SAVE THE DATE: FEB 24-26, 2019
ENERCARE CENTRE, TORONTO, ON
SPEAKERS & INFLUENCERS
INDUSTRY EXPERTS & INNOVATORS
Experience a line-up of global leaders, hospitality innovators and foodservice futurists
Aaron Allen
Global Restaurant Consultant
Aaron Allen
Global Restaurant Consultant
RC Leadership Conference
Mon, Feb 26 - 8:30am-1:00pm
Salon 103
A third generation restaurateur and global restaurant consultant, Aaron has personally led comprehensive and complex consulting assignments.
By 25 he was a director at a leading restaurant marketing consultancy representing clients such as McDonald’s, Subway, The Palm, Morton’s, and others seeking to increase revenue without reliance on expensive advertising. Aaron later created his own firm and grew it into the world’s largest restaurant consulting company representing clients spanning 6 continents, 100+ countries, and collectively posting revenue in excess of $100+ billion annually. He has since become one of the most quoted experts in the global restaurant industry and is a frequent contributor to Forbes, Fortune, Entrepreneur, Bloomberg, the BBC, and CNBC.
All told, he and his team have represented more than half of the top 400 largest restaurant chains in the world. Aaron leads a global team of some of the smartest, hardest-working, and most credentialed executives in the world of foodservice and hospitality.
Jon Taffer
Host & Executive Producer, Bar Rescue
Jon Taffer
Host & Executive Producer, Bar Rescue
RC Leadership Conference
Mon, Feb 26 - 8:30am-1:00pm
Salon 103
An international celebrity, highly sought-after hospitality industry guru, and creator, executive producer and star of Spike TV’s number-one show, Bar Rescue, most people know Jon Taffer as a larger-than-life television personality who takes a no-holds-barred approach to helping hotels, restaurants and bars reach their full potential. Come hear Jon’s insights from over 150 episodes of Bar Rescue and 35+ years of hospitality consulting on the leading causes of business failures and how to overcome them.
Tom Feltenstein
CEO & Founder, Power Marketing Academy
Tom Feltenstein
CEO & Founder, Power Marketing Academy
RC Leadership Conference
Mon, Feb 26 - 8:30am-1:00pm
Salon 103
Over 40 years of “in the trenches” experience has earned Tom the notoriety of being the most popular and provocative voice in 4 Walls Branding and Neighborhood Marketing today. He’s also been labeled as the most insightful.
Prior to a 40-year trajectory as consultant to Fortune 500 companies, he served as senior vice-president for international, billion-dollar advertising agency, Bozell Advertising. As Ray Kroc’s disciple, he began his career with McDonald’s, rising up to become a senior-level marketing executive.
He has been a featured speaker among superstars such as Presidents Bill Clinton, George W. Bush and George H. W. Bush, Barbara Bush, Larry King, Terry Bradshaw, Lou Holtz, General Colin Powell, Deepak Chopra, Rudy Giuliani, Art Linkletter, General Norman Schwarzkopf Jr., Wayne Dyer, Brian Tracy, Former McDonald's CEO Ed Rensi, Founder of Subway Fred Deluca, Sid Feltenstein, and Jon Luther, Former CEO of Dunkin' Donuts, just to name a few.
He is the CEO and Founder of Power Marketing Academy (PMA), a leading consulting firm that serves and educates businesses in the industries of franchising, retail, hospitality, and service. PMA conducts clinics, seminars, strategy sessions, and trainings.
A widely published author, he has written 14 books, including Change is Good...You Go First with over 125,000 copies sold to-date.
Ilham Kadri
President & CEO, Diversey
Ilham Kadri
President & CEO, Diversey
RC Leadership Conference
Mon, Feb 26 - 8:30am-1:00pm
Salon 103
As an international executive,who has worked in thirteen locations on five continents, Ilham Kadri currently serves as President & CEO of Diversey, a $2.6B organization dedicated to driving innovation and results in the cleaning and hygiene industry.
Best known for her ability to build talented teams, turn businesses around, build simplified strategies and drive focus, accountability, affordability and decisiveness, her ultimate strengths include combining strategic leadership and outstanding operating capabilities to maximize value, drive dramatic cost savings, and successfully integrating M&A’s. She is recognized as a change-the-game catalyst and an innovator.
She is a chemical engineer with a master’s degree in physics and chemistry, and holds a doctorate in Reactive Extrusion. She owns a commercial patent, and is fluent in English, French, Arabic and Moroccan.
Tony Chapman
Media Personality
Tony Chapman
Media Personality
RC Leadership Conference
Mon, Feb 26 - 8:30am-1:00pm
Salon 103
Tony Chapman Hosts, Moderates and delivers customized and inspirational Keynotes at Conferences around the world that consistently earn 9.0+ ratings. Tony is a frequent contributor to the conversation on National Television and Radio.
In the past three years, Tony has delivered inspirational talks at Mobile Conferences in China, Spain, and Brazil, at Tourism Conferences in Poland and Mexico, as well as talking to entrepreneurs, retailers, automotive, tourism and hospitality, pharma and B2B across North America.
In 2008 Tony became one of the youngest individuals to be inducted into the Marketing Hall of Legends, and two national and two international documentaries, as well as hundreds of television, radio and print interviews showcase his approach to branding, positioning and strategy. You might recognize Tony when he was the Judge on Food Network’s Recipe to Riches, the Host of Nissan Innovation Challenge, or his ‘Cause and Reaction’ segments that run across Bell Media.
You can see Tony’s Speaking reel here, or his Client testimonials. His website is TonyChapmanReactions.com and his posts on Linked In.
Alan Smithson
Co-Founder & CEO, MetaVRse
Alan Smithson
CEO & Co-Founder, MetaVRse
RC Leadership Conference
Mon, Feb 26 - 8:30am-1:00pm
Salon 103
Alan Smithson is an entrepreneur and investor who has always been on the cutting edge of emerging technologies. After graduating from the University of Guelph with a Molecular Biology degree, Alan realized technology and music were his passions. He invented the Emulator, the world’s first touchscreen DJ System; used by Linkin Park, Armin Van Buuren, Microsoft and Heineken.
His latest endeavor as Co-Founder & CEO of MetaVRse steered his passion into the world of virtual and augmented reality experiences, becoming a leader in the business applications for AR/VR. Alan provides insight to enterprise companies in this exploding field. MetaVRse was named Top 100 Rising Startups by Techweek and nominated Global VR Startup of the year by VR Awards.
Alan has been recognized as an industry pioneer and was recently mentioned in an article on “10 Virtual Reality Leaders you should follow in 2016”. Alan continues to evolve MetaVRse and its innovations, and is working on his third book, “Immersive Technology for Business.” With millions of views on LinkedIn, Alan is also one of the foremost leading voices in VR/AR industry.
Richard Caron
Chief Innovation Officer, Welbilt
Richard Caron
Chief Innovation Officer, Welbilt
RC Leadership Conference
Mon, Feb 26 - 8:30am-1:00pm
Salon 103
Richard N. Caron is the Chief Innovation Officer of Welbilt, Inc. Previously, he served as Executive Vice President Global Marketing and Innovation for Manitowoc Foodservice and as Manitowoc Foodservice’s Chief Technology Officer, a position that he has held since 2005 as a former Enodis employee. Mr. Caron was instrumental in the development and success of the Education and Technology Center. He has also led a variety of new product development initiatives, which have helped distinguish the company as a technology leader in the foodservice industry.
