CHEF BIOS


Chef Patrick Kriss (ALO) – From Scarborough, Patrick trained at George Brown College and began his career at Auberge du Pommier. A move to New York found him working as sous chef under Daniel Boulud at his eponymous, Michelin-rated restaurant. When Daniel closed for renovations, Patrick moved to France to the kitchens of Régis Marcon and La Maison Troisgros. Upon returning to Toronto, he was chef de cuisine at Splendido and then chef at Acadia, for which he garnered terrific reviews. In 2015, as chef-owner, Patrick opened alo, which was awarded a rare four stars in the Globe & Mail and named Toronto’s Best New Restaurant in Toronto Life magazine. He was named Outstanding Chef of 2017 (repeating again in 2018) by the Canada’s 100 Best publication, the same year Alo was titled Canada’s Best Restaurant. Patrick opened aloette in 2017 and is opening a third restaurant, alobar, in Yorkville in 2018.

Chef Eron Novalski (ARIA) – Eron Novalski began his culinary journey in the kitchen as a toddler, creating his own recipes. Upon graduation in Culinary Management at George Brown College, he studied at Le Manoir Culinary Institute in Paris, graduating with honours. While in Paris he also worked at the prestigious ‘Tour D’Argent Restaurant’ and being fully bilingual was very advantageous for him.

After completing his studies, Eron did a wine and culinary tour through France and Italy and returned to Canada with a broader knowledge of French and Italian cuisine. Eron worked at Senses for five years and during that time he traveled to New York to work with some of the top Chefs in the US. He also participated in the James Beard event in New York, Vancouver and Toronto.

Chef Novalski, a passionate food aficionado, brought with him to Noce a wealth of knowledge acquired through his travels abroad. Just as he did in the kitchen at Noce, as Aria’s Executive Chef, Eron Novalski spares no expense in sourcing the freshest, highest quality ingredients to create dishes of elegant simplicity.



Chef Richard Singh (BOSK, SHANGRI-LA HOTEL) – Richard Singh became Chef de Cuisine of Bosk at the Shangri-La Hotel, Toronto in May 2016. He leads a highly skilled and motivated team, and is responsible for creating and developing all menus for Bosk restaurant.

After graduating in 2005 from the “Le Cordon Bleu Culinary arts institute” in Ottawa, Chef Singh began his career working at some of the highest regarded restaurants around the world, including multiple Michelin-Star restaurants including Noma in Copenhagen and Alinea in Chicago. Sharpening his culinary skills in England as the Chef de Partie at Three Michelin Starred The Fat Duck , and later became a member of Chef Thomas Keller’s Three Michelin Starred New York restaurant, Per Se, Chef Singh returned to Toronto in 2014 where he joined The Chase Hospitality Group before officially joining the Shangri-La hotel, Toronto in 2015.

Chef Singh has instilled a new and fresh approach towards creating memorable dining experiences with an focus on culinary offerings. 

Chef Robert Gentile (BUCA) – A first generation Canadian, born to Italian parents, Chef Rob Gentile’s earliest memories are from his grandmother’s garden and kitchen. Combining those skills learned at home and a passion for food, Rob took his first restaurant job at the age of 13. He inherently knew his career would revolve around food and after working in restaurants throughout his teenage years entered George Brown’s Culinary School.

By 18 he found his first role in a professional kitchen at North 44, under celebrated Chef Mark McEwan. After just 10 years, he advanced from line cook to Chef de Cuisine at McEwan’s top restaurants and joined Peter Tsebelis and Gus Giazitzidis at The King Street Food Company to take the helm at Buca.

Opened in 2009, Buca quickly became one of “Canada’s Best" and a highly sought-after dining destination. Rob Gentile, now Chef Director and Partner of The King Street Food Company’s collection ofrestaurants, has earned critical acclaim for his disciplined craft, determination to source unique, local ingredients and visionary approach to Italian cuisine. Since Buca’s opening, diners and critics alike have taken note of his culinary direction and creativity, resulting in Canada’s 100 Best naming Buca Osteria & Bar (Yorkville) second in the country (2016), honours from the Ontario Hostelry Institute’s Gold Award for Independent Restaurateur (2015) and a prestigious Pinnacle Award from Foodservice and Hospitality naming The King Street Food Company 2014’s Company of the Year in Eastern Canada.



Chef Mark McEwan (BYMARK) – Chef Mark McEwan is one of Canada’s most celebrated chefs. He began his illustrious career as the youngest ever executive chef at Toronto’s upscale Sutton Place Hotel. From here, he opened the ground-breaking North 44 which set a new standard in Toronto’s culinary landscape. Chef McEwan continued to push dining innovation with the launch of Bymark; winner of the enRoute Award for Canada’s Best New Restaurants and a pioneer in the Toronto Financial District food scene. Never one to rest on his laurels, Chef McEwan then opened the chic ONE Restaurant, which is considered by locals and discerning travellers alike as the heart of Yorkville.

