Executive chefs Nick, Ben, and their team have redefined catering through a spectacular fusion of flavour, form and originality. Fragrance, taste and texture complement concept and design to create Food. By Eventure.
Redefining the culinary arts through a spectacular fusion of flavour, form and originality, our team of culinary experts, under the guise of our executive chef, Benjamin Cooper, have brought event catering to an entirely new level. Our distinguished team of chefs, culinary artisans and management professionals bring expertise in all areas of event production – from venue and decor to menu and service. Whether a sporting event, a corporate meeting or a social gala, the Eventure signature is evident from beginning to end.
Our food philosophy is based on balance in terms of flavours, textures and presentation. The use of seasonal ingredients hand-picked from local markets and speciality stores, coupled with a keen curiosity to explore modern approaches to create fresh, flavourful and innovative cuisine is why we exist.
Food-lovers from around the world are aware of Montreal’s reputation as one of the world’s greatest food cities, boasting some of the best restaurants and eateries in North America. It’s time for Montreal to be recognized for its caterers too.
Our commercial kitchen is located only 5 minutes from the heart of downtown Montreal and, as such, we’ve been privileged to work with Montreal’s most established corporate clients and most discerning private clients, including a large number of Fortune 500 executives and international celebrities.
Born in Montreal, Quebec, chef Benjamin Cooper was already showing his culinary inclination at the age of five, when he surprised his parents by ordering “escargots” at a restaurant. By the age of 12, he had moved across the Atlantic to Europe where he developed a full-fledged passion for good food.
Upon graduating in both Pastry and International Cooking from Tiroler Fachberufes Schule, Ben completed his apprenticeship at world renowned Hotel Klosterbräu’s Ritter Oswald Stube in the Olympic region of Seefeld, in Tyrol Austria., where he was awarded with one ‘tocque’ from the Gault Millau guide, the Austrian equivalent of the Michelin star.
In 2006, Ben was the youngest chef to have been awarded a gold medal at the International Art Cooking Exhibition in Salzburg, Austria.
Ben moved back to Montreal in 2008 and started working in some of the city’s top kitchens before being recruited by the late Chef John Ledwell as his protégé, working his way up to Chef de Cuisine at the exclusive members-only club, Le 357c, where his food was enjoyed by many celebrity fans, among them former Prime Ministers Jean Chretien and Brian Mulroney, as well as international celebrities Barbra Streisand, Robert DeNiro, and Celine Dion.
Today, at the ripe age of 28, Ben is redefining event catering with his culinary creativity, innovative recipes and impeccable presentation.