Fairmont Royal York along with his value of sustainability and a goal to be 100 per cent Ocean Wise in the next six months.

When asked what he attributes the success in his career thus far, “My efforts to put my team first, thinking outside the box, pushing the envelope of the food we create, working local and inspiring the up-and-coming leaders in the industry.”

, “Chef j.W’s return is the key ingredient to bring the next era of dining at our hotel to life. Pair his leadership, global culinary understanding and highly sought-after and respected skills; we believe his vision will bring bold and unexpected culinary surprise.”

“Food is a vessel to a one-second shiver towards a memory,” says Chef j.W Foster.

‘Our role is to nourish people in memorable ways, and I wish to never let us forget that –

j.W

Born and raised in Shanghai, Forrest is often inspired by his childhood memories amongst the Chinese culture of good eating, and the different renowned world cuisines that took on the Shanghai food scene. After being mentored by Jean Georges Vongerichten, Forrest eventually moved to Canada to complete the Culinary Management Chef School at George Brown College. After graduating, his passion on providing seasonal, quality food only grew as he worked for some of the most renowned kitchens in
Toronto including One Restaurant, Canoe, George, Lee Restaurant, Bent Restaurant, Le Select Bistro, TOCA at the Ritz Carlton Toronto, and Carmen’s Steak House. As Executive Chef at Terre Rouge, Forrest pays homage to traditional French technique, fused with the energy of Shanghai whilst using the freshest, local Ontario ingredients.

 Pam Pridham: FEARLESS LEADER, OWNER + PRESIDENT

Pam is an avid traveller, soaking up culture by the mouthful – her itineraries dictated by restaurant reservations rather than museum exhibits. She took on ownership and assumed her role as president of Dish in May 2009.

An accomplished home cook, she has experimented with all types of cuisines, cooking for family and friends. You can find Pam working closely with her passionate staff, chatting about food and indulging in their culinary creations.

Erin Ross: HEAD CHEF + SCHOOL DIRECTOR

Who knew that moving to a small town to teach in rural northern Japan would start Erin on her culinary journey?  Within a year of returning to Canada, Erin did the unthinkable, and quit teaching to apply to culinary school.  Erin graduated from Niagara College with a Culinary Arts Management Diploma, and began her career studying the art of bread, before focussing on pastry while working in Niagara wine country.  Armed with bread, pastry, and wine knowledge, she found her way to Dish in 2014. Exploring the savoury side of the arts, Erin began working full time in the Dish Kitchen, catering, assisting, and teaching in the cooking school.  Erin became School Director in 2016, and was named Head Chef in 2018.

You can usually find Erin in the Dish kitchen setting up for classes, pop ups and events.  She loves to cook with beer, bourbon, and her classes often include a wine region or two.

When she isn’t playing host, and teacher in the cooking studio, you can be sure to find her globetrotting with her husband searching for all things delicious.  Not only do their travels influence her menus, but playing in her backyard vegetable garden is a constant source of inspiration, and relaxation.

Born and raised in Jamaica, Selwyn Richards has distinguished himself as a chef. He has presented meals to international dignitaries, Prime Minister Stephen Harper, and The Honorable Portia Simpson Miller, among others. Chef Richards has also received awards such as silver medals and one bronze medal at the Food & Wine Show in 1987 and the 2014 Harry Jerome award winner for Business Excellence.

Chef Richards has catered numerous events and has worked in numerous restaurants in and around Toronto. He also played a crucial role in the opening of the SkyDome, where he managed his own
department as head chef. As CEO of The Art of Catering, Selwyn is known in the film industry as a top-notch food stylist. The Art of Catering has catered for various media and film production
houses throughout North America, the Caribbean, and Europe. His work has been featured in movies such as American Pie,
Cheaper by the Dozen, and Breakout Kings, and has appeared in network shows such as I Do, Let’s Eat; Rich Bride, Poor Bride; Defiance; Nikita; Covert Affairs; and Soul Food. For the past two years, he has presented as a celebrity chef at the Canadian National Exhibition.

 Eat More Cake! Encouraged by her success baking desserts for Toronto’s legendary Cow Café,  Dufflet Rosenberg established  Dufflet Pastries in 1975. Today, Dufflet Pastries wholesale division proudly supplies restaurants, cafés, hotels, caterers, grocers and gourmet food shops across Canada and beyond with an ever-changing collection of desserts from her  Fresh Collection, Queen of Cake®, and packaged gluten-free lines.
From wedding and celebration cakes – to pastries, pies, cupcakes and cookies – each Dufflet item is hand-crafted from scratch. Her creations bridge European tradition with a modern approach and feature only premium ingredients, with no hydrogenated fats or oils, nor artificial flavours, colours or preservatives added.
Outgrowing the start-up based out of her home kitchen, Dufflet opened a bakery in 1980 on Toronto’s now-chic Queen Street West. By 1985, production was moved to a 5,000 square foot bakery which then doubled in size after a major expansion in 2001. With an eye towards growing the brand,  Daniele Bertrand joined Dufflet Pastries in 2006 as partner and President of the Dufflet group of companies. The head office and production bakery relocated to a yet larger facility in Etobicoke in 2009.
Dufflet’s two retail café locations are regarded as Toronto’s source for fresh baked desserts, along with light lunches and specialty beverages for eat-in or take-out.
Dufflet-Downtown is open 7 days a week,  Dufflet-Uptown is closed on Mondays. Dufflet Pastries are also available online for pick-up or local delivery at www.dufflet.com.
The Dufflet family of brands includes  Grab + Go, a line of frozen gourmet cakes and tarts available in premium grocers across Canada.  Chocolate Signatures was created in 2011 to distribute under one banner  Dufflet Small Indulgences and  CH Ocolate, award winning packaged chocolates and confections available in fine food stores and gift shops across North America.
Dufflet Gluten-Free was certified by the Gluten-Free Certification Program in 2013. This packaged line includes gluten-free versions of the popular Dufflet Cakelet® and other cakes, cupcakes, tarts, plus flow-wrapped cookies and brownies.
The Dufflet Pastries manufacturing facility is proud to have been awarded the elite BRC GLOBAL STANDARD FOR FOOD SAFETY Version 7 certification in recognition of the facility achieving the rigorous standards set by one of the world’s leading food safety and quality certification programs.

Christine Berce (Owner, Executive Chef, class of ’99), Sarah Locke (Owner, Events Coordinator) and Tess (Tasia) Pappas (Head Baker, class of”94)  have all worked inthe food industry for as long as they can remember.  Christine completed her George Brown chef training with a semester in Northern Italy and refined her skills further at a variety of fine dining and casual restaurants in the GTA.  Tassia Pappas has been the Head Pastry Chef at Yorkshire Pudding for over 8 years

having honed her skills at Fred’s Bread.

 

When Christine and Sarah get asked why they got into the catering business and their answer is remarkably simple, “We simply LOVE food. We love the gatherings that happen around food, the traditions surrounding mealtimes and the amazing memories these occasions create. After 12 years in business (and over 35 years combined in the industry), we can say with certainty we have done it all. From casual backyard BBQs to elegant galas, classic corporate events to tailor-made weddings we have truly loved every minute of this incredible journey as caterers.