Driven by the freshest ingredients and influenced by the marketplaces of the world, Chef McEwan turned his attention to upscale gourmet food and opened McEwan Gourmet Grocery at The Shops at Don Mills then at the TD Centre, offering shoppers the best produce from local purveyors and unique international culinary finds. Chef McEwan then moved to Italian cuisine with Don Mills’ Fabbrica serving authentic rustic dishes made with the finest ingredients. Always pushing boundaries with cooking techniques and styles, Chef McEwan created a wide-ranging menu for the elegant Diwan Restaurant at Aga Khan Museum which showcases his innovative approaches to Middle Eastern, North African, and South Asian cuisine.

Chef McEwan continues to elevate Canadian cuisine onto the global stage through his bestselling cookbooks Great Food at Home and Rustic Italian. With a commitment to quality, Chef McEwan is looking toward the future with two new exciting openings: a new Fabbrica location in the TD Centre, spring 2018 and a new McEwan Gourmet Grocery at Yonge & Bloor, winter 2018. 

Chef Daniel Boulud (DANIEL) – Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of Saint-Pierre-de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.

Daniel Boulud’s New York City restaurants include his flagship DANIEL (1993), Relais & Châteaux member; the elegant one-Michelin star Café Boulud (1998) with its adjacent cocktail bar, Bar Pleiades; his contemporary Parisian bistro, db bistro moderne (2001); two Upper West Side restaurants including the charcuterie-centric Bar Boulud (2008) and the Mediterranean-themed Boulud Sud (2011). Épicerie Boulud (2011), with locations across from Lincoln Center, within The Plaza Food Hall and in the Oculus World Trade Center, is an eat-in and take-out market and café, with exquisite homemade and gourmet items from around the world.

Beyond Manhattan the chef has created Café Boulud in Palm Beach (2003), DBGB Kitchen and Bar at Washington’s CityCenterDC (2014), Bar Boulud in Boston’s Mandarin Oriental (2014) and most recently, a second outpost of Boulud Sud in downtown Miami (2018). Boulud has extended his culinary reach internationally with db bistro moderne at Singapore’s Marina Bay Sands (2010), Bar Boulud London (2010) at the Mandarin Oriental Hyde Park, Café Boulud at the Four Seasons Hotel Toronto (2012), and Maison Boulud at the Ritz-Carlton Montréal (2012).

Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” He has been named “Chef of the Year” by the Culinary Institute of America and Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned multiple Michelin stars and Wine Spectator’s “Grand Award”. In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’ Boulud’s culinary style and reverence to mentorship is reflected in ten books, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013), My Best: Daniel Boulud (Ducasse Books, 2014) and a recently updated version of Letters to a Young Chef (Basic Books, 2017). 



Chef Gian Nicola Colucci (FOUR SEASONS HOTEL, TORONTO) – From a very young age, Gian Nicola Colucci developed a love for food and cooking by living the concept of “farm to table”. “I remember virtually everything on our table came from just outside the kitchen door,” he says, reminiscing about how he grew up on a farm with his family, using the always-fresh vegetables and making pastas, sauces and jams from scratch.

Now Executive Chef at Four Seasons Hotel Toronto, Colucci brings more than two decades of culinary experience from across the world to the property. His leadership skills and creative culinary ability will undoubtedly elevate the hotel’s food and beverage program as a whole. Colucci was first introduced to North America’s taste for Italian cuisine while working with beloved Italian Chef Lidia Bastianich at her flagship restaurant Felidia in New York, early in his career. He returned to the U.S. for the second time for his most recent appointment as the Executive Chef of Four Seasons Hotel St. Louis where he led the team at the hotel’s Italian restaurant Cielo and banqueting operations.

Another important career milestone was his two-year stint at Four Seasons Hotel London at Canary Wharf, where he learned the business side of running a large culinary operation. “Anyone can learn to cook,” he says. “But managing a big team is another skill entirely. It’s not about being the boss – you have to have an open mind and encourage collaboration in the kitchen.”

Since joining Four Seasons Hotel Toronto, Colucci and his team have been working to continue to evolve the food and beverage programs and banquet operations. Raised in Turin Piedmont, Italy, only 100 km from France, Colucci is not only influenced by his Italian roots and culture, but also by French cuisine. In his previous appointment, he was known to add his own personal touches while featuring different regions of Italy. “My dishes tell the story of my history as a cook and all the great chefs and restaurants I have been lucky to work with.”

