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 Alobar Yorkville in 2018. In 2019, his company, the Alo Food Group, will open a private dining space in Yorkville. 

Gilles Goujon | Auberge Du Vieu Puits

Gilles Goujon had a dream and that was to become a owner-Chef and 3 Michelin star chef. He has become one of the foremost chefs in the world and a visit to his Auberge du Vieux Puits is a must for any food lover.  The Goujon's took over Auberge du Vieux Puits in 1992. this restaurant is tucked far away, far far away from any well-known city deep south in France. With a population of just a bit over 100 and surrounded by mountains on the countryside this should not be the obvious place for one of the best restaurants in the world. Fate thought otherwise. The cuisine is based on a traditional foundation, but Chef Goujon is not afraid of choosing his own path, with original recipes based on the most amazing ingredients available. Gilles Goujon transports his guests with the strength of strong tastes. On the plates, the contrasts are fascinating. The refinement of the presentations and the playful appearance of the dishes meet frank flavors, rich in character and which demonstrate the result of an extraordinary work. 

JohnRoss Woodland | Bosk, Shangri-La Hotel Toronto

Born and raised in Ontario’s Prince Edward County, Chef JohnRoss Woodland is the Chef de Cuisine of Shangri-La Hotel, Toronto’s signature restaurant, Bosk. It is this rural upbringing that shaped the farm-to-table philosophy that Chef Woodland is known for and brings to the guests of Bosk.  Chef Woodland’s life as a chef unfolded quickly, managing and operating his first restaurant immediately out of culinary school at age 20. His entrepreneurial spirit led him into culinary consulting where he worked with various Toronto-based restaurants on both culinary and operational logistics. His experience gained exposure with the masses as an episode-winning contestant on Chopped Canada, season one. After owning and operating two of his own restaurants for serval years, Chef Woodland took on the new challenge of Bosk Sous Chef, which opened the door to his current role as Chef de Cuisine.  

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 of restaurants, 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.  

Ben Heaton | Byblos North

Born in a small town outside of Yorkshire, England, Ben Heaton knew at a young age that he wanted to become a chef. After moving to Toronto, Heaton attended culinary school at George Brown College where he honed his passion for the culinary arts. After finishing school, Heaton moved back to England and worked in a variety of restaurants to complete his chef training, including a number of Michelin-starred restaurants in Britain under Chefs Jason Atherton and Gary Rhodes.

After moving to Toronto, Heaton helped to open Globe Bistro and worked at many esteemed kitchens in Toronto, including the highly rated molecular gastronomy Colborne Lane and One Restaurant. Heaton was also the executive chef and co-owner at The Grove in Toronto. The Grove opened to rave reviews for its imaginative menu (named the “Best New Restaurant in Canada” by Macleans Magazine) and Heaton received recognition from national critics for his fresh and creative style of cooking. Following his time at The Grove, Heaton then joined ICONINK Hospitality as the corporate executive chef.

As the executive chef for ICONINK Hospitality, Heaton is responsible for overseeing the company’s global restaurant brands. This portfolio includes Estia, La Société, Patria, FIGO, BATCH, Byblos Toronto, Byblos Miami, Mira, The Fortunate Fox, Bisha Hotel, and Weslodge, in both Toronto and Dubai. Under Heaton, the Weslodge brand has experienced immense success overseas since opening in Dubai in March 2016. The restaurant received the Best New Restaurant award from the 2016 BBC Good Food Middle East Awards, as well as the Best New American Restaurant title by Time Out Dubai. Profiled in media outlets like Esquire Magazine, Heaton’s ability to master different styles and presentations of cuisines makes him undeniably one of the most talented and respected chefs in Toronto.   

Mark McEwan | Bymark Restaurant

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. 

Andy Szeto | Carisma

Chef Andy Szeto's culinary career began early on, inspired by his family restaurant in Nova Scotia. Chef Szeto was often found helping out in the kitchen at the young age of 12. After graduating from George Brown College in 1990, Szeto sought opportunities to broaden his experience and culinary creativity.  He acquired his Red Seal, a universally recognized and highly prestigious certification of apprenticeship in Canada. He has worked in a number of top restaurants around the globe, including top hotels in Bermuda for a number of years.

Chef Szeto has worked with the Carisma family for over 30 years. Namely at Barolo, Il Mulino and now at Carisma. His hard work, dedication, creativity and attention to detail can only be highlighted in the masterpieces that arrive at the table. Consistency and quality come hand in hand - and in his kitchen, nothing less than perfection will do.   

