Burnbrae Farms Culinary Academy


Burnbrae Farms Culinary Academy

Learn to cook alongside some of Toronto’s top chefs in these hands-on cooking sessions daily throughout the 10 days of the Fair. Notable Chefs in this years lineup include Michael Bonacini, co-founder of Oliver & Bonacini, Alida Solomon of Tutti Matti, Anthony Rose of Rose & Sons, Carl Heinrich of Richmind Station, Cory Vitiello of Flock Rotisserie & Greens and Simon Renaud of The Hilton in Quebec. Even Amber Marshall, star of CBC’s long-running hit, Heartland will be leading a cooking session!

Be sure to secure your spot to learn from the best of the best in the Burnbrae Farms Culinary Academy.

To purchase a $20 ticket upgrade for Culinary Academy Sessions please click below. Please note, Culinary Academy ticket purchases do not include General Admission to The Fair. Schedule subject to change without notice.

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See below for the 2019 chef lineup. The 2022 chefs will be announced Fall of 2022.

November 1

10:45 am - Kids Cooking Series with Amy Rosen

Amy Rosen

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Amy Rosen is a James Beard nominated, award-winning freelance journalist. Previously, she was the Editor-in-Chief of Modern Farmer, Food Editor at Chatelaine, and Food Editor at House & Home magazines. She also launched enRoute magazine’s Best New Restaurants in Canada feature as its first restaurant critic.

She writes regularly for publications including enRoute and The Globeand Mail, and her stories have appeared in the American anthology, “Best Food Writing”. She develops recipes for Food & Drink and brands such as Lindt.

Amy’s fifth cookbook, “Kosher Style”  (Random House), was just released. She hopes you’ll plotz for it.


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12:00 pm - Kids Cooking Series with John Horne

John Horne

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In his role as District Executive Chef, John Horne oversees the culinary direction at Canoe, Auberge du Pommier, Jump, and Liberty Commons, where he incorporates his passion for refined flavours, seasonal ingredients and explosive presentation. After graduating from the Niagara College Culinary Management program, John worked at Almeida in London, England under the tutelage of Chef Ian Wood for two years. With experience at Michelin starred restaurants such as L’Escargot, The Square and the Orrery under his belt, John honed his classic French techniques for seven years as the Senior Sous Chef of Auberge du Pommier, one of Toronto’s most celebrated French restaurants, working under Chef Jason Bangerter. With his love of learning always in gear, John returned to Europe to work at Crillon le Brave.

In 2010, John was appointed Chef de Cuisine at Canoe. There, John took his cooking to the next level, constantly inspired by quality Canadian ingredients, a revelation that came as a result of his travels abroad. John’s international experience set him off on a mission to push forward the notion of Canadian cuisine and showcase his heritage through Canada’s many treasured ingredients.

Respected for his dedication to defining Canadian cuisine, he has collaborated with those who share his philosophy – Martin Picard (Au Pied de Cochon), Jeremy Charles (Raymonds) and Société-Orignal (foraging specialist). In 2011, John was named the Nine of Dine winner at the Gourmet Food and Wine Expo. In 2012, he was the only chef from outside of Montréal asked to participate in the international Omnivore World Tour to represent Canadian “Young Cuisine” for the first event held in Canada.

John proved his culinary prowess, taking home the gold award at the 2014 Gold Medal Plates competition after going head-to-head with nine of Toronto’s finest culinary masters at the prestigious culinary event.

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5:00 pm - Michael Bonacini – Sold Out!

Michael Bonacini

Michael Bonacini presented by Greenbelt  Logo

Michael Bonacini 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, Michael released his first cookbook 3 Chefs: The Kitchen Men.

He has appeared regularly on Citytv’s Cityline and currently appears 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.

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7:00 pm - Carl Heinrich

Carl Heinrich

Carl Heinrich presented by Greenbelt  Logo

Born in Calgary in 1985, Carl Heinrich clocked a lot of mileage as kid, living in Montreal, the North West Territories, and all over Vancouver Island. At 13, Carl started working as a dishwasher in his uncle’s restaurant and hasn’t left the kitchen since.

After graduating from Stratford Chef’s School in 2005, Carl travelled and worked in New York City, France and Vancouver before ending up in Toronto. Work experience highlights include the Sooke Harbour House and Camille’s West Coast Fine Dining on Vancouver Island, Gramercy Tavern and db Bistro Moderne in NYC, Le Comptoir and Georges Blanc in France and Le Louis XV in Monaco. Working under many talented chefs and running reputable restaurants gave Carl the tools he needed to eventually run kitchens of his own and earn the title of the Food Network’s “Top Chef Canada” in 2012.

In Toronto, Carl reunited with old classmate Ryan Donovan to open Richmond Station, the bustling neighbourhood restaurant downtown. Since then Carl has hosted 4 seasons of AMI’s Four Senses with Christine Ha and received the Pinnacle Award for Chef of the Year in 2015. Carl’s cuisine is inspired by quality ingredients and driven by classic and modern techniques. He makes food that he knows his mom would like to eat and keeps flavours pure, never getting too complicated.