His first experiences in a kitchen outside the family farm were at school as a teen, where his father was friends with the chef. He was encouraged to attend culinary school in Turin, and his first professional cooking experience was at the legendary Del Cambio restaurant, one of the oldest in the world. Eventually, he landed in Venice, where he led the team at the Restaurant Terrazza Danieli at Hotel Danieli, an establishment with a high percentage of American guests that in retrospect was the perfect prelude to his second move to the US, to St. Louis in 2014.

Colucci loves outdoor sports, especially swimming, and counts sports cars and martial arts among his other interests. In his new home of Toronto, Colucci is looking forward to enjoying maple syrup in his coffee and exploring Toronto’s rich and diverse food scene. He loves red wine like Barolo, Barbaresco, Amarone and Sassicaia, but is eager to add a few local favourites to his list. Farm life will always be important to Colucci, and he is grateful he can introduce his children to area farmers and show them where their food comes from as they grow up.  

Chef Lorenzo Loseto (GEORGE RESTAURANT) – Lorenzo Loseto is one of Canada’s premier chefs, recently crowned the 2014 Gold Medal Plates Canadian Culinary Champion. His unique and precise approach to cooking, combined with his classical training, has allowed him to create a refined and entertaining food experience; quite different from what is offered in Toronto.

Born in Bari, Italy, Chef Loseto prides himself on his Italian family roots which he has used as a foundation for his cooking.
Chef Loseto’s innovative ‘Toronto Cuisine’ is influenced by the cuisines imported by Toronto’s multicultural communities combined with seasonal, natural, local, and sustainable food available in the City’s markets.

Chef Loseto encourages guests to order from a five, seven, or ten course tasting menu in order to fully explore the full range of bold flavours and textures of his cooking. 



Chef Jason Bangerter (LANGDON HALL) – Notably an influential leader in the culinary industry, Chef Jason Bangerter’s career spans nationally and internationally, working alongside some of the world’s greatest chefs.
Chef Jason’s unbridled passion for excellence is fueled by his dedication to supporting and developing sources for sustainable, responsibly produced ingredients. He has successfully crafted a talented team that shares his philosophy and vision. Living by example, he is equally proud of his role as an innovator and a mentor, continuing to have a profound effect on Canada’s  culinary scene.

Langdon Hall Country House Hotel and Spa welcomed Executive Chef Jason Bangerter in 2013. Inspired by his exceptionally high personal standards, Langdon Hall’s culinary direction excels and continues to be honored as the only restaurant in Ontario to be awarded the AAA/CAA Five-Diamond rating.

Notable accolades include:
• Ranked 5th top restaurant by Canada’s 100 Best 2018;
• Best Farm to Table Chef, Canada’s 100 Best 2017;
• Ontario Hostelry Institute Chef Gold Award 2017;
• Foodservice and Hospitality Pinnacle Award for Chef of the Year 2017;
• Rising Chef Award in Paris, France by Relais & Chateaux 2015;
• Gold Medal at the annual Good Food Innovation Awards by the University of Guelph
• Feast On Certified, procuring over 80% of Ontario product;
• Ocean Wise Partner, serving 100% sustainable seafood.

Chef Jonathan Williams (LBS.) – Chef Jonathan Williams is a very well rounded chef with Michelin experience, who has training in charcuterie, pastry, wine, as well as a great deal of experience with fish/seafood. He has always pushed to learn more about the hospitality field. Jon has worked in many top establishments from Niagara to Toronto, and most recently in some of the world's best restaurants, in London were he worked at the Clove Club, Dinner by Heston Blumenthal, and as Chef de Cuisine at Hedone restaurant - all of which have Michelin status, and are recognized on the San Pellegrino list of the World’s Best Restaurants. 



Chef Silvio Mirenzi (MISTURA and SOPRA UPPER LOUNGE) – Executive Chef Silvio Mirenzi was born and raised in Italy, where from his early teens, he nurtured his creativity and passion for authentic Italian cuisine by cooking for friends and family.

Upon moving to Toronto, Chef Silvio pursued his passion for cooking and enrolled in the Culinary Arts Program at George Brown, where he received his Chef certification. He further enhanced his skills and knowledge through studies at culinary programs in Europe.

After several years working in well-established restaurants in Toronto and overseas, Silvio opened his own restaurant, which he operated for six years, further broadening his horizons.

Chef Silvio Mirenzi uses local and organic fresh ingredients in his cooking. He maintains close relationships with all his food suppliers and is knowledgeable on the source of the products they provide. He uses raw ingredients combined in a healthy and delicious manner, with flavours that cater to all tastes.

Chef Silvio joined Mistura in 2017 and continues his commitment to serve authentic Italian cuisine with love, passion and great attention to fine details.  

