Chef Christine Bib
Personal Chef In Bracebridge
Get to know me better
Creative and passionate about fresh flavours, Ontario products, food presentation and fine service.
I am a red seal chef, with 20+ years of professional experience. Though I've always loved to cook, it was travelling, exploring local markets and experiencing the different cuisines of fine chefs that lit my passion to pursue a career as a chef. I had been working in restaurants in Toronto when a fellow chef introduced me to the world of catering, and I never looked back. It has been a wonderful journey creating unique meals for each client, incorporating foods they enjoy, and introducing them to new dishes while they enjoy the experience of their meal being cooked fresh on site.

More about me
For me, cooking is...
Cooking is an integral part of myself - it puts me in a happy and peaceful place
I learned to cook at...
I apprenticed with an 'old school' French chef. Hands on training from the very basics to the most difficult culinary preparations has served me well
A cooking secret...
My secret in the kitchen is to allow flavours to shine, ranging from ultra simple preparation, to complex flavour combinations which don't overwhelm
My menus
Mini tartes flambe, with bacon, red onion, crème fraiche / Swiss cheese beignets, raspberry coulis / Seared scallop tasting spoon, luxurious saffron cream
Twice baked goat cheese souffle, spring salad greens, apple & walnut
Choice of entrée - Medallions of beef tenderloin, merlot reduction OR local rainbow trout meuniere, dollop of mash, seared haricot vert
Brandied banana crepe, crème caramel custard, dark chocolate shavings
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Passed appetizers - asiago infused crispy polenta, balsamic aioli / asparagus in crispy parmesan crust / flatbread fingers with goat cheese, fig and proscuitto
Papardelle, wild mushrooms, hint of truffle, thyme
Choice of beef tenderloin merlot reduction or chili seared salmon beurre blanc, yukon gold & rutabaga mash, seared green beans, slightly blackened & crisp tender
Classic Tira Misu OR Fresh berries topped with a warm Marsala zabaglione
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Passed appetizers - Spicy beef kofta, Lebanese toum / Seared harissa shrimp, whipped lemon feta dip
Grazing platters (proteins) - Roasted chicken with zhoug / Chickpea hummus with spiced lamb, pinenuts, lemon sauce
Grazing platters (sides) - Lemon herb rice pilaf / Roasted cauliflower with tahini & pistachio / Garlic seared emerald veggies / Shirazi tomato salad with tons of herbs
Accompaniments - Flatbreads, wine baked kalamata olives
Polenta olive oil cake with red grapes
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Passed hors d'oeuvres - Tequila lime chicken bites, pina colada dip / Crispy buffalo cauliflower, blue cheese dip / Seared scallop tasting spoon, luxurious saffron cream
Vine tomatoes, dollop of pesto, crumbled feta & crispy onions with fresh baked rosemary focaccia
Medallions of beef tenderloin, merlot reduction OR Chili seared salmon, lemon caper beurre, roasted fingerlings, seared market fresh veggies
Individual Ontario strawberry shortcakes on fresh baked biscuits OR Moist chocolate Guinness cake, café brule ice cream
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Passed appetizer - Swiss cheese fritters, tart raspberry coulis
Passed appetizer - Mediterranean chicken bites, asiago cream
Passed appetizer - antipasto flatbread fingers, prosciutto, genoa salami, asiago / Mediterranean chicken bites, asiago cream
Passed appetizer - Lemon shrimp wrapped with basil and proscuitto
Passed appetizer - Spicy beef kofta, Lebanese toum
Passed appetizer - Panko crusted eggplant bites, harissa aioli
Heirloom tomatoes, dollops of pesto, crumbled feta, onion crisps
Linguine with wild mushrooms, hint of truffle, thyme
Twice baked goat cheese souffle, autumn salad greens, apple & walnut
Velvety roasted butternut squash soup, hint of curry
Cedar planked local trout, cooked on site, lemon beurre, dollop of mash, seared fresh market veg
Chili seared salmon, not overly spicy, lemon caper sauce, dollop of mash, seared fresh market veg
Ultra tender reisling braised boneless chicken thighs, dollop of mash, seared market fresh veggies
Medallions of Australian lamb (lean, not gamey), port wine sauce, dollop of mash, seared market fresh veggies
Choice of beef tenderloin merlot reduction dollop of mash, seared market fresh veggies
Brandied banana crepe, crème caramel custard, dark chocolate shavings
Sticky toffee pudding cake, scotch whiskey smoked almond ice cream
Apple rose - honey crisp apples with maple syrup & cinnamon baked in puff pastry, ice cream
Bittersweet chocolate flan, pistachio praline
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Mini tartes flambe, with bacon, red onion, crème fraiche / Swiss cheese beignets, raspberry coulis / Seared scallop tasting spoon, luxurious saffron cream
Twice baked goat cheese souffle, spring salad greens, apple & walnut
Choice of entrée - Medallions of beef tenderloin, merlot reduction OR local rainbow trout meuniere, dollop of mash, seared haricot vert
Brandied banana crepe, crème caramel custard, dark chocolate shavings
View full menu
Passed appetizers - asiago infused crispy polenta, balsamic aioli / asparagus in crispy parmesan crust / flatbread fingers with goat cheese, fig and proscuitto
Papardelle, wild mushrooms, hint of truffle, thyme
Choice of beef tenderloin merlot reduction or chili seared salmon beurre blanc, yukon gold & rutabaga mash, seared green beans, slightly blackened & crisp tender
Classic Tira Misu OR Fresh berries topped with a warm Marsala zabaglione
View full menu
Passed appetizers - Spicy beef kofta, Lebanese toum / Seared harissa shrimp, whipped lemon feta dip
Grazing platters (proteins) - Roasted chicken with zhoug / Chickpea hummus with spiced lamb, pinenuts, lemon sauce
Grazing platters (sides) - Lemon herb rice pilaf / Roasted cauliflower with tahini & pistachio / Garlic seared emerald veggies / Shirazi tomato salad with tons of herbs
Accompaniments - Flatbreads, wine baked kalamata olives
Polenta olive oil cake with red grapes
View full menu
Passed hors d'oeuvres - Tequila lime chicken bites, pina colada dip / Crispy buffalo cauliflower, blue cheese dip / Seared scallop tasting spoon, luxurious saffron cream
Vine tomatoes, dollop of pesto, crumbled feta & crispy onions with fresh baked rosemary focaccia
Medallions of beef tenderloin, merlot reduction OR Chili seared salmon, lemon caper beurre, roasted fingerlings, seared market fresh veggies
Individual Ontario strawberry shortcakes on fresh baked biscuits OR Moist chocolate Guinness cake, café brule ice cream
View full menu
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