Saucy Affairs is truly a “boutique” catering company. We rarely have two menus the same!
Her passion for food and music as well as her flair for design certainly fuelled the ambiance and incredibly tasty menus that her restaurant NumberFOUR had to offer! She ran this hugely successful restaurant in Guadalajara, Mexico for 9 years. She recently took on partners and sold 50% of her company so that she could focus on her new business in Toronto.
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.
Chef David hails from Beautiful Kenya. He goes back frequently to help his friends with new restaurants, and to execute his fine cuisine for his very popular pop ups! Since 1996 David has been responsible for the success of more than a dozen local restaurants. He has devoted his talents to spots such as ‘Chiad’, ‘Fred’s not Here’, and ‘Red Tomato’. In 2006, he joined forces with Chef Greg Couillard to form ‘Manyata’ and later the epic ‘Couillard’s Spice Room and Chutney Bar’ in Hazelton Lanes. In 2013, he joined chefs Couillard and Anderson in restaurant ‘NumberFOUR’ in Guadalajara, Mexico.
In the Summer of 2014 he worked at the very exclusive beach club ‘Almara’ in Montenegro cooking for the rich and famous! Chef Nganga also continues his ongoing relationship with Caren of ‘Caren’s Wine and Cheese Bar’ as her Executive Chef at both the Yorkville and the Yonge Street locations. He has worked with SAUCY AFFAIRS since their inception in the spring of 2015 and is available for private chef work as well!
Originally from Mexico City Liliana studied culinary arts at the Universidad del Claustro de Sor Juana (2003-2008). During her studies, she realized professional stages in many different restaurants and catering service companies. After completing her studies Liliana had the opportunity to form part of the pre-opening team for the ‘W Hotel and Residences’ in Doha, Qatar. During this time, she was led under the culinary concepts of Jean Georges (Michelin Star Chef) starting with the position of Commis. Quickly improving her skills, she was then promoted to Tournant in the restaurant ‘Market’, and first assistant in Outside Catering and Emir Royal services.
She has also completed numerous courses and trainings including Asian Fusion cuisine in the Spice Market by Jean Georges, HAACP Hygiene and Sanitary Program, and Chocolate and Sugar Show Pieces by Stephan Treand (MOF). Liliana got the chance to participate in her first international competition in the category of Sugar Show Pieces in DIYAFA 2010, Salon Culinary.
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.
Chef Laura Prentice, together with her late husband Johnny K, owned and operated several of Toronto’s most eclectic and innovative boutique restaurants. Laura headed up the kitchens creating of the moment menus with memorable dishes spanning the culinary globe. Pan on The Danforth explored traditional Greek cuisine and hit it with a modern twist. Mick Jagger was a fan and visited Pan on each visit to Toronto. Lolita’s Lust was a favourite for Hollywood North.
Laura’s Moroccan/Mediterranean flavours wowed the likes of Sophia Coppola who spread the word in her hometown of Los Angeles. The secretive, unassuming storefront wined and dined a plethora of film stars. Jennifer Lopez, Harrison Ford, Colin Farrell and the cast of Saturday Night Live to name a few. Gus on Bay exploded in mid town hosting many TIFF Gala’s with fine food and a vinyl spinning DJ at the front door.
Another favourite, in the then up and coming Leslieville neighbourhood, was Tomi-Kro. In this off the beaten track venture Laura offered up a kitchen with a Japanese twist. It was said in the press that Laura culinarily changed the face of Queen st. east. Laura and Johnny K’s last venture together was The Playpen. A vintage seventies inspired supper club. The menu consisted of all their delights. Well respected food critic Joanne Kates at the time penned Laura’s culinary skills as a Phoenix rising and rising and rising.
Since January 2018 Laura has worked along with Kim Everest of the catering company Saucy Affairs. Together they ventured into the Toronto Bellwood rehab centre in order to nourish those that have found themselves in dark days sometimes for years. The patients at Bellwood are so appreciative of their efforts to provide them with lovely healthy offerings at every meal. Kim, Laura and the rest of our kitchen team have seen eyes open clearly and hidden beautiful butterflies emerge with their mutual love of sharing tantalizing flavours. As a committed chef and a compassionate lover of fine food Laura has found her sweet spot.