Menu
We seamlessly blend the talent of acclaimed restaurateur, Yannick Bigourdan, visionary behind Toronto’s most iconic dining destinations; Splendido, Nota Bene, and The Carbon Bar, with event expert Dee Gibson, owner of Catering with Style and Delicious Catering. Yannick and Dee’s shared dedication to gastronomy and hospitality ignites their passion for full-service catering.
We offer personalized menu planning, featuring diverse dishes tailored to your event’s style, including French, Italian, and BBQ flavors. Our chefs focus on quality and variety, ensuring a memorable dining experience for you and your guests. Our event design and management services encompass complete planning, from bespoke design to thorough logistical execution. We handle specialized decor, venue sourcing, comprehensive event coordination, and efficient logistical management. We provide comprehensive services, ensuring seamless coordination from start to finish.
Born into a family with deep culinary roots in the South of France, Yannick has built an impressive career in the hospitality industry. His journey began with a foundation in fine dining, honed at Dromoland Castle and the Swiss Hotel School of Lausanne, leading to key roles with Four Seasons Hotels & Resorts in Los Angeles and Toronto.
In 2001, he co-owned Splendido, which earned numerous accolades, followed by the launch of the award-winning Nota Bene in 2008. In 2013, he introduced The Carbon Bar, a top dining destination in Toronto, later expanding into retail and consumer packaged goods, with products featured in Pusateri’s, McEwan, and Longo’s.
Yannick’s ventures continued with Union Chicken, Amano Trattoria, and Mike’s Smash Burgers, before selling his interests and focusing on new projects. In 2023, he opened Lucie, a fine-dining French restaurant in Toronto’s financial district, quickly earning critical acclaim. He also launched The Social Catering & Co., partnering with The Canadian Opera Company, Union Station, and Allied Properties to provide premier event catering.
Recognized for his impact on the industry, Yannick has received the Ontario Hostelry Institute’s Gold Award, solidifying his place as one of Canada’s leading restaurateurs. With upcoming projects like The Berczy Tavern, he continues to shape Toronto’s culinary landscape.
With 25 years of experience running her successful catering businesses; Catering With Style and Deelicious Catering, Dee has had an admirable list of corporate and luxury brand clients, among them: Veuve Clicquot, IKEA, Gucci, L’Oreal, BMW, Audi, National Bank, VISA, Holt Renfrew, Hudson Bay, Shopify, Tiffany to name a few. Some high-profile celebrity and fundraiser events that she’s catered include: Artists for Peace and Justice, Weston Brain Institute, TIFF parties for George Clooney, Matt Damon, Mark Cuban and Sir Anthony Hopkins. Dee has been seen in print and broadcast media, including: Style at Home, Food and Drink Magazine, Globe and Mail, CityLine, and The Marilyn Denis Show. An inspiration to many, Dee is often consulting and mentoring start-ups launching gourmet food shops and catering divisions, as well as designing hotel food and beverage programs. Her culinary signature is refreshing and bold; dubbed stylish, contemporary delivery of classic recipes and always on trend.
Adam’s journey in gastronomy began at The G Hotel’s esteemed 2 AA Rosette restaurant, where he mastered the art of presentation and precision. Throughout his progressive career he has thrived as a Product Development Technologist, crafting innovative savory delights showcased across Ireland and the UK. Alongside his practical experience, Adam pursued academic excellence, earning a Master of Science from the Technological University of Dublin and a Bachelor of Business in Culinary Management from Galway Mayo Institute of Technology. This blend of hands-on experience and formal education equips Adam with a unique perspective, marrying creativity with technical expertise and business acumen. My journey epitomizes a commitment to continuous learning and innovation, shaping the future of gastronomy through a harmonious fusion of theory and practice.
Renowned for his creativity and versatility, Mike Angeloni has worked alongside many of Toronto’s top chefs. A Humber College Culinary Apprenticeship graduate, he honed his craft at Splendido, where he became Head Pastry Chef in 2008, and later trained at The Black Hoof under Grant Van Gameren.
At just 24, he was named one of Ontario’s “Top 30 Under 30” while leading L’Unita, earning media recognition in Toronto Life and The Grid. He then spent four years as Executive Chef at Grand Electric, overseeing multiple locations.
Angeloni later partnered with Yannick Bigourdan, Adam Teolis, and Dan Kennedy to launch Union Chicken, Amano, and Open Concept Hospitality, managing multiple restaurants across Ontario. In 2023, he and his partners transitioned to run Amano Trattoria independently, where he crafts modern Italian cuisine inspired by his heritage but not bound by tradition.
Arnaud Bloquel, born in Agen, France, and raised in the Caribbean, was deeply influenced by his diverse upbringing and his grandmothers’ family cuisine. Starting his culinary training at 16 in Guadeloupe, he furthered his skills in France under renowned chefs, specializing in pastry in Gordes. Working in Paris with Chef Christian Constant and Chef Joël Robuchon, Arnaud honed his skills before returning to Guadeloupe to open his restaurant, l’Orchidea, in 2015. He earned the title of Best Master Restaurateur in France in 2018, and his restaurant was rated the best in the Caribbean by the Gault et Millau guide. In 2022, Arnaud reached the semi-finals in the “Meilleur Ouvrier de France” competition. He is now focusing on leading the Culinary Team at Lucie, a new elevated French restaurant in Toronto.
Chef Philip Nguyen’s passion for cooking was inspired by his mother and the rich culinary traditions of Vietnam. After honing his skills at George Brown College, he built a diverse career, working at top Toronto restaurants like L’Unita, Grand Electric, Jacobs Steakhouse, and Hotel X.
His expertise earned him the title of Toronto’s Best Burger 2019, and he later joined Open Concept Hospitality, collaborating with his mentor, Chef Michael Angeloni. Transitioning into private catering, he curated exclusive dining experiences before launching his own restaurant.
Now, Chef Nguyen has partnered with Yannick Bigourdan at The Social Catering and Slicebabyslice, bringing his innovative approach and deep-rooted Vietnamese heritage to a new audience.
Our menus are crafted by top chefs using the finest ingredients, ensuring every dish is flavorful, fresh, and beautifully presented.
From event planning to execution, we handle every detail—staffing, setup, and service—so you can enjoy your event without worry.
We tailor our offerings to fit your event’s theme, dietary preferences, and unique vision, creating a personalized dining experience.
With a reputation for excellence, we’ve catered for leading brands, exclusive venues, and countless memorable celebrations.