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November 2

11:00 am - Claire Tansey

Claire Tansey

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Claire Tansey is an author and cooking teacher by day and a home cook by night. She’s been in the food business for over 20 years as a restaurant cook, night baker, test kitchen manager and restaurant critic. Along the way she sang lead in an all- female rock band and got a master’s degree in literature.

In 2010 she was named Food Director for Chatelaine, Canada’s most iconic women’s brand. She now inspires home cooks on Cityline, YouTube, CBC Radio and at Claire Tansey’s Kitchen. Her bestselling cookbook, Uncomplicated: Taking the Stress Out of Home Cooking, was published in 2018 by Penguin Canada. Originally from Montreal, Claire lives in Toronto with her partner, Michael, who eats everything and their son, Thomas, who does not.

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12:30 pm - Paul Lillakas

Paul Lillikas

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Chef Paul Lillakas is a food and entertaining expert, recipe developer and culinary content creator. Proving variety truly is the spice of life, Chef Paul has done it all.  He’s a regular expert contributor to Cityline, CTV’s Your Morning, and other Canadian media, the former food editor of Canadian Living magazine, a Chopped Canada winner and even the former private chef for Grammy-nominated musician Deadmau5.

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2:00 pm - Christine Tizzard

Christine Tizzard

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This Newfoundland native and mother of two has been passionate about food, film, fashion and television for as long as she can remember.

She was scouted in a mall fashion show at the age of 15 and, soon after being ‘discovered’, Christine began modeling for beauty campaigns around the world. Building on her modeling career, she then honed her talents as a trained actor for both film and television and has appeared on-screen in high-profile productions for networks like HBO and ABC Family.

No matter where her adventures in front of the camera would take her, though, her obsession for food and healthy eating was always there. She never forgot her love of cooking at an early age and she longed to return to those culinary roots. She rekindled her love for cooking by enrolling in the Chef Training program at George Brown College, Toronto.

Christine’s culinary accomplishments include: regular guest chef appearances on daytime TV shows like Rogers’ Cityline, and CTV’s Marilyn Dennis. She was thrilled to join CBC Television and Canada’s most popular daily food show, BEST RECIPES EVER, as its host where she got to choose her favorite dishes from Canadian Living’s renowned Tested-Till-Perfect recipe library and bring them to life every day for Canadians coast-to-coast. She has been a spokesperson and brand ambassador for such brands as Philips, Dairy Farmers of Ontario, Wild Blueberry Association of North America and Bonne Maman to

name a few.

Christine makes cooking look easy and this comes from her love for teaching people about food both in front of the camera and behind the scenes. The culmination of her insatiable appetite for anything culinary along with over 15 years of on-camera work makes her an asset to any food team. Her spark and attention to detail can be seen in her work as a food stylist, food writer, recipe developer and culinary producer.

It’s common to bump into her about town in various culinary media events. Whether it is a food demo at a trade show, celebrity chef judging, or teaching a kids cooking class, her down home personality mixed with culinary technique is contagious. So it is no surprise that Christine also takes you into her home and kitchen on her YouTube cooking channel.

Her new cookbook, Honest To Goodness, is published through Whitecap Books and it is packed with mouth-watering, family friendly homemade recipes. She believes in looking and feeling good and is always eager to share her enthusiasm for great food and good living with others. She is presently working on her second cookbook, published by Appetite, Penguin Random House.

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3:30 pm - Philip Lago & Mystique Mattai from Chef Sous Chef

Philip Lago & Mystique Mattai

Philip Lago & Mystique Mattai from Chef Sous Chef presented by Dairy Farmers of Ontario  Logo

Philip Lago and Mystique Mattai are co-founders of Chef Sous Chef, a Toronto-based food + lifestyle blog sharing real food recipes and entertaining tips. With their shared love of creating, eating and spending time in the kitchen, husband and wife duo Philip and Mystique, develop wholesome dishes made with pronounceable ingredients that are as visually beautiful as they are delicious.

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5:00 pm - Alexandra Feswick

Alexandra Feswick

Alexandra Feswick presented by Maple Lodge Farms  Logo

Alexandra Feswick is the Executive Chef of Drake Devonshire, and was previously the Executive Chef at The Drake Hotel. She joined Drake Hotel Properties as Chef du Cuisine in 2014. She began her training at George Brown Chef School in 2005.  After gaining an apprenticeship at the Ancaster Mill under Chef Jeff Crump, she eagerly developed a passion for fresh, local produce served in unique and elegant ways. She then relocated to Toronto, and began to impact the city’s culinary community at some of its best restaurants including Wine Bar, Brockton General and Samuel J. Moore. In 2014 Alexandra’s prestige was recognized by competing in the invitational Gold Medal Plates. Chef Alexandra thrives on her involvement with the community and charitable contributions with organizations such as The Ontario Hostelry Institute, The Stop, The Daily Bread Food Bank and Willow Breast & Hereditary Cancer Support. With her growing reputation, varied background and commitment to quality, Alexandra provides customers with the comfort food critics, regulars and new-followers have come to treasure.

