Chef Bailey Kennedy

Personal Chef In Prince Edward

Hi! I'm Chef Bailey Kennedy.

I specialize in crafting exceptional plant-based dishes that excite, surprise, and nourish. I have roughly a decade of professional culinary experience, catering anywhere from 2 guests to 150 guests.

I am passionate about the artistry of vegan cuisine, and pride myself on a deep understanding of vegan ingredients and culinary techniques. I am committed to creating beautiful, intimate dining experiences tailored to the unique preferences (and dietary needs) of my clients. I'm here to make your event as special and unforgettable as possible.

For me, cooking is...

Cooking is the canvas for transcendence and creativity. A chance to connect through food.

I learned to cook at...

George Brown College in Toronto. I followed this with many years of restaurant work, eventually moving to entrepreneurial personal chef-ing.

A cooking secret...

Never underestimate the power of a vegetable!

My menus

The vegan french

STARTER

All inclusive

Potato pavé, charred leek creme fraiche, confit shallot, chia caviar

FIRST COURSE

All inclusive

Seared fennel, orange beurre blanc, almond cream

Braised celeriac, miso butter, chives

MAIN COURSE

All inclusive

Truffle polenta, crispy tempeh, seared maitake mushroom, bordelaise

DESSERT

All inclusive

Rum poached pears, citrus creme anglaise, pistachio

Dark chocolate truffle, chocolate mousse, hazelnut caramel, espresso crumb

The Classic Vegan

STARTER

All inclusive

Beet carpaccio, cashew ale cheese, toasted walnuts, garlic confit, black garlic balsamic

FIRST COURSE

All inclusive

Roasted kabocha & buttercup squash soup, spiced coconut cream, sourdough crouton

“County Salad,” with mixed greens, candied pecans, sharp cheddar, pear & vanilla vinaigrette

MAIN COURSE

All inclusive

Wild mushroom & truffle risotto, parsnip chips, basil oil

DESSERT

All inclusive

Bourbon poached pears, miso caramel, almond peppercorn shortbread

The vegan japanese

STARTER

All inclusive

Cucumber rolls, marinated yellow beet, avocado, horseradish cream

FIRST COURSE

All inclusive

Okonomiyaki, scallion

Chilled silken tofu, chili crisp, shallot, cilantro, black sesame chip, lime dust

MAIN COURSE

All inclusive

Seared miso & tofu, shimejii mushrooms, roasted vegetable dashi, fried rice paper

DESSERT

All inclusive

Black sesame & matcha cream Paris-Brest

The Vegan Italian

STARTER

All inclusive

Beet carpaccio, cashew ale cheese, candied pecans, garlic confit, black garlic balsamic

Cream of fava bean & pea soup, almond ricotta, preserved lemon oil

FIRST COURSE

All inclusive

Nectarine salad, balsamic cipollini onions, toasted hazelnuts, mint

MAIN COURSE

All inclusive

Wild mushroom & pesto risotto, parsnip chips, confit shallot

DESSERT

All inclusive

Black cocoa tiramisu, whipped cashew & lemon mascarpone

The Vegan Mediterranean

STARTER

All inclusive

Falafel, creamy coriander aioli, chilli oil, pesto

Harissa roasted eggplant, fresh mint, toasted pine nuts, pomegranate molasses

FIRST COURSE

All inclusive

Caramelized beets, red quinoa, labneh & chives, pickled sumac onions

MAIN COURSE

All inclusive

Roasted cauliflower, jewelled spiced chickpeas, pearl couscous, tahini drizzle, pistachios, mint

DESSERT

All inclusive

Lemon curd tart with lavender shortbread crust, coconut whipped cream

The vegan french

STARTER

All inclusive

Potato pavé, charred leek creme fraiche, confit shallot, chia caviar

FIRST COURSE

All inclusive

Seared fennel, orange beurre blanc, almond cream

Braised celeriac, miso butter, chives

MAIN COURSE

All inclusive

Truffle polenta, crispy tempeh, seared maitake mushroom, bordelaise

DESSERT

All inclusive

Rum poached pears, citrus creme anglaise, pistachio

Dark chocolate truffle, chocolate mousse, hazelnut caramel, espresso crumb

The Classic Vegan

STARTER

All inclusive

Beet carpaccio, cashew ale cheese, toasted walnuts, garlic confit, black garlic balsamic

FIRST COURSE

All inclusive

Roasted kabocha & buttercup squash soup, spiced coconut cream, sourdough crouton

“County Salad,” with mixed greens, candied pecans, sharp cheddar, pear & vanilla vinaigrette

MAIN COURSE

All inclusive

Wild mushroom & truffle risotto, parsnip chips, basil oil

DESSERT

All inclusive

Bourbon poached pears, miso caramel, almond peppercorn shortbread

The vegan japanese

STARTER

All inclusive

Cucumber rolls, marinated yellow beet, avocado, horseradish cream

FIRST COURSE

All inclusive

Okonomiyaki, scallion

Chilled silken tofu, chili crisp, shallot, cilantro, black sesame chip, lime dust

MAIN COURSE

All inclusive

Seared miso & tofu, shimejii mushrooms, roasted vegetable dashi, fried rice paper

DESSERT

All inclusive

Black sesame & matcha cream Paris-Brest

The Vegan Italian

STARTER

All inclusive

Beet carpaccio, cashew ale cheese, candied pecans, garlic confit, black garlic balsamic

Cream of fava bean & pea soup, almond ricotta, preserved lemon oil

FIRST COURSE

All inclusive

Nectarine salad, balsamic cipollini onions, toasted hazelnuts, mint

MAIN COURSE

All inclusive

Wild mushroom & pesto risotto, parsnip chips, confit shallot

DESSERT

All inclusive

Black cocoa tiramisu, whipped cashew & lemon mascarpone

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Chef Bailey Kennedy

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More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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