Chef Robert Christie

Private Chef In Powassan

I am a professional chef for 35 years. Trained in Canada and France. I used to work in all parts of the culinary business: Arowhon Pines Resort for 7 years (breakfast cook, sous chef, executive chef for 6 years). The resort is seasonal so in winter time I used to work in Paris restaurants for 6 seasons. Catering: Dina's Kitchen as an offsite and onsite catering chef for 12 years. Our client were the most influential people in Toronto. Marigolds and Onions Catering - executive chef for 16 years. Marigolds and Onions is a second largest catering company in Toronto. We organized and executed different size of events: from small private house events to large events like Rogers Cup, Breast Cancer in Canada and USA, Heart and Stroke Ride, etc. At the same time I was running (and continue to run) RC Culinary Agency which supplies culinary staff to all caterers in Ontario. Our clients are all the best caterers in the city. We help to organize Honda Indy, events for 50 to 2000 people as well as small private events.

For me, cooking is...

Cooking is my life. My goal is to create the best experience in my dishes and to make my guests understand and appreciate the purpose of food.

I learned to cook at...

I was fortunate to lean cooking from great chefs in Canada and Paris.

A cooking secret...

Fresh ingredients, respect for nature, and love.

My menus

Italian

STARTER

Choose 1 dish

FIRST COURSE

Choose 1 dish

Angolotti stuffed with spinach and ricotta in a fresh creamy tomatoes sauce

Napoleon of tomatoes/ Buffalo mozzarella. Baby arugula. Roasted olives. With extra virgin olive oil and age balsamic glaz ed

MAIN COURSE

Choose 2 dishes

Braised Beef Short Ribs. Cipollini onion confit, yam and potatoes, truffle mashed, vegetable bundle

Branzino on timbale of Red Lentil and Tobouli. Roasted chickpeas pure, saffron and chive oil

DESSERT

Choose 3 dishes

Tiramisu with fresh berries

Poppy seed cake with fresh berries and cream

Fresh fruits in season

French

STARTER

Choose 1 dish

Salade Lyonnaise. Frisee and curly endive, poach egg, roasted pears, oven dry tomatoes, lardons, garlic crouton, Dijon mustard, aged white vine vinaigrette

FIRST COURSE

Choose 1 dish

Piri piri shrimp on timbale of Red Lentil and Tobouli. Roasted chickpeas pure, saffron and chive oil

MAIN COURSE

Choose 2 dishes

Duck Two Ways. Duck leg confit, searted sumac rub breast, lingonberry and port reduction potato galette, vegetable bundles

Beef Tenderlion on the bed of wild mushrooms, Truffle sauce, Potatoes risotto, Seasonal vegetables

DESSERT

Choose 2 dishes

Ginger Crème Brule/ Fresh Berries. Tuxedo mousse cake, passion fruit, spicy mango salsa, garnished with baby mint

Crepe Susett Banana Foster. With seasonal berries

ONTARIO'S PRIME BASIC

STARTER

Choose 1 dish

Antipasto Plate

Ontario Field Lettuce Mix Bundle with Roasted Shallots, Dupuy Lentils, Crispy Lardons, Champagne Vinaigrette

Wild Mushroom Soup with Parmesan Herb Crouton

FIRST COURSE

Choose 1 dish

Arancini with Fresh Tomato Sauce

Coconut, Sweet Potatoes, and Butternut Squash Soup Garnished with Chives Oil

Salt Cod Fish Cake, Baby Arugula, Roasted Beets, Avocado Salsa, Saffron Sauce

MAIN COURSE

Choose 1 dish

Local Trout on a Bed of Saffron Herb Rice

Angolotti Stuffed with Spinach and Ricotta in a Fresh Creamy Tomato Sauce

Osso Buco Milanese with Gremolata, Potatoes Risotto, Seasonal Vegetables

DESSERT

Choose 1 dish

Tiramisu with Fresh Berries

Fresh Fruits in Season

Italian Lemon Cake with Fresh Berries

A TRIP TO EUROPE BASIC

STARTER

Choose 1 dish

Antipasto Plate

Warm Goat Cheese and Roasted Beets Pear Salad

Vegetable Spring Rolls with Chili Plum Sauce

FIRST COURSE

Choose 1 dish

Arancini with Fresh Tomato Sauce

Salad: Heirloom Tomatoes, Fresh Farmed Mozzarella, Baby Arugula, Purple Basil, Balsamic Vinaigrette, Extra Virgin Olive Oil Drizzle