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7:00 pm - Cory Vitiello

Cory Vitiello

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Cory was born and raised in Brantford, Ontario and began cooking at age fifteen, starting his own catering business out of his family home. He’s a graduate of the prestigious Stratford Chef School and completed his training at Scaramouche Restaurant in Toronto, which has long been considered among the top restaurants in Canada. Cory owns and operates Flock Rotisserie & Greens, which has just opened its fifth location. Cory founded and led the kitchen team as Executive Chef at The Harbord Room & THRCO – After a successful 10 year run The Harbord Room served its last customer to make room for Cory’s Flock expansion and to focus on his catering company with partner, 10Tation.

In 2017 Cory was also named as the Ferrari Challenge Executive Chef- travelling with the racing series to provide the drivers, their families and supporters with a luxury experience at each track. As if he didn’t have enough on his plate- Cory has just joined the Cactus Club restaurants as the Head of Culinary Development in Toronto!

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November 3

11:00 am - Shayma Saadat

Shayma Saadat

Shayma Saadat presented by Burnbrae Farms  Logo

Shayma Saadat is an award-winning chef and internationally published food writer (Globe and Mail, BBC, New York Times, CBC, Toronto Star, among others). In addition to being a proud Torontonian, Shayma Saadat is a Pakistani-Afghan with Persian ancestry. She loves to combine the flavours of her heritage—which she calls Silk Route Cuisine—with the bounty of her home in Canada. Shayma was most recently seen cooking with Ben Mulroney on CTV’s Your Morning, and has been invited to host culinary workshops and talks for clients all over Toronto, (LCBO, Chatelaine Magazine, George Brown College, Loblaw’s, University of Toronto, Evergreen Brick Works, among others).

You can follow her work on Instagram @SpiceSpoon

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12:30 pm - Matt DeMille

Matt DeMille

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Matt DeMille grew up in rural Ontario, surrounded by a bounty of locally grown food, before farm-to-table was cool. Inspired by his French Canadian roots and the comfort food that filled his childhood memories, he knew at an early age that the kitchen was his calling. He completed Chef Training at George Brown College in Toronto and was hooked on the big city and it’s dining scene.

His first culinary job was with the Oliver Bonicini Group and he credits that with increasing his awareness of local food and wine. Matt has completed stints at renowned restaurants LeSelect Bistro, Enoteca Sociale and Parts & Labour, where he grew creatively and honed his love for Canadian-inspired comfort food. Yearning for a simpler life, Matt made the move to Prince Edward County with his small family. Having grown up in the region, he helped to put Wellington on the food map as chef at PEC restaurant Pomodoro. In the late summer of 2014 he opened the widely acclaimed Drake Devonshire Inn, snagging a spot on Canada’s Best Restaurants List, 2016.

In 2017 he launched a small, in-house, interactive dining program, called EAT with Matt DeMille, that brings the best of PEC into your home.

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2:00 pm - La-toya Fagon

La-toya Fagon

La-toya Fagon presented by Maple Lodge Farms  Logo

Celebrity Chef, La-toya Fagon proud owner and executive chef of Twist Catering. She is forever to be reckoned with! With a new expansion of her passion, she is a cut above the rest. Her unique twist on traditional foods, cultures and flavors in the Twist Kitchen is like no other.

La-toya has many accolades but most recently was the only women owned and person of colour in charge of providing all the catering for the media, filmmakers lounge, board of directions cocktail reception and rising stars during TIFF 2019.

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3:30 pm - Cora James

Cora James

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Cora James has over ten years of pastry experience, and has worked at such notable establishments as Patachou Patisserie, Splendido, Museum Tavern, Buca, Bar Buca, and now Mamakas Taverna. She currently occupies the position of Executive Pastry Chef at Mamakas and Agora, where she attempts to bridge the gap between classic, Greek dessert and a modern, North American approach. In her spare time, she curates the Food in Film series at the Revue Cinema, and is working toward her own dessert-driven business, corvis: dessertbar.

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November 4

10:45 am - Kids Cooking Series with Guy Rawlings

Guy Rawlings

Kids Cooking Series supported by Dairy Farmers of Ontario  Logo

With a career spanning over 20 years working in kitchens throughout Toronto, Montreal, New York City, Beijing, and England, Chef Guy Rawlings utilizes creative cooking techniques alongside traditional methods to make food that is focused on the Canadian seasons. Guy Rawlings is known for his passion for local ingredients, and his ability to share stories with the food he cooks. At his restaurant, Montgomery’s, Guy makes everything from scratch, including the sourdough bread, charcuterie, ferments & vinegars. Guy also manages Montgomery’s natural-wine and specialty beer list.

Respected in Toronto as a restaurant that cooks creative, delicious, forward-thinking food, Chef Guy Rawlings & the team at Montgomery’s, is proud to work with the people, producers and communities who are doing amazing things in food & drink!

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12:00 pm - Kids Cooking Series with Eden Hagos

Eden Hagos

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Eden Hagos is a celebrated host, food writer, and founder of the media and events company, Black Foodie. Shes an Ethiopian Canadian with a passion for African and Caribbean cuisine and hosts unique food events throughout Toronto. Her work and notable mentions have been featured in the: Chatelaine, Essence, Globe and Mail, Toronto Star, and CBC to name a few.

