Meet the chef + sommelier
We are a Chef and Sommelier led business supporting a dynamic culinary experience backed by a complete, well-honed set of hospitality skills.
Meet the rest of our team
I have collaborated with Mike on several large-scale and logistically challenging events. On ALL occasions, it was a complete pleasure from start to finish. The words “no“ OR “can’t” are not in Mike’s vocabulary. He just figures it out! Mike’s menus are inspired, innovative and imaginative. He prides himself on finding the right menu to fit each clients’ personality and needs. He understands the intricacies of all types of events, from a corporate holiday party in the city to a beautiful wedding under the stars. He can build a network of the best purveyors in the industry that share his vision to create a well-thought-out event, and he has the ability to translate the clients’ vision. Driven by a love of food and connecting with people, I know that every project Mike engages in will be a tremendous success!!
Event Architect and Planner
“Mike’s core strength is his ability to be an incredible chef while understanding the client's needs. Nothing is ever a problem as he is a solutions-oriented manager and appears to thrive on challenges with very little if any, hand-holding required. He has catered everything for us from large events of 350 guests to intimate dinners for eight and handles each with the same care, attention to detail and, best of all, delicious food. Mike is a consummate professional.”
Seth and Theresa Mersky,
Lake Rosseau Summer Residents
We began working with Michael many years ago while he was the chef for one of our clients. The professionalism he showed throughout that period was incomparable. His organization, creativity, menu planning and event management were unparalleled. Michael has remained a friend and business colleague who has continued to execute events at the highest level.
We look forward to continuing our relationship with Michael on his exciting new culinary journey.
The Stephens Family
Stephens’ Butcher Shop
Port Carling, ON
I hired Michael Dixon to be part of the opening kitchen team at JK Wine Bar in November of 2003. We were extremely busy from the moment we opened the doors. I counted on Mike to dig deep and present his best work. He accepted the challenge and became a key player in the meteoric rise and success of the restaurant. I recognized that Mike understood the big picture of hospitality, the importance of the guest experience and that consistently high-quality execution of our work is of paramount importance. Michael Dixon very quickly rose through the ranks of my organization and ultimately became chef de cuisine at the next restaurant opening, JK at the Gardiner Museum. I am delighted to hear of Mike’s new venture as he brings some exquisite Maritime brine to the fresh waters of Muskoka. His customers are in for a real treat!
Chef Jamie Kennedy,