Arpi Magyar | Couture Cuisine

Chef Arpi Magyar graduated from hotel and restaurant college in Budapest, Hungary. He began his career in Hungary and Italy in the early 1970’s. By 1978, Chef Magyar was making his mark on the food industry in Canada and was hired as a chef at Pronto. Over the next 15 years, he was Executive Chef at Oliver’s, Brasserie Bofinger, and the renowned Auberge du Pommier.

In 1990, Chef Magyar opened the highly acclaimed Toronto restaurant Splendido with his partner. For over a decade, the restaurant was established as one of Toronto’s most prestigious restaurants frequented by a who’s who list of celebrities. During his tenure as chef and co-owner of Splendido, Chef Magyar opened the restaurant Cucina. By 2001, he sold his interest in Splendido and Cucina and was consulting in the United States and Italy. In 2003, Arpi Magyar opened Couture Cuisine and Event Artistry with his partner. Couture Cuisine was soon established as one of Toronto’s best caterers and has gone on to win many awards including Caterer of the Year, Canadian Wedding Industry Awards, 2008.

David Salt | Cru

David Salt's training and cooking style stems from French techniques and broader British, European and modern influences. He regularly takes inspiration for flavours from his travels and exposure to different food cultures. He works with a respect for the classics, but enjoys exposing people to lesser known flavour combinations and styles.

Born in Toronto, David grew up in Canada, PNG and UAE. After completing culinary school in Toronto, he moved to London to pursue the opportunities that Europe had to offer. He worked in a number of establishments during his 13 years in the UK, culminating in his position as Head Chef for Pascal Aussignac at one Michelin-starred Club Gascon. He returned home to Canada in summer 2018. David brings his experience to the plate at CRU after taking up the position of Chef de Cuisine at the end of summer 2019. 

Daniel Boulud | Daniel

Daniel Boulud, a native of Lyon, France, is one of America’s leading culinary authorities and one of the most revered chefs in New York City. Daniel is Chef-Owner of 13 restaurants around the world, especially the exquisitely refined DANIEL. The chef’s cooking can also be found in London, Singapore, Toronto, Montréal, Miami, Palm Beach, Washington DC, and Boston. Boulud has authored ten cookbooks, and won multiple James Beard Foundation awards including “Outstanding Chef” and “Outstanding Restaurateur,” as well as The Culinary Institute of America’s “Chef of the Year Award” and The World’s 50 Best Restaurants “Lifetime Achievement Award”. Boulud was named a Chevalier de la Légion d'Honneur by the French government in recognition of his advancement of French culture. He is Co-President of Citymeals-on-Wheels and is Chairman of the Ment’or BKB foundation.

Ryo Ozawa | EDO

Chef Ryo Ozawa has brought to Canada a unique blend of culinary traditions that span the globe. With over ten years of training and work in his native Japan, Chef Ryo specialized in classical French cuisine (Seiyo-Ryori). Chef Ryo has attained the senior rank of Teaching Chef, and he enjoys an outstanding reputation in the culinary world in Japan.

Chef Ryo has won national and international competitions, including first place in the Canadian Culinary Cup (CCC) in 2002, a Japan-wide competition for 13,000 chefs featuring Canadian ingredients sponsored by The Canadian Embassy in Tokyo As well, Chef Ryo represented his country in a competition sponsored by Meat & Livestock Australia (MLA) in 2002.

Since becoming Executive Chef at EDO in October 2004, Chef Ryo’s combination of Japanese essence and western sensitivities has refined EDO’s menu. His personal charm, passion, eclectic training, artistic creativity and attention to taste and detail, make dining at EDO an exciting aesthetic and gustatory experience. Chef Ryo excels when challenged to present his O-Makase (Chef’s Choice) menu.

Chef Ryo participated in the IKA/ World Culinary Olympics 2012 from Canada in Erfurt, Germany and won a gold medal in the individual competition.

From 2016, Chef Ryo has worked in Vietnam and to the EDO Group of Restaurants as a business development consultant.

As he says about himself, “My hobby is cooking.” 

