About Ryan
A deli counter education, a lifetime of Montreal food memories, and a catering experience built around carving it fresh.
From Montreal Deli Counters to Your Event
Ryan Cliffe grew up in Montreal's West Island and learned the trade behind the counter — first as a cutter and manager at Chenoy's and Moe's, then running delis of his own, including Late Nite's Deli on Crescent Street and Bigg's Deli in the Ottawa area.
His career eventually took a different route through Economics at Concordia, an MBA at the John Molson School of Business and a move to the Niagara Region with his family. But the deli trade never really left him.
Friends and family kept asking the same question: could he bring the smoked meat? The answer became a business.
Bring Ryan to Your EventThe Experience Is the Point
Ryan arrives ready to serve hot Montreal smoked meat fresh on site. Guests watch the brisket being carved, choose how they like it, and get a sandwich built in front of them while the meat is still steaming.
- Fresh carving and service on site
- Rye or Kaiser, plus classic Montreal deli sides
- Lean, medium or fatty carving preferences when possible
- Live carving and teaching demonstrations available
- Corporate, wedding, golf, charity and private-event formats
- In-home catering available for intimate groups
Why Montreal Smoked Meat?
For people who grew up with it, one bite can bring back a whole neighbourhood. For guests discovering it for the first time, the theatre of the carving station makes the food part of the entertainment.
That combination — nostalgia, craft and live service — is what Montreal Style Smoked Meat on Rye is built to deliver across the Greater Toronto Area and Niagara Region.
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