Ravioli Stuffed with Spinach and Ricotta in a Fresh Creamy Tomato Sauce

MAIN COURSE

Choose 1 dish

Angolotti Stuffed with Spinach and Ricotta in a Fresh Creamy Tomato Sauce

Chicken Parmesan served on a Bed of Buttered Ziti

Osso Buco Milanese with Gremolata, Potatoes Risotto, Seasonal Vegetables

DESSERT

Choose 1 dish

Tiramisu with Fresh Berries

Fresh Fruits in Season

Italian Lemon Cake with Fresh Berries

A TRIP TO EUROPE EXCLUSIVE

STARTER

Choose 1 dish

Black Truffle Fettuccine, Oven-Roasted Tomatoes, Grilled Peppers, Rappini, Roasted Garlic, and Fresh Basil Oil

Sweetbreads with Wild Mushroom Tart

Sea Food Martini

FIRST COURSE

Choose 1 dish

Pan-Seared Tea-Smoked Atlantic Salmon, Sweet Pea, and Pickled Ginger Emulsion, Purple Potato Mash, Sous-Vide White and Green Asparagus, Garnished with Frizzled Leeks

Smoked Trout Mousse Pâté with Shaved Fennel Salad

Vegan Falafel on a Timbale of Red Lentil, Sweet Potato Purée, Saffron, and Chive Oil

MAIN COURSE

Choose 1 dish

Beef Wellington with Fingerling Potatoes and Grilled Vegetables

Piri Piri Duck Breast on a Timbale of Red Lentil and Tabbouleh, Roasted Chickpea Purée, Saffron, and Chive Oil

Roasted Lamb Loin Moroccan Style with Quinoa, Roasted Vegetables, and Rosemary Sauce

DESSERT

Choose 1 dish

Soft-Centered Warm Chocolate Molten Cake with Fresh Local Berries

Ginger Crème Brûlée with Fresh Berries and Lemon Cookies

Poppy Seed Cake with Fresh Berries and Cream

A TRIP TO EUROPE INDULGE

STARTER

Choose 1 dish

Napoleon of Tomatoes/Buffalo Mozzarella, Baby Arugula, Roasted Olives with Extra Virgin Olive Oil and Aged Balsamic Glaze

Piri Piri Shrimps on a Bed of Roasted Beets and Wilted Greens, Saffron Sauce

Forest Mushrooms Vol-au-Vent topped with Grilled Tiger Shrimp and Truffle Oil

FIRST COURSE

Choose 1 dish

Burrata Cheese, Oven-Dried Tomatoes, Baby Arugula, Balsamic Glaze, Parmesan Tuiles

Halloumi Cheese, Tomatoes, and Basil Tart with Pickled Radish and Microgreens

Pan-Seared Sumac Sea Bass with Twice Cooked Eggplant Parcel, Yellow and Green Zucchini, Smoked Tomato, and Basil Oil

MAIN COURSE

Choose 1 dish

Filet of Beef with Za’atar Rub, Glazed Cipollini Onions, Red Wine Tomato Jus, Celery Root, and Potatoes Mash

Braised Moroccan Lamb Shank with Pearl Couscous and Grilled Vegetables

Herb-Crusted Loin of Lamb with Red Wine and Tomato Sauce, Pave Potatoes, and Glazed Baby Carrots

DESSERT

Choose 1 dish

Double Chocolate Mousse Cake with Fresh Raspberry Coulis

Blueberry Grunt with Ice Cream

Crepe Suzette Banana Foster with Seasonal Berries

ONTARIO'S PRIME EXCLUSIVE

STARTER

Choose 1 dish

Black Truffle Fettuccini, Oven-Roasted Tomatoes, Grilled Peppers, Rapini, Roasted Garlic, Fresh Basil Oil

Sweetbreads with Wild Mushroom Tart

Shrimp Cocktail

FIRST COURSE

Choose 1 dish

Smoked Trout Mousse Pâté with Shaved Fennel Salad

Pan-Seared Tea-Smoked Atlantic Salmon, Sweet Pea & Pickled Ginger Emulsion, Purple Potato Mash, Sous-Vide White & Green Asparagus, Garnished with Frizzled Leeks

Vegan Falafel on a Timbale of Red Lentil, Sweet Potato Purée, Saffron & Chive Oil

