Daniel :: Chef Daniel Boulud

Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from 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 St Pierre de Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by quality 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. His New York City restaurants include DANIEL, a three Michelin star Relais & Châteaux member; the elegant Café Boulud with its adjacent new Bar Pleiades; DB Bistro Moderne; Bar Boulud and most recently DBGB Kitchen and Bar. Beyond Manhattan he has created Café Boulud in Palm Beach, Florida and will add a new DB Bistro Moderne in downtown Miami (October 2010). The Chef has extended his culinary reach internationally with Maison Boulud in Beijing's Legation Quarter, as well as Vancouver's DB Bistro Moderne and the renowned Relais & Châteaux restaurant, Lumière. In June 2010 he will bring a new DB Bistro Moderne to Singapore's Marina Bay Sands Resort. Bar Boulud will be his first restaurant in the UK and will open in London's Mandarin Oriental in May 2010.

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EDO :: Chef Ryo Ozawa

Executive 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, Ryo specialized in classical French cuisine.

Chef Ryo's roots in Canada go back to the year of 2003, when the Canadian Embassy in Tokyo awarded him and the other CCC competition leaders with a trip to Canada to participate in a fundraising event on behalf of the Niagara Culinary Institute and the McMichael Gallery in Kleinburg.

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 has won several national and international competitions. Chef Ryo is married with two children. As he says about himself, "My hobby is cooking."

Four Seasons Hotel, Toronto :: Chef Thomas Bellec

Thomas Bellec is in the midst of a return engagement at Studio Café at Four Seasons Hotel Toronto, only this time he's ruling the roost. Appointed Executive Chef in May 2010, he says the local culinary scene has transformed since his previous run. "There are lots of celebrity and up-and-coming chefs in Toronto these days, which raises the bar all around," notes Bellec, who spent two years at the hotel as Chef de Cuisine starting in 1999. "It's pretty competitive, which is a good thing – keeps you on your toes."

Raised in coastal Concarneau in Brittany, France, Bellec was inspired to cook by his grandparents, who ran a renowned bakery in Brittany. His desire to go professional was his own, however: "I always wanted to play with food and please people" – a recipe for restaurant success if ever there was one. Trained in the classical tradition at a Michelin one-star in his hometown, he worked a couple of French restaurants before Four Seasons opened the world with postings first in Toronto, and then in Carmelo, Uruguay, Lana'i, Hawaii, and Boston. The job of an Executive Chef isn't just to dazzle diners, of course. Bellec is hands-on in the kitchen, believing strongly in coaching and guiding his staff from "green talent" to gilded. "It's very rewarding to be able to ship someone off to another Four Seasons, because you know they're just going to spread that talent around."

George :: Chef Lorenzo Loseto

Lorenzo Loseto has built an enviable reputation as one of Canada's premier chefs. As the Executive Chef of George and Verity, he applies his classical training and modern approach to developing innovative menus inspired by the diverse cultures of Toronto and Canada. Lorenzo is devoted to the creation of exquisite and flavourful cuisine that reflects both who he is and the food he loves to cook and eat. Using minimal butter and cream, he creates a la carte tasting menus that allow guests to explore bold flavours and textures.

Lorenzo's skill as a chef extends beyond the kitchen to the art of selection. For him, quality is paramount. He opts for local and seasonal foods wherever possible and makes early morning excursions to the food terminal to source the best quality ingredients available each week. Throughout the year, Lorenzo leads his team in a number of charitable and culinary events including: Gold Medal Plates, Empty Bowls, Grand Cru and The Stop. Voted one of Toronto's Best Chefs by Toronto Life magazine in 2006, Lorenzo honed his skills in some of Canada's finest kitchens before joining George in 2004.

Jamie Kennedy Event Catering :: Chef Jamie Kennedy

One of Canada's most celebrated chefs, Jamie Kennedy is known for his legendary commitment to environmental issues and his support for organic agriculture, local producers and traditional methods. This translates into choices about the fish we buy, the meat and vegetables we serve and increasingly the wines we choose to offer. Jamie makes every effort to minimize the impact of our operations on the environment and we are continuously on the look out for like-minded suppliers and better methods of work.

His respect for traditional practices exerted its influence early on in Jamie Kennedy's culinary endeavors, precipitating his decision to pursue an apprenticeship. Over the course of three years, Jamie worked for one Chef, under whose tutelage he learned basic kitchen skills, including how to manage staff and strike a balance between life and the demands of being a Chef. Having graduated from the apprenticeship program at George Brown in 1977, Jamie finessed his training and experience as Journeyman Cook in Europe from 1977 to 1979. In this ever-evolving learning environment, Jamie experienced what he describes as "a gradual awakening to gastronomy".

