Chef Runzhi Liu

I trained in Culinary Management with a nutrition focus at George Brown College in Toronto, and I've cooked my way from Urumqi to Shanghai to here. That path shows up on the plate: Italian and American classics done carefully, plus the bright, spiced flavours of Western China that most Toronto tables have never tried.

For the past two years I've been the private chef for a couple in Richmond Hill, planning their menus, shopping, and cooking weekly meals around their tastes and dietary needs.

At your home, I handle everything: menu, shopping, cooking, plating, and a spotless kitchen after. If anyone at the table eats high-protein, lower-sugar or gluten-free, or is recovering from illness, tell me. I'll build the menu around them so nobody gets "the sad plate."

Tell me the occasion, and I'll take care of the rest.