Food you’ll never forget.

An event you’ll always


We pride ourselves on a love for entertaining with our creative cuisine and thoroughly enjoy ourselves at each and every event we cater.







Our Story 
My Catering Group is comprised of a group of good friends who just happen to also be professionals in the hospitality industry. We are extremely passionate about what we do and pride ourselves on a love for entertaining with our creative cuisine.

After receiving numerous catering requests from customers of the Fireplace Center and Patio Shop observing our weekly cooking demonstrations of different grilling and smoking techniques on the Big Green Eggs and Napoleon Gourmet grills, we launched in early 2012.

”It all started as a weekend hobby that has transformed into a full time focus!”

What We Do
We focus on high end cuisine for your finest of occasions! We are open to work with our clients on any event they are thinking of having. From backyard gatherings, beer/wine pairings, engagement parties, charity events, private team building cooking lessons, to golf tournaments, corporate events and everything in between!

What We Love
We absolutely love to BBQ! We have a great relationship with Big Green Egg Canada and Napoleon Gourmet grills. We try to incorporate them into our events whenever possible to prepare our fantastic culinary offerings!

If you don’t feel that the high end BBQ theme is fitting at your event for whatever reason, don’t worry! We cater many events where all of the cooking is done off site and assembled at your venue!

Who We Work With
Over the years we have been fortunate to connect with many talented individuals in our beautiful city who share the same level of enthusiasm and passion for the hospitality industry as we do, and are more than happy to work with us. That being said we have access to  bartenders, servers, event planners, Djs, sommeliers, brewer masters and pretty much any industry professional required to help make your unique event a huge success and a lasting memory.

My Catering Group was launched by two friends and long time colleagues, Derick Cotnam and Shane Chartrand. With 20 years combined experience in the culinary industry, both Derick and Shane are Red Seal certified chefs with management experience at high end restaurants and resorts in Ottawa, Europe and the Caribbean.

Throughout Derick and Shane’s tenure in the business which at times is all consuming, there was not always time for family and friends. Many who know the industry well will attest to the fact that when you are heavily involved in it you begin to make a whole new set of friends. For this we are very grateful! All of our staff are friends and contacts we have made over the years and because of this we pride ourselves on never having to use staffing agencies. This allows us to personally stand behind the professionalism, integrity and skill set of the individuals we will have at your event. 

Let us put you at ease and make you feel like a guest at your own event. Trust your event to My Catering Group!

Derick Cotnam
Owner of My Catering Group


Whether tapas style or plated dinner, our events are customized to each clients specific needs. Below are example menus of dishes you can experience when hosting an event with us.

Course 1
Roasted butternut squash and sweet potato bisqué/ Maple drizzle/ Creme fraiche/ Yam chips


Course 2
Super food Salad / Kale/ Spinach/ Almonds/ Goat cheese/ Peppers/ Shallots/ Dried cranberries/ Citrus vinaigrette

Course 3
Tenderloin Duo/ Charcoal grilled beef and veal tenderloin/ Madeira demi/ Potato leek pave/ Grilled asparagus

Course 4
Deconstructed smoked apple pie/ Goslings bum butterscotch/ Vanilla gelato/ Mini creme bruleé

Passed Appetizers

Sit Down Dinners


I have hosted private events using My Catering Group’s services, and both myself and my guests are always very pleased! They utilize the much lauded  Big Green Egg BBQ to create luxe culinary delights that leave you wanting more!

Joan Culliton
Owner of Ottawa Wine and Food Festival



Derick and his team provided catering services for our wedding which we hosted at our cottage. We couldn’t have been happier with quality of food, level of service, and friendliness of the staff. The feedback from our guests was overwhelmingly positive. Six months later, friends still make a point of telling us that it was the best meal that they’ve had at a wedding!

Trevor and krista Doyle
Doyle Homes



“My Catering Group has done an amazing job over the years showcasing their culinary skills during Saturday cooking demos in our outdoor kitchen as well as catering events we have hosted in our shop. We look forward to continue to do business together!”

Andy Cotnam
President and General Manager of
The Fireplace Center and Patio Shop

We are here to answer any questions you may have about our My Catering Group experience. Reach out to us and we’ll respond as soon as we can.

Derick Cotnam
 (613) 227-3303(613) 227-3303

©My Catering Group, 2015. All Rights Reserved.


Some of our work

Have a look at some of our unique culinary creations and our events to get an idea of what could be at your next event.


Fillet Bites
Mini bacon wrapped fillet mignon/ Horseradish aioli/ Smoked paprika crispy onion


Gourmet Grilled Cheese 
Fig jam/Brie cheese/ Multigrain baguette/ Maple drizzle 


Wild Mushroom Bruschetta
Sautéed mushrooms/ herbed goat cheese/ Tarragon pesto/ White truffle shavings


Prosciutto Asparagus 
Grilled prosciutto wrapped asparagus/ Shaved reggiano/ Lemon infused olive oil 


Mediterranean Pork Roulade
Sous vide tenderloin/ Feta/ Sun-dried Tomato/ Black olive tapenade 


Chicken Satay
Hickory smoked sesame ginger marinated thigh/ Thai peanut coconut milk glaze  


Caprese Skewers
Basil oil Marinated Boccioni/ heirloom cherry tomatoes/ Balsamic syrup 


Tuna Tataki 
Seared pepper crusted Ahi tuna/ Sweet soy wasabi glaze/ Pickled ginger/ Crispy sesame wonton chip




Contact Us


Crafted lovingly with 


Grilling that really sizzles (with recipes) 

When life gives you Big Green Eggs, get grilling. At least, that’s the route Derick Cotnam is taking, with delicious results.

Cotnam, 28, took a traditional route toward becoming a chef: he studied culinary arts at Algonquin College, cooked abroad at the award-winning steakhouse at the Fairmont hotel in Bermuda and worked his way up at local restaurants.

But times are turbulent in the restaurant industry. When yet another restaurant where he worked hit hard times, Cotnam struck out on his own, eventually turning his sideline catering company into a full-time business.

Read the full article

By Laura Robin, Ottawa Citizen
Published on April 15th