Yale Zhong | EDO

Yale Zhong was born and raised in Shanghai, China. On his journey to Toronto, he spent several years living in Japan where he immersed himself in Japanese culture. He had finished his chemical engineering post-graduate degree at Nihon University in Tokyo During his time living in Japan, Chef Yale gained a deep appreciation for Japanese cuisine. This is where he experienced first-hand the delicacy of Japanese cooking and the standard of care taken in preparing each dish, which he has carried throughout his culinary career.  Taking the influences and methods of Japanese cuisine learned from his stay in Japan, he moved to Toronto and in his second year in Canada, he joined EDO in early 1999. At EDO, Chef Yale takes the traditional Washoku method of cooking and combines it with the Western-influenced Seiyo-Ryori techniques to bring a unique flavour of Japanese cuisine to the city. Along with Chef Ryo Ozawa, he continues to create a menu with the goal of bringing the cultural influences of Japan to Toronto. 

Evan Funke | Felix

Two-time James Beard nominated chef Evan Funke found his true culinary path in Bologna, Italy, after working for six years with Wolfgang Puck at the iconic Spago in Beverly Hills, California. During an apprenticeship under master pasta maker Alessandra Spisni of La Vecchia Scuola Bolognese, Funke discovered the time honored techniques of pasta fatta a mano, a centuries old tradition of handmade pasta.  Upon his return to the U.S., Funke took on the role as Executive Chef of Rustic Canyon in Santa Monica, where he solidified his "return to terroir" approach to cooking by cultivating enduring relationships with California's best farmers and ranchers. In 2013, Funke's Bucato, opened to immediate critical acclaim as one of the city's top restaurants and set a new standard for handmade pasta in Los Angeles.

At Felix, Funke joins Toronto based restaurant group, GUSTO54, in their first international venture. Situated on famed Abbot Kinney Boulevard, FELIX embodies true seasonality, expert craftsmanship and genuine hospitality. Funke was a semifinalist for James Beard “Rising Star Chef” at Bucato in 2009 and finalist for “Best New Restaurant” at Felix in 2018. His passion for pasta making has earned him a spot in L.A. Weekly’s People Issue 2018. FELIX continues to garner national recognition and was named Esquire’s “Best New Restaurants in America 2017”, Eater’s “12 Best New Restaurants in America 2017,” Bon Appétit’s “The Best Pasta We Ate in 2017,” was short-listed for Bon Appétit’s “America’s Best New Restaurants 2018”, featured on Thrillist’s “25 Best Italian Restaurants in America 2018” as well as LA Times “101 Restaurants We Love 2018.”  Notably, a documentary produced by Tastemade, which chronicles Funke’s journey to open Felix, debuted at the Los Angeles Film Festival in 2018 and the Palm Springs International Film Festival in 2019. 

Frank Parhizgar | FK

Bio coming soon...

Giannicola Colucci | Four Seasons Hotel

From a very young age, Giannicola Colucci developed a love for food and cooking by living the concept of “farm to table”. “I remember 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. Raised in Turin Piedmont, Italy, only 100 km from France, Chef 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.”

Giannicola started as a young cook at the legendary "Del Cambio" restaurant, one of the oldest in the world, It gives hospitality to famous many Celebrity Guest. After a fantastic Experiences in different Michelin Start's Restaurant in Italy and at the Iconic Luxury Hotel "Quisisana" On the magic Island of Capri, he had opportunity to showcase his knowledge and Italian culinary Experience in Different Country as Japan, China, India, Russia. 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.”  

Eventually, he landed in Venice, where he re-opened and 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. Chef 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 for 5 years he led the team at the hotel’s in all the food concept. Now Executive Chef at Four Seasons Hotel Toronto, Giannicola 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. 

Lorenzo Loseto | George

Lorenzo Loseto is one of Canada’s culinary giants. He has won many awards including Canada’s National Gold Medal Plates.

His unique approach to cooking, combined with his classic training, has allowed him to create a delightful and inspiring food experience building on Canadian products and Toronto’s broad émigré traditions.

He is best known for his globally inspired, custom-written, seasonally sourced tasting menus that promise intriguing and memorable dishes for the most discerning palates. 

Mitch Bates | Grey Gardens

Mitchell has cooked at many Michelin starred restaurants, but found a long term home at the once scrappy upstart (now empire) Momofuku. He worked his way up through the ranks of Ko. He is humble about his accomplishments, but it's worth noting that he was CDC of Ko, a 2 Michelin star restaurant for 3 years. Despite all of his fine dining credentials, he is a wealth of information on American fast food, and would choose Jack in the Box as his number 1 spot, if forced to choose just one. He also ranks Coca-Cola thusly: 1a: Canadian canned, 1b: American canned, 2: McDonald's fountain (only McDonald's) 3: Mexican glass bottles. His musical knowledge is vast but he balances that with knowing way too much about the WWF. (Not the panda one. The other one.)

