Story of Us
After over 23 years working together at the Park Hyatt Hotel, we feel we know each other rather well and embrace the opportunity to specialize in our own business. We each come from very different backgrounds, as diverse as the great city that we live in. However, it is our similar values that bind and challenge us to continue in this path. Integrity in all that we do, authenticity in our food, work ethic, and the ability to laugh at ourselves. This and much more is what we share.
Born near Jaffna, Sri Lanka, to a rural vegan family, challenges at the time sent him on the adventure of international ship work, becoming fluent in the Greek language and pitting olives! Since settling in Canada, Raj has honed his culinary skills, from cooking in Montreal Jewish Deli’s to, becoming a master on the hot line on live charcoal, and managing the banquet and kosher kitchens of the Park Hyatt Hotel. His mastery of spice and seasoning, along with his innate understating of vegan values bring the principles of exciting flavor and balance into every aspect of every dish.
Born in rural Manitoba (yes, that is in Canada) and raised on the farm where homegrown was not a catch phrase, participating in everything from honey extracting to gardening from an early age, laid the groundwork for my life’s passion – cooking. Originally trained at Red River Community College in Winnipeg, Manitoba. Over 30 years of managing kitchens in various settings – private clubs, restaurants, catering and hotels – a culinary lifer. A proponent of higher culinary values and professionalism, community and industry outreach. Special projects include being on opening teams of 19 Hyatt hotels, Guest Chef gigs as far away as Jakarta, Indonesia and creating Cooking with Gas! A Park Hyatt farewell cookbook featuring all the culinary team members at the time.
Born in Montreal to Japanese parents who were interned on Canadian soil for five years during World War 2. The stories of this time continue to instill strong values of family, community and appreciation of the fruits of hard work. Coming from a household where community outreach always involved Japanese cuisine and culture, led to studies at the University of Western Ontario, a degree in Foods and Nutrition and a career with several luxury hotel companies in Food and Beverage and Business Administration. She now balances the creative effort, production needs and client expectations.
Chef Joan Plating a Lamb Dish
Event architects Sari Kichler and Iain McIlveen, previously of renowned GMB Catering, collaborate with TWO13 in event planning.
A life-long Torontonian, Sari has followed her love of entertaining and food through a career in design, event planning and GMB Catering proprietorship – and now back to her true love of event planning. Her unequivocal attention to detail and style are the hallmarks of her events.
Iain began his career in the kitchen, pursuing the life of a chef. Upon moving to Canada, he diverged to the front of the house – leading him to partnership with Sari in event planning and GMB Catering. He is a true foodie and brings the qualities of an excellent communicator and tactician to the team.
While we are busy on the stoves, GM coordinates details with the client and TWO13, ensuring that events are flawlessly executed.