The Discover Thailand Experience
TWELVE COURSES, ONE LONG COMMUNAL TABLE — AN IMMERSIVE CULINARY EXPERIENCE.
Inspired by my time in Thailand. Dinner runs three to three-and-a-half hours at the table, plus setup and cleanup, so the only thing you have to think about is who to invite.
- 12 courses, all shared family-style
- 3–3.5 hours at the table, plus setup & cleanup
- Welcome drink waiting when guests arrive
- Table decor included — you don't set a thing
- Serving staff to plate, serve and pour
- Menu sent ahead, tailored to your guests
- Allergies
- Shellfish, gluten and peanut allergies can be accommodated. Coconut and fish (anchovy) cannot.
- Wine
- Ask when you book and I'll happily put a pairing together.
- Pricing
- Inquire for details
Dinner Parties, Catered Events & Homemade treats
However you gather, I've got you. Intimate dinner party at home, full-blown catered event, grazing boards that stop people in their tracks, homemade breads and cakes straight from the oven — whatever the occasion calls for, it's handled.
Dinner Parties & Catered Events
Menus built around your needs.
Homemade Breads
Crusty loaves and warm rolls, baked fresh.
Cakes & Desserts
Indulgent cakes and desserts that steal the show.
Every Diet, Every Allergy
I adapt each menu to your guests' diets and allergies so everyone at the table can indulge.
Hire Me For
Your Next Trip.
From a cottage on the lake in Muskoka to a villa over the water in Turks & Caicos, I’ve cooked on holiday for families, wedding parties, and everyone in between. I bring the pantry, shop the local market, and cook three (or more!) meals a day. You just show up and have fun.
FOOD IS MEANT TO BE decadent. ALWAYS.
CHEF JOJO RUCKLIFE IS SHORT
EAT THE DAMN THING
QUIET, QUIRKY, AND HAPPIEST IN THE KITCHEN — I LET MY FOOD DO THE TALKING.
Hi, I'm Chef Jojo Ruck (Joanna Ruckenstein). Based in Montreal, I bring over 20 years of cooking experience to the homes and yachts of private clients, catering anything from dinner parties to beach weddings and special events. A graduate of ITHQ, my culinary heart beats at the intersection of Pan-Asian and Mediterranean cuisines, shaped by years of travel through Italy and Thailand.
My philosophy is simple: food has to be decadent, fresh, and unapologetically indulgent. Whether it's Quebec duck with Thai red curry or homemade pasta, I believe food is meant to be savoured and celebrated. I serve clients across Canada and beyond.
- 20+
- Years cooking
- ITHQ
- Graduate
- 4
- Continents fed