Culinary Consulting for Hotels, Restaurants and Venues

Golden Flame Culinary Group helps hospitality owners plan, open and run food and beverage operations that work. Menu development, pre-opening support, kitchen systems and team training, led by Chef Amit Poojari, who has more than 20 years in hotel, cruise ship and restaurant kitchens.

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Why Golden Flame

Advice From a Working Kitchen

We run our own cafe and dining program in Vaughan, so every recommendation we make has been tested on a real line, with real guests and real food costs.

Operator Experience

More than 20 years running hotel and restaurant kitchens, from banquet halls to fine dining.

Hotel Know-How

We understand brand standards, room-charge systems and how hotel F&B outlets really run.

Food Safety First

Corporate-grade food safety programs and SOPs built into every kitchen we help set up.

Numbers That Hold

Menus costed and priced so the dishes guests love also make money for the operator.

Golden Flame Culinary Group is a culinary consulting and hospitality company based in Vaughan, Ontario. We work with hotel owners, restaurant operators, event venues and developers who need food and beverage done properly, whether that means a new concept, a menu overhaul or a kitchen that needs to run more consistently.

Our work is practical. We look at the menu, the kitchen, the team and the numbers together, then build a plan the operator can actually run. When the engagement ends, the systems, recipes and training stay with your team.

What we do

Culinary Consulting Services

Engagements can cover a single project or the full journey from concept to opening day.

Concept and Menu Development

Restaurant and F&B concepts built from scratch, with menu engineering, recipe development, costing and pricing.

Pre-Opening and Launch

Kitchen layout input, equipment specs, opening menus and hiring, through to a smooth first day of service.

Hotel F&B Programs

Outlet restaurants, lounges, banquet menus and in-room dining designed around the way a hotel actually runs.

Kitchen Operations and Food Safety

SOPs, food safety programs, line setup and quality checks that keep service consistent on every shift.

Cost Control and Procurement

Food cost audits, vendor sourcing and ordering systems that protect your margins without cutting quality.

Culinary Team Training

Hands-on training for chefs and kitchen staff, from new menu rollouts to plating and service standards.

Discuss Your Project

Our process

How We Work

A clear four-step process, so you know what happens next at every stage.

Assess

We visit, review your menu, kitchen, team and numbers, and agree on what success looks like.

Design

We build the concept, menus, recipes, costings and systems your operation needs to run well.

Launch

We work alongside your team through training, soft openings and the first weeks of service.

Support

Ongoing check-ins, menu updates and cost reviews, on a monthly retainer or as needed.

About the co-founder

Meet Chef Amit

About the co-founder

Meet Chef Amit

Chef Amit Poojari has spent more than 20 years creating dining experiences, from the JW Marriott Mumbai to head chef on a premier cruise line and leading the kitchens of top steakhouses in the GTA. He has also been featured on Food Network.

Those kitchens taught him what every operation needs: consistent food, safe systems and costs that stay under control. He co-founded Golden Flame Culinary Group to bring that discipline to hotel and restaurant owners, along with a curiosity for flavours from around the world.

Golden Flame Vaughan, our cafe and dining program inside TownePlace Suites by Marriott Vaughan, is where his team puts those ideas into practice every day.

20+

Years Experience

500+

Events

Hospitality Launches

Inside TownePlace Suites by Marriott Vaughan

Golden Flame Cafe Vaughan

Golden Flame Cafe is our cafe and bar lounge on the main floor of TownePlace Suites by Marriott Vaughan, at 231 Cityview Boulevard. Hotel guests, local professionals and visitors heading to Canada's Wonderland come in for handcrafted cocktails, shareable plates, flatbreads, burgers and steak frites.

It is also where our consulting work starts. New dishes, kitchen systems and service standards are tested here before we bring them to clients.

Lunch Monday to Friday, 10:30 am to 2:30 pm. Dinner and drinks daily, 4:00 pm to 11:00 pm.

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Opening November 2026 at the SkyVu Event Centre

The Chef's Table

The Chef's Table is an intimate fine dining experience planned for the SkyVu Event Centre, upstairs at TownePlace Suites by Marriott Vaughan. Each evening will be a two-hour tasting menu cooked by Chef Amit and his team, with a menu that changes regularly and takes its cue from a different cuisine or theme.

There are six seats, Monday to Thursday evenings, and each course comes with an included wine pairing from our partner, Magnotta Winery, chosen by our sommelier. Bookings are required at least one week in advance.

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Parry Sound · Georgian Bay

Coming summer 2027 to Parry Sound

Golden Flame Harbour

Golden Flame Harbour is our next restaurant, opening in summer 2027 inside a new waterfront hotel in Parry Sound, Ontario. The dining room looks out across Georgian Bay, and the views are the centrepiece of the room.

The hotel will have contemporary rooms and a premium event space for weddings, celebrations and corporate gatherings on the water, with the Golden Flame team behind the dining.

FAQs

Common Questions

Culinary Consulting

What does a culinary consultant do?

A culinary consultant helps hospitality businesses plan and improve their food and beverage operations. At Golden Flame Culinary Group, that covers concept and menu development, recipe costing, pre-opening support, kitchen systems, food safety programs and team training.

Who does Golden Flame Culinary Group work with?

We work with hotel owners and operators, independent restaurants, event venues, developers adding food and beverage to a new project, and businesses that run their own staff dining or catering.

What areas do you serve?

We are based in Vaughan, Ontario, and work with clients across the Greater Toronto Area and the rest of Ontario. Projects further afield can be discussed case by case.

How are consulting engagements structured?

Most clients start with a fixed-scope project, such as a new menu or a pre-opening program. Others keep us on a monthly retainer for menu updates, cost reviews and training. Scope, timeline and fees are confirmed in writing before any work begins.

How long does a typical project take?

It depends on the scope. A menu refresh can be completed in a few weeks. A new restaurant or hotel outlet usually needs us involved for several months before opening day.

Do you work with independent restaurants, or only hotels?

Both. Our background is in hotel kitchens, but the same systems for menus, costing, food safety and training work just as well for an independent restaurant or a single-location cafe.

Contact

Book a Consultation

Tell us about your project and Chef Amit's team will be in touch. For Golden Flame Cafe or Chef's Table enquiries, use the same form or call 1-844-293-5263 (1-844-ByFlame).

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231 Cityview Blvd,
Vaughan, ON, L4H 5A4

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Chef's Table

From November 2026
Every Monday to Thursday *

Golden Flame Cafe

Daily 4:00 pm to 11:00 pm

Corporate Lunch's Mon to Fri 10:30 am to 2:30 pm *

* Chef's Table and Corporate Lunch's are available by reservation only. No walk-ins.