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November 5

10:45 am - Kids Cooking Series with Emanuela Costantini

Emanuela Costantini

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Emanuela Costantini, Ema, is the mind, the hands and the soul behind @hotpotsandchocolate. Trained in Italy to be a lawyer, landed in Canada to learn English. After seven years in the luxury car business, finally decided to turn her fixation and obsession with food into her profession. So she begun her culinary journey. Worked the line, graduated form Chef School, founded Seven Cooks Inc., her catering business dedicated to making lunches for food photographers, and became a Culinary Instructor with contagious passion for food and cooking. Some call her chef, some the lunch fairy. True nonna at heart. Find her at George Brown College CHCA, making pasta, pizza and all the preserved goods, in between healthy eats and decadent Italian feasts.

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12:00 pm - Kids Cooking Series with Keith Hoare

Keith Hoare

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Chef Keith Hoare has been involved in the foodservice industry for over 35 years, including teaching for the past 12 years at Thistletown C.I. Chef Keith has won various teaching awards including the Toronto Star ‘Teacher of the Year’ Award and is also a Chopped Canada Champion. Other career highlights include:
-working with students taking excess food donations and ‘food waste’ and produces meals for local shelters
-started an in-school food bank project
– raised over a quarter of a million dollars ($390 000) for school projects including: international culinary trips for his students (Italy, Spain, & France), and resurrecting Thistletown’s Football program in 2008.
– offers practical hospitality experience to his students through entrepreneurial projects (catering, food festivals, producing preserves and pickles)
– mentored countless students to medal wins at: the National, Provincial and Regional Skills Canada competitions, the Niagara College High-school cook off competitions and the Georgian College High school competitions.
– mentored two of his culinary students to wins on Chopped Canada Teen tournament (Yohannes Asres & Justice Chea)
– engages his students in events to support local charities: Youth without Shelter, Gilda’s House and Ernestine’s Women’s Shelter
– involved in coaching school teams football, soccer, hockey and volleyball
– competed and won Chopped Canada (2015) donated the $10000 prize to student’s trip to Spain & France

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1:15 pm - Kids Cooking Series with Lilian Cardoso

Lilian Cardoso

Kids Cooking Series supported by Turkey Farmers of Ontario  Logo

Executive Chef Lilian Cardoso is a Brazilian Chef, graduated from the world renowned culinary institution, Le Cordon Bleu and Master in Science by one of the top Universities in Sao Paulo. Chef Lilian has worked with the best Chefs in Brazil, Ottawa, Montreal and Paris. With great aspiration and passion for her art she now brings her culinary expertise to Zebu Steak + Bar, downtown Toronto.

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November 6

10:45 am - Kids Cooking Series with Trista Sheen

Trista Sheen

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Recently teaching at George Brown College at The Chefs House for over a year.  I have been inspired to take another career path derived from the restaurant industry that has been my passion for over 15 years.

Graduating at George Brown for culinary management, I was fortunate to have my externship at Scaramouche in Toronto.  I continued to work there for a total of 6 years.

Between that time I traveled and worked in countries such as England, Spain and Australia for 2 years.  I was able to work and stage at Michelin Star restaurants such as the Fat Duck, Tom Aikens and The Capitol.

Arriving back home to Canada I received my first sous chef position at Crush Wine Bar.  After  one year I was promoted to Chef de Cuisine.

Around that same time I was a contestant on Top Chef Canada season 2.

In 2016 I partnered up with Chef Anthony Rose and opened up Bar Begonia.  While at Bar Begonia I decided to be a part of Top Chef All-Stars.

After Top Chef All-Stars I came to a decision that I wanted to start teaching the next generation of young cooks.

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12:00 pm - Kids Cooking Series with Jennifer Kalynuik

Jennifer Kalynuik

Kids Cooking Series supported by Egg Farmers of Ontario  Logo

Jenny is a mama of two from Toronto, Ontario who loves to pack fun & creative school lunches for her 2 kids Abigail 6 and Brookson 4. Jenny loves inspiring parents to pack creative kids lunches that are both healthy and fun and shares the lunches and healthy recipes she makes on her blog www.littlelunchlove.com and Instagram account @little_lunch_love

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1:15 pm - Kids Cooking Series with Tawfik Shehata

Tawfik Shehata

Kids Cooking Series supported by Egg Farmers of Ontario  Logo

It’s really quite simple. I believe food should make people feel comfortable. It’s all about good, comfortable surroundings and good people. I have cooked in many different restaurants in Canada and the Caribbean (yes I miss the islands, in case you were wondering). I have cooked Regional Asian, Regional Italian, Jamaican, Classical French, Modern French and the list goes on and on. Of the many things I have learned on my journey, it’s not what I cook, it’s how I cook. I have operated a farm which has given me an understanding of the amount of work involved with getting food to the table and an appreciation for who does the hardest work for what we eat. In many cases the provenance of a product is almost as important as the product itself. For this reason I feel sourcing product is as important a process as preparing it.

Luckily for me (and you!) Southern Ontario is a Land of Plenty! The best ingredients make the best food, end of story. Voted one of the “Top Ten New Chefs in Canada” by enRoute Magazine and featured on Food Network Canada, CBC and SUN TV, Canadian Living, City Bites, Tonic Magazine, Healthy Directions and the Media Spokesperson for Foodland Ontario.

For more information, follow Chef Tawfik Shehata on Twitter @tawfikshehata.

