Our Key People...
Mike started his culinary pursuits at the very young age of 8 years old when he learned how to make butter tarts, apple dumplings and pastry dough from scratch at Christmas from his Nookoo and mother who were both excellent chefs in their own rights.
He got his real taste for industrial kitchens when he was 15 and started working in a Chinese restaurant as the banquet dishwasher. The following year he became a cook at an Italian restaurant in Winnipeg learning from some of the best Italian chefs and cooks. After working several years in the industry, he worked his way up to Manager by the age of 25, and was then chosen to set up two new restaurant locations in the city of Winnipeg. Mike moved to Ottawa in 1990 where he managed “Ricks” in Kanata and “La Piazza” in Bells Corners.
In 1996, Mike started full time with G.B. Catering at Red Pine Camp, feeding up to 400 people a day in the summer and as Sous Chef at the Bolton Conference Centre from September to June. Mike was quickly promoted to Chef Manager in 1997 at Red Pine Camp, while managing numerous other jobs for GB Catering over the winter months.
Previous past experience with G.B. includes, Chef Manager at Sir James Whitney School, Mono Cliffs Outdoor Centre and Kandalore Outdoor Centre. Mike also spent two summers as supervisor at various camps throughout Ontario, and in the off-season would work multiple functions, weddings, worked on the GB Tripping System and assisted in menu development.
In his spare time, Mike enjoys spending time with his son Chase and playing hockey (goalie). He is also an avid golfer, and loves fishing and other outdoor activities and winter sports. He is passionate about food and customer service.
Luc has been working in the food service industry for over 25 years. His extensive experience ranges from fast food to fine dining and everything in between. He is a graduate of the Food Management Program at the Institut de Tourisme et d’Hôtellerie du Québec, in Montreal.
Luc began working for G.B. Catering in 1993, as an Assistant Chef. In the summer of 1994, he was promoted to the position of Chef Manager. He continued to work in this capacity for the next 4 years, working in some our biggest camps feeding up to 400 people per day, including a complex sports camp with 9 sittings per day. In 1999, Luc began full-time work with G.B. Catering, helping with menu planning and special groups in the off-season, and supervising in the summertime. Luc is a fantastic cook, a great baker and also heads up our Baker’s training at the beginning of each summer. An important role to ensure our trademark homemade bread and other goodies get on the table each day.
Luc’s interests include hockey, golf, and of course cooking & baking.
David is our #1 Corporate Chef, who truly understands the value of training and retraining, and the importance of motivation and teamwork. For Dave, cooking is not only an art it is a passion. His energy and patience is endless.
Dave was a Chef Instructor at Durham College in Oshawa in the early 1990s, after which, he joined G.B. Catering. Dave was our Chef at Bark Lake Leadership Centre and the Bolton Conference Centre, and had previous duties as Chef at Pine Stone Resort in Haliburton and the Briar Resort and Conference Centre in Jackson Point, dating back to 1979.
Dave worked as the Chef Manager at Camp Kandalore for 6 years before joining the office team 12 years ago. Dave is in charge of purchasing, special functions and menu planning in the off-season and is busy helping out supervising and training at camps in the summertime
Dave is a graduate of Algonquin College in Ottawa. He obtained his inter-provincial Red Seal in 1982 and obtained a certificate in Hotel Restaurant Management from I.C.S. Montreal in 1983.
Kelly has worked full time in the G.B. Catering offices since 2016. Previously, Kelly was earning a Bachelor of Commerce degree from the University of Guelph as well as working at RBC Royal Bank for 1.5 years and for 4 years as the Finance Manager at Santa’s Village in Bracebridge, Ontario.
At the office, Kelly is responsible for payroll, policies, accounting and helping with staffing.
A native of Huntsville, Kelly loves food, reading, camping, running, both winter and summer outdoor activities and spending time with her puppy Lexi.
chef supervisor & staff trainer
Martin started with G.B. Catering as a Sous Chef at Camp Ahmek in Algonquin Park back in the summer of 2003. He quickly worked his way up to the Head Chef position, running sites such as Youthdale, and the Scarborough Outdoor Education School. Martin stayed with us for 7 years before moving on to further his career in the industry.
His adventures in the culinary world have given him some great opportunities across this entire Country. Sharpening his skills under Chefs Kevin Schmidtke, Brian Stone, Rory Golden, Nathan McLaughlin, Justin Myles, and even a few events along side Chef Michael Smith, just to name a few.
Martin’s experience is vast in all areas of this industry. Working in all styles of restaurants from Pub style to Fine Dining, hotels, and resorts. Catering large weddings, or small private events. Even tackling daily catering for very large numbers in the oil and potash industries of Alberta and Saskatchewan. Opening and running restaurants in the Craft Beer industry with Breweries such as Clear Lake Brewing Company, and Lake of Bays Brewing Company where he opened 2 restaurants in his 5 years with the company. Martin also successfully ran his own Restaurant and Catering business in the Almaguin Highlands area for 5 years.
Martin has now planted some roots here in the Muskoka area, and has rejoined the Team at G.B. Catering,
Outside of work, Martin enjoys golfing, cycling & vegetable gardening. He also has an obsessive interest in food fermentation, and recipe development.