North 44 Restaurant :: Chef Mark McEwan

Mark McEwan began his career in food in the late 70's at Toronto's Constellation Hotel. His career started to flourish when he was hired as executive sous chef at the Sutton Place Hotel. Shortly after that, he was promoted to chef, the youngest in Canada to hold such a position. In 1985, Mark acquired his first business, Pronto Ristorante, which he sold in 1992. He then opened up North 44 Restaurant and Catering in 1990. With North 44 under his belt, Mark decided to invest in Terra Restaurant, which he then sold in 1999. With all this experience, Chef McEwan opened Bymark Restaurant, a hotspot in the heart of Toronto's financial district. Mark made a dramatic return to the hotel business in 2007 with the launch of "ONE," his restaurant in The Hazelton Hotel in Yorkville. ONE has become a place to be seen with Hollywood starlets and Toronto socialites. This past year Mark has changed gears and built McEwan, a 20,000 square foot gourmet food store in the Shops at Don Mills. Mark also has a cookware line which is available at Sears as well as his store and his first cookbook is set to be release in the fall of 2010. With no end in sight, Mark continues to grow his empire and is beginning to work on his fourth restaurant Fabbrica and of course this year he will be the head judge for Top Chef Canada…the sky is the limit!

Nota Bene :: Chef David Lee

Born in England, David Lee is the third generation in a family line of Chefs. He began his apprenticeship in the village of Hertfordshire where game meats and local produce were in abundance. From there at age 17 he made the move to London and the Hotel Intercontinental in Hyde Park where he worked under the tutelage of Executive Chef Peter Kromberg. Here at Restaurant Le Soufflé David got his first taste of cooking Michelin starred food, and was exposed to such masters as Raymond Blanc and Michel and Albert Roux. Chef Lee's next destination was the Relais and Chateaux Hotel Fleur du Lac in Switzerland where Eric Allouch developed his sense for how food should taste; i.e. the honesty of the ingredients.

In 1992 David was recruited by Anton Mosimann to work at his eponymous restaurant. It was here, as one of Mosimann's key team members, that David built a relationship with the Master Chef while travelling across the globe cooking for both media and royalty. Due to his merits and efforts he was soon promoted to sous-chef. At age 24, David moved to Canada and was hired as the chef de cuisine by Marc Thuet, executive chef/owner at Centro. While working for Thuet David travelled to Napa Valley, Hong Kong, Madrid, Italy and France New York in order to expand his knowledge and craft. At the age of 29, David teamed up with Yannick Bigourdan to acquire Splendido.

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Paese Ristorante :: Chef Christopher Palik

Cooking is in Chris Palik's blood; for the Executive Chef of both L-EAT Catering and Paese Ristorante, food is a family affair with his brother Nathan also working as a professional chef in the Niagara region. Frequently described as a unique combination of unusual flavors, Palik's culinary creations are modern spins on traditional Italian classics – a feat accomplished by an exacting attention to technique and a fearless attitude towards food instilled in him during his upbringing.

This one – time dishwasher and 'Belgian waffle boy' started his career at the Country Kitchen, a Prince Albert, Saskatchewan family – style restaurant. Over the years Palik has perfected the rustic elegance his food has become known for by working in such locations as Megève France, Vancouver's the Wedgewood Hotel and Ontario's Langdon Hall. Although Palik has been nominated as 'one of the city's top rising chefs' in Now magazine's, the Nine of Dine competition and has cooked for numerous celebrities and dignitaries – including U.S. President Bill Clinton – he remains faithful to his 'keep it simple' approach, taking his greatest pleasure from cooking for his friends and family.

Scarpetta :: Chef Scott Conant

One of New York’s most beloved and respected chefs, Scott Conant brings a deft touch and unwavering passion to creating food that is unexpected and soulful. After 15 years of cooking some of the city’s favorite Italian cuisine, he opened Scarpetta in New York and Miami in 2008. Both received rave critical reviews, an enthusiastic following and established Conant as one of the country’s preeminent Italian chefs. In early 2010, he opened Faustina at The Cooper Square Hotel, where he oversees the hotel’s entire food and beverage program.

Conant’s love of cooking began at an early age. Growing up in an Italian-American household, he began taking cooking classes at age 11 and later attended the Culinary Institute of America (CIA). After graduation, he studied pastry for a year at the Hotel Bayerischer Hof in Munich, Germany.  He returned to New York City to work as a sous chef at The New York Times three-star rated San Domenico, a famed Italian restaurant where Conant externed as a culinary student.

