About Us / Ownership

Alemilia Hospitality Group includes: Teatro Conference & Event Centre, Silver Thyme Events and Catering and The Red BBQ Co. Since 2005, Alemilia Hospitality Group has been providing the GTA with outstanding value, quality cuisine and courteous, professional service. Whether you are looking for the services of an offsite caterer or a venue to host your next special event, Alemilia Hospitality Group offers clients a full service experience.

Alemilia Enterprises Inc. was founded in 2005 by owner/chef Horst Summer when he purchased a small catering company in Halton Region creating Silver Thyme Events and Catering. With the purchase of the old Milton Premier Cinema building in 2009, the vision for Teatro Conference & Event Centre was born creating the Alemilia Hospitality Group.

Honoring our roots in catering and centered around the food creations of Chef Horst Summer, the Alemilia Hospitality Group and its divisions strive to create the right atmosphere for all of your special occasions. Be it a lavish tent wedding, sumptuous holiday dinner party or a gala corporate function, we leave no detail untouched.

         

 

A word from Our Owner and Chef, Horst Summer:

After graduating from the University of Guelph Hotel and Restaurant Management degree program, I decided that my true passion was in the food dishes that the hospitality industry creates to delight its patrons. I therefore enrolled in the famed Stratford Chef School. Upon completion of my in-class hours I decided to take my new-found skills and passion to a new level apprenticing in Europe. As part of my classical French training I was fortunate to apprentice under two star Michelin Chef Hans Stefan Steinheuer in Germany's only red wine region, the Ahrtahl.

Upon returning to Canada, I put this classical French training to use and found new inspiration in the Mediterranean cuisines of Italy and Portugal. Through this fusion of cuisines, my menus offer clients a range of classical Canadian cuisine with Mediterranean influences to delight any pallet.

While in Europe I also learned a new responsibility towards the environment. Chefs there are taught not to waste food and to return it to the cycle of life through composting. I have therefore decided to use compositing and recycling programs in all my operations, and wherever possible to supply my clients with biodegradable and recyclable products. Even small changes can make a big difference. Europe also taught me to follow nature's lead by buying items that are in season for optimal flavor, quality and freshness. A dish does not start with a good recipe, but rather with the freshest raw ingredients that provide the best flavor. I believe that a kitchen is only as good as its ingredients. It is from these quality ingredients that a chef and his staff can truly strive to reach their potential and refine their recipes.

I invite you to come and see the difference that pride of ownership, extensive training and quality ingredients can make when you choose our company to cater your next event.