Friday November 7 - 5:30PM
Presented by Chicken Farmers of Canada
Michael was born in South Wales. He trained classically under Chef Anton Mosimann at London’s Dorchester Hotel before immigrating to Canada in 1985, and partnering with Peter Oliver in 1993 to create Oliver & Bonacini Restaurants. In 1996, he was awarded the Ontario Hostelry Institute’s first ever Gold Award in recognition of his significant contribution to culinary excellence in Ontario. In 2010, he released his first cookbook, 3 Chefs: The Kitchen Men. In 2014, he began serving as a judge on CTV’s MasterChef Canada. At O&B, Michael drives the culinary program and oversees design and construction on all new projects.
ON THE MENU
Canapés
Smoked Chicken Croquettes // Chicken Liver Parfait
Paired with Ruffino Prosecco
First Course
Chicken Ballontine Warm // Lentil Vinaigrette
Paired with Ruffino Aqua di Venus Rosé
Second Course
Slow Pan Roasted Chicken // Autumn Greens // Tarragon Grain Mustard Sauce
Paired with Ruffino Riserva Ducale Oro Gran Selezione Chianti Classico 2021 – 95 points, James Suckling and Wine Spectator
Dessert
Sticky Toffee Apple Pudding Calvados Caramel Crème Fraiche
Paired with Inniskillin Cabernet Franc Ice Wine
Saturday November 8 - 5:30PM
Presented by Canada Beef
Executive Chef, Restaurant Pearl Morissette #1 Restaurant in Canada with One Michelin Star
Chef Eric Robertson leads the kitchen at Restaurant Pearl Morissette, consistently ranked among Canada’s best restaurants. With a background in Michelin-starred kitchens in Europe, Eric brings a highly technical and deeply thoughtful approach to Canadian terroir. His menus are hyper-seasonal, ever-changing, and rooted in the farm-to-table philosophy that drives RPM’s on-site farm and fermentation program. A minimalist at heart, Eric focuses on flavour, craft, and emotion. Diners can expect a quietly brilliant and deeply local experience that showcases the artistry and philosophy behind one of Ontario’s most acclaimed restaurants.
ON THE MENU
Canapés
Scallop Roe Pâté with Crudite
Paired with Ruffino Prosecco
First Course
Celeriac Roll with Sake lees sauce
Paired with Aqua di Venus Rosé
Second Course
Beef Striploin, Hemp Seed and Glazed Mushrooms
Paired with Ruffino Riserva Ducale Oro Gran Selezione Chianti Classico 2021 – 95 points, James Suckling and Wine Spectator
Dessert
Birch Tart, Chaga Mushroom and Woodruff Icecream
Paired with Inniskillin Cabernet Franc Ice Wine
Thursday November 13 - 6:30PM
Presented by Ontario Pork, Good in Every Grain, and Fidelity
Join Chef Coulson Armstrong from Prime Seafood Palace & Chef Nuit Regular from PAI for a reception-style evening that includes several food stations.
ON THE MENU
Chef Coulson:
Ontario Pork Chop with Barley Risotto & Whisky Grain Jus
Lobster & Heritage Grain Cavatelli with Shellfish Emulsion
Maple Tart with Oat Crumble & Puffed Grain Brittle, Ontario Triple-Cream Cheese
Chef Nuit:
Lumpia Shanghai (Crispy Pork Spring Rolls)
Moo Ping (Thai-Style Grilled Pork Skewers)
Tod Man Khao Pod (Thai-Style Corn Fritters)
Canapes and Dark Horse Estate Wine are served
Friday November 14 - 5:30PM
Join Chef Timothy Charles from Fogo Island Inn & Chef Jamie Kennedy from Jamie Kennedy Kitchens for an unforgettable dining experience.
Friday, November 14, 2025 @ 5:30pm
Presented by Canada Beef
This ticket grants general admission to The Fair on the day of the event.