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7:00 pm - Irene Matys

Irene Matys

Irene Matys presented by Turkey Farmers of Ontario and paired with Foreign Affair  Logo

Irene is a local farm-to-table advocate and has been with Plan B Organic Farms in Hamilton, Ontario for the past 4 years.  Irene specializes in freelance food styling, recipe development and food photography for a number of prominent businesses. Irene is currently with CTV/Bell Media on The Marilyn Denis Show as a food  stylist and an on- air expert. She also freelances as a food stylist for Your Morning, The Social and Etalk.

November 7

10:45 am - Kids Cooking Series with Joshna Maharaj

Joshna Maharaj

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Joshna Maharaj is a chef, a two-time TEDx speaker, & activist who wants to help everyone have a better relationship with their food. She believes strongly in the power of chefs & social gastronomy to bring values of hospitality, sustainability, & social justice to the table.

Recently, Joshna has been working with hospitals & universities in Toronto to build new models for institutional food procurement, production and service. She is currently writing a book entitled Take Back the Tray to capture the lessons and experience and create a shareable blueprint for changing institutional food systems around the globe.

Joshna is a regular guest on CBC Radio, a passionate public speaker, and she co-hosts a food podcast called the Hot Plate. She was on the shortlist for the inaugural Basque Culinary World Prize in 2016, and received Restaurants Canada’s award of Culinary Excellence in 2018.

Take Back the Tray is a movement to reconnect food with health, wellness, education, and rehabilitation in public institutions around the globe. And it’s a story about how a chef took on the institution and tried to make change.

@joshnamaharaj, @takebackthetray, @hotplatepod

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12:00 pm - Kids Cooking Series with Hemant Bhagwani

Hemant Bhagwani

Kids Cooking Series supported by Maple Lodge Farms  Logo

Hemant Bhagwani’s life reflects passion and conviction in everything that he does. He has a true passion for food and is incredibly innovative in bringing that passion to life for his customers, employees and business partners. His leadership style was born out of this passion and vision to make a difference, as well as from his life experiences.

Hemant acquired his hotel and culinary management degree from Switzerland (1993), and followed it up with an EMBA from Australia (1994). He then operated food service establishments in Sydney (Australia) and in Dubai (UAE), at every stage of a restaurant: from start-up operations, to turning around struggling restaurants, to taking successful ones to new heights.

Landing in Toronto in 2000, he started his professional life at CN Tower. A passion for wines led him to achieve professional sommelier certification in 2002.

Shortly thereafter, he decided to venture out on his own, despite well-intentioned warnings from friends and family. With the strong desire to set up high quality Indian restaurants serving the best Indian food, he also wanted to make the experience for his guests unique by pairing wines with Indian food – something not previously done in Toronto.

Hemant established the Amaya Group of Restaurants. Amaya is a household name, bringing fresh, healthy, and quality Indian food with sit-down restaurants, several street and food court locations that are “Express”, a Catering division, and a gourmet division that produces the Amaya naan breads and sauces in grocery stores across the country.

Hemant Bhagwani also established Indian Street Food Co., the exciting and fresh concept in Toronto, which has been a phenomenal success since it opened its doors.

Hemant’s latest restaurant is The Kolkata Club in Mississauga.

In recognition of his work in the culinary world, Hemant was a finalist in 2015 Ernst & Yonge Entrepreneur of the Year.

Since 2002, Hemant has opened 34 restaurants in and around Toronto.

His upcoming ventures are Goa Kitchen, and Tandoori Steakhouse.

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1:15 pm - Kids Cooking Series with Chris Brown

Chris Brown

Kids Cooking Series presented by Burnbrae Farms  Logo

Chris Brown began his culinary career in some of Toronto’s finest dining establishments including, Splendido and Avalon. Chris’s desire to further his understanding of the powerful relationship between food, culture and community led him to travel throughout Europe for five years, cooking in Michelin Starred restaurants in Italy and France. 

Inspired by the calibre of artisanal gastronomy he experienced abroad, Chris returned to Toronto and took the helm as Executive Chef at Perigee, touted as one of Toronto’s top restaurants. 

In 2010, Chris’s passion for cooking and his determination to fight hunger at a grassroots level led him to establish catering operations at The Stop Community Food Centre, one of Toronto’s largest not-for-profit food organizations. This venture ultimately served as the platform from which Chris launched his successful catering operation, Citizen Catering. 

With Citizen flourishing, Chris once again partnered with Nick Saul (of Community Food Centre’s Canada) to create Chefs for Change, which unites Canada’s top chefs in a spectacular dinner series, raising awareness and money to fight hunger in our country.

Partnering with long-time friend, Grant van Gameren, in 2017, Chris created an elevated and unparalleled catering experience in Toronto with new catering company, Victor Dries.

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5:00 pm - Simon Renaud

Simon Renaud

Simon Renaud presented by Hilton Hotels

The Hilton Quebec’s Executive Chef, Simon Renaud, has been in the culinary field for over 20 years. Member of the Society of chefs and pastry chefs of Quebec since 2007, he is determined to showcase and feature the city’s local products at their best. He represented the city of Quebec at the International Terra Madre in Torino in 2008 at a gathering of Slow Food that exchanges on biodiversity and the economy of the land. Finally, he had the opportunity to participate in several culinary events including the NFL 2013 Super Bowl Gala in New Orleans. Back in his hometown, chef Simon invites you to discover his little story.

