About NUMBER FOUR
The Chefs at NumberFOUR have created unique dishes to satisfy the most discerning palates.
The Team
KIM EVEREST
Comes to us from Toronto, Canada. She ran one of the most successful television casting companies in Canada and in her spare time applies her creativity to the interior design of homes.She is also an Italian trained Chef, and spent years singing Jazz three nights a week at the famous Club 21 in the Windsor Arms Hotel in Toronto.
Her passion for food and music and flair for design certainly fuels the ambiance and incredibly tasty menus that FOUR has to offer!
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Viene de Toronto, Canadá. Fue encargada de la empresa de Casting mas famosa en Canadá y en sus tiempos libres expresaba su creatividad en diseños de interiores. Obtuvo su diploma de Chef en comida Italiana y por tres años canto jazz en el famoso Club 21, del hotel Windsor Arms en Toronto.
Su pasión por el buen comer, la música y su creatividad en diseño ciertamente influenciaron el ambiente y la experiencia gastronómica de NumberFour.
GREG COUILLARD
Greg’s illustrious career began in Toronto at the upscale Troy’s Restaurant in 1971. In 1975 he opened Toronto’s first trendy restaurant on the then unfashionable Queen Street West, called ‘The Parrot’. It was an overnight sensation and marked the beginning of new foods with spicy origins as a mainstay of the Toronto dining experience.
After a two year stint catering in New York City, Couillard returned to open ‘Stelle’ Restaurant, giving him a canvas by which to raise the bar, as national and international critics were left scrambling for superlatives. Acclaimed by Joanne Kates as ‘Toronto’s Spicemeister’, Couillard was soon satisfying the palates of Robert di Niro, Tom Cruise, Jane Fonda and the Rolling Stones, just to name a few. Travel and Leisure, Gourmet Traveler Australia and New York Magazine wrote gushing reviews. Di Niro even insisted that Couillard visit New York to consult for ‘The Tribeca Grill’.
Couillard continued his success with the ‘China Blues’ and ‘Avec’ restaurants and in 1996 moved on to the smaller and elegant ‘Sarkis’ – then Zagat’s Top Rated Restaurant. By 2001 Couillard had earned Now Magazine’s award a ‘The most influential chef in twenty years’.
In 2005 he met up with David Nganga while working at the T.I.F.F. Their chemistry and magic in the kitchen led them to partner at ‘Habitat World Cuisine’, creating yet another success. Since their departure from Habitat, they have joined forces at ‘Manyata Courtyard Café’ and ‘The Spice Room’ as partners.
GLENROY ANDERSON
Executive Chef Glenroy Anderson comes to us via Toronto and the sun splash island of Jamaica. Born in 1968 in Clarendon Parish, Glenroy brought his sunny personality and ambitions to become a chef in Toronto, Canada.
His raw young talent soon caught the eye of Chef Kin Lo (Stage West Dinner Theatre).
At his suggestion Glenroy enrolled in the George Brown culinary program and within three years had graduated with honours and secured his red seal and a string of culinary triumphs. Starting with the Hida Restaurant, his skills soon were in demand by such places as Chez Marie, Fred’s Not Here and The Red Tomato Restaurant in Toronto.
After successful stints in these restaurants, Denison’s Bistro and Oyster Bar contracted him for what was to become one of the first and most frequented pre and après Theatre Supper Clubs. His transcontinental global fusion also garnered him acclaim and visits to the capital house in Ottawa, the Molson Indy and opening of the Air Canada Centre.
After a five year stint at Barbizon French Restaurant and numerous television appearances, the call of the islands lured him back to open the famous Lovers Leap Restaurant and tourist attraction.
Foodies flocked to the location for his distinctive takes on classic exotic island fare.
Upon returning to Canada, Glenroy crossed paths with Chef Couillard while working on a massive catering event in Ottawa. Little did they know that they would be teaming up at Number FOUR Restaurant in Ajijic.
His passion for exotic global fusion has been wowing the lakeside for the past year and promises even tastier surprises on the new seasons menus.
