About Chef On Call | From Basement to 3 Cities Since 2009

WHAT MAKES US DIFFERENT

Not a ghost kitchen. Three real kitchens, real recipes, and the same standards in every order—whether you order with us or through a delivery app.

COOKED TO ORDER

Every burger is grilled, every tender is fried, and every shake is spun when you order it. The line runs as orders come in, not the night before. No shortcuts on quality.

Chef On Call delivery driver outside the restaurant at night

DELIVERED WITH CARE

We work with our team and trusted delivery partners to get your order there fast. Everyone knows the routes, we know how the food should travel, and the goal is always the same: hot, complete, and the way the kitchen made it.

Chef On Call Waterloo neon storefront at night

OPEN 'TIL 4AM

When every other kitchen is closed and your only options are cold pizza or a gas station, we're still cooking. Weekends until 4 AM. Because 2 AM hunger is real.

Row of hand-pressed Chef On Call burgers

MADE TO ORDER

Every burger grilled, every tender fried, every shake spun — when you order it. No pre-made batches. No shortcuts.

THE ORIGIN STORY

A late-night delivery restaurant? Everyone said it wouldn't work. 15 years and three cities later, we're still open at 2 AM.

2009

THE IDEA

Two hungry university students in Montreal realize the only food available after 10 PM is greasy pizza and questionable leftovers. They ask a simple question: why can't someone deliver real food, late at night? Chef On Call is born in a student apartment.

Gabe and Rob, Chef On Call co-founders, in the early days

2010

FIRST KITCHEN

Word spreads fast on campus. What started as cooking for friends turns into a real operation. The first commercial kitchen opens near McGill, serving burgers, poutine, and wraps to the late-night crowd. The menu is small, but the food is good and it arrives hot.

Rob and Gabe, co-founders of Chef On Call, early days

2011

CHEF ON BISHOP

The operation outgrows the first kitchen. Chef On Call opens its 2nd location at 2055 Bishop Avenue in downtown Montreal — a real storefront, real signage, and a line out the door on weekends. The late-night delivery concept is now a full restaurant.

Gabe and Rob outside Chef On Call on Bishop Street, 2nd location, 2011

2014

DITCHING THE PHONES

Orders used to come in by phone — every single one. In 2014 Chef On Call goes fully digital with its own online ordering platform. No more jammed phone lines. Faster orders, fewer mistakes, and the beginning of the tech-forward operation it is today.

Chef On Call staff taking phone orders — the old way, before going digital in 2014

2016

CHEF ON PARC

The Montreal flagship moves to Parc Avenue — a proper storefront with the now-iconic mural. Chef On Call becomes a neighborhood fixture, not just a delivery operation. The brand identity solidifies.

Inside Chef On Call Montreal on Parc Avenue

2018

WATERLOO

The concept proves it can travel. Chef On Call opens in Waterloo, Ontario — same mission, same quality, new city. Neon signs, late nights, and a whole new region to feed.

2019

WE MADE IT ON TV.

CTV News Montreal runs a feature on Chef On Call. Rob's dad Irwin sits down for the interview. A late-night delivery operation that started in a student apartment is now a proper story worth telling.

Irwin Kaufman, father of Rob, interviewed on CTV News Montreal about Chef On Call — 2019

2021

LONDON

A third location opens near Western University in London, Ontario. The menu has grown to over 100 items, but the core promise hasn't changed: chef-quality comfort food, delivered to your door, open when nobody else is.

TODAY

STILL COOKING

Three cities. Over 1,100 five-star Google reviews. A loyalty app. A catering operation. And still open 'til 4 AM on weekends. The professor who said it wouldn't work? He's probably asleep. We're still cooking.