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7:00 pm - Anthony Rose

Anthony Rose

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Before he became a star on Toronto’s explosive restaurant scene, Chef Anthony Rose honed his skills in some of the top kitchens in San Francisco and New York. In San Fran, he worked with Michelin-starred Bradley Ogden and developed his lasting appreciation for truly local dining. This philosophy was combined with the simple elegant principles of the French Method during his tenure at The Mercer with Jean-Georges Vongerichten in New York and then with Jonathon Waxman at Washington Park. Returning home, Rose began a prominent stint as head chef at the Drake before opening up his first restaurant, the iconic Rose & Sons, on Dupont.

The Wilder Rose Empire now consists of 6 restaurants; Rose & Sons, Big Crow, Fat Pasha, Bar Begonia, Madame Boeuf & Flea, and Schmaltz  Appetizing (x2). He also has a cookbook coming out in October: “The Last Schmaltz. A Very Serious Cookbook.

The restaurants and book weave the story of Rose’s culture, experiences, childhood nostalgia, and relentless love of food.

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November 8

10:45 am - Kids Cooking Series with Charlotte Langley

Charlotte Langley

Kids Cooking Series supported by Turkey Farmers of Ontario  Logo

Charlotte Langley hails from PEI where she cultivated a deep love for the oceans and her ‘Maritime Chic’ style of cooking. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, Canada’s first fresh canned seafood company, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.

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12:00 pm - Kids Cooking Series with Missy Hui

Missy Hui

Kids Cooking Series supported by Egg Farmers of Ontario  Logo

Missy Hui was born and raised in Hamilton, ON. After attending McGill University, Missy went on to attend Liaison College of the Culinary Arts where she graduated at the top of her class. After working overseas, Missy joined the McEwan Group in 2007 for the opening of ONE. Working her way though the ranks under the guidance of Rob Gentile (Buca) and Andrew Ellerby (ONE) she was promoted to Chef de Cuisine/Executive Chef at Fabbrica. 

In 2013 Missy was named one of the Top 30 Under 30 by the Ontario Hostelry Institute. That same year she went on to compete on the popular television show Chopped Canada where she took home the top prize. 

Missy is always looking for opportunities to broaden her culinary horizons and enjoys pursuing all aspects of food – from competition, to staging, to volunteering to teach kitchen skills to kids at the CNiB. She has also had her food featured in a number of Canadian publications and in 2018 appeared alongside other notable Toronto chefs in the book Faces of Food. 

Last year, Missy left her role in The McEwan Group to pursue her own passion projects. Missy teaches at George Brown College and operates a catering, consultancy & food styling business under the name eatkander.

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1:15 pm - Amber Marshall – Sold Out!

Amber Marshall with Chef Trevor Lui

Amber Marshall presented by Dairy Farmers of Ontario  Logo

Born and raised in London, Ontario, a city with one foot in its rural past and another in its urban future, Amber grew up with that same blend of big-city smarts and down-home groundedness that has enabled her to accomplish success in each of her many passions. Now in her twelfth year starring as Amy Fleming, the horse-whispering miracle girl at the centre of the television drama Heartland, Amber plays a character who, not by accident, rings true with the show’s millions of fans around the world.

Now more than a decade later both Amy Fleming and Amber Marshall have grown into strong, capable young women. Amber left behind the rolling hills of southwestern Ontario and now proudly makes her home in the same beautiful terrain of southern Alberta that is depicted on Heartland. This is where reality departs from the myth-making of television as Amber competently manages her own ranch and is a fiercely independent soul fully capable of disappearing into the mountains for a weekend of fishing, trail riding and camping. During the winter, Amber enjoys snowmobile trips to the mountains and spending time with her animals and family.

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3:30 pm - Richard Singh

Richard SIngh

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Chef Richard Singh brings nearly fifteen years of global hospitality experience to his role as Executive Chef at The Broadview Hotel, instilling his fresh approach towards creating memorable dining experiences with an expert focus on culinary offerings. 

Graduating in 2005 from Le Cordon Bleu Culinary Arts Institute in Ottawa, Chef Singh established his esteemed career working at some of the world’s highest-regarded restaurants, including Michelin-starred restaurants Noma in Copenhagen, Alinea in Chicago, The Fat Duck in England and Per Se in New York. Chef Singh returned to Toronto in 2014, working with The Chase Hospitality Group and the Shangri-La Hotel before joining The Broadview Hotel in March 2019. 

Chef Singh was drawn to The Broadview Hotel for its colourful history as a Toronto landmark which has been an integral part of the city’s east end since 1891. Chef Singh’s approach is reflected in the hotel’s menus, including The Civic, The Broadview Bistro + Bar and The Rooftop. Guests of The Broadview Hotel can expect unique culinary experiences centred around modern finesse and elegance, embracing the growing regions of Ontario with a focus on seasonal flavours and ingredients.

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5:00 pm - Renée Bellefeuille

Renée Bellefeuille

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Executive Chef at the Art Gallery of Ontario (AGO), Renée Bellefeuille was born and raised in Waterloo Ontario. With sunny summer days spent at local farmer’s markets, in the vegetable garden or preserving Ontario produce for the winter ahead it’s no wonder she was drawn to a career in Culinary Arts.

