"What a great idea it was to have Heavenly Gourmet cater our dinner party instead of going to a restaurant. Watching Gary make the appetizers was an event in itself. The food was fantastic, the service was superb. Everyone should give themselves a chance to have a chef cater a dinner party in their home, The experience is one they will never forget."  ~ Mary Ann Legato - (Jan.2011)

"I would like to thank you and your team for a great evening.  Everyone had a fantastic time and raved about the food and service.  My dish was exceptional! It was a really enjoyable experience and one that I hope to do again (actually, as often as possible). Last night wins over any restaurant experience I’ve had."  ~Sharon Gallant - (Dec.2010)

 With over 16 years of culinary experience, chef-proprietor GaryChin continues to bring his talent and artistic passion to Heavenly Gourmet. Gary’s culinary aptitude was influenced at an early age by his mother’s love for food and family gatherings.  Chin went on to graduate from The Southern Alberta Institute of Technology in Calgary, earning his culinary red seal in 2002.

Chin has trained under Chefs Otto Daniels (Bocuse d’Or Canada), Shaun Desaulniers, Michael Nowick, Chris Haworth, and Ned Bell (Food Network Canada). Pursuing his craft, Gary lent his talents to Entre Nous restaurant, Calgary Marriott Hotel; Bizou Parisian Brasserie; Belgo; Osteria de Medici; and Bungalow in Calgary, Alberta.  He also volunteered as a culinary instructor for Robert Bateman High School in Burlington, Ontario.

Brad Townsend, chef and founder of the Rude Native Bistro chain has been dazzling patrons in Southern Ontario with his unique homespun ethnic cuisine for over two decades. A pioneer and trendsetter in the fusion food scene, Townsend has introduced his diverse South African culture and culinary background to many menus and restaurants. He has influenced and inspired many young chefs to realize their true potential, throughout his 30-year career.

This charismatic chef is no stranger to the limelight with many culinary and humanitarian awards, TV appearences, write-ups and features. You will often find him performing cooking classes throughout Southern Ontario.

Brad Townsend

Jayke Carter

Having graduated from the George Brown Culinary Institute, Jayke Carter began apprenticing and training under world renowned chef Mark McEwan at North 44 Restaurant and Wine Bar in Toronto. This experience gave Carter the foundation for what has now become his signature culinary style. Carter became part of the culinary team that took the restaurant’s famed fare to catered events throughout the GTA eventually becoming the Executive Chef at Urbanomix Catering.

In 2009, Carter settled in to the Burlington restaurant scene working with Honey West Restaurant & Lounge and managing their offsite catering events.

After obtaining his Culinary Red Seal Certification, Stewart Schmidt apprenticed at the world-renowned Post Hotel in Lake Louise, Alberta. In 1995, Schmidt decided to add “Olde World” techniques to his already superb culinary skills. To master the art Schmidt spent several seasons in Europe and eventually became the Commis de Cuisine at the Dolder Grand in Zurich, Switzerland.

 Armed with his new knowledge and unique techniques, Schmidt returned to Canada as the Sous Chef of The Pan Pacific Hotel in Vancouver and led numerous offsite catering and private functions including cooking for the Prime Minister of Canada and the President of the United States.

Since 2009, Schmidt has been the Executive Chef with June Harlow Foods in Mississauga.

Heavenly Gourmet is interested in adding Affiliate Chefs in Oakville, Milton & Hamilton to the Chef-At-Home program.Please send us an email to Info@HeavenlyGourmet.ca for details on becoming an HG Affiliate Chef.

Stewart Schmidt