Tonymon Johny
Personal Chef | Culinary Expert
Chef Tony Johny – Personal Chef (Edmonton)
Chef Tony Johny is a professionally trained chef with experience in some of Canada’s top kitchens. He now brings his passion for personalized, high-quality cooking to clients in Edmonton, offering the same level of precision, care, and creativity in the comfort of your home.
Specializing in customized menus, balanced meals, and diverse flavours, Tony takes the time to understand each client’s preferences, dietary needs, and lifestyle. Whether you’re looking for nutritious weekly meal prep, family-friendly dinners, or elegant private dining, his menus are designed to suit your taste.
Known for his calm professionalism, efficiency, and clean execution, Tony provides a seamless in-home experience—from thoughtful prep to spotless cleanup. His strong background in food safety, time management, and menu development ensures consistency, quality, and variety with every service.
With a client-first approach and a solid culinary foundation, Chef Tony is dedicated to making everyday meals something to look forward to.
403-903-1270
Meal Prep Sample Menu
Golden Chia Parfait with Autumn Berries (DF, GF, Vegan)
Chilled almond milk chia pudding delicately spiced with cinnamon and vanilla, layered with stewed local strawberries and bananas, and finished with toasted pumpkin seeds and a touch of maple essence.
Wild Forest Tofu Scramble with Baby Greens (DF, GF, Vegan)
Crumbled organic tofu gently sautéed with turmeric, garlic, wild mushrooms, and tender baby spinach.
Cilantro-Lime Chicken & Market Bean Salad (DF, GF)
Oven-roasted, herb-marinated chicken breast served over a medley of black beans, sweet corn, cherry tomatoes, and bell pepper, all dressed in a zesty lime-cilantro vinaigrette.
Tuscan Fire-Roasted Tomato & White Bean Velouté (DF, GF, Vegan)
A silky blend of fire-roasted tomatoes, garlic, and slow-simmered cannellini beans infused with white wine, rosemary, and shallots. Finished with a drizzle of extra virgin olive oil and fresh basil.
Lemon-Herb Roasted Chicken with Provençal Vegetables (DF, GF)
Succulent chicken breast marinated in cold-pressed lemon juice, garlic, and fresh garden herbs, paired with roasted baby bell peppers and oven-baked sweet potatoes.
Mediterranean Salmon en Papillote (DF, GF)
Atlantic salmon gently poached in parchment with sun-dried tomato tapenade, green olives, cherry tomatoes, and lemon. Served alongside grilled asparagus spears and tender baby potatoes tossed in fresh dill.
Sesame-Ginger Turkey Meatballs with Steamed Quinoa & Gai Lan (DF, GF)
Lean ground turkey infused with garlic, scallion, and toasted sesame, glazed in a light house made teriyaki reduction. Presented over fluffy tri-color quinoa with steamed Chinese gai lan (broccoli greens).