After studying at George Brown College in Toronto, Renée continued her education working alongside some of Toronto’s most respected chefs including; Elaina Asselin, Andrew Milne-Allen and Member of The Order of Canada, Jamie Kennedy.  She then ventured into business as a private chef to some of Toronto’s most discerning clientele including the Consul General of France.

At the AGO, Renée leads a dedicated culinary team of more 60 people strong producing an exciting culinary program; together the culinary team collaborate to create menus including gala events inspired by the seasons, art and global culture which surround them in the heart of the city.

Renée believes in supporting the next generations of chefs as a part of the program advisory committee at George Brown College CHCA culinary program and supporting local charities through various culinary fundraisers the likes which include; What’s on the Table, Eat to the Beat and Canada’s Great Kitchen Party.

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7:00 pm - Hans Vogels

Hans Vogels

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Noodle Bar in Toronto is spearheaded by Executive Chef Hans Vogels, who hails from from Moncton, New Brunswick. Formerly trained with the likes of Sursur Lee and Mark Thuet, he found his way to Momofuku in 2012 and has stayed with us ever since. Hans is passionate about Ontario ingredients and food sustainability.

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November 9

11:00 am - Alida Solomon

Alida Solomon

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Alida Solomon is one of only a few women chef/owners in Canada.

2017 marks Tutti Matti’s 15th anniversary. Since its opening in 2002, Tutti Matti has been hailed by critics and received both local and national awards, including the prestigious 2009 “L’Eccio D’Oro” for Osteria of the Year (an award previously won by Mario Batali and Alain Ducasse).

In April 2016, Chef Solomon was awarded a “Fellow of the Institute” at the 2016 Ontario Hostelry Institute’s Gold Awards.

Alida lived and worked in Montalcino, Tuscany, for 6 years, and was highly respected in the regional hospitality industry where she garnered acclaim for the hilltop restaurant Boccon di Vino, for whom she earned Michelin recognition.

Tutti Matti has stayed true to its roots — serving food and wine that honours the spirit and culture of Tuscany.

Alida is also currently working on “Motherland”, a documentary filmed in Italy, that celebrates women in wine and food.

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12:30 pm - Diala Canelo

Diala Canelo

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I am a pastry chef passionate about food, baking and travel. I love photographing everything as I go! The recipes you will find on Diala’s Kitchen are based on enjoying the process of making a healthy meal using the ingredients you have on hand, finding inspiration in the fresh produce around you and baking for friends.

On any given day, you’ll find me around the globe, walking the streets of some of my favourite cities, from where I find inspiration to bring into my kitchen.

The meals I make for my friends and family take less than 35 minutes to make and a delicious dinner shouldn’t have you in the kitchen for longer than that. I hope you enjoy all my recipes and travel recs from around the world.

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2:00 pm - Camille Moore

Camille Moore

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By the time she was halfway through her Master’s degree in teaching, Camille Moore knew that the only thing she wanted to teach people to do was cook. Soon after graduation she took off to Paris and earned her Diplôme de Cuisine from Le Cordon Bleu, and now loves to show people how to eat and live well, simply. She uses her culinary training to break down the fundamentals of cooking and creates easy recipes using everyday ingredients for food-lovers to recreate in their homes, with a little flair of course. Camille is the Chef & Entertaining expert on CTV’s The Social, and her YouTube channel – CamiCooks – will be launched this fall. In the meantime you can keep up with her on instagram @camicooks, and on her website www.camicooks.com!

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3:30 pm - Craig Wong

Craig Wong

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Chef Craig Wong cooks with soul. Described as Asian meets Caribbean Soul Food, when it comes to what he loves to cook, Craig is less concerned with geographic borders and more focused on delicious food.

His cuisine incorporates his Jamaican-Chinese heritage along with the techniques and discipline he acquired from years working in Michelin starred restaurants such as, Alain Ducasse au Plaza Athénée in Paris, followed by Heston Blumental’s Fat Duck in England.

Wong’s family lived in Jamaica for more than three generations. His father from Kingston and mother from Ocho Rios, decided to immigrate to Canada in the early 70’s. His childhood up-bring is a unique but classic representation of a diverse city like Toronto. Like Jamaica’s national language, his “Patois” is the merging of great food ideas from various cultures, executed with respect for the ingredients.

Craig Wong was born and raised in Scarborough, Ontario. His parents enrolled him in a school where he could learn to speak French fluently. After high school he followed his passion and moved to Lyon, France. He graduated with top honors from the L’Institut Paul Bocuse, worked in Europe for three years, and then came home to spend the next decade working in some of Toronto’s top fine dining establishments.

In 2014, he opened Patois Toronto, a fun and vibrant restaurant which pairs traditional Chinese family-style dining with the bold flavors of Asia and the Caribbean. He is currently executive chef of Ting Irie, Dubai’s first Jamaican restaurant. Craig is the co-host of the iconic television series Cook Like A Chef, currently in production and premiering in 2020.

