Saucy Affairs is truly a “boutique” catering company. We rarely have two menus the same!
Executive Chef Glenroy Anderson came to Toronto from the sun splash island of Jamaica as a teenager. His raw young talent soon caught the eye of Chef Kin Lo (Stage West Dinner Theatre). At his suggestion Glenroy enrolled in George Brown’s Culinary Program and within three years had graduated with honours and secured his red seal plus a string of culinary triumphs. Starting with the Hida Restaurant, his skills were soon in demand by such places as Chez Marie, Fred’s Not Here, and The Red Tomato Restaurant in Toronto.
After successful stints in these restaurants, Denison’s Bistro and Oyster Bar contracted him for what was to become one of the first and most frequented pre and après Theatre Supper Clubs.
His transcontinental global fusion also garnered him acclaim and visits to the Capital House in Ottawa, the Molson Indy and the opening of the Air Canada Centre.
Gillian Joy - Partner/Event Planner & CEO
Gillian is truly driven by bringing other people joy. Whether it's executing a bride and groom's dream wedding just the way they pictured it and leaving lasting memories with their guests, to flawlessly conveying a theme at a special event, bringing a vision to life is her passion. She loves to work alongside her partner Glenroy to create menus and a lasting impression for when they show up to tv/film shoots people excitedly exclaim 'yay Saucy is here'. This brings them both great joy, to be a part of someone's work day and or life event, making memories out of moments. They bring the same level of service to all clients big and small, it's what they love do.
Steve’s culinary career is peppered with influences from India, Japan, Korea, The Caribbean, China and
Europe in both reach and imagination. He loves this business and as someone who has trained in every aspect of the hotel industry for 11 years, he has a good understanding of an overview of corporate
catering, banquets, fine dining and event organization. He was born into the food and beverage business as his father, a maitre de on Carnival Cruise Lines for 17 years would tell him stories about food and hospitality as a boy. He was fascinated, it stuck. Furthermore, Steve learned from the best chefs with Oliver & Bonacini, Old Mill Inn & Spa, Pangaea Restaurant in Toronto, Marriott in India, and Inn at Laurel Point in B.C.
He has also participated and placed in culinary competitions like Taste of Toronto and Chaine de Rotisseurs Juenne Chef. Fusion dishes are his thing. Drawing on research and knowledge of how flavours work in concert, he invents and creates, always endeavouring to produce tasty and affordable recipes. Since April 2019, Steve has been with Saucy Affairs, Elevate & Wellness and is more than ecstatic to be part of the team. We cook, laugh, learn and grow together always towards striving for perfection.
Chef Huy is more than an experienced chef in Toronto as well as globally. Chef Huy has spent the better part of his career as the head of kitchen and operations for Fred’s not here, Red Tomato and Big Daddy’s. Globally his talents have brought him to Boston and Louisiana as well as down south to Mexico where he showed off his skills at the restaurant number 4 in Ajijic. These amazing experiences from around the world as well as being classically French trained where he excelled at restaurant Che Marie have made him an extremely well-versed chef in all areas of cuisine. Chef Huy has now brought his talents and knowledge to the Elevate and Wellness/Saucy Affairs team. Where he's very excited to further his illustrious career.