Adam Couse
Chef Adam Couse is a skilled culinary professional with a deep-rooted passion for food and hospitality. With years of experience working in top-tier restaurants and as a private chef, Adam has developed a refined approach to cuisine that blends technique, creativity, and precision.
Known for his attention to detail and ability to curate elevated dining experiences and parties, he brings a level of sophistication and artistry to every dish. His love for cooking and elevating events through food is evident in every creation—making him an integral part of the BB Beluga experience.
Jason Nagy
Founder of Nagy’s Table, a private catering company specializing in raw bar seafood, grilled tomahawk steaks, and elevated classics, Jason draws inspiration from his mother’s love of cooking. While attending culinary school, he honed his craft and went on to compete — and win — in National Oyster Shucking competitions from 2015 to 2019. Jason has also led the kitchens at Montreal hot spots, sushi bar Flyjin and steakhouse Grinder. Passionate about ethical and sustainable seafood practices, he is always working toward his next big culinary concept.
Mark Mills
I believe food should be a reflection of how we live; rooted in quality, guided by integrity. Every dish I create is crafted with intention, using thoughtfully sourced ingredients and techniques that respect both tradition and innovation. For me, it’s more than cooking; it’s a lifestyle. One that values transparency, sustainability, and a deep connection to what nourishes us. Expect bold flavours, honest ingredients, and a commitment to doing things the right way – always drawing from all cultures and using food to bring them together.
Andrea Martina
My name is Andrea Martina, and I was born and raised in Scarborough, Ontario. My culinary journey began at just 18 years old in the warm, aromatic heart of an Italian bakery, working alongside my grandfather — a master bread maker and chef from Sicily. For six invaluable years, I immersed myself in the art of Southern Italian cuisine and traditional bread making, learning the skills and values that would become the cornerstone of my career.
From there, I ventured into the world of fine dining restaurants and luxury hotels, where I honed my craft and discovered my true passion: creating unforgettable experiences for guests. My time in hospitality — especially working events — taught me that exceptional service is as important as exceptional food.
Now, 15 years later, I’m thrilled to bring together a lifetime of culinary expertise and my love for service in partnership with the exquisite caviar of BB Beluga. It’s a privilege to blend tradition, refinement, and world-class ingredients into every experience I create.