About Us

Home / About Us

“I WANT GUESTS OF KOMA TO FEEL LIKE THEY ARE AT MY HOME AS FRIENDS ENJOYING GOOD FOOD AND GREAT COMPANY.
BECAUSE THAT’S EXACTLY HOW WE SEE IT.” CHEF MICHAEL ANTHONY

CHEF’S FAMILY PHOTO, CIRCA 1951, VIA RIOMOLLE, GALLINARO, FROSINONE, ITALIA
(L-R: GIULIO MUSCEDERE, GREAT UNCLE; YOUNG GIRL; ANTONIO CORSI, GRANDFATHER; CRISCENZO CARLESIMO, FAMILY FRIEND, FRANCESCO VOZZA, MATERNAL GREAT-GRANDFATHER)

A BIT ABOUT KOMA

KOMA stands for Kitchen Of Michael Anthony. While Anthony is the chef’s middle name, he wanted to pay homage to his grandfather who’s namesake he bears.
The intimate size of the dining room has its purpose. It allows the chef to personally attend to each dish that comes out of the kitchen. And it’s only steps away to your table. It allows us to get to know who you are.
Our atmosphere is a simple design so that the focus is on the guests and not the room. The chef commissioned local artist, Dennis Bester, to develop the artwork to reflect the fusion mood of diversity.
We’re excited to be in South Windsor where we know many of our guests can call us a neighbourhood favourite. We’re also easy to access from the region from EC ROW expressway.
We love being a part of our community by raising money and awareness for local charities through our KOMACares Fundraising Dinner Series.

A BIT ABOUT THE CHEF

Early influences came from the memory of making chamella which is an Italian dessert with his grandmother. He remembers eating the sweet dough raw. She also made the best fried mozzarella.
He is grateful for his Italian upbringing where food and family are central to life. This is resonating more true now that Michael has twin children, Noah & Emma were born 2016..
Culinary role models throughout the years include: Nick Politti (Windsor, ON); Charlie Trotter (Chicago, USA); Ferran Adria (Spain); Sergio Herman (Holland).
As a child, he wanted to be a Formula 1 race car driver. His mother was always concerned for his safety. His father wanted him to always be proud of what he is doing which was echoed from his culinary education by another mentor, Chef Rainer
Michael believes that his retirement, albeit many years away, may focus on his love for racing cars and his new found affection for collecting and crafting watches.
In the kitchen, he likes side dishes over the mains. He believes there can be more impact from their flavours. On the menu, you’ll find that protein dishes have specific accompaniments that the chef feels are its perfect match.
He has learned over the years, that the customer is paramount. They are the life of the restaurant and the purpose for cooking. He is grateful for the opportunity to share his passion with his guests.

A BIT ABOUT THE CHEF

Early influences came from the memory of making chamella which is an Italian dessert with his grandmother. He remembers eating the sweet dough raw. She also made the best fried mozzarella.
He is grateful for his Italian upbringing where food and family are central to life. This is resonating more true now that Michael has twin children, Noah & Emma were born 2016..
Culinary role models throughout the years include: Nick Politti (Windsor, ON); Charlie Trotter (Chicago, USA); Ferran Adria (Spain); Sergio Herman (Holland).
As a child, he wanted to be a Formula 1 race car driver. His mother was always concerned for his safety. His father wanted him to always be proud of what he is doing which was echoed from his culinary education by another mentor, Chef Rainer
Michael believes that his retirement, albeit many years away, may focus on his love for racing cars and his new found affection for collecting and crafting watches.
In the kitchen, he likes side dishes over the mains. He believes there can be more impact from their flavours. On the menu, you’ll find that protein dishes have specific accompaniments that the chef feels are its perfect match.
He has learned over the years, that the customer is paramount. They are the life of the restaurant and the purpose for cooking. He is grateful for the opportunity to share his passion with his guests.

Our Founders

Meet the visionaries behind KOMA, Ramone Goff, our Founder and CEO, leads with passion and innovation, while Senior Chef Mark Wilson and Assistant Chef Simon Hart bring culinary expertise and creativity to every dish. Together, they have cultivated a dining experience that embodies excellence and dedication.

Best Catering Company

We pride ourselves on being the best catering company, delivering exquisite cuisine and impeccable service for every occasion. Let us elevate your events with customized menus and attention to detail that will leave a lasting impression on your guests.

Meals

$ 20 M

Employees

Customers

10650

Reviews

0 /10

About Us

A BIT ABOUT KOMA

A BIT ABOUT THE CHEF

A BIT ABOUT THE CHEF

Our Founders

Ramone Goff

Mark Wilson

Simon Hart

Best Catering Company

Company

Help

Quick Links

Contact