Yusuf Sallom moved from Lebanon to Canada in 2018 to study marketing. He soon changed direction, enrolling at Toronto’s George Brown College to study culinary arts and hospitality management.
After working in restaurant kitchens across the Greater Toronto Area, the 26-year-old launched Sal Hospitality, a company overseeing his current and planned ventures as a private chef.
Sallom handles every part of the business himself, from Instagram marketing and sales to costing, ingredient sourcing, cooking, serving and cleanup. He also provides plates and tableware, positioning the service as a full hospitality experience for affluent Canadian families.
His focus is fire-based cooking and grilled meats. The chef said referrals have helped him build visibility, including among families from the Arab diaspora. He continues to work part-time in restaurants to strengthen his pastry and baking skills.
According to a study cited in the report, Canada’s private-chef market is valued at about $776M and could reach $1.12B by 2033, with annual growth of around 5.3%. The average private-chef booking costs C$899, while annual income in the sector ranges from C$65,000 to C$110,000.
Sallom said his longer-term plans include working on a yacht in Europe, opening a restaurant and eventually launching hotels and a culinary school.
Source: Radio-Canada International