MAIN COURSE

Choose 1 dish

Beef Wellington with Fingerling Potatoes & Grilled Vegetables

Piri Piri Duck Breast on a Timbale of Red Lentil & Tabbouleh, Roasted Chickpea Purée, Saffron & Chive Oil

Roasted Lamb Loin Moroccan Style with Quinoa, Roasted Vegetables & Rosemary Sauce

DESSERT

Choose 1 dish

Soft-Centered Warm Chocolate Molten Cake with Fresh Local Berries

Ginger Crème Brûlée with Fresh Berries & Lemon Cookies

Poppy Seed Cake with Fresh Berries & Cream

ONTARIO'S PRIME INDULGE

STARTER

Choose 1 dish

Piri Piri Shrimp on a Bed of Roasted Beets and Wilted Greens, Saffron Sauce

Napoleon of Tomatoes, Buffalo Mozzarella, Baby Arugula, Roasted Olives, Extra Virgin Olive Oil & Aged Balsamic Glaze

Sea Food Martini

FIRST COURSE

Choose 1 dish

Grilled Tiger Shrimp Wrapped with Fresh Basil and Prosciutto on a Bed of Saffron Risotto & Roasted Smoked Tomato Oil

Pan-Seared Sumac Sea Bass with Twice Cooked Eggplant Parcel, Yellow & Green Zucchini, Smoked Tomato, and Basil Oil

Roasted Beets Salad with Goat Cheese, Baby Arugula, Balsamic Vinaigrette

MAIN COURSE

Choose 1 dish

Branzino on a Timbale of Red Lentil & Tabbouleh, Roasted Chickpea Purée, Saffron & Chive Oil

Herb-Crusted Loin of Lamb, Red Wine Tomato Sauce, Pave Potatoes, Glazed Baby Carrots

Filet of Beef with Za’atar Rub, Glazed Cipollini Onions, Red Wine Tomato Jus, Celery Root & Potatoes Mash, Vegetable Stack

DESSERT

Choose 1 dish

Double Chocolate Mousse Cake with Fresh Raspberry Coulis

Summer Fruit Strudel with Ice Cream, Garnished with Fresh Berries & Mint

Blueberry Grunt with Ice Cream

Italian

STARTER

Choose 1 dish

FIRST COURSE

Choose 1 dish

Angolotti stuffed with spinach and ricotta in a fresh creamy tomatoes sauce

Napoleon of tomatoes/ Buffalo mozzarella. Baby arugula. Roasted olives. With extra virgin olive oil and age balsamic glaz ed

MAIN COURSE

Choose 2 dishes

Braised Beef Short Ribs. Cipollini onion confit, yam and potatoes, truffle mashed, vegetable bundle

Branzino on timbale of Red Lentil and Tobouli. Roasted chickpeas pure, saffron and chive oil

DESSERT

Choose 3 dishes

Tiramisu with fresh berries

Poppy seed cake with fresh berries and cream

Fresh fruits in season

French

STARTER

Choose 1 dish

Salade Lyonnaise. Frisee and curly endive, poach egg, roasted pears, oven dry tomatoes, lardons, garlic crouton, Dijon mustard, aged white vine vinaigrette

FIRST COURSE

Choose 1 dish

Piri piri shrimp on timbale of Red Lentil and Tobouli. Roasted chickpeas pure, saffron and chive oil

MAIN COURSE

Choose 2 dishes

Duck Two Ways. Duck leg confit, searted sumac rub breast, lingonberry and port reduction potato galette, vegetable bundles

Beef Tenderlion on the bed of wild mushrooms, Truffle sauce, Potatoes risotto, Seasonal vegetables

DESSERT

Choose 2 dishes

Ginger Crème Brule/ Fresh Berries. Tuxedo mousse cake, passion fruit, spicy mango salsa, garnished with baby mint

Crepe Susett Banana Foster. With seasonal berries

ONTARIO'S PRIME BASIC

STARTER

Choose 1 dish

Antipasto Plate

Ontario Field Lettuce Mix Bundle with Roasted Shallots, Dupuy Lentils, Crispy Lardons, Champagne Vinaigrette