David Hawksworth | Hawksworth Restaurant

David Hawksworth is a celebrated Canadian chef who realized his culinary vision at his first eponymous restaurant in the very heart of downtown Vancouver. At Hawksworth Restaurant, which opened in 2011, he has created the ideal setting to deliver compelling contemporary Canadian cuisine; a demonstration of his European-trained technical ability, deep appreciation for local ingredients and an absolute insistence on only the very best quality. Hawksworth Restaurant Group’s latest addition, Nightingale, opened spring 2016 in Vancouver’s Coal Harbour joining Hawksworth restaurant, Hawksworth Catering and Bel Café. Echoing the original Hawksworth Restaurant’s focus on exemplary service in an extraordinary setting, Nightingale’s social approach to dining offers seasonal and vegetable forward dishes that showcase local ingredients with global influences.

In the fall of 2015 Chef Hawksworth began a culinary partnership with Air Canada to design a selection of innovative, sophisticated and Canadian-influenced seasonal signature dishes exclusively featured on Air Canada flights in International Business Class and Maple Leaf Lounges. His latest TV show, Origins, has just launched on Telus Optik and will soon be available on Air Canada’s onboard entertainment system. A native Vancouverite who spent a decade honing his talents in Europe working in Michelin-starred kitchens, David Hawksworth soon emerged as one of Canada’s leading culinary talents upon his return to Vancouver. In 2005 he was named Chef of the Year by Vancouver magazine and in 2008 David became the youngest chef inductee in to the BC Restaurant Hall of Fame.

Named Restaurant of the Year in 2012 by both Vancouver magazine and Maclean’s magazine, Hawksworth restaurant has held the title of Best Upscale Dining by Vancouver magazine each year consecutively since opening. Canada’s Best Restaurants currently recognizes Hawksworth to the top 10 across the country and no.1 in Western Canada, with sister restaurant Nightingale recognized as 5th
best in the province; Hawksworth has firmly anchored himself at the helm of the Vancouver – and Canadian – dining scene. In 2013 he launched the Hawksworth Young Chef Scholarship Foundation, which annually awards $10,000 and an international stage to boost the career of a young professional chef. Hawksworth donates his time to a number of charitable causes including his long-standing commitment to Fishing For Kids the West Coast Fishing Club’s annual charity tournament benefiting the Canucks Autism Network. 

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 most talented chefs.

Chef Jason’s unbridled passion for excellence is fueled by his dedication to supporting and developing sources for sustainable, responsibly produced ingredients. 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 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 and was named Canada’s 4th best restaurant in the 2019 issue of Canada’s 100 Best magazine. 

Brett Turnbull | Modus

Chef Brett Turnbull is an enthusiastic, passionate culinary artist. Brett began his culinary career at the age of 13 working as a Jr. Sous Chef at Allegro Restaurante in Oakville Ontario. After 5 years of hands on training and learning the skills of Italian cuisine, Brett went to culinary collage to increase his knowledge of the industry.  During his years at school, Brett worked as a Jr. Sous Chef and Sous Chef for Quality Hotels and Suites. After gaining more experience, Brett was offered the head Chef Position for an up and coming Mediterranean restaurant called Escopazzo. At the age of 20 Brett graduated from Humber College Culinary Institute with honors. As the head student chef, Brett anchored the student culinary team, wining several cooking competitions and city challenges between culinary institutes. Recognized as the schools top student chef, Brett was given the opportunity to apprentice in such coveted restaurants as: Rouges Bistro, 360 CN Tower, Stage West Toronto; all of which were nationally recognized culinary hot spots for Canada.  Chef Brett went on to train for his Canadian Red Seal Certification for culinary excellence and achieved his certification in April of 1999.  As a Red Sealed Chef, Brett continued to hone his skills by working as the Executive Chef for the internationally inspired The Rude Native Bistro. For several years Brett worked to build the reputation of the restaurants and gain the confidence of the many communities reached. Through many television appearances, cooking demonstrations, community functions, charity events and festivals the restaurant became very well known and ultimately expanded to become a multi-store chain. After a 10 year position as Executive Chef of the Rude Native Bistro chain, a new Resto Lounge concept in Waterloo was his next project. The restaurant held high acclaim for its culinary talents.  Brett continues to work for several private Chef opportunities throughout Ontario and the United States including cottages and residences in Michigan, Muskoka and GTA locations. 

