In The Kitchen w/ Chef Selwyn Richards - Founder of The Art of Catering

“It’s all about good food” for Chef Selwyn, whose career spans more than 30 years in the hospitality and food services industry. An alumni of George Brown College Toronto Culinary Management, chef’s journey began as a kitchen manager with Culture’s Food Service. His reputation includes working at a variety of prestigious restaurants in and around Toronto, including the Skyline Hotel, The Island Yacht Club, the CN Tower (as a sous chef), and The Earl Of Whitchurch- Stouffville. He also played a crucial role in the opening of the SkyDome (Rogers Centre), where he managed his own department as head chef.

Recognizing a niche market for stellar catering and food services in Toronto, he turned his attention to creating The Art of Catering in 2000. Today he oversees the company as CEO and Executive Chef, with brothers Lennox and Travis as his partners. Chef Richards has successfully
catered numerous events. Chef’s impeccable experience is reflected not just in the food but also in the hospitality provided by his staff.

An avid community builder, Chef Selwyn Richards sets aside time to participate in numerous non-pro ts events, school functions, and public speaking engagements.

Chef Selwyn’s “Celebrity Chef” status, has been the culmination of his life’s work in the food industry. The launch of his new book, his many contributions to the  lm industry as a food stylist & appearances are inspiring and engaging Canadians to enjoy better food and related experiences.

His new book The Art of Cooking – Soul of the Caribbean which launched in March 2014 chronicles Chef Richards’ culinary career and features food from the Caribbean and the world.

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The Art of Catering specializes in the following:

Caibbean & International Cuisine
Corporate Functions
Private Parties
Video Shoots
Wedding Cakes
Ice Sculptures
Fruit & Vegetable Carvings
Fine Hor D'oeuvres

Whether you are planning a small, intimate affair, a corporate event or a huge extravaganza, they will not only provide a memorable feast, but it will be there on time and presented attractively. Everything from a simple self-serve buffet to the most formal personal service is designed to perfectly suit the atmosphere of your occasion. 

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Camera + Editor - Brione Wishart
Interviewed By Joel Grannum