Chef Jamie Kennedy is one of Canada’s most influential culinary voices, widely regarded as a pioneer of farm-to-table cooking and sustainable gastronomy. Over his decades-long career, he has shaped the way Canadians think about food, farming, and flavour. Jamie’s approach is rooted in seasonality, respect for producers, and a belief that food is a powerful cultural connector. His legacy includes award-winning restaurants, mentorship, and advocacy for local agriculture. At Chef’s Table, expect a menu that’s simple, honest, and deeply connected to the land—a reflection of Jamie’s enduring culinary philosophy
Chef Timothy Charles is the Executive Chef at Fogo Island Inn with three Michelin Keys and Relais & Châteaux. He leads the acclaimed culinary program at Fogo Island Inn, where he showcases the rugged beauty and deep traditions of Newfoundland. A champion of remote sourcing and sustainable practices, Tim works directly with local fishers, foragers, and farmers to tell the story of the island through food. His dishes are deeply tied to place, memory, and cultural preservation, blending comfort with modern craftsmanship. Known for his humility and creativity, Tim creates menus that feel both intimate and expansive. Chef’s Table guests will experience a taste of one of Canada’s most unique culinary landscape.
ON THE MENU
Canapés
Mini Cheese Burger with Mustard Pickle // Smoked Cod Puffs & Caviar // Black Onion Glazed Braised Beef Shin with Shrimp Crackers
Paired with Kew Sparkling Brut
First Course
Poached Fogo Island Handline Caught Cod // Roast Beef Marrow Dressed Snow Crab // Sauce of Grilled Beef Bone Reduction and Valdeorras
Paired with Domaine Le Clos Jordanne Jordan Village Chardonnay 2022 – 90 points, Decanter World Wine Awards
Second Course
Braised Oxtail with Marrow Toast
Paired with Domaine Le Clos Jordanne Jordan Village Pinot Noir 2022 – 91 points, Decanter World Wine Awards
Dessert
Hazelnut Cake, Bakeapple Preserve, Buckwheat Miso Cream, Salted Hazelnut Praline
Paired with Inniskillin Cabernet Franc Ice Wine
Saturday November 15 - 5:30PM
Presented by Canada Beef
This ticket grants general
Chef & Owner, The Pine One Michelin Star and appears at #19 on Canada’s 100 Best Restaurants list for 2025
Chef Jeremy Austin is the co-founder of The Pine, a critically acclaimed restaurant in Cambridge known for its refined yet unpretentious tasting menus. With experience in both Canadian and international kitchens, Jeremy brings a quiet intensity and deep respect for seasonal ingredients to his cooking. His food is thoughtful, technically sharp, and emotionally resonant—focusing on simplicity, purity, and balance. A rising star in Canada’s culinary scene, he’s celebrated for his ability to make fine dining feel grounded and personal. Expect a soulful, minimalist menu that speaks volumes in every bite.
ON THE MENU
Canapé
Beef Tartare with Celery Tarts // Bang Bang Turkey salad
Canapé
Beef Tartare with Celery Tarts // Bang Bang Turkey salad
Main Course
Black Pepper Beef
Paired With Village Pinot Noir
Black Pepper Beef
Paired With Village Pinot Noir
Dessert
Hong Kong French Toast
Paired With Inniskillin Ice Wine
Hong Kong French Toast
Paired With Inniskillin Ice Wine
Sunday November 16 - 10:30AM
Presented by Dairy Farmers of Ontario
Join beloved chef and restaurateur Donna Dooher for a warm and welcoming brunch experience at The Chefs Table Dining Series presented by Milk. Known for her comforting approach to farm-fresh cuisine, Donna will share her passion for simple ingredients, elevated classics, and the joy of gathering around the table
ON THE MENU
First Course
Fresh Black Currant Scone
Main Course
The Veda – Poached jammy eggs on a buttery croissant with smoked salmon and avocado, topped with classic Ontario butter Béarnaise.
Third Course
Mildred’s Famous Wild Blueberry Buttermilk Pancakes