This is Our Team

Geoffrey was born in London, England to a “foodie” family; his father was a chef and his mother and grandfather were also chefs in large London hotels, clearly this instilled in him a passion for great food. Geoffrey was classically-trained at the famous Dorchester Hotel in London then became Executive Chef at leading-edge restaurants in Europe before becoming Executive Chef with the Four Seasons Group in Canada and the US.

Hailing from Zurich, Switzerland, during his qualifying year, René was acclaimed Top Apprentice of Mövenpick Restaurants, allowing him to choose any Mövenpick worldwide in which to practice his art. He chose Toronto. After gaining culinary management experience with the Four Seasons Hotel group, René moved to Bistro 990 before joining en Ville in 1989, bringing an innovative European style of cuisine rarely matched in our city.

Kam is the man. The man who takes loving care of en Ville’s boardroom clients – from initial inquiry through recommending a suitable menu for the meeting or reception, and ensuring that the order is delivered on time, and complete. Originally from the UK, Kam loves Canadian cuisine and has embraced our local foods. He does like to cook, but prefers the result more than the actual eating. Each dish is a story, told through textures, colors, and tastes.

Meet our meticulous accountant, Ms. Torzar, whose attention to detail and financial expertise ensures that our books are always in impeccable order, providing a solid foundation for our business decisions. Carla is a graduate of Bachelor of Science in Accountancy. She worked as a Finance Manager for 18 years before moving to Canada in 2012. As a member of the en Ville family, she handles daily catering accounts.

Andrew knows food. Andrew loves food. Before he graduated from the Culinary Program at George Brown, he trained in professional kitchens in Italy, Scotland, Spain and Toronto. While Andrew was born in Toronto, he grew up as an expat, spending over ten years living in South America, Asia, Europe and the Caribbean. He lives to express his creativity by writing new menus and trying new things in the kitchen, and his culinary experience.

Peter draws inspiration from their travels, infusing international elements into their cuisine. From Asian spices to European techniques, the menu reflects a culinary journey that transcends borders. Whether you’re a food enthusiast or a novice in the kitchen, Chef Peter’s restaurant promises a journey of flavors that will tantalize your taste buds and leave you craving for more. Book your table and experience the magic firsthand!