Prior to Manitowoc/Enodis, Mr. Caron served as Chief Executive Officer for the Moseley Corporation in Franklin, Massachusetts. He also served as President and Chief Executive Officer of TurboChef, Inc. in Dallas, Texas. Prior to that, Mr. Caron was Managing Director of the consumer products practice at Arthur D. Little (ADL) in Cambridge, Massachusetts. During his 19-year affiliation with ADL, he led many consulting assignments involving technology, strategy, and product development.
Mr. Caron holds several patents in the foodservice industry, including automated frying and rapid cooking systems. He is a graduate of the Massachusetts Institute of Technology where he earned Master of Science and Bachelor of Science
Doug Hall
Founder & CEO, Eureka! Ranch & Innovation Engineering Institute
Doug Hall
Founder & CEO, Eureka! Ranch & Innovation Engineering Institute
Breakfast With Champions
Tue, Feb 27 - 7:00am-10:00am
Heritage Court, Enercare Centre
Doug Hall is an inventor, researcher, and author. A chemical engineer by education rising to the rank of Master Marketing Inventor at Procter & Gamble. At P&G, using the principles that would become Innovation Engineering his team of three invented and shipped a record nine innovation in just twelve months.
Doug has been named one of America's top innovation experts by: A&E Top 10, Inc. Magazine, The Wall Street Journal, Dateline NBC, CNBC, CIO Magazine, and the CBC.
In 1986 Doug founded what is now known as the Eureka! Ranch. The Ranch is a team of inventors, educators, and software designers who enable the Innovation Engineering movement. Doug and his team have helped thought leading innovators such as: Nike, Walt Disney, American Express, Hewlett Packard, Pepsi-Cola, and the Ford Motor Company invent breakthroughs 6 - 10 times each.
Doug is also, the Founder & CEO of Brain Brew Distilling. It's a craft distillery focused on the creation of scientific spirits. Brain Brew has a partnership with Edrington Distillers of Scotland to take Brain Brew Whiskeys & Rums to market. The company's motto is, "Some call us the crazy ones...and we're okay with that."
In addition Doug is the best selling author of seven books and has starred in two network television series, and a national public radio program. For his pioneering work in System Driven Innovation he was awarded an Honorary Doctorate in Engineering from the University of Maine and a Doctor of Laws from the University of Prince Edward Island.
Doug is a citizen of the USA and Canada. He is married to his high school sweetheart, Debbie and they have three grown children. These days they divide their time between Cincinnati, Ohio and Springbrook, Prince Edward Island, Canada sharing their passion for sailing, cooking, bagpiping, and cross country skiing.
Brad Long
Chef & Owner, Café Belong & Belong Catering - Evergreen Brick Works
Brad Long
Chef & Owner, Café Belong & Belong Catering - Evergreen Brick Works
Business Case for Sustainability
Sun, Feb 25 - 2:15pm-3:30pm
Speaker Stage
A renowned Canadian chef with a career spanning over 30 years, Brad Long is a pioneer in advocating ethical, local, organic, and sustainable practices from dirt to dish and a strong, vocal leader in the national food scene. Long is currently chef and owner of Café Belong and Belong Catering, where his understanding of food is reflected in the fresh, delicious fare he procures and serves every day. Long’s earlier accomplishments range from rebuilding the food and beverage program at the CN Tower to creating the culinary programs for the Air Canada Centre and one of Toronto’s finest dining rooms, The Platinum Club, as well as building a world street food program for Toronto FC’s BMO Field. As an experienced executive manager and leader, Long is often sought after to share his knowledge and passion for good food. His humour and expertise was tapped as co-host of Food Network’s hit show Restaurant Makeover. Born and raised in the lakeside community of Port Dover, Ontario, eating locally grown food as a simple fact of family life, Long never strays from his deeply rooted belief that “Food is fuel, food is medicine, food is love.”
Bruce McAdams
EDIT Professor, University of Guelph
Bruce McAdams
EDIT Professor, University of Guelph
Business Case for Sustainability
Sun, Feb 25 - 2:15pm-3:30pm
Speaker Stage
EDIT Professor Bruce McAdams graduated from the University of Guelph’s School of Hotel and Food Administration in 1989 and immediately joined Red Lobster Restaurants where he worked for seven years in operations and training.
In 1996 McAdams joined the fledging Oliver & Bonacini Restaurants as General Manager of Jump Café and Bar. During his 13 year tenure at O&B he was involved in the expansion of the group as well as the development of their service and ‘employer of choice’ propositions. McAdams was made a partner in Oliver & Bonacini Synergy in 2001 and five years later was named Vice President of Operations for the company.
After completing his Master of Arts degree in Leadership from the University of Guelph in 2009 McAdams left O&B to join the faculty of the School of Hospitality and Tourism Management. In 2011 McAdams started the University of Guelph Sustainable Restaurant Project (UGSRP). UGSRP holds yearly symposiums on issues regarding sustainability in Canadian restaurants and acts as a research avenue for both faculty and students.
McAdams has co-authored peer-reviewed journal articles on restaurant food waste, the effects of tipping on restaurants, and embedding triple bottom line approaches to education in hospitality schools. He has presented his research at conferences in Europe, the United States, and Canada. In 2015 McAdams received an OHI Gold Award as educator of the year and most recently in 2017 was the recipient of a teaching award from the United Nation’s Principles for Responsible Management Education project.
He considers himself an advocate for a stronger restaurant industry and is regularly asked to give his thoughts and opinions on restaurant issues to major media outlets including the Globe and Mail, CBC Radio, The National, and NPR.
Elio Zannoni
Executive Chef, Gusto 54
Elio Zannoni
Executive Chef, Gusto 54
Business Case for Sustainability
Sun, Feb 25 - 2:15pm-3:30pm
Speaker Stage
A year after joining the Gusto 54 family as Chef de Cuisine at Trattoria Nervosa, where his talent with food and people transformed the food quality and kitchen culture, Elio Zannoni was named Executive Chef responsible for food development and execution at all restaurants.
Prior to joining us, Elio was Executive Chef at Ki Modern Japanese in Toronto and also worked in the kitchen at Cava. Though his adventurous culinary exploits took him near and far, his passion for food and his worldly palate soon led him back to his Italian roots. In 2015 Elio travelled to Naples, Italy to complete the world-renowned Associazione Verace Pizza Napoletana certification program, wherein he was deemed a bona fide pizzaiolo. Elio looks forward to bringing his culinary and pizza making expertise to establishing new kitchen training systems that will provide support to all kitchen team members.
Eva Greff
Sustainability Auditor, LEAF & ISSP Sustainability Associate
Eva Greff
Sustainability Auditor, LEAF & ISSP Sustainability Associate
Business Case for Sustainability
Sun, Feb 25 - 2:15pm-3:30pm
Speaker Stage
Eva is a passionate advocate for sustainable living and environmentally conscious business practices . Out of her passion, she has founded NewSpring Energy. She has been helping businesses to make cost effective decisions while reducing their environmental impact. Yes, you can do both.
