Joyful Lynne's
Kitchen
TM
executive catering
empowered by our passion
to touch the hearts of our clientèle
TM
Make summer fun!
Bacon Caesar Rim.
Maple Bacon Caesar Rim.
8.4 oz shakers from
*Tax not included.
*Available in bulk. Call for pricing.
$9.99*
Joyful Lynne's
Kitchen
Chef Don and I both lived as young children here in "the 'burg."
We met at the tender age of 10, and at 17 life pulled us in different directions, as expected.
I pursued my passion within the health field, caring for senior citizens, people with brain injuries, and other disabilities, for over 30 years. Don began his journey at The Navy Yard Restaurant in 1984 at the age of 14.
The more he worked, the more he desired to create delicious dishes to share with the world!
Chef Don shared his gifts and talents with Northern Ontario, Calgary, and Australia before deciding it was time to come back to his roots after 30 years, bringing his passion to our hometown of Amherstburg.
We reconnected when he returned home, and soon fell in love. With Chef Don's love of food and his passion to feed people, and my love for people and passion to serve the community, we decided to open Joyful Lynne's Kitchen. We're proud to have the opportunity to bring you home-cooked meals that come straight from our heart.
Donald Ouellette, Executive Chef
Tracey Clark, V.P. Operations
Proudly Canadian
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Our team of professional chefs can accommodate any request ranging from a formal dinner to a summertime lunch. No demand is too big and no detail is too small.
Lunch, dinner, or special event, big or small, Joyful Lynne's Kitchen will make it a success. Select from a wide range of delicious items, and leave the rest to us. We deliver and set up all the catering so you can focus on your event.
A collection of our signature gourmet meals prepared by our team of professional chefs.
amazing reviews
"What an absolutely fantastic company!
The customer service is outstanding, the food is delicious, and the options are wonderful for being able to order again, and again, and always get
fresh new meals."
Alexandra Blackburn
