GoldenChefs are a unique Company, creating pleasant & memorable moments to all our clients.

We are so unique, as we are the only company, specialised with   a range of products and services, from Ice Sculptures to Edible Carvings, from Chocolate Fountains to Caramel Fountains, from Live Waffle Buffets  to Crepes Suzette Stations, from Novelty Cakes to Wedding Cakes and of course unique Catering Services to our valuable Customers.

GoldenChefs Director & Certified Executive Chef ( CCC ) Gamini Hemalal, is a multiple Award Winner, including a Gold Medal from  Food Olympics 2004, and most recently the “Chef of the Year 2010” Award from Canadian Culinary Federation / Escoffier Society Toronto. He is also a Culinary Professor at Humber College, shaping the skills & talents of future Canadian Chefs. Gamini is also just 1 of 22 Canadian Certified Culinary Judges, approved and sanctioned by the Canadian Culinary Federation.

We are very proud to announce that, we work very closely with prestigious clients such as Liberty Grand, Palais Royale, Casa Loma, Peter & Paul’s & Infinity Group just to name a few. We are uniquely different and we promise you to be second to none.

We are the “One & Only” Company offering such a range of products and services under one roof.

We are most certain that, you will be truly impressed with our “value for money” products & services.

Our vision is to WOW you.....

Gamini Hemalal, CCC (Certified Chef de Cuisine) Director | GoldenChefs & ICE GUYS Master Chef Artist | Master Ice Carver & Certified Executive Chef CNC ( Computer Numerically Controlled ) Designer & Programmer Passionate & Creative Artist | Designer

	Culinary Professor – Canadian Centre of Culinary Arts & Science at Humber College. http://hospitality.humber.ca/content/gamini-hemalal
	Proud Student of Bonnie Gordon College of Cake and Confectionary Arts, Toronto.
	Garde-Manger Content Expert – Canadian Certified Master Chef ( CMC ) Pilot Program
	CCFCC Chef of the Year 2010 – Toronto ( Escoffier Society / CCFCC Toronto )
	CCFCC Chef of the Year 2010 – Central Region – Canada ( CCFCC National )
	Treasurer & Culinary Salon Chairman – Toronto Escoffier Society ( CCFCC ) 2002 to 2007
	President's Award Winner -2005 ( Toronto CCFCC / Escoffier Society )
	Certified Culinary Judge approved by the CCFCC (Only 22 CCFCC Certified Judges in Canada)
	Gold, Silver, Bronze Medal Recipient, IKA World Culinary Olympics - 2004, for Individual Entries
	Numerous Gold, Silver, Bronze Medals at Culinary Salons Dubai, Johannesburg, Colombo & Toronto
	Grand Gold Medalist at Bakery Show Case Toronto.
	Gold, Silver & Bronze Medalist – from Pastry Chefs Guild Ontario / Canada Competitions.
	Runner-Up Champion at Culinary Canada Cup ( Coupe de Nations ) for individual Live Event.
	Captain of the Victorious Dubai National Culinary Team 1992-1996
	WACS – Uncle Bens & Nestlé’s International Challenge Live Cooking Trophy – Grand Winner
	Culinary graduate with double honours and 14 awards from the Ceylon Hotel School, Sri Lanka.
	Past experience includes: Production Chef for three Royal State Gala Dinners.
	Garde-Manger Chef at Fairmont Royal York Hotel , Caesars Casino Windsor, Royal Abjar Palace Dubai, and Dorchester New York ( The Palace )
	Past Executive Chef at: Legislative Assembly at Queens Park, Hockley Valley Resort, Delta Hotels, Le Meridien Hotels & Resorts, Sheraton Hotel , St.George Hotel, Toronto Board of Trade Country Club & Corporate Executive Chef to Jetwing Hotels.
	Part Time Culinary Professor / Instructor ( including 6 months as Executive Chef ) to Georgian College - 1999 to 2005
	Belgium Master Chefs, “Diplome de Aptitude Culinaire” Award Recipient
	Attended several continuing education Culinary Programs at Culinary Institute of America (CIA)
	Set up & opened the first ever CIA partnered full time Chefs School at Sea, for Luxury Cruise Company, Celebrity Cruises ( Royal Caribbean Cruises Ltd. ) as their Senior Culinary Trainer.
	Proud Member of, Escoffier Chef Society Toronto, CCFCC ( Canadian Culinary Federation ), NICA ( National Ice Carvers Association ), and Pastry Chefs Guild of Canada.