Eva has extensive training in a sustainability field. She is an accredited ISSP Sustainability Associate, sustainability auditor for LEAF (Leaders in Environmentally Accountable Foodservice), as well as training in energy management and sustainable buildings.
Eva combines her strong interpersonal, business and management skills to provide clients with long lasting savings and effective changes in business operation and procurement.
Evelyne Gharibian
Founder, Hearty Catering Inc.
Evelyne Gharibian
Founder & Owner, Hearty Catering Inc.
Business Case for Sustainability
Sun, Feb 25 - 2:15pm-3:30pm
Speaker Stage
After spending a decade cooking and entertaining for family and friends, founder and Hearty Catering owner Evelyne Gharibian decided to bring the fusion cuisine she loved to a broader audience and started Hearty Catering.
Hearty Catering started as a vegetarian catering operation, and has since grown to specialize in extraordinary meals that feature organic, local ingredients, including free-range and sustainable meat and seafood choices.
Her international team contributes their knowledge and experiences to Hearty Catering’s offerings – and to the superb service she provide all our customers.
Evelyne expresses the passion she has for creative, delicious yet wholesome foods through each event she caters. She and her dedicated staff relish bring healthy and tasty meals to the community.
Ian Vickers
COO, Diversity Food Services
Ian Vickers
COO, Diversity Food Services
Business Case for Sustainability
Sun, Feb 25 - 2:15pm-3:30pm
Speaker Stage
Prior to starting with Diversity (4 years ago) Ian had never heard of a Social Enterprise or the multiple-bottom line business model. Because Diversity’s core business is to be a sustainable social enterprise providing meaningful employment to marginalized individuals while providing healthy food to the community that supports a vibrant local economy; traditional administrative systems have consistently failed to serve this operation. Ian has worked to bring an approach to the daily operations that modifications traditional systems so that they can support the social mandate. This process comes from a belief that the operation of the business should never be compromised to support the administration of the business.
Janine Windsor
President & Founder, Leaders in Environmentally Accountable Foodservice (LEAF)
Janine Windsor
President and Founder, Leaders in Environmentally Accountable Foodservice (LEAF)
Business Case for Sustainability
Sun, Feb 25 - 2:15pm-3:30pm
Speaker Stage
Janine graduated from the University of Alberta with a degree in Nutrition and Food Science in 2010. It was during her University education, while working in the food service industry, that she was made aware of the wasteful nature of the industry, and decided to take action.
From 2008 to 2009, Janine gathered a group of experienced environmental and foodservice professionals to develop what LEAF has become today: Canada's only nationwide, non-profit foodservice certification program. LEAF launched in 2010, and has worked with over 100 restaurants and foodservice facilities.
Janine is passionate about promoting industry change and helping restaurants reduce their environmental impact, while educating them on the financial benefits of doing so. Janine has spoken at events across Canada, and is regularly interviewed by print, television and online media on the environmental impact of the foodservice industry. Janine also writes articles and has been featured in various food service publications.
Janine maintains her registration as a Registered Dietitian in British Columbia.
Dan Flanagan
President & CEO, Flanagan Foodservice Inc.
Dan Flanagan
President & CEO, Flanagan Foodservice Inc.
Future of Distribution in Canada
Sun, Feb 25 - 2:15pm-3:30pm
Speaker Stage
Dan Flanagan is President and CEO of Flanagan Foodservice Inc., the largest privately-owned, Canadian broadline foodservice distributor serving the Ontario market from branches in Kitchener, Whitby and Sudbury.
Dan joined the family business in 1982 as he was pursuing his accounting designation, which he received in 1988. His past positions included Vice-President, Finance and Executive Vice-President, before being appointed to his current position in 1998.
He is currently the board chair of the National Foodservice Distributors Association (Canada) as well as a past president of the Centre for Family Business (CFFB). He is also a director on the Board of Associated Food Distributors (AFD) and the GS1 Canada Foodservice Sector Board.
Dan also serves on the President’s Council of Friends of We Care, a foodservice industry charity that helps send kids to Easter Seals camps in Canada.
Steve Kampstra
VP of Canada Distribution, GFS
Steve Kampstra
VP of Canada Distribution, GFS
Future of Distribution in Canada
Sun, Feb 25 - 1:00pm-2:00pm
Speaker Stage
Steve started his food service career when he was 16yrs. old, working as a bus boy in a banquet hall, and then worked as a bartender through his postsecondary education years. 2018 marks Steve’s 30th year with GFS and 36th year in the industry.
Steve joined GFS in 1988 and has moved through numerous positions, including; Sales Representative, District Sales Manager, Ontario Sales Manager, VP of Sales, VP Marketing & Procurement, President - Ontario Division and he has been VP of Canada Distribution for GFS the last 2 years.
Tim Cameron
President, Sysco Toronto
Tim Cameron
President, Sysco Toronto
Future of Distribution in Canada
Sun, Feb 25 - 1:00pm-2:00pm
Speaker Stage
Tim began his career in food distribution in 1987, in the area of Operations. In 2001, he moved from Nova Scotia to Toronto to accept the role of Director of Operations for SERCA Ontario and in 2002, transitioned to Vice President of Operations for Sysco Toronto. Tim was appointed as the Sr. Director of Distribution for Sysco Canada in 2004.
In 2008, Tim relocated back to Nova Scotia in the position of President & CEO of Sysco Atlantic Canada. The following year Tim assumed the additional responsibilities of President & CEO of Sysco Quebec.
In 2012, Tim relocated back to the Toronto area to accept the newly created position of Division President, Sysco Ontario. Tim took on the role of President Sysco Toronto in 2014, and currently remains in that position.
Darrell J. Moss
Vice President, General Manager - Ontario, Colabor Group Inc.
Darrell J. Moss
Vice President, General Manager - Ontario, Colabor Group Inc.
Future of Distribution in Canada
Sun, Feb 25 - 1:00pm-2:00pm
Speaker Stage
Darrell J. Moss joined Colabor in September 2016 as the Vice President, General Manager of the Ontario Division. In this capacity, he is responsible for all company operations to ensure efficiency, quality, service and cost effect management of resources. With over 20+ years of food service experience, Darrell has held various positions including Vice President of Sales and Director of Sales and Marketing. Darrell’s passion for food service distribution is evident in his daily interactions with his team, associates and customers. Darrell strives for excellence in all his undertakings. His experience and insights in different facets of the industry allows him to excel at his current leadership role and further strengthen the business.
His work has included projects and programs related to food safety, associate training and development, sales initiatives and facilitation of best practices throughout the organization. Darrell strongly believes in efficient communication and teamwork. He leads by example through Colabor’s values of efficiency, respect, teamwork and initiative.
In his free time, he is an avid cyclist and spends time giving back to the community through volunteer initiatives.
Saif Altimimi
CEO and Co-Founder at ChefHero
Saif Altimimi
CEO and Co-Founder at ChefHero
How Technology is Changing the Game
Mon, Feb 26 - 2:45pm-3:45pm
Speaker Stage
Saif is CEO and Co-Founder at ChefHero, a brand new platform in the food service industry that connects restaurants and kitchens with all their suppliers, all in the palm of your hand. They are digitizing the food service industry for independents, chains, and catering companies.
