thekitchenman Purveyor of Fine Foods

thekitchenman Purveyor of Fine Foods









thekitchenman mission statement is to share what you grow well! Over the years I was part of many hospitality kitchen teams. As an Executive Chef produced several original recipes that have been published and are free for the asking. If you would like one of my retro recipes or want to know about thekitchenman, leave me a message for a quick response to any food related question! I will always keep a keen edge learning about the new cooking tastes and styles while in the kitchen with some of the best chefs of today.

Chef Friends like Iron Chef/My Shanti Vikram Vij; BC Eagle Ranch Resort Chef Daniel Pietrzak; Ucluelet BC Pluvio Chef Warren Barr; Surrey BC An Indian Affair Chef Gary Bakshi; Barbados Naru’s Fusion Chef Barry Taylor and many more across Canada.

I feel especially humbled to be an inspiration to a young Emilio Finatti Sicilian Pizzeria Chef Aaron Gehrman. It’s by his passion to succeed by taking total control with his world award winning pizzas and franchises. My dad Chef Con was my inspiration to make cooking my life and so was Aaron’s dad to him.

After the past 50 years of cooking at the many 5-star resorts restaurants, catering and instruction have accumulated a contingency of applicable knowledge and connections with passionate food suppliers across Canada and the Western U S. Here in Ontario’s farm country. I can now personally pay frequent visits to a source for provisions of fruit, vegetable, herbs and flowers. My understanding of good methods of protein farms, artisan butchers, Great Lakes and east coast fisheries and shellfish. I’m surrounded by some of the best area cheese makers, summer sausage and charcuterie experts. Confectioners and canners, honey farms for raw organic honey and all local heirloom seed flours and grains. All my Charcuterie and Seacuterie items are from well rehearsed sources that have proven to be consistent for quality and service with up-to-date documents. In season, I forage the seasons freshest most flavour herbs, edible plants, fungi, flowers, micro greens, sprouts produced and needed in everyday menu plans. Personal Tastes and Budget can be custom tailored to your requested requirements. A rule of thumb I use is organic whenever possible no spray, garden items or inhumane practices. I procure farm fresh proteins, eggs, butter and cheeses from federally inspected sources. These days I’m back here in Woodstock Ontario the Dairy Capitol of Canada visiting both old and new farm sources to keep discriminating chef pantries stocked with menu items.

Today I offer my unique out door function locations with staff that possess well honed abilities to please any discriminating thekitchenmans guest. My professional alfresco feasts roasting whole or parts of humanly slaughtered free-range animals. My cooking methods are experienced and well rehearsed events prepared in the ground or on the spit.  Open flame shovel cooking and remote shore lunch services a specialty. Seasonal foraging excursions, and garden experience. Life is too short eat mediocre food.