On-site chef at Pan Am Games from Wasauksing

By Barb Nahwegahbow

TORONTO – One of Kai Zyganiuk’s favourite places when he was a little boy was in the kitchen of the Wasauksing First Nation home where he was raised. He loved watching and helping his mother and grandmother cook. From these two important women in his life, he learned to cook local, cook seasonal and nutritiously, but most importantly, with love. These are industry standards today so it’s no surprise that Zyganiuk grew up to become one of Canada’s top Aboriginal chefs.

“I just became fascinated with kitchen life,” said Chef Kai, “and learning how to create amazing dishes.” In 1997, he moved to Toronto and began getting hands-on training in some of the best restaurants like The Four Seasons, Truffles and The Granite Club.

“I kept my focus on working in places where the standards were set really high for both the food and services, and places where I could learn as much as possible,” he said. Three years ago Chef Kai set up his own catering business, City Gourmet.

“I wanted to do my food my way and work with my clients and grow my own business,” he said.

“It’s challenging. I’m competing with over 500 caterers in the GTA alone,” he said, “but we’re getting fantastic reviews. Service is personalized and punctual, and we provide exceptional food. And we’re getting better!”

For Chef Kai, success is not necessarily about money. “It’s truly loving what you do,” he said. “Yes, I want to be able to take care of my family, but success is about balance, having a business that is doing well and having time to enjoy the simple things in life.”

He enjoys returning to Wasauksing a couple of times a month. He has fond childhood memories of hunting, ice fishing and trapping. “As an outdoors man, when I’m designing my menus, I think of items that speak to people looking for Indigenous ingredients,” he said. “I try to include wild game, fish and berries, and greens and produce that are not common everyday ingredients to most people.”

City Gourmet launched a line of hot sauces in 2013, Crown Hot Sauce – 100% Fire and 100% Fire, Jalapeno. “We strongly believe that Crown Hot Sauce will become a household name in the industry with a wide appeal to critics alike,” said Chef Kai with pride and confidence.

He has an exciting summer coming up, he said, being the on-site chef at the Aboriginal Pavilion, an Indigenous arts and culture festival being held at Fort York to coincide with the Pan Am Games July 10 to 26. He’s also working with Morningstar Hospitality to create Native-inspired, organic and innovative foods for the Pan Am athletes. The Aboriginal-owned company has a contract to provide food services at select locations for the Pan Am Games. “Everything has to be fresh and nourishing for the athletes,” says Chef Kai.

Inquiries about Chef Kai’s services and products are welcomed at: www.citygourmet.ca.