Previously he founded a popular education tech company called NoteWagon that aired on CBC’s Dragons Den. He did Environmental Engineering at the University of Guelph
Dan Park
General Manager, UberEverything for Canada
Dan Park
General Manager for UberEverything’s Canadian Cities
How Technology is Changing the Game
Mon, Feb 26 - 2:45pm-3:45pm
Speaker Stage
Dan Park is the General Manager for UberEverything’s Canadian cities. UberEverything leverages Uber’s expansive network of drivers to deliver you anything and everything more conveniently, affordably, and reliably than picking it up for yourself (Think: UberEATS, Uber Rush, & more).
Previously, Dan was a Principal at Azure Capital Partners and led the firm’s Canadian investment efforts. He served as a Board Member for Kissmetrics and FanXchange, and Board Observer for Ranovus and The Bouqs. Dan also worked in the Mergers & Acquisitions group at Deutsche Bank Securities in New York focusing on technology, media & telecommunications and at BMO Capital Markets in Toronto.
Dan received an M.B.A. from the Wharton School at the University of Pennsylvania and a Bachelor of Commerce degree in Honors Economics & Finance (First Class Honors) from McGill University.
Ray Reddy
Co-founder & CEO, Ritual
Ray Reddy
Co-founder & CEO, Ritual
How Technology is Changing the Game
Mon, Feb 26 - 2:45pm-3:45pm
Speaker Stage
Ray is the co-founder & CEO of Ritual - a pick up and mobile pay app that connects customers to thousands of local restaurants and coffee shops. By tapping their office network, customers have the choice of either picking up themselves or having a teammate bring their order back to their desk - saving them time and driving incremental sales for merchants. The best and busiest quick service restaurants and coffee shops in major cities across North America are using Ritual to give them a competitive, technological edge, driving profitability and a more personalized way to connect with their customers.
Prior to Ritual, Ray co-founded mobile commerce company PushLife that was acquired by Google in 2011. At Google, Ray led mobile product management for shopping and commerce. While at Google, Ray saw the potential to transform local commerce and thus, Ritual was born.
Erik Thoresen
Principal, Technomic Inc.
Erik Thoresen
Principal, Technomic Inc.
RC Leadership Conference
Mon, Feb 26 - 10:00am-10:30am
Salon 103
Since 2002, Erik Thoresen, Principal, has managed proprietary studies and consulting projects for leading food and beverage companies as well as developed new global information products and services. He also frequently shares his knowledge of team dynamics/engagement, the retail environment, consumer trends and emerging markets in presentations at conferences and other industry events, and has been quoted in the national media.
Able to convert complex research findings into accessible insights, Erik has collaborated with numerous trade groups including the International Foodservice Manufacturers Association and several international trade organizations. He has also authored several Technomic whitepapers and a recently published book entitled Team Next: A Foundation for Building Agile Innovation Teams.
Erik earned his Bachelor of Science degree in Business Management and Marketing from the University of Illinois at Chicago and a Masters of Business Administration degree from the University of Illinois at Urbana-Champaign, where he served as Associate Director of the Food and Brand Lab. Erik has also received certification through the Managing Product Design and Development Executive Program at Northwestern University.
David Aisenstat
President & CEO, Keg Restaurants Ltd.
David Aisenstat
President & CEO, Keg Restaurants Ltd.
Restaurant CEO Panel
Mon, Feb 26 - 1:30pm-2:30pm
Speaker Stage
David Aisenstat, President and CEO of The Keg, was born into the restaurant business. His father, Hy Aisenstat, was one of the giants of the Canadian restaurant industry and founder of the famous Hy’s Steakhouse chain.
After graduating from university, David joined Nabisco Brands, moving quickly through the corporate ranks in Montreal, Toronto and New York. In 1981, David returned to Canada as vice-president of Hy’s and eventually became President in 1988.
During his tenure, David also played an active role on both the Board of Directors and the Executive Committee of Keg Restaurants Ltd. This involvement continued until the sale of Keg Restaurants Ltd. to Whitbread PLC in 1987. A decade later, and armed with a lifetime of knowledge in the steakhouse market, David seized the opportunity to purchase The Keg Steakhouse + Bar chain from Whitbread in 1997.
David believes that the legacy and enthusiastic spirit embodied in the organization has been a core business value since close friend and mentor, George Tidball, founded the restaurant chain in 1971. That spirit has led David to launch The Keg Spirit Foundation, a charitable organization, which focuses on causes that benefit youth.
Jordan Holm
President, Boston Pizza International Inc.
Jordan Holm
President, Boston Pizza International Inc.
Restaurant CEO Panel
Mon, Feb 26 - 1:30pm-2:30pm
Speaker Stage
“Having a strong recognizable brand that consumers trust and want to do business with creates value for all stakeholders.”
- Jordan Holm
Jordan Holm is President of Boston Pizza International Inc. (“BPI”). He is also Director and President of Boston Pizza GP Inc., Managing General Partner of Boston Pizza Royalties Limited Partnership, administrator of Boston Pizza Royalties Income Fund.
Jordan joined BPI in May 2006 as Director of Investor Relations of the Boston Pizza Royalties Income Fund. He was appointed Vice President of Investor Relations in 2010 and Senior Vice President, Investor Relations & Corporate Communications in 2014. In 2016, Jordan was appointed Executive Vice President, Marketing and Communications of BPI, managing the national marketing team responsible for BPI’s brand strategy, development and awareness. In 2017, he was named President of BPI, overseeing the performance of Canadian operations and managing the executive team responsible for defining BPI’s strategy, objectives and business planning for more than 385 locations across Canada.
Jordan currently serves as a Director of the Boston Pizza Foundation, and is actively involved in giving back to the community. Boston Pizza Foundation is a registered charitable organization that has raised and donated more than $24 million, since its inception in 1990, to directly improve the health and well-being of children and families. Kids Help Phone, Rick Hansen Foundation, Live Different, Big Brothers Big Sisters and Juvenile Diabetes Research Foundation are among the numerous charities Boston Pizza Foundation supports.
Prior to joining BPI, Jordan was the Director of Investor Relations with Manulife Financial. He has earned a Bachelor of Arts from Simon Fraser University and a Master of Business Administration from McGill University.
Anat Davidzon
Managing Partner, Aroma Espresso Bar
Anat Davidzon
Managing Partner, Aroma Espresso Bar
Breakfast with Champions
Tues, Feb 27 - 7:00am-10:00am
Heritage Court, Enercare Centre
Anat Davidzon played a key role in expanding aroma espresso bar to Canada and has held the title of Managing Partner since its first location opened in Toronto in 2007.
Ms. Davidzon’s role at aroma espresso bar includes business development, overseeing day-to-day operations, and working directly with franchisees on all levels.
Her experience prior to joining aroma espresso bar included working as a Senior Security Officer with El Al Airlines and as a Commanding Officer with the Israeli Air Force. Ms. Davidzon earned an MBA from the Rotman School of Business at the University of Toronto.
