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Steven Soloduk has been the Catering Chef for Compton & Greenland Fine Foods and Catering for the past nine years. During this time, he has seen the company's focus change from being an off-premise caterer to that of its present focus, on-site caterer and restaurateur at Royal Botanical Gardens in Burlington.
Chef Soloduk began his restaurant training where all the greats do...in the dish room. "Really, it gives one a greater understanding of how a kitchen works," says Soloduk, "...starting at the bottom and rising to the top." Working at Mother Tucker's in both Burlington and London, he gained valuable line service and buffet service experience. It was when he worked for Gabrielle's in London, at the age of 20, that he began to develop a taste and palate to create really fine food. Apprenticing under European Chefs honed the skills and palate necessary to become head of banqueting for Compton & Greenland Fine Food and Catering. Working as an off-premise caterer was the perfect training ground for Soloduk to aspire to excellence in keeping a wide variety of discriminating clients more than "just satisfied". "We've done everything from parties of 2 to over 500," he says "and when you've dealt with that many people, whether it's brides or corporate clients, it has to be the best you can do if not better. That's something we want to continue at the RBG."
Sous Chef ~ Christopher Devenny Christopher Devenny, our new Sous Chef, has trained vigorously and received his Red Seal from George Brown College. He came to us after working for five years at La Costa.
Jimmy McGuigan is a native of Scotland and trained in Europe. He has been Compton & Greenland Fine Foods and Catering's Chef de Partie for 3 years. Jimmy works tirelessly in our seasonal teahouses to make sure our guests are served the finest scones in the area, along with the rest of our delicious mouth-watering teahouse menu.
Cooks
Our kitchen staff is an eclectic group of well-trained cooks who have worked extensively in fine dining in both in the local area and overseas. The number of dishes they can create are as varied and delicious as the many different types of flowers that bloom at Royal Botanical Gardens.
Café Wait Staff
We select our wait staff on their strong service skills and excellent rapport with customers. They have joined us from various establishments in the area and when added together have over 35 years of service experience. They are committed to making your experience at The Gardens' Café an enjoyable one.
Teahouse Staff
Our seasonal teahouse staff is selected from the local university and are a smart and intelligent group of young people, who are determined to serve and please our customers to the best of their ability. We are glad to be able to say that many of them return year after year. |
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Company Profile
