Saucy Affairs is a premiere catering resource for corporate and exclusive private events in Toronto. Each event is custom tailored to our client’s specific needs in order to create an unparalleled gourmet experience.

Saucy Affairs is truly a “boutique” catering company. We rarely have two menus the same!

“Saucy,” as our clients and friends call us, is a family owned and operated business. We take BIG pride in our quality and our service.

Note

Please understand that due to high demand we require a $250 minimum spend for all orders, plus a 10% delivery fee. Thank you!

Culinary Genius

Kim Everest

Kim Everest

Partner / Designer

Her passion for food and music as well as her flair for design certainly fueled 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.

Glenroy Anderson

Glenroy Anderson

Executive Chef

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.

After a five year stint at Barbizon French Restaurant and numerous television appearances, the call of the islands lured him back to open the famous Lovers Leap Restaurant and tourist attraction. Foodies flocked to the location for his distinctive takes on classic exotic island fare.

Upon returning to Canada Glenroy crossed paths with Chef Couillard while working on a massive catering event in Ottawa. Little did they know that they would be teaming up at Kim Everest’s restaurant, NumberFOUR, in Guadalajara, Mexico. Together, Kim and Glen moved back to Toronto while keeping Chef Greg Couillard as the Menu Consultant and Executive Chef that he is. They then opened Saucy Affairs in 2015. In our opinion, Chef Glenroy and Chef Greg are the perfect balance of strength and creativity - they truly are a dream team!

David Nganga

David Nganga

Chef

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!

Liliana Ortega

Liliana Ortega

Operations Manager

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 lead 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.

After two years in middle east Liliana was promoted to another Starwood property, ‘W Retreat and Spa Vieques’, in Puerto Rico where she was Master Cook in the restaurant ‘MIX on The Beach’ by Alain Ducasse. She developed her managerial skills, became more involved in the Butcher and Banquets area and oversaw the production and execution of pop ups, festivals, and charity events. She also gained experience with restructuring the kitchen and opening a new restaurant, ‘El Sorce’, featuring a Mexican-Caribbean fusion cuisine.
Through these years of abroad experience, she decided to return to Mexico and work as an international consulting chef in openings, re-openings and quality service improvements in different parts of the Country such as Mexico City, Guanajuato, Cancun and Oaxaca. She was asked to open another Mexican restaurant, “El Calient’, but this time in Dongguan, China. It is the first authentic Mexican restaurant in the area.

Until recently she was with the team at ‘NumberFOUR’ restaurant in Guadalajara, Mexico. Her focus has always been to develop new dishes which incorporate her heritage and highlight real Mexican flavours. She loves to fuse her Mexican flare in with her fellow Chefs at Saucy Affairs.

Steve John

Steve John

Chef

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 flavors work in concert, he invents and creates, always endeavoring 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.