The fusion of flavors in his cuisine has garnered Chef Craig Wong rave reviews and features in International publications such as FOOD&WINE (New York), Food Fanatics (Chicago), The Clever Quarterly (China) and home grown publications such as Toronto Life, Zagat Toronto, Globe & Mail, and Porter Magazine. Accolades: Toronto Life Top 20 restaurants 2015, Joanne Kates top 100, 2015, Toronto Life Best of Everything 2015, Winner of Best Jerk Chicken in TO Competition 2014, Best New Brunch BlogTO 2014, Zagat Toronto’s 10 Hottest Restaurants.

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5:00 pm - Dustin Gallagher

Dustin Gallagher

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Chef Dustin Gallagher has always enjoyed cooking, working his way up the ladder in 
professional kitchens from the age of 13. At the age of 22 he joined Chef Susur Lee’s team at his internationally acclaimed restaurant, Susur, where he worked for six years, eventually becoming Sous Chef. 

Dustin then went on to become Executive Chef at the Toronto restaurant Grace. In its opening year in 2009, Grace was featured in Toronto Life’s Top Ten Best New Restaurants. The same year, Dustin himself was the recipient of the Gourmet Food & Wine Expo’s Nine of Dine Award as one of Toronto’s best new chefs. 

Dustin competed in the very first season of Top Chef Canada and 6 years later, in 2017 was invited back to showcase his skills in the Top Chef Canada All-Stars season where he was a finalist. 

He is currently the Executive Chef of Peoples Eatery and 416 Snack Bar, and loves every minute of it. Known for his signature smile and endless energy, Dustin prides himself on excelling in high-pressure situations. To decompress, Dustin spends his time building forts and baking cookies with his young daughter Ava, his wife and their dog Po.


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7:00 pm - Matt Ravenscroft

Matt Ravenscroft

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Matt Ravenscroft doesn’t believe veggies should masquerade as meat. As Chef de Cuisine at Rosalinda, he’s serving up feel-good Mexican food that just happens to be vegan to Toronto’s financial district crowd. Prior to opening Rosalinda, Matt spent time as the Head Catering Chef at Queen West’s hip boutique hotel, the Drake and at at the city’s west-end hot spot, Parts & Labour. Last year, he proudly represented Canada at Taste of the World in Abu Dhabi.

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November 10

11:00 am - Shonah Chalmers

Shonah Chalmers CCC, B.A.Sc., WCCE

Shonah Chalmers is an honours graduate of the Culinary Management program at Humber College. After six years in professional kitchens Shonah successfully completed her interprovincial red seal trade papers, then later, Shonah then passed her CCC (Certified Chef de Cuisine). Shonah completed her two-year Culinary Operations degree at Holland College to receive her B.A.Sc., which introduced her to the bigger ideas of food waste management and global food sustainability and her ability to affect her peers and community.

Her Culinary career has taken her from fine dining restaurants and hotels in Toronto to a ski resort in Gunma-ken Japan to the World Chefs Tour Against Hunger in South Africa which further peaked her interest in helping to feed those in need of nutritious meals . Chef Shonah Chalmers has been a culinary educator at Humber College for the last decade and remains very involved and relevant in the world of food sustainability by educating our next Chefs of its importance all over the world. Shonah can be found assisting with many local, National and International food initiatives; Urban Beekeeping,  Daily bread food bank, Culinary Federation initiatives, World Chefs Tour Against Hunger,  International Chefs day & World Chefs Congress. Chef Chalmers currently holds the role of Vice Chair on the World Chefs feed the Planet & Sustainability Committee, which she hopes will make a difference in the food service industry. As well she is currently the only Chef in Canada to complete the accreditation of Worldchefs Culinary Educator (WCCE).  Much of Shonah’s energies continue to be focused on the sharing, mentoring & moving forward of the culinary industry for all cooks and chefs in a positive and balanced way.

12:30 pm - Devan Rajkumar

Devan Rajkumar

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Chef Devan Rajkumar’s dedication and professionalism for his craft as a culinary and food expert is evidenced by his relentless passion and ambition to become one of the best in the food service industry. He is fiercely committed to FOOD at the highest level with compelling authenticity. His love for food and quest to showcase his talent is observable with his natural exuberance and knowledge when he is engaged in preparing a menu demonstrating for the public, competing in live culinary challenges, working the line at various restaurants, catering high end events, food styling or performing on TV. A review of the numerous events he has participated in reveals his symbiotic connectivity and love for ALL things food related. Devan continues to expand his knowledge of food by travelling extensively to broaden his palate.

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2:00 pm - Janet Hoediono

Janet Hoediono

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Born in North York, Janet majored in dance in high school at Etobicoke School of the Arts before going to the University of Guelph and earning her degree in Biological Science. Janet then went on to earn her culinary management degree from George Brown College. Janet loves creating new dishes and recipes that she knows people will love, while always finding the balance between art and science. Janet started her culinary career as a sous chef at Ellipsis restaurant in Little Italy, before becoming the chef de cuisine at the critically acclaimed Spanish tapas restaurant Patria and has recently become the chef de cuisine at the hot new Peruvian restaurant, MIRA. As the chef de cuisine at MIRA, Janet is excited about the new challenge of learning and creating new Peruvian dishes and expanding her culinary repertoire. Janet lives in Toronto and is also a proud fur-­mom to her beautiful American bulldog Leo.

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