Wild Mushroom Soup with Parmesan Herb Crouton

FIRST COURSE

Choose 1 dish

Arancini with Fresh Tomato Sauce

Coconut, Sweet Potatoes, and Butternut Squash Soup Garnished with Chives Oil

Salt Cod Fish Cake, Baby Arugula, Roasted Beets, Avocado Salsa, Saffron Sauce

MAIN COURSE

Choose 1 dish

Local Trout on a Bed of Saffron Herb Rice

Angolotti Stuffed with Spinach and Ricotta in a Fresh Creamy Tomato Sauce

Osso Buco Milanese with Gremolata, Potatoes Risotto, Seasonal Vegetables

DESSERT

Choose 1 dish

Tiramisu with Fresh Berries

Fresh Fruits in Season

Italian Lemon Cake with Fresh Berries

A TRIP TO EUROPE BASIC

STARTER

Choose 1 dish

Antipasto Plate

Warm Goat Cheese and Roasted Beets Pear Salad

Vegetable Spring Rolls with Chili Plum Sauce

FIRST COURSE

Choose 1 dish

Arancini with Fresh Tomato Sauce

Salad: Heirloom Tomatoes, Fresh Farmed Mozzarella, Baby Arugula, Purple Basil, Balsamic Vinaigrette, Extra Virgin Olive Oil Drizzle

Ravioli Stuffed with Spinach and Ricotta in a Fresh Creamy Tomato Sauce

MAIN COURSE

Choose 1 dish

Angolotti Stuffed with Spinach and Ricotta in a Fresh Creamy Tomato Sauce

Chicken Parmesan served on a Bed of Buttered Ziti

Osso Buco Milanese with Gremolata, Potatoes Risotto, Seasonal Vegetables

DESSERT

Choose 1 dish

Tiramisu with Fresh Berries

Fresh Fruits in Season

Italian Lemon Cake with Fresh Berries

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Chef Robert's reviews

4.83

•

13 services

Chef Robert is incredible. We hosted a small engagement party and everyone is still raving about the food. He combined unexpected flavours that worked wonderfully together. Each dish was plated beautifully. He was attentive yet discreet at the same time. The courses were perfectly timed to allow us to enjoy the food and the company. I would 100% recommend him to anyone looking for a spectacular culinary experience.

Chef Robert created the perfect meal for our small intimate wedding. Chef Robert went above and beyond in the dishes he created, from both a visual and taste perspective. His knowledge of culinary expertise was very clear as he explained to us the pairings in the dishes. He is incredibly knowledgeable about the food groupings, we all learned a lot during the meal in regards to how the meal was cooked and the selection of ingredients. Chef Robert was very professional and friendly. The ingredients were very fresh and flavourful. After the meal he left the kitchen spotless which we greatly appreciated. We absolutely recommend Chef Robert to anyone looking for a private chef as you will not be disappointed. 11/10 both in food and service.

Chef Robert was fantastic! He curated a great menu and was easy to communicate with. We hired Chef Robert for a Bachelorette party and he was all about helping us have fun. He would serve a course and then send us off to continue drinking wine, chatting and dancing until the next course was ready. The food was delicious, the portions were generous and all the ingredients were fresh. I would hire Chef Robert again in a heart beat.

Chef Robert made an incredible meal! He was very professional, set up was also amazing! Highly recommend.

Outstanding dinner. Food was delicious, beautifully plated and generously portioned. Very happy with Chef Robert. No hesitation to recommend him for future events.

We do not have enough good things to say about our experience with Chef Robert! The entire experience was beyond our expectations. Chef Robert worked with us to create the perfect menu for our party of 9 and the result was incredible. The presentation, the portion sizes, the quality and the flavour of the dishes - we were so impressed. During the entire evening Chef Robert was very polite and accommodating. When the night came to an end he cleaned the entire kitchen as if he was never there. We are still raving about the evening and would highly recommend Chef Robert!

Chef Robert was excellent, kind and thoughtful. His food was delicious.

We hired Chef Robert to cook for us one night during a Bachelorette weekend. Chef Robert provided us with an incredible four course meal! He was punctual, attentive, and respectful. He worked with us from developing the menu to making sure that the courses were ready and put out when we wanted them. His attention to detail in both the flavours and presentation were amazing; the dishes looked and tasted incredible! The serving sizes were very generous. Chef Robert was also very accommodating as we had two vegetarians and one person who could not eat gluten- he was very careful to modify the dishes appropriately which was very much appreciated! He was very discreet and quiet in the kitchen when he was cooking. At the end, he thoroughly cleaned up the kitchen. Overall our experience was incredible and we are so grateful that Chef Robert was a part of our experience! Thank you!

Chef Robert made an incredible meal! He was very professional, set up was also amazing! Highly recommend.

Outstanding dinner. Food was delicious, beautifully plated and generously portioned. Very happy with Chef Robert. No hesitation to recommend him for future events.