My name is chef Pi Reyes, I have been a professional chef for over 15 years. I was the event chef for Elora Mill before the pandemic, before that I was a corporate chef for Prohibition Gastrohouse in Toronto and chef for Oliver Bonacini company. I started this meal program at the beginning of the pandemic because a few of my senior neighbours in my condo building (Riverhouse condo, DT Guelph) lost there meal delivery during the pandemic. The building manager ask me if I could cook a few extra meals when I cook for my family and just drop it off at there door. It started off with a few meals a week and through word of mouth it has grown and I decided to do this instead of going back into the restaurant industry. It was also a blessing for myself as I have a toddler at the time, this gave me a chance to spend more time with my family. Compare to when I was a chef, I worked very long hours and most weekends and holidays. I worked and a part of the professional community kitchen at 10C (40 Carden st.), I told myself that I will try to grow the business at as soon as I my son starts school which he did this month.
I have catered intimate dinners, family gathering, small weddings and lots of small functions. But I focus more on my weekly meals, it’s a ready to heat and serve meals three times a week. I offer and deliver 3 different regular meals and 2 vegetarian/vegan meals every week. There is no minimum order, people can order as many or no meals every week. I change my menu every week, so for my clients who has been with me since the beginning. They have tried over 250 different dishes, I only repeat meals if requested. Meals are $14 which includes delivery, gratuity is at everyone discretion. Let me know if you have any questions. Thank you
