Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Reviews & Client Testimonials

Expect your guests to talk about it for days!

  • The food is, unequivocally, some of the best I’ve tasted …

    Anne Dimon, Toronto Star

  • Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen

    Tony Aspler, Wine writer

  • A slice of culinary heaven

    Shari Darling, The Sophisticated Wino

  • Effervescent

    Gordon Stimmell, Toronto Star

  • The perfect Gift

    Gillian Brunette, food writer – columnist

  • Chef Brian Henry puts one hundred percent of his energy into going all the way.

    Birgit Moenke, Editor Stir Media

  • I’m always impressed, as are my guests

    Jack Schropp, author, Commander of the Navy SEALs (Ret.)

  • For those of you who think eating is an experience, then you need to try Brian’s creations! Each course combines an intellectual, visual and taste experience. His work is just fabulous.

    Dan White, President of WNBC

  • Brian has a way of making even Potato Salad seem sophisticated. It was a carnivore’s smorgasbord! Perfectly prepared to allow the natural flavors to come through…

    Michelle Leduc, TV Producer, Filmmaker

  • I’ve had several dining experiences with Chef Brian. Not only is his food sensual, but also his presence is always pleasurable. He is really charismatic.

    Deborah Loman-Hewitt, Design Associate

  • I just wanted to thank you so much for catering our wedding!

    I hope that you and your staff had everything you needed and that the set-up was ok for you. I also wanted to let you know about all the incredible feedback we’ve gotten on the dinner.  Everyone thought the food was amazing, and it contributed so much to how successful the whole event was.  After a year and a half of planning the wedding, it’s awesome to hear how much everyone enjoyed everything.  My great aunt said it was some of the best food she’d ever had, and coming from an old Irishwoman I would never have expected to hear that about anything but the kind of meat-and-potatoes dinner that my grandma would make!  Our wedding photographer, who is also a vegetarian, said it was the best food she had ever eaten at a wedding, and she’s at a wedding practically every weekend!

    When Nick and I were starting to plan the wedding we had quite a few discussions over whether meat should be served, as Nick really wanted a vegetarian wedding. In the end, he went my way, which I’m really grateful for. But, you accomplished what he wanted, as well, because a lot of people said to us that the dishes were all so amazing that they didn’t leave much room for the beef and didn’t miss it at all, and also that they didn’t realize before all the fantastic options available to veggies, so it was a bit of an educational experience for a lot of people as well!

    Thanks so much for sharing your amazing talents with us, and for helping us have the wedding of our dreams.  I feel so lucky that your name was passed on to us and everything was able to work out as it did.

    Natasha Leahy – Policy and Planning Technician, Conservation Ontario

  • …BY THE WAY CHOC ZUK CAKE… … …AMAZING! AMAZING!

    MY FRIEND WHO MADE IT AND LOVED IT, SAYS TO TELL YOU TO KEEP THEM COMING, IN THE PAPER.

    Jill Vandervelt

  • I made the Gad Zuk’s chocolate cake that was in your column a week ago & found it is a keeper! The best chocolate cake and a great way to use up zucchini. I Google’d the Examiner but couldn’t find the recipe and wondered if you could tell me if I can find it online so I don’t have to type it out for my far flung family.

    I enjoy trying many of your recipes in the Examiner but this is definitely my favorite.

    Vivian Heinmiller

  • This is a quick note to say thank-you for what you have helped me achieve these last few years. As much as I enjoy cooking, going back to school has been the hardest thing I have done. I thank you also for allowing me to help with the one wedding you did last summer. If you get stuck and need help please call. I always enjoyed your experiences you would tell us in class, your travels your pictures it was easier to relate to things if you have a visual. Thank-you Chef.

    Jeff Pigeau

  • As usual I have just enjoyed your article in the Ptbo Examiner about feta. You write such interesting pieces and I look forward to everyone.

    Colette Inward

  • I love your articles and it was with great surprise to see us mentioned. Wishing you continued success!

    Annette Walter from Stickling’s Bakery

  • I am absolutely loving this course! You make everything straight forward and easy to understand!

    Derrick Laplante – Bio-Diversity Commons Technologist

  • I loved your article on cheese curds

    Tricia McMahon

  • Your very enjoyable column on proper curd etiquette struck a personal note with me.  My grandfather (I’m 62) ran a small cheese factory for decades in the Tichborne area north of Kingston during the era when individual factories dotted the landscape.  Our family jokes that we have whey in our veins, accounting for our love of all cheese, but especially of delicious, wet cheese curd.

    You described the eating of salty, squeaky curd and poutine with the obvious gusto of someone who loves good food.  And thank you so much for emphasizing the enjoyment factor without making a single spoilsport reference to cholesterol counts, fat content, sodium or calories !!  Reading some food writers is an endless guilt trip which is becoming a bit tiresome. If I can, I try to take my ninety-one-year -old father a bag of fresh curd when I visit him in Kingston; it’s still his favourite treat, and it obviously hasn’t shortened his life any.
    I read your column every week and often try out your recipes. Thanks.

    Linda Steele

  • I must compliment you on your great recipe feature in the Peterborough Examiner!  It is always great to see recipes using underutilized cuts such as the blade.

    HEATHER TRAVIS – Beef Info: PUBLIC RELATIONS MANAGER

  • Thanks Chef Brian for making our wedding such a successfully scrumptious evening for us and our guests.  Everyone loved the food and appetizers and especially enjoyed your staff, you made the day much more stress-free for us.  Thanks again for such a great night!  We loved the midnight snack!

    Matt & Lindsay Romano