CHEF & OWNER - RICHARD FEROZE

Born and Raised in Toronto, Canada. Richard Feroze and his passion for cooking came at an early age. Being raised in a single-parent home, Richards' responsibilities in the kitchen were established early in contributing to the family structure, preparing meals as early as seven years old.

With many over-salted mishaps and steaks cooked to shoe-leather, Richard finally hit his stride with in-home cooking and service with inspiration from the early food network television shows. Homemade banana breads, cinnamon rolls, salads and sandwiches were staples as young friends flocked to the Feroze household after school, in front of the T.V. and being served meals by the young chef at heart.

​Passion for the culinary arts was turned into reality and desire as Richard decided to try his hat at the culinary arts enrolling in the well established George Brown College Chef Program (in Toronto).

The skill level and passion, as well as the business experience from his previous career was evident immediately in Richards' new career path, graduating with Dean's list honours from George Brown, being recruited and completing his apprenticeship in the Kitchens of the Order of Canada recipient Chef Jamie Kennedy (Toronto), and deciding to pursue and specialize in butchery arts working with Rowe Farms (Toronto), Harkness & Co. (Vancouver), as well as volunteering on animal farms in France (Lapoutroie) and Germany (Strasbourg).

Now, with over 10 years of experience in the culinary industry, having developed his skill set and palette with experiences and work on several continents, as well as the professionally tuned approach to Feroze Kitchens Co., Chef Richard looks forward to focusing on the personal chef services market serving regions all across Canada, in delivering artisanal-crafted meals featuring the pride of Canadian agriculture.