by Simon Lindley

Mention 5-star restaurant and one quickly conjures up images of 7-course savory elegance. Mention office or home and the mood quickly fizzles. Not so, according to Master Chef Guy Le Monnier. If cuisine to impress is absent, he will gladly assemble it anywhere himself.

Specializing in small to medium sized functions, both residential and corporate, Guy has built a remarkable reputation for exquisite gatherings ranging from four to thirty persons, and weddings with over 100 guests. His unique and impressive BBQ's are garnishing rave reviews, and because of his extensive background and world travel, he is more than open to the occasionally exotic request. Many clients have unique wishes and Guy loves the challenge. He strives to exceed their hopes and leave them wonderfully surprised.

How exotic you ask? Is rattlesnake your fancy, wild boar your score? How about some frog leg appys or melt-in-your-mouth marinated salmon fillet in banana leaves? Pas de probleme! Consider it served.

"I believe in a very personal client relationship", he says, "identifying every need and achieving the highest satisfaction in taste."

Born and raised in Brittany, France, Guy has traveled the world over honing his culinary talents. Put to work in the kitchen by his mother at a very early age and quickly mastering the art of making Brittany's world famous crêpes, He decided never to leave that deliciously creative realm. Graduating from hotel and management school in Nazaire in 1980, the travel bug struck and Le Monnier soon found himself in Germany. After studying cuisine there for five years and advancing from junior to sous chef, He and a friend opened Kyrburg Restaurant in Kirn, Germany. Once Guy was certain his friend's restaurant was a success, he returned to France to further enhance his culinary skills.

His cooking explorations burgeoned, whisking him off to roam the Asian Pacific, from Thailand to Australia. Through serving the locals to feeding the Rolling Stones, Guy nourished his own insatiable appetite for culinary knowledge.
When he finally planted his roots and immigrated to Canada in 1990, he was ready to build his dream. His credentials continued with the opening of Merci Bistro on Yonge Street in Toronto, which he ran until 1997. He then moved to Victoria where he worked at the world-famous Oak Bay Marina as Production Manager, and later at the Horizon West Hotel as Executive Chef.

With all that expertise under his belt, Guy established Island Gourmet Catering in 2000 and has never looked back. His standard menus incorporate his life, combining French, Asian, European and West Coast delicacies, guaranteeing an exclusive food experience. With his business ever-expanding, and a growing demand for open-house functions, business lunches, and larger corporate meetings, Le Monnier has continued to ensure his company is flexible in meeting these requests.

Guy comments, "Many companies may have concerns about the catering company's size. We take no function that stretches our abilities. If we take a function, we deliver the results. As with fine wines and all things beautiful, quality and care are needed for craftsmanship. Where many things become standardized for efficiency, we try to stay away from any such cut-and-paste approach. Every event is unique"

Island Gourmet Catering is delivers efficiency where it counts. The company has three vans, special containers to ensure the piping hot deliver of any pre-prepared foods, and a staff uniformed and professionally trained in every aspect of the dining experience. Le Monnier also believes that every aspect of presentation is paramount. With access to such magical delights as chocolate fountains and ice displays on request, he loves to dazzle.
"We have the infrastructure & expertise to ensure our clients a seamless presentation with the anticipated ambience."