November 8 - 1:30 pm
Supported by Greenbelt
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 travelled 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.