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Trattoria Sotto Sotto :: Chef Marisa Rocca

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.

Trattoria Sotto Sotto :: Chef Massimo Renzi

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.

Via Allegro Ristorante :: Chef Marco Zandona

Chef Marco Zandonas love affair with Italian gastronomy began at an early age driving him to pursue it as a career. With his thirst for knowledge needing to be quenched he enrolled at George Brown College in 2002 and graduated from the Italian Culinary Arts Program in 2003. During this period Chef Zandona was able to develop his skills in various restaurants in Toronto, Tuscany, Milan including a period at The Fat Duck in England.

Returning to Canada in 2004 he took a position at Via Allegro, an award winning restaurant in Toronto. Here he was able to work in one of the most prestigious kitchens in Toronto, working with its renowned artisanal beef program years ahead of its time. Via Allegros incredibly high standards allowed him to both grow in his knowledge and contribute to a cutting edge menu. In 2008 Chef Zandona was honored with the 30 under 30 awards. With one of the most formidable wine cellars in the world, an award winning scotch list 5 sommeliers and whisky experts he was able to pursue another great passion, wine and spirits. Chef Zandona is currently completing his sommelier diploma.

Noce :: Chef Eron Novalski

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 then went to work 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. Eron has been with Noce Restaurant for 2 years now and has brought with him all the wealth of knowledge he has acquired and still is through his travels abroad. He is a very passionate food aficionado.

Noce :: Chef Giorgio Taluri

Giorgio Taluri is a food aficionado who has challenged traditional boundaries at Noce with many different menus. Chef Giorgio Taluri studied culinary arts in Italy. He worked for many years in places where he came to understand freshness of food and how it should best be utilized. He came to Toronto and put his knowledge and techniques into practice at Barolo Restaurant. He joined Noce in 2001.

Harbour Sixty Steakhouse :: Chef Bruce Kowalchuk

Bruce Kowalchuk is the executive chef at Harbour Sixty Steakhouse, one of Canada's great steakhouses. He has overseen the kitchen at Harbour Sixty since 1999, when the restaurant opened.

Bruce began cooking as a student, working while attending university but decided to make it a real career when he started an apprenticeship with Chef Dominic Zoffaraneri at Toronto's Chelsea Hotel. With his training complete, Bruce traveled to the United States to work in several restaurants.

In 1998, Bruce joined the Pinnacle Catering Group to open the suite catering kitchens at the Air Canada Center. Soon after the first season at the new arena, Harbour Sixty opened its doors and Bruce has been there since

Spendido :: Chef Victor Barry

Victor Barry’s culinary journey began working alongside his uncle at a small pizzeria in Niagara-on-the-Lake. Victor next pursued placement at the Prince of Wales Hotel, under the tutelage of Executive Chef, Lee Parsons, where he refined his skills in the kitchen and a new chef was born. Victor migrated overseas to spend 2 years as Chef de Partie at the 2 Michelin Star rated Gidleigh Park Hotel in Devonshire, England, where Executive Chef Michael Caines taught Victor the values of discipline, accuracy and precision.

Upon his return to Ontario, Victor met Executive Chef of Splendido, who invited Victor to become a part of his kitchen team. Chef Lee took on a mentoring role teaching Victor about smart business practices and the bottom line for achieving success in the industry. Together with General Manager Carlo Catallo, Victor purchased Splendido in 2009. When he is not at Splendido, Victor seeks inspiration at places like the Food Terminal and local farms across Ontario. He is actively involved in the local culinary community by teaching cooking classes at Humber College and participating in charity dinners throughout the province.

Nihonbashi-Yukari :: Chef Kimio Nonaga

Japanese cuisine is often described as utilizing the natural characteristics of seasonal ingredients using fresh foods from Japan and unique items from around the world.

Chef Kimio Nonaga says ‘I am mindful to never overwork the ingredients, but rather appreciate texture and natural tastes. Throughout my training I reaffirmed this value and it became ingrained in my style. Inspired by the distinct history and cultures of Tokyo, Kyoto and Japan, while adopting global ideas, I maintained the concept of bringing about the new through reviewing the old’.

Since 1997, Chef Nonaga has assumed operations at Nihonbashi-Yukari in Tokyo, a restaurant which has been part of the family for three generations, since 1935. In 2002 Chef Nonaga was named Grand Champion of the Iron Chef Competition in Japan. In 2003 he was selected as one of the ‘Best Five Young Japanese Chefs’, by New York Times magazine.