Friday November 7
Cooking Classes with Amanda Ray
Executive Chef, Drake Devonshire
Chef Amanda Ray brings a refined yet approachable style to the kitchen at the iconic Drake Devonshire, part of Oliver & Bonacini Hospitality. With over 20 years of experience in respected Canadian kitchens including Canoe, Auberge du Pommier, and Biff’s Bistro, Amanda’s culinary perspective is rooted in quality, care, and creativity. Her cooking is thoughtful, seasonal, and beautifully executed, celebrating Ontario’s bounty with a contemporary edge. A leader and mentor in the industry, she fosters inclusive and inspiring kitchen environments. Guests can expect a menu that’s as picturesque as the lakeside setting she calls home.
Saturday November 8
Cooking Classes with Chef Eric Robertson
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.
Monday November 10
Cooking Classes with Chef Daniele Corona
Executive Chef, DaNico a Michelin-starred restaurant and appears at #59 on Canada’s 100
Best Restaurants list for 2025. Chef Daniele Corona brings Italian excellence and modern luxury to Toronto’s fine dining scene at DaNico. Originally from Naples, Daniele trained under some of Europe’s most prestigious chefs before bringing his passion for refined Italian cuisine to Canada. His food blends tradition with artistic flair, showcasing elevated ingredients with technical precision and emotional resonance. Known for elegant plating and bold flavour combinations, Daniele’s dishes are bothbeautiful and soulful. At Chef’s Table, guests will enjoy a refined, transportive experience rooted in Italian heritage and contemporary creativity.
Tuesday November 11
Cooking Classes with Chef Jason Bangerter
Executive Chef, Langdon Hall appears at #15 on Canada’s 100 Best Restaurants list for 2025
Chef Jason Bangerter is among Canada’s most decorated chefs, leading Langdon Hall—an estate often featured in the Canada’s 100 Best Restaurants lists for its poetic, hyper-local cuisine. Jason’s menus draw from the gardens, forests, and farms surrounding the property, resulting in nature-driven, elegant plates. His leadership combines depth, precision, and storytelling, guaranteeing an unforgettable, luxurious evening rooted in the land.
Wednesday November 12
Cooking Classes with Chef Coulson Armstrong
Culinary Director, Our House Hospitality & Executive Chef, Prime Seafood Palace #80 on Canada’s 100 Best Restaurants for 2025.
Chef Coulson Armstrong is a Toronto-born, Humber College–trained chef whose cooking reflects both classical precision and global inspiration. After nearly a decade with Oliver & Bonacini, he expanded his craft through extensive travel across Southeast Asia, Australia, New Zealand, and Copenhagen. Today, he serves as Culinary Director of Matty Matheson’s Our House Hospitality and Executive Chef at Prime Seafood Palace.
His menus emphasize seasonality and vegetable-forward creativity, balanced with restraint and refinement. With food that is both purposeful and luxurious, Coulson has helped place Prime Seafood Palace at the forefront of Toronto’s dining scene. At the Chef’s Table presented by Milk, guests can expect a thoughtful, modern menu that celebrates elegance without excess.
Thursday November 13
Cooking Classes with Chef Rafael Covarrubias
Executive Chef, Hexagon a Michelin-starred restaurant andappears at #15 on Canada’s 100 Best Restaurants list for 2025
Born in Mexico and trained in Canada, Chef Rafael Covarrubias leads the kitchen at Hexagon in Oakville, where he has earned national recognition for his modern, globally inspired cuisine. Named one of Canada’s top young chefs, Rafael’s cooking reflects his multicultural background, fusing French technique with Latin flavour and Canadian seasonality. His menus are elegant yet playful, with bold creativity and meticulous attention to detail.
Expect a vibrant, high-impact dining experience that pushes boundaries while staying rooted in flavour.
Friday November 14
Cooking Classes With Jamie Kennedy
Chef, Advocate & Culinary Pioneer
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.
Saturday November 15
Cooking Classes with Chef Jeremy Austin
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 Creemore 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.