About Us

PG Harvey Events was created to bring the luxurious experience of fine dining and restaurant cooking to catering. With our team’s experience in the top restaurants in Toronto, Paris, and Sydney, as well as the very different demands of catering, PG Harvey Events is poised to deliver the very best of both worlds and ensure your event excee

PG Harvey Events was created to bring the luxurious experience of fine dining and restaurant cooking to catering. With our team’s experience in the top restaurants in Toronto, Paris, and Sydney, as well as the very different demands of catering, PG Harvey Events is poised to deliver the very best of both worlds and ensure your event exceeds expectations. From your first contact with us, our expert event coordinators will work with you to determine your needs, and craft an event just for you. From décor and rentals, to menus, bar and wait staff, we will work with you from beginning to end to make sure the event runs as smoothly as possible. Our menus have been designed specifically to stand up to the rigours of catering. Whether it’s a corporate lunch, a wedding, kids’ birthday party, or any time you’re gathering a group, we will ask the right questions to craft your event to your needs and specifications, making sure we have you covered, so you can enjoy your event as a guest. 

Born and raised in Australia, Peter completed his chef training in Sydney, and spent seven years working in restaurants and catering clubs there. In 2003, Peter moved to Toronto, where he has worked under some of the top chefs in the country. With his signature speed and attention to detail, he excelled in the high pressure world of res

Born and raised in Australia, Peter completed his chef training in Sydney, and spent seven years working in restaurants and catering clubs there. In 2003, Peter moved to Toronto, where he has worked under some of the top chefs in the country. With his signature speed and attention to detail, he excelled in the high pressure world of restaurant fine dining. Having straddled both restaurant and catering worlds for his entire career, in 2008 his love of planning and organizing finally won out and Peter made the switch to catering full-time. He still insists on preparing his food the right way, using traditional methods, from scratch, bringing a unique approach to the catering world. Peter’s Australian background comes through in menu items like traditional Aussie meat pies and lemon curd pavlova.