Laura Pallotta
Regional Vice President, Sales & Marketing, Marriott Hotels of Canada
Laura Pallotta
Regional Vice President, Sales & Marketing, Marriott Hotels of Canada
Breakfast with Champions
Tues, Feb 27 - 7:00am-10:00am
Heritage Court, Enercare Centre
As Regional Vice President, Sales and Marketing, Laura leads Marriott Hotels of Canada’s overall Revenue Generation and Sales Strategy and works side by side with Corporate Marketing, Revenue Management and Global Sales to pull through all of Marriott’s Sales and Marketing platforms and programs to Marriott’s 220+ Canadian hotels.
Laura has over 25 years of hotel experience, 12 of which were spent in rapidly progressive leadership positions at Delta Hotels and Resorts till Marriott’s acquisition of Delta in 2015. Since 2015 Laura has been working on the sales integration of Delta Hotels and Starwood Hotels into Marriott’s portfolio of hotels in Canada.
Laura earned a Bachelor of Arts Degree in Sociology from McMaster University in Hamilton and has a Certificate in Hospitality from George Brown College in Toronto. Laura currently serves on Industry Advisory Councils for Destination Canada and Ryerson University – Ted Rogers School of Hospitality. She is also a founding member of Women in Travel and Hospitality in Toronto (WITHIT).
Shanna Munro
President & CEO, Restaurants Canada
Shanna Munro
President and CEO of Restaurants Canada
RC Leadership Conference
Mon, Feb 26 - 8:30am-12:30pm
Salon 103
Breakfast with Champions.
Tue, Feb 27 - 7:00am-10:00am
Heritage Court, Enercare Centre
Shanna Munro is president and CEO of Restaurants Canada whose advocacy efforts provide a platform for the voices of restaurant owners and foodservice operators to be heard.
With a career in the foodservice industry that spans more than 25 years, Shanna has earned a reputation as a dynamic visionary. She won’t hesitate to agitate the status quo to bring the strategic transformations required to gain competitive advantage and secure long-term sustainable growth. She excels at providing financial and strategic guidance to diverse business concerns, engineering economic models, and orchestrating brand plans that impart energy and focus throughout the organization. Dead set on the target, she delivers with passion and resolve.
Shanna brings her talent and stamina to Restaurants Canada, uniting the supply chain for an industry that generates more than $80 billion a year in economic activity, employs 1.2 million Canadians, and serves more than 18 million customers every day. One of Restaurants Canada’s most value-added annual initiatives is the RC Show, a state-of-the-art forum where foodservice operators explore innovative equipment and products, menu ideations, and leading-edge trends: an industry must!
Tony Cammalleri
Director of Culinary Innovation, Longo's
Tony Cammalleri
Director of Culinary Innovation, Longo’s
Grocerant Panel
Tues, Feb 27 - 11:15am-12:30pm
Speaker Stage
At 42 years of age Tony Cammalleri brings years of experience with him. Having graduated from George Brown Culinary School in Toronto and he set out to hone his skills as a chef abroad. His travels took him to Europe where he trained extensively in Northern Italy. Tony worked at several fine dining establishments upon returning to Toronto and also became chef and owner of Americani Restaurant just north of the city. After eight years of the restaurant business Tony then became the Executive chef of the of a large restaurant and banquet facility in Caledon Ontario. Here he was able to reconnect with his roots, having grown up on a farm in the same region. His menus focused heavily on locally grown products and the freshest ingredients available in this rich agricultural area.
Tony then became the Corporate Chef of Pusateri’s Fine Foods. During his 11 years in charge he was instrumental in the planning and development of the Pusateri’s kitchen brand strategy as well as the commissary kitchen and store kitchen operations. He was heavily involved in media as well as R&D including: prepared foods, baked goods, catering and restaurant menu development.
This brings us to the present, where Tony has now taken on a new position as Director of Culinary innovation at Longo’s Supermarkets. Here he oversees new kitchen design, the central kitchen and running R&D for any new recipes and food concepts.
Throughout out his career Tony has demonstrated a dedication and passion for high quality food, and customer service. These qualities along with a love of teaching and his strong business acumen have contributed to everything he has achieved thus far.
Jeff York
Co-CEO, Farm Boy
Jeff York
Co-CEO of Farm Boy
Grocerant Panel
Tues, Feb 27 - 11:15am-12:30pm
Speaker Stage
Born and raised in Ottawa, Jeff received an honours degree in Economics from Princeton University and achieved his Chartered Accountant Designation, while holding a position with Ward Mallette Chartered Accountants.
Making the leap to retail, Jeff joined Giant Tiger Stores, where after a number of years in operational and management roles, assumed the presidency. In this capacity, Jeff helped grow the business from a regional discount chain with 250 million in sales, to 1.4 billion in sales nationally as the third largest discount chain in Canada. In 2009, Jeff joined Farm Boy, an Eastern Ontario based fresh food chain with a mandate to expand the business. Under his leadership, the company has grown from nine stores in the Ottawa region to now 23 stores in Ottawa, Kingston, Southwestern Ontario and the GTA with further expansion plans underway including the first Toronto store opening in fall 2017.
Susan Senecal
President & COO, A&W Food Services of Canada
Susan Senecal
President & COO, A&W Food Services of Canada
Grocerant Panel
Tues, Feb 27 - 11:15am-12:30pm
Speaker Stage
Susan Senecal is President and newly- named CEO of A&W Food Services of Canada Inc. With over 900 restaurants from Vancouver Island to Newfoundland, A&W is the second largest hamburger restaurant chain in Canada and is one of Canada’s leading franchisors.
Having joined the company as an Area Manager in 1992, Susan has since held the positions of Regional Director of Operations, General Manager Quebec, Vice President of Operations and Chief Marketing Officer. In October A&W announced that, effective February 16, 2018, Susan Senecal will become President and CEO, becoming the fifth CEO in the Company's 62-year history, and the first-ever fully bilingual CEO and woman in the role.
Throughout her time at A&W the company has undergone many significant, strategic changes, including most recently its 2015 Strategy Renewal. At the core of the strategy is the mission "To delight time-crunched Canadian burger lovers with the joy of great tasting natural food made by people they trust". With the launch of new beef specifications in September 2013, A&W became the first national quick service restaurant to serve beef raised without the use of hormones or steroids, raised on ranches at the leading edge of sustainable and ethical practices. A&W was the first restaurant chain to serve chicken raised without the use of antibiotics, eggs from hens fed a diet without animal by-products, pork raised without the use of antibiotics, and organic, Fairtrade coffee. Most recently, the Company extended its ingredient guarantees, when, in July, it began serving its famous A&W Root Beer® made with natural cane sugar and all-natural flavours.
Susan is a Director and Past Chair of Restaurants Canada (formerly the Canadian Restaurant and Foodservices Association). She also serves as a Director of the National Board of the Multiple Sclerosis Society of Canada.
Susan holds a Bachelor of Science degree from McGill University. Hailing originally from Montreal, Susan moved out west to Vancouver where she lives with her husband, Francis. They have two grown sons, Matthew and Noah.
