Our Story

After more than 23 years working together at the Park Hyatt Hotel, we feel we know each other rather well and embraced 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.

Joan and Raj

Raj Muregesu

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 of live charcoal on the hot line, and managing the banquet and kosher kitchens in the Park Hyatt Hotel. His mastery of spice and seasoning, along with his innate understating of vegan values bring the principles of exciting flavour and balance into every aspect of every dish.

Joan Monfaredi

Born in rural Manitoba (yes, that is in Canada) and raised on the farm where homegrown was not a catchphrase. She participated in everything from honey extraction to gardening from an early age, which laid the groundwork for her life’s passion – cooking. Originally trained at Red River Community College in Winnipeg, Manitoba, she has over 30 years of managing kitchens in various settings – private clubs, restaurants, catering and hotels – a culinary lifer. She is a proponent of higher culinary values and professionalism, community and industry outreach. Special projects during her career include being a team leader during the openings 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.

Gorman McIlveen

Event architects Sari Kichler and Iain McIlveen, previously of renowned GMB Catering, collaborate with TWO13 in event planning. While we are busy on the stoves, GM coordinates details with the client and TWO13, ensuring that events are flawlessly executed.

Sari Kichler

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 McIlveen

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.