Crafted by hand.
Guided by heritage.
Inspired by one chef's story. Massey's is more than a restaurant. It is a family run kitchen that reflects genuine Indian hospitality and the recipes Patson Massey carried from New Delhi to London.
A custodian of Indian culinary heritage.
Trained at the prestigious Taj Palace Hotel in New Delhi, Chef Patson brings over 35 years of culinary expertise to every dish at Massey's. Spices are hand selected and blended daily, ensuring each meal offers a unique and genuine taste of India.
My mother's cooking still influences every dish I make.
Every dish is prepared fresh daily, using spice blends Patson mixes by hand with techniques inherited from his mother. With more than thirty years in the kitchen, he sees himself as a custodian of Indian culinary heritage.
Anisha believed first.
In 2005, Patson and his wife Anisha opened Massey's together. Anisha was the one who pushed the dream forward.
She encouraged me, believed in me, and pushed me out of my comfort zone.
Today Anisha manages operations with the same dedication, keeping personal connections with regular guests, remembering them by name and by preference. The couple has invested nearly two decades in building Massey's into a community institution.
The journey.
Patson began cooking as a teenager, working twelve hour shifts at the prestigious Taj Palace Hotel. He completed formal chef training there and worked professionally for eight years, mastering traditional Indian technique.
After immigrating to Canada, Patson spent nearly a decade as a specialty chef in Toronto, refining his craft for Canadian tables.
Patson and his wife Anisha opened Massey's in London, Ontario. They chose London for its welcoming community and family friendly spirit.
Nearly two decades on, Massey's is a community institution. Anisha manages the room and knows the regulars by name and by their order.
Taste the story.
Reserve a table on Kains Road and let Chef Massey's kitchen do the rest.