Didem Varol
Public Health Dietitian, Toronto Public Health
Didem Varol
Public Health Dietitian, Toronto Public Health
RC Mentor Series
Sun, Feb 25 - 10:00am-12:30pm
Speaker Stage
Didem Varol is a Public Health Dietitian with Toronto Public Health, in the Chronic Disease and Injury Prevention Directorate. She has nine years of experience in the field of public health, specializing in nutrition, promotion and chronic disease prevention. She is a Registered Dietitian with the College of Dietitians of Ontario.
Mark Cousineau
National Category Manager Foodservice, 7-Eleven Canada
Mark Cousineau
National Category Manager Foodservice, 7-Eleven Canada
Grocerant Panel
Tues, Feb 27 - 11:15am-12:30pm
Speaker Stage
With over 30 years of diverse experience in National Multi-Unit Retail Operations and Food Services, Mark is described as an extremely creative and resourceful Food Services Manager.
In his current role as National Category Manager Food Service at 7-Eleven Canada, Mark is responsible for overseeing the production facilities which service over 650 stores with commissary produced foods and beverage on a national basis.
At 7-Eleven, Mark has expanded the offerings to include hot foods served including taquitos, chicken wings strips, fried and baked chicken, pizza and breakfast sandwiches. Mark’s food service and retail background includes postings across Western Canada at 7-Eleven, Winnipeg, Mac’s Convenience Stores in Calgary/Vancouver, Procter & Gamble, Calgary and Edmonton, Alberta.
Mark is a graduate of Business Administration/Marketing, at St. Clair College in Windsor, Ontario.
Sima Gandhi
Innovation Consultant & Entrepreneur
Sima Gandhi
Innovation Consultant & Entrepreneur
RC Mentor Series
Sun, Feb 25 - 10:00am-12:30pm
Speaker Stage
Sima is an innovation consultant and entrepreneur. She is the founder of riince, a new kitchen tool that allows users to measure, rinse and dispense grains, seeds and lentils. Sima was the entrepreneur-in-residence at the Toronto Public Library and prior to that she was the senior manager of MaRS’ Entrepreneurship Programs, Canada’s largest non-academic provider of entrepreneurship education. As part of the Business Acceleration team Sima facilitated and managed relationships with Regional Innovation Centres and Campus Linked Accelerators to make MaRS educational content and experiential workshops accessible. Sima has a varied background in private sector startups, spanning several industries including manufacturing, education and construction.
Angelo Tsbelis
President, Starseed Medicinal Inc.
Angelo Tsebelis
President, Starseed Medicinal Inc.
The Future of Cannabis
Tue, Feb 27 - 2:00pm-3:00pm
Speaker Stage
As President of Starseed Medicinal Inc., Angelo Tsebelis is responsible for setting the strategic direction and commercialization of our offering to the Canadian and international medical cannabis market.
Angelo has had extensive experience in many of the key areas of pharmaceutical market and broader healthcare industry including strategic pricing, sales and marketing, market access and government affairs.
Angelo was previously with Shoppers Drug Mart and Loblaw Companies where he was responsible for building strategic partnerships with key pharmaceutical manufacturers, insurers, adjudicators and brokers/ consultants in the Canadian market. Prior to this role, Angelo held a series of progressive commercial roles with GlaxoSmithKline where he was responsible for securing and maintaining market access for a portfolio of vaccines for both the public and private markets.
Angelo holds an MBA from the Schulich School of Business and a BA (Honours) from the University of Toronto.
Shega Youngson
National Community Engagement Manager, Tweed
Shega Youngson
National Community Engagement Manager, Tweed
The Future of Cannabis
Tue, Feb 27 - 2:00pm-3:00pm
Speaker Stage
Shega Youngson is the National Community Engagement Manager at Tweed, Canada’s largest licensed producer of cannabis. She leads a team of engagement and events specialists that educate and build meaningful relationships with communities across Canada, furthering the public's understanding of quality cannabis products, services and therapeutic applications. She also builds awareness of Canada's medical cannabis system and associated healthcare resources.
She holds a Bachelor's Degree in public policy and a Master's Degree in democracy and human rights, and enjoys discussing the politics surrounding cannabis reform and legalization.
Michelle Kienitz Henderson
Manager, Industry Liaison & Business Development, George Brown College
Michelle Kienitz Henderson
Manager, Industry Liaison & Business Development, George Brown College
RC Mentor Series
Sun, Feb 25 - 10:00am-12:30am
Speaker Stage
Michelle brings a value-chain approach to the team at FIRSt. She has spent her academic and professional careers in primary agriculture, agri-food, and agri-technology, and continues to occasionally assist on her parents’ cash crop farm in southwestern Ontario. With a Bachelor’s degree in Social Development (University of Waterloo) and a Master’s degree in Political Science and International Development (University of Guelph) she studied food and agriculture through a very different lens. Michelle applies her interdisciplinary background by bringing creative and holistic solutions to clients and partnerships.
Michelle enjoys eating food as much as she enjoys working in the industry, and is deeply committed to growing the food value chain in Ontario and Canada, and increasing opportunities for Canadian agri-food companies.
Ron Cecillon
President, Nando's Canada
Ron Cecillon
President, Nando's Canada
Restaurant CEO Panel
Mon, Feb 26 - 8:30am-12:30pm
Salon 103
Ron Cecillon serves as President of Nandos PERi-PERi Chicken Canada, the Canadian subsidiary of the international South African brand founded in 1987, with 1400 units in 22 countries.
An industry veteran with 20+ years in senior management, Ron has worked with such iconic Canadian brands as Kelsey's International Inc., Cara Operations, Kelsey's, and Swiss Chalet & Harveys. A native of Windsor, Ontario, Ron attended both the University of Windsor and the Edinburgh Business School. He currently resides in Oakville, Ontario and is an avid golfer, cyclist wine enthusiast and self-proclaimed travel junkie.
Winnie Chiu
Product Development & Industry Advisor, Food Innovation & Research Studio, George Brown College
Winnie Chiu
Product Development & Industry Advisor, Food Innovation & Research Studio, George Brown College
RC Mentor Series
Sun, Feb 25 - 10:00am-12:30am
Speaker Stage
Winnie Chiu is an experienced food scientist with over 25 years of research and development experience in both consumer packaged foods and the flavour ingredient business. Over her tenure at George Brown, she led dozens of research projects with private companies and the healthcare sector; these encompass both product commercialization and healthy recipes development, offering unique and valuable hands-on experience for students.
She led her team on projects for organizations including Sobeys Inc., General Mills Canada, Smucker’s Canada, Princess Margaret Hospital, St. Michael’s Hospital, and Ronald McDonald House, and she enabled many small-medium size entrepreneurial companies to commercialize innovative products. Prior to George Brown College, Winnie worked for MaRS Incorporated and two internationally known ingredients company. Winnie received a B. Sc. (Hon) from the University Of Westminster (U.K.) and subsequently gained her M. Sc. in Food and Management Science from King’s College at the University of London (U.K).
Dr. Peter M. Blecher
Dr. Peter M. Blecher
The Future of Cannabis
Tue, Feb 27 - 2:00pm-3:00pm
Speaker Stage
Dr. Blecher is a graduate of McGill Medical School, and completed a Comprehensive Surgical Internship at the University of Toronto.
