#FIRSTLOOK: THE CATERING COLLECTIVE BY CAMERON TAYLOR

On Friday August 1st, 2025, Cameron Taylor, the esteemed butcher at the iconic steakhouse Harbour 60, will host an exclusive kick-off event for his passion project, The Catering Collective. This event, aptly titled “The Art of the Butcher and the Chef” will be hosted at Rily Kitchen from 6-10pm and marks a significant step in Cameron’s career as he leads the way for a new generation of butchery. The Catering Collective takes a fresh approach to private and corporate events where ingredients and the art of butchery take centre stage.

Beginning his butchery journey in 2018 in South Africa and after earning four certificates from butcher school, he honed his skills for a year before bringing his expertise to Canada in 2021. Here, he quickly made a name for himself working at some of the top butcheries, and eventually becoming head butcher at Harbour 60.

Executive Chef at Harbour 60 and mentor Solomon Mason reflected on Cameron’s impact saying, “Cam represents a new generation of butchers who are redefining what it means to work with meat at the highest level. His commitment to intentional, quality-driven butchery, factoring in everything from breed and genetics to diet and age, is helping us build a deeper philosophy around our sourcing and preparation. At Harbour 60, it’s not just about the cut; it’s about the story behind it, and Cam ensures that story is one of integrity, precision, and passion from start to finish.”

The Art of the Butcher and Chef embodies Cam’s innovative and passionate mindset celebrating the art of butchery while educating attendees on the importance of understanding the origins of their food. Cameron notes that many don’t know what dishes like braised short ribs look like before they reach their plate. By showcasing the processes involved, he highlights that butchery is an art form that deserves as much respect as any other culinary art. The event aims to show guests that it is about respecting the meat and the animal, as much as it is the final product.

To mark the start of his butchery-centric catering company, his event is taking place at Rily Kitchen (26 Sousa Mendes St) on Friday, August 1st from 6-10pm. Guests will start with welcome cocktails, charcuterie, and Canadian oysters. The event will then feature an exclusive live butchery demonstration of beef rib and loin, showcasing the skill and precision involved. Following the demonstration, guests will enjoy a gourmet five-course sit-down meal featuring the freshly prepared cuts and paired with a selection of wines and beers. Additionally, guests will have an opportunity to purchase the meat from the demonstration. Tickets to attend are priced at $150 per guest and can be purchased HERE.

Event Details

Date: August 1, 2025

Time: 6:00pm – 10:00pm

Location: 26 Sousa Mendes Street

Price: $150 per guest

Capacity: 30 attendees

About Cameron Taylor

Cameron Taylor is the head butcher at Harbour Sixty, a freelance butchery consultant, and an entrepreneur with his own catering business, The Catering Collective. Originally from South Africa, Cameron moved to Canada in early 2021 and has since immersed himself in the Canadian meat market and has gained invaluable experience at highly successful butcheries.

Cameron shares his skills and extensive knowledge to create collaborative dishes rooted in expert butchery. His dedication and expertise have earned him a reputation as a skilled butcher, and he continues to build his career in Toronto, Canada.

About The Catering Collective

Led by head butcher Cameron Taylor, along with chefs Akhil Hajare and Grayson Mundell, The Catering Collective is a catering business that prides itself on its distinctive approach to the catering world, prioritizing flexibility and creativity. From fine dining experiences to BBQs, The Catering Collective delivers exceptional food and service for any occasion. They also offer the unique experience of live butchery demonstrations, educating guests on the artistry and precision behind the craft, while allowing them to appreciate every step that brings food to their plate.