Kimio Nonaga | Nihonbashi Yukari

Chef Nonaga was born in 1972, into the family that founded “Nihonbashi Yukari,” in 1935, a prestigious restaurant, and has been granted access to the Imperial Palace for three generations. After graduating from Hattori Nutrition College at the top of his class, he trained as a Japanese chef at Kikunoi Inc. in Kyoto, which he considers a turning point in his life. Under renowned owner Yoshihiro MURATA, he learned another mission of top chefs: putting their dishes out into the world. He later became the Nihonbashi Yukari’s third owner. Nonaga made his claim to fame as the overall champion in the Iron Chef Japan Cup ‘02. He was later chosen as one of the five most prominent young Japanese chefs by the New York Times, and thereafter recognized as a chef of global prominence. Currently, he cooks for dinners at the official residence of the Prime Minister, and advises local governments and companies. He is enthusiastic about promoting Japanese cuisine around the world.  He has also published “Japanese Food by Frying Pan,” a cookbook revealing many of his recipes to the public. He attracts attention for his wide scope of activity beyond being a third-generation owner of his famous store. In 2015, he presented his work at the Milano Expo, representing Japan. In 2017, he became the youngest chef to receive the “Tokyo Meister,” the Tokyo Governor’s Award for Excellence in Craftsmanship, from Governor Yuriko Koike. In April 2019, he was nominated as the “Ambassador of Japanese Culinary Diffusion.” He currently works in numerous fields with many international media outlets and magazines, balancing the preservation of culinary traditions with the spread and renewal of Japanese cuisine. His personal objective is to spread the charm of Japanese cuisine to the world. 

Eron Novalski | Noce

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.

Jason Cox | OPUS

Canadian born, Chef Jason Cox has been at the culinary reigns of Wine Spectator Grand Award winning Opus Restaurant for fifteen years, honing his craft to great accolades.

At once brash and humble, Jason enjoys playing within the boundaries of classical cuisines, injecting subtle twists and refined nuance. Using the highest quality of choice ingredients he weaves his way through French, Mediterranean and Asian cuisines while placing a firm Canadian stamp on each dish.

Each day gives the opportunity to learn and create and the kitchen provides an excellent forum to explore this and have fun. With this in mind, Jason takes pride and pleasure in his work and strives to pass that feeling on through his cooking.

Creating a positive synergy between fine wine and good food is the goal for Jason and his team at Opus Restaurant. The kitchen, owners and service staff all work together to give their clients the Opus experience. 

Tony Loschiavo | Paese

Tony Loschiavo is an Italian born industry professional born in the Calabria region of Southern Italy. Tony is an experienced chef, sommelier, restaurateur and caterer. After having worked in numerous capacities in some of the city’s finest establishments, including Noodles, Fenton’s and the Windsor Arms Hotel, Tony opened L-eat catering in 1983 and Paese Ristorante in 1989. Both businesses operate with Tony’s philosophy of quality without compromise. Tony maintains a 2000 square foot organic garden where herbs, vegetables and fruit are harvested for daily use in Paese. His focus is on quality, sustainable ingredients that are handmade and house-made. 

Michael Tusk | QUINCE

Michael Tusk is the Chef and Owner, along with his wife Lindsay, of three of San Francisco’s most critically acclaimed culinary destinations, Quince, Cotogna, and Verjus. His approach to Italian and French regional cuisine is refined and modern, taking inspiration from the seasonal bounty of Northern California and his close relationships with local purveyors.

A native of New Jersey, Tusk graduated from Tulane University with a degree in Art History and attended the Culinary Institute of America in Hyde Park, New York. After completing his studies, Tusk left for Europe to gain experience in Michelin-starred restaurants throughout France and Italy. His experience in Italy’s Barbaresco region resonated most profoundly and was the catalyst for his sustained interest in Northern Italian regional cuisine.

Tusk returned to the United States in 1988 and settled in the San Francisco Bay Area where he contributed to the success of some of the country’s most pioneering, influential restaurants including Stars and Chez Panisse. In December 2003, Tusk and his wife Lindsay opened Quince, and the restaurant quickly became one of San Francisco’s top fine-dining destinations. In November 2010 they opened Cotogna, a bustling, rustic Italian restaurant adjacent to Quince. In January 2019, Michael and Lindsay opened a third destination: Verjus, a wine bar and adjoining wine shop inspired by the Parisiancaves à manger.

