Founders Simon Kattar (a chef), and Brian King (a sales and event connoisseur) count dignitaries, politicians, royal rulers and VIPs among their clients; the company moves effortlessly from large-scale events (at Roy Thompson Hall, the ROM, and the Ontario Science Centre, say) to more simple, intimate settings in private homes. The kitchen’s impressive roster of at least six full-time chefs—hailing from almost every continent—offers the likes of a chilled foie gras fig jam appetizer, with sauternes gelée or frisée-and-almond salad. Kattar strives to include more local, organic ingredients, and has been pursuing his Lebanese roots with Middle Eastern–French cuisine, as in speckled trout with bulgar and green onion salad.