He has worked as an ER physician for over 20 years, while being involved in the start-up of several biotechnology, medical device, and private enterprise companies. He currently sits on the Board Microbix Biosystems, Inc.
Dr. Blecher has been with CPM Centres for Pain Management since 2005, Canada’s largest network of integrated pain management centres, currently with 9 clinics, where he is a Medical Director
He is a credentialed pain practitioner with both the American and Canadian Academies of Pain Medicine.
He has presented workshops and seminars on the topic of Chronic Pain Management to health care professionals across Canada, and internationally, including educational workshops on medical cannabis. He helped develop the early educational material for the CCIC (Canadian Consortium for the Investigation of Cannabinoids) – widely recognized as the global leader in physician-centered medical cannabis education.
Dr. Blecher continues to practice pain medicine at CPM Oshawa, and as an ER physician Lakeridge Health Oshawa.
Joel MacCharles
Cookbook Author & Blogger, Batch & WellPreserved.com
Joel MacCharles
Home cook and writer
RC Mentor Series
Sun, Feb 25 - 10:00am-12:30am
Speaker Stage
He loves to cook a great meal, but beyond that he is passionate about learning, understanding the impact of our food choices, getting to know where food comes from and the people who help bring it to the table. This passion has resulted in over 1700 articles and recipes shared through several online communities anchored by wellpreserved.ca. Joel’s love of food takes him into the woods to forage and hunt, to meet farmers and chefs, and to explore the culture around food.
Sean Beckingham
President, Branding & Buzzing
Sean Beckingham
President, Branding & Buzzing
Social Media, Generating New Business & Growing Your Community
Sun, Feb 25 - 4:00pm-5:00pm
Speaker Stage
Sean is a leading advocate for the digital future. When he’s not eating his way through the city, he is building social & digital strategies for clients while guiding his cutting-edge team on campaign execution. His innovative marketing agency influences engaging conversations among food industry greats and foodies alike, increasing followings and brand awareness beyond the mobile phone while disrupting the fine line between online and offline marketing. When he’s not catching up on Instagram posts or the latest office accomplishments, you can find him watching and tweeting about the Toronto Blue Jays.
Dr. Irwin Adam
Creative Scientist & Food Futurist
Irwin Adam
Creative Scientist & Food Futurist
Space to Spoon: Future of Food & Eating
Mon, Feb 26 - 11:15am-12:30pm
Speaker Stage
Dr. Irwin Adam is a creative scientist and food futurist who combines a background in engineering, biology, and technology with his passions for eating and design in the exploration of global eating futures. He is a thinker and maker who creates defining multi-sensorial food experiences including products, new technologies, immersive dining installations, and interactive workshops. As Founder and Creative Scientific Director of Future Food Studio & BEVLAB, Dr. Adam leads multi-disciplinary teams in re-imagining how we interact with food at every scale. Major brand collaborations include Pepsico, Unilever, General Mills, Campbell’s, Kraft, & ABI InBev with projects in the US, Canada, Middle East, and Europe.
Dr. Adam has eaten his way around the world. A Doctor of Biomedical Engineering, his research publications and patents include natural compounds for anti-infective biomaterials, point-of-care diagnostics, miniature lasers, digital microfluidics, and tissue-engineering.
He is currently writing a book on the future of food and eating.
Malcolm Morrison
Research Scientist, Agriculture and Agri-Food Canada
Malcolm Morrison
Research Scientist, Agriculture and Agri-Food Canada
Space to Spoon: Future of Food & Eating
Mon, Feb 26 - 11:15am-12:30pm
Speaker Stage
Malcolm Morrison grew up on an Agriculture Canada research farm in southern Manitoba. He has been a research scientist with Agriculture and Agri-Food Canada since 1988, after completing a Bachelor’s degree at Macdonald College, a Master’s degree at the U. of Saskatchewan and a Ph.D. at U. of Manitoba. He has worked on all Canadian-grown field crops but has recently focused on soybean, canola and corn.
Malcolm’s research examines the relationship between the environment and plant genetics, improving yield, raising nutritional and marketable value of food while decreasing anti-nutritional factors. He has over 90 publications and has presented hundreds of talks. He won an Agriculture and Agri-Food Canada, Golden Harvest award in 2008 and a 125th Anniversary Recognition Award in 2012. He is a Fellow (2012) and a Distinguished Agronomist (2016) of the Canadian Society of Agronomy. To Malcolm, a sustainable agriculture future means using science to ensure that we can continue to make nutritious, safe and abundant food, on the same amount of farmland, forever.
Bruce Friedrich
Co-Founder & Executive Director, The Good Food Institute
Bruce Friedrich
Co-Founder & Executive Director, The Good Food Institute
Space to Spoon: Future of Food & Eating
Mon, Feb 26 - 11:15am-12:30pm
Speaker Stage
Bruce Friedrich is co-founder and executive director of The Good Food Institute, a nonprofit organization that promotes innovative alternatives to conventional meat, dairy products, and eggs. Bruce has penned op-eds for the Wall Street Journal, USA Today, the Los Angeles Times, Chicago Tribune, and many other publications. Bruce has appeared on The Today Show, NBC Nightly News, CBS Evening News, and a variety of programs on MSNBC, Fox News, and CNN. He is a popular speaker on college campuses and has presented repeatedly at most of the nation's top universities, including Harvard, Yale, Princeton, Stanford, and MIT. Bruce co-authored two books, contributed chapters to six more, and has written seven law review articles. Bruce graduated magna cum laude from Georgetown Law and Phi Beta Kappa from Grinnell College. He also holds degrees from Johns Hopkins University and the London School of Economics.
Lesya Balych-Cooper
President, Coffee Association of Canada
Lesya Balych-Cooper
President, Coffee Association of Canada
Coffee in Canada: Trends and Opportunities for Restaurateurs
Mon, Feb 26 - 10:00am-11:00am
Speaker Stage
Lesya Balych-Cooper’s role as President of the Coffee Association of Canada has focused on delivering tangible value that matters to its membership through transformational leadership. The CAC is a national not-for-profit trade association representing the majority of the coffee industry in Canada. Members include importers, roasters, foodservice retail and grocery, packaging and allied businesses. Her expertise has been engaged over the past three and one-half years devising and implementing a comprehensive strategy for the CAC, developing and establishing governance protocols, ardently pursuing business development opportunities, building strength through government relations at federal, provincial, municipal and international levels, refining and increasing CAC’s marketing capabilities and reach through comprehensive internal and external communication strategies.
In addition to her work with national and provincial not-for profit organizations, Lesya’s more than 25 years of experience in Commercial, Investment Banking, Retail and Private Banking as well as Human Resources, provides her independent consulting business with a strong list of well known clientele.
Lesya has worked in Canada and England with responsibilities spanning those countries as well as the United States, Europe and Asia. She graduated with a Bachelor of Arts degree in History and a Bachelor of Laws degree from Canada (Ontario Bar admission); as well as a Master of Laws degree from the London School of Economics and Political Science at the University of London in England.