The James Beard Foundation has recognized Tusk’s contributions to the industry and named him “Best Chef: Pacific” in 2011. Under Tusk's helm, Quince has also been awarded four stars by the San Francisco Chronicle, three stars from the Michelin Guide and is a distinguished member of Relais & Châteaux. 

Sash Simpson | Sash

Chef Sash Simpson is a Toronto-based chef with an unforgettable story. At eight-years-old, Simpson wandered the streets of Chennai, India, as an orphan. In a remarkable twist of fate, volunteers from the Families for Children orphanage found Simpson while combing the streets. Without hesitation, they took him in. Soon, Simpson’s charm won over the likes of the charity’s founder, who adopted the 9-year-old and brought him to Toronto to live with 31 brothers and sisters from around the world.

Simpson was quickly exposed to international cuisine and his family encouraged him to start working at North 44, a legendary five-star restaurant in the city, as a dishwasher and busboy. With no formal training, Simpson’s natural talent saw him quickly rise through the ranks from Junior Sous Chef to Executive Chef. Nearly two decades later, Chef Simpson is one of the city's most sought-after chefs, with a thriving catering business and many high-profile clients.

Sash Restaurant and Wine Bar is Chef Simpson’s premiere restaurant. Located in the cosmopolitan neighbourhood of Summerhill, Toronto, Simpson’s signature blend of globally inspired, locally-sourced and seasonal ingredients marries his past and present life, offering patrons a flavourful journey in an approachable fine-dining atmosphere. 

Massimo Renzi | Sotto Sotto Ristorante

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.

Tyler Shedden | The Chase

Tyler Shedden was born and raised on an island in British Columbia where he worked on oyster farms and clam beaches, as well as commercial fishing vessels. By the age of 18, he was running his mother's historic 100-year-old Inn. His passion for the culinary arts led him to Europe and eventually to New York City. Shedden was part of the opening team for Gordon Ramsay at the London in New York, during which time the team earned two Michelin stars in their first year. Shedden was promoted to Executive Sous Chef working under Chef Markus Glocker. Considered Chef Daniel Boulud's protégé, Shedden was hand-picked by Boulud to be Executive Chef of Café Boulud in the historic Four Seasons Hotel Toronto. He has received continuous praise for his passion and culinary innovation. Shedden is now working closely to build on the CHG's culinary evolution and innovation, which includes overseeing all restaurant concepts, initiatives and creative menu development.

Taylor McMeeken | The Chase

As a Chef in a Toronto for a number of years, Taylor has held The Chef de Cuisine position at Mildred’s Temple Kitchen, The Air Canada Club, and The Chase, respectively.
Upon recently taking the position of Executive Chef for the Temperance Street locations with the Chase Hospitality Group, Taylor has honored his rural upbringing by consistently championing the local and sustainable food movements, and speaking out against such issues as over-fishing and the importance of proper sourcing. 100km foods took recognition of these values and their reflection in Taylor’s menus and asked him to become a Brand Ambassador with their company, to which he eagerly accepted.
Taylor can be found most days at 10 Temperance Street. 

Toben Kochman | Toben Food by Design

Toben Kochman, Executive Chef and Founder of TOBEN Catering, has an impressive culinary history. He was formally trained at the Cordon Blue School of Culinary Arts, following which he worked at the two-star Michelin restaurant, Apiscius in Paris and the acclaimed Susur Restaurant before launching Toben Food by Design in 2005 with his sister Elana. Over the last 14 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.

Kristian Eligh | Toptable Group

Kristian Eligh was born for the culinary world. His dream to train and work with leading chefs from around the world is evident in the Michelin-starred kitchens he’s staged in like The French Laundry, Jean-Georges, Perry Street, Blackbird and McCrady’s Restaurant.

His early days with Brentwood Bay Lodge and Spa, Diva at the Met, and Market by Jean- Georges prepared him for his most recent roles with both Browns Restaurant and Hawksworth Restaurant Groups. As Browns Restaurant’s Culinary Development Chef, Kristian oversaw creative development and menu engineering for the 64 locations across the country. As the Culinary Director for Hawksworth Restaurant Group, Kristian was integral in achieving such accolades as Vancouver Magazine’s Restaurant of the Year and Macleans Magazine’s Best Restaurant in Canada for the flagship, Hawksworth.

