Chef Kai started his career at the Fairmont Royal York, where he started as a first cook and worked his way up the hierarchy chain, ending his tenure as a Sous Chef. He then ventured into Casinos as a Senior Sous Chef at Caesars Windsor, where he lead a large brigade in the culinary department for various outlets. From there, Kai held Executive Chef positions in independent restaurants, including Rosseau House in Ancaster, before finally landing his latest role of Executive Chef at the Brantford Bay Golf and Country Club, where Kai re-developed all menus, including restaurant, catering, and wedding offerings, and took on a project by working with local high school co-op students and developing their interest in culinary to potential future chefs. The culinary experience for Kai extends into his personal time as well, where he enjoys cooking with his family, which also allows him to continually experiment with different flavors, for what can be his toughest judges. Kai is pleased to be at the helm of Cerise Fine Catering’s Culinary team.