City Farm Catering

Chef Scott Bailey founded City Farm Catering in 2015 with an objective to create a company that would earn a reputation for quality, dedication and creativity. Those objectives remain true today and has guided the growing business to become highly sought-after and well recognized in major cities across Ontario.

Prior to City Farm Catering, Chef Scott Bailey honed his craft and culinary techniques through a coveted stage at The Fat Duck, which is one of the only three-star Michelin rated restaurants in Great Britain. It was under the master leadership of Chef Heston Blumenthal that Chef Scott would gain a global perspective to propel him to the next level of his culinary journey.

Returning to his hometown of Hamilton, Chef Scott began working with the city’s best and most well-known restaurants including Ancaster Mill, Spencer’s at the Waterfront, Bread Bar, Compass Restaurant and Yolanda’s Spuntino Casa. Each served as a valuable milestone to set the infrastructure for City Farm Catering.

The future would see Chef Scott ranked Top 30 Under 30 by the prestigious Ontario Hostelry Institute and working alongside globally-acclaimed chefs including Chef Michael Stadtlander, Chef Curtis Stone and professional gourmet Carlo Petrini, Founder of the International Slow Food Movement.

Today, City Farm Catering has become synonymous with quality and resounding consensus that it is elevating the catering landscape with creativity, novelty and edge. The growing company has earned a reputation for going beyond kitchen limits and crafting experiences in unique, offsite destinations with a focus on local, fresh and regional ingredients. Meticulous attention to detail, handcrafted dishes, and a farm-to-table commitment has City Farm surpassing even the highest of standards.

As a successful and thriving business on track for significant expansion into new markets, Chef Scott is quickly becoming a staple name in the Canadian culinary landscape.