In addition to creating the concept and direction of Hawksworth’s sister venues, Bel Café and Nightingale, Kristian’s tenure with the Hawksworth Restaurant Group also included launching a partnership with Air Canada’s Business Class inflight service exclusively for its international passengers. Kristian now returns to the kitchen as he joins Toptable Group as Executive Chef of an exciting Victoria restaurant project scheduled for opening later this year. “This amazing opportunity to join Toptable Group and expand the brand into the Victoria market is truly exciting. I’m thrilled to return home where my career began and bring a new concept to the city’s dining scene.” 

César Troisgros | Troisgros

César Troisgros is the face of the New French Cuisine. As the fourth-generation in a family line of Chefs de Cuisine, the 32-year-old is continuing the legendary story of La Maison Troisgros, which has held three Michelin stars for an incredible 51 years. The hotel – restaurant Les Platanes was created by Jean-Baptiste and Marie Troisgros in 1930 opposite the train station in Roanne. César’s grandfather, Pierre Troisgros, had become the master of nouvelle cuisine. The Troisgros gift for creating dishes that bring out the clarity of flavour contained in exquisite produce to its very fullest is clearly demonstrated in the contemporary creations of the latest inheritor of that gift, César Troisgros. With a passion for experimentation and an openness to inspiration from all over the world, he adeptly puts a fresh twist to the family cuisine using Mediterranean, Hispanic, Latin American, and Asian flavours and cooking techniques.  César and his parents, Michel and Marie-Pierre Troisgros, moved to the country to Ouches in Roanne in 2017. This was a clear departure from the concept of the traditional gourmet restaurant located in the town. They renovated a picturesque old manor house with farmsteads to match their new concept: top gastronomy and a culture of hospitality in a relaxed environment. Since then, the three have been creating their three Michelin star cuisine in the new restaurant Le Bois sans feuilles – a restaurant with all-round floor-to-ceiling windows located under the roof of the “Grande Maison Troisgros”, a 5-star hotel with its own cultivated forests, and fruit and vegetable gardens. Local produce and sustainability are key concepts in César Troisgros’s cooking style. He also advocates the preservation of permacultures and traditional vegetable varieties in Auvergne.  César Troisgros’s career started with training at the Institut Paul Bocuse in Écully in 2004. He went on to hold various professional positions, including positions with Michel Rostang in Paris, the Roca brothers in Girona, and Thomas Keller in Napa Valley in California. He also spent a few months working with his uncle Claude Troisgros in Rio de Janeiro. He then decided to go back to Roanne and continue the Troisgros legend in Ouches in a new way. In autumn 2018, he was joined in the kitchen by his younger brother Léo, who trained in Paris, Berlin and Tokyo. 

Léo Troisgros | Troisgros

The younger son of celebrated chef Michel Troisgros of three-starred Le Bois sans Feuilles in France is following in his father’s footsteps.

Up-and-coming chef Léo Troisgros may just be 26 years old, but his resume of cooking stages and stints lists big names from Michelin-starred restaurants across Europe. After graduating from the Paul Bocuse Institute, he worked at Guy Savoy and La Grenouillère, both in France, Lorenz Adlon Esszimmer in Berlin and Restaurant de l’Hôtel de Ville in Switzerland.

The French chef, who has been cooking for six years, is also turning heads thanks to his famous last name. His great-grandfather, Jean-Baptiste Troisgros, started La Maison Troisgros in 1930, which was revered as a pioneer in the nouvelle cuisine craze in the 1960s.
Today, the younger Troisgros is part of a gastronomy dynasty that has run the three-starred haute French restaurant Le Bois sans Feuilles for 50 years, spanning four generations. Today, the family continues to run the business closely. His father, Michel oversees the restaurant, while Leo’s brother, César, is the head chef.

One year ago, Leo and his partner Lisa Roche joined Le Bois sans Feuilles, after spending 10 months in Tokyo, where they worked in his family’s two-starred restaurant, Cuisine[s] Michel Troisgros. During his Japanese sojourn, he fell in love with the country’s culture, which he hopes to transmit into his nascent culinary style. The duo also hope to enrich their knowledge of wine, service and cooking during their travels.

“We wish to travel again so we can open our minds and learn from other teams,” he says. “Family is our strength and we all have something to contribute, thanks to our personalities and experiences.” 

Marco Zandona | Via Allegro

Bio coming soon...