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Afrim Pristine is Canada’s premier cheese expert and owner of the Cheese Boutique, with over 25 years of experience in the art of cheese making.

Doug Neigel is the driving force behind Mercatto’s food culture. Having been with the company since 2002, he has been focused on fresh ingredients, seasonal selections, and paying respects to the Italian way since the beginning.

John is the owner & executive chef of Ascari Hospitality Group, a Toronto-based restaurant and event company with five properties across the city.

Executive Chef Elia Herrera hails from Cordoba in Veracruz, Mexico. Using traditional recipes, passed down through many generations, she draws inspiration to create new dishes from her Mother and Grandmother.

Vegan Chef Matthew Ravenscroft has been cooking, and cooking plants, for over a decade. From whole roasted vegetables, to deconstructed plates and simply creating new dishes that are so different and yet entirely familiar; expect the unexpected from him. 

At the age of just 25 he landed his first Head Chef position and now serves as the Executive Chef of The Carbon Bar. The heat and ferocity of the kitchen is what inspires Chef Kris’ creative outlet.

Chef Nuit Regular is the Executive Chef and Co-Owner of PAI, Kiin, Sabai Sabai, and Sukhothai. Chef Nuit has transformed the Thai food scene in Toronto through the distinct flavours of Northern Thai cuisine and hospitality.

From a young age, it was Chef Phil’s watching his mother cook traditional Vietnamese cuisine with skill and heart that inspired him to pursue a career in culinary.

Haan Palcu-Chang is a Toronto-born chef of Romanian and Taiwanese descent. Along the way, he’s been lucky enough to lead teams that have won Le Fooding’s best “Bar a Delice” award in Paris and Toronto Life’s Best New Restaurant Award.

Chef Rob Gentile cemented his position as one of Canada’s most renowned chefs with his disciplined craft, dedication to sourcing unique, local ingredients, and his visionary approach to Italian cuisine.

Mark McEwan began his career as the executive chef at Toronto’s Sutton Place Hotel. Now, Chef McEwan mentors budding chefs in his kitchens through his bestselling cookbooks and as head judge on Food Network’s Top Chef.

Mary’s Brigadeiro is a BIPOC small chocolate business with the mission of realizing Mary’s dream of sharing moments of happiness, joy, and fun through her chocolate creations with the rest of the world.

Avid gardener and food lover, Carl lives in Toronto with his wife, Julia, and their two kids, Theodore and Jane. Carl Heinrich is the Co-Owner of Richmond Station.

Ryan Campbell started his career at the age of twelve washing dishes and cooking in local restaurants within his hometown of Ajax, Ontario. During the pandemic he launched Gertie’s Peanut Butter Pies with his loving lady, Sara Steep.

Victor is a born and bred Ontario chef. His work ethic, passed down from his father, has driven him to his position as one of Toronto’s premier chefs.

Chef Adam Squires started cooking when he was sixteen. Growing up in the coastal town of Bournemouth, and working in the kitchen of a local hotel, he fell in love with the industry and decided to move to London to pursue his career.

Executive Chef with a successful career in luxury hotels and resorts, committed to delivering first in class experiences with a strong focus on using mainly quality local products.

Born and raised in France, Chef Laurence moved to Toronto 5 years ago. She inherited her passion for cooking from her grandfather, who was a chocolate maker in the south of France.

Adrian Forte is an international private chef, cookbook author, hospitality consultant, and TV personality based out of the Turks & Caicos Island and South Beach Miami, Florida.