Chef  Massimo Renzi (RISTORANTE SOTTO SOTTO) – Massimo Renzi was born and raised in Rome, Italy. Inspired to go into the culinary arts after reading Pellegrino Artrusi, he attended Cordon Blue and Café de Paris in Rome. He then made the trek across the Atlantic to settle in Toronto, bringing his vision of modern Italian cuisine with him.

He learned the importance of continuity, quality, standard of care and responsibility through his formal education and throughout his culinary career. In turn, this has enhanced his respect for the kitchen and its assortment of ingredients allowing him to consistently produce high quality dishes. Working alongside Marisa Rocca, they strive to create savoury menus of distinction.

Chef Marisa Rocca (RISTORANTE SOTTO SOTTO) – Marisa Rocca, born in Rome, moved to Canada in 1989 in search of new opportunities. She started in a busy downtown restaurant and quickly worked her way up through different positions both in and out of the kitchen. It was during this time that she discovered her true calling as a chef.

In 1993 Marisa opened Sotto Sotto Trattoria, one of Toronto’s finest Italian restaurants. With the help of her highly skilled culinary team, including Chef Massimo Renzi, Sotto Sotto has become known for its delicious, simply prepared dishes, award winning wine list, and excellent service.

Marisa Rocca has further extended her authentic Italian cuisine and hospitality with her second location, Sotto in the Village, which opened in the spring of 2006. Here, she and Chef Massimo have brought traditional rustic Italian cuisine to the heart of Forest Hill.



Chef Toben Kochman (TOBEN FOOD BY DESIGN) – Toben Kochman, Executive Chef and Founder of TOBEN Catering, has an impressive culinary history. By the age of seventeen he had already worked in numerous restaurants, which enabled him to meet the requirements for admission into the Cordon Bleu School of Culinary Arts in Paris. While there, he was awarded le Grand Diplome du Cordon Bleu for excellence in all aspects of the program. Following his formal education, Toben worked at the acclaimed two-star Michelin restaurant, Apiscius in Paris, where he was promoted to ‘Tourneau’ Chef de Cuisine. In December 2002, Toben returned to Toronto after being offered a job at the acclaimed Susur Restaurant, where he became one of the operating Sous Chefs and continued to develop his mastery of the culinary arts.

In 2005 with the help of his sister and business partner Elana, Toben launched TOBEN Food by Design Catering. Over the last 13 years the brother sister duo have catered every type of event imaginable, from celebrity galas, luxury brand events, Tech conferences, to intimate dinners with the Dalai Lama - you name it this company has done it. Toben’s team of highly skilled passionate chef’s change their menus seasonally tapping into regions and trends from all over the world. Always focused on supporting fresh, local product, Toben’s cuisine is truly hand crafted & customized to each and every event.

In addition to private and corporate events Toben Food by Design is the in-house caterer/operator of the kitchen at Toronto’s Facebook office. Creating custom breakfast & lunch menu’s daily for all of the Facebook staff, Toben thrives on the challenge to come up with new and innovative items to keep them eagerly awaiting what is coming next.

In the Spring 2017 the TOBEN Food Truck was launched featuring Toben’s unique twist on global street food. The TOBEN truck was nominated by BlogTO as one of the Top 10 food trucks in Toronto.

Toben’s artistic culinary creations have been featured in Fashion Magazine, the Globe and Mail, DINE Magazine, Food and Drink Magazine, Notable, the Village Post, Style at Home, and BizBash. In 2012 Toben was nominated by BizBash as the “Readers Choice Best Caterer of the Year” and in 2016 Toben Food by Design was voted “Best Catering Company in Toronto” by BlogTO. He has also been a recurring feature chef on The Food Network, Global News The Morning Show, Breakfast Television, The Social, Canada AM, CHCH Morning Live and the Slice Network. 

The Windsor Arms' passion and commitment to delivering the best culinary experience has deep roots in Toronto's history. Many of Canada's leading Chefs trained under the guidance of the Windsor Arms culinary team. It is this wealth of knowledge that allows the Windsor Arms to continue to create the state of the art and the most sought after dining and event experiences. Many of Toronto's most sought after events have been held at the Windsor Arms. Be it celebrity dinners, social gatherings, fund raising events or just day to day dining the Windsor Arms team continues to provide its guests with the best that exists today. Daily dining in the Gatsby Restaurant and Bar, renown Afternoon Tea in its Tea Rooms or daily Kosher a la carte dinners all continue to offer its guests a place to relax, enjoy and experience the best that Toronto can offer. In the end, it is all about you, our guests and our ability to deliver and surpass your expectations. We pride ourselves in customizing our offerings to the needs and dreams of our clientele. With a full in house kitchen, including pastry and kosher, no challenge is too great and it is our honor to serve you.

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