Luisa Girotto
Vice President, Public Affairs for Starbucks Coffee Canada
Luisa Girotto
Vice President, Public Affairs for Starbucks Coffee Canada
Coffee in Canada: Trends and Opportunities for Restaurateurs
Mon, Feb 26 - 10:00am-11:00am
Speaker Stage
As Vice President, Public Affairs for Starbucks Coffee Canada, Luisa is a driven, passionate leader who cares about people, outstanding performance, and making meaningful contributions. She has over 20 years of successfully building and protecting leading brands and creating performance-driven and values-led cultures.
Most admired for her integrity, merger and reorganization expertise, Luisa is adept at making the complex simple, being the eye in the storm, galvanizing people, and winning in the court of public opinion.
James Kenny
Senior Foodservice & Specialty Channel Development Manager for
Tata Global Beverages, Canada
James Kenny
Senior Foodservice & Specialty Channel Development Manager
Tata Global Beverages, Canada
Improving Your Bottom Line With a Quality Tea Offering
Tue, Feb 27 - 10:00am-11:00am
Speaker Stage
James has over 20 years of experience working in the foodservice industry. The past 15 years have been working with some of Canada’s top brands in a sales capacity. As the Senior Foodservice and Speciality Channel Development Manager for Tata Global Beverages, James heads the team that is responsible for the sales of Tetley, teapigs and Eight O Clock coffee in the out of home channels. James is currently a member Tea Association of Canada as a certified Tea Sommelier.
Cam McGowan
Corporate Chef
Cam McGowan
Business Case for Sustainability
Sun, Feb 25 - 2:15pm-3:30pm
Speaker Stage
A Winnipeg native, Cam worked in various restaurants in his hometown before moving to the Bow Valley to apprentice at the Fairmont Chateau Lake Louise and its sister properties in the area.
After nearly seven years, he relocated to Vancouver and spent several years working as a corporate chef before joining the team at CRAFT Beer Market. Two years later, he left False Creek to join the opening team at Lansdowne Park in Ottawa. Cam is committed to celebrating both the craft beer of the restaurant's namesake and great local food produced in and around Ottawa.
Marvyn A. Budd
President & Co-Founder, Planet Shrimp Inc.
Marvyn A. Budd
President & Co-Founder, Planet Shrimp Inc.
Space to Spoon: Future Of Food & Eating Panel
Mon, Feb 26 - 11:15AM-12:30PM
Speaker Stage
Marvyn is the President and Co-founder of Planet Shrimp Inc. and leads the skilled and experienced management, research and engineering teams. Over the past several years, Marvyn and his team have designed and built Planet Shrimp, a state-of-the-art indoor closed containment shrimp farm in rural Ontario into a viable, productive, aquaculture facility.
Marvyn has leveraged his more than 35 years of experience in the capital markets, business operations and deal structuring, as part of an integral team that secured the significant investment required to build phase one of the farm. As a senior executive, he utilizes his extensive business development, acquisitions and marketing expertise to help lead the development of strategies to position Planet Shrimp as a true market innovator and leader for indoor aquaculture both in Canada and around the world.
Marvyn was the President and CEO of Officeland Inc. from 1983 – 2000, employing more than 150 employees with locations in Ontario, California, Illinois and Connecticut.
Lisa MacNeil
President of Gordon Food Service Ontario
Lisa MacNeil
President of Gordon Food Service Ontario
Breakfast with Champions.
Tue, Feb 27 - 7:00am-10:00am
Heritage Court, Enercare Centre
Lisa is the President of Gordon Food Service Ontario. Her career in the foodservice industry began at Canada Packers, and has spanned three major corporate acquisitions (Canada Packers, Maple Leaf Foodservice and Gordon Food Service).
Her diversified professional experience has taken her through many positions including Customer Service, Sales, Key Account Manager, Director of Human Resources, VP Independent Foodservice Sales, Director of Marketing and Procurement, Director of Multi-Unit Sales for Gordon Food Service in Ontario and General Manager for United Restaurant Supplies. She has also served on the Executive Committee of Women’s Foodservice Forum (WFF) as Vice-Chair of Events, and on Advisory Council for Humber College Hospitality Management – Hotel & Restaurant Program, and is a member of CEO Global.
Mustafa Yusuf
President at FLOCK rotisserie + greens
Mustafa Yusuf
President at FLOCK rotisserie + greens
Innovation in the Restaurant Industry
Tue, Feb 27 - 12:45pm-1:45pm
Speaker Stage
Mustafa Yusuf is best known as the man behind Big Smoke Burger, which he founded in 2007. Now, this fast-casual restaurant chain has over 19 locations; Mustafa oversaw the international expansion into markets as close to home as Southwestern Ontario, and as far away as the Middle East.
Mustafa now focuses his efforts on an entirely new challenge — growing FLOCK rotisserie + greens, a healthy salad and rotisserie chicken restaurant that offers simple, quick and healthy food. He attributes his success to his passion for the hospitality industry and is a strong advocate of going for what you believe in.
Steve Ballantyne
Founder at Station Cold Brew Coffee Co.
Steve Ballantyne
Founder at Station Cold Brew Coffee Co.
Innovation in the Restaurant Industry
Tue, Feb 27 - 12:45pm-1:45pm
Speaker Stage
Steve Ballantyne discovered the magic of cold brew coffee during a trip to Brooklyn in 2013. One year later, with two passionate artists, he launched Station Cold Brew and built Canada's first Coffee Brewery. Today, Station retails at over 600 partner locations and is expected to grow to 2000 locations by the end of 2018. Their recent appearance on Dragon's Den proved that Station's goal of bringing craft coffee to the masses is one that investors are excited to get behind.
Tony Zidar
Senior Vice President Operations at RAMMP Hospitality Brands
Tony Zidar
Senior Vice President Operations at RAMMP Hospitality Brands
Innovation in the Restaurant Industry
Tue, Feb 27 - 12:45pm-1:45pm
Speaker Stage
With over 24 years of experience spanning many different sectors of the industry, Tony Zidar has gained his expertise developing concepts and talent grids within sole proprietorships, franchise environments and publicly held companies.
In his leadership roles, Tony has been tasked with leading and growing large high performing teams, turning around under-performing concepts, and developing exciting and fresh new concepts for expansion and growth.
Tony is an active member of the hospitality industry and has had seats on the Board of Advisors for the programs at both George Brown College and Georgian College.
Andrew Harkness
Strategy Advisor, Organizational Health Initiatives
Workplace Safety and Prevention Services (WSPS)
Andrew Harkness
Strategy Advisor, Organizational Health Initiatives
Workplace Safety and Prevention Services (WSPS)
Workplace Safety and Prevention Services
Sund,Feb 25- Mon, Feb 26-Tue, Feb 27 - 1:30PM-2:00PM
Learning Lounge
Andrew leads WSPS’s Healthy Workplace and mental health solutions team which focuses on creating organizationally safe and healthy workplaces in best practices oriented firms.
Andrew has a Bachelor of Arts degree in Economics and Labour Studies and a post graduate diploma in Occupational Health and Safety from McMaster University. He is a Certified Health and Safety Consultant, Professional Member - Canadian Society of Safety Engineering and a member of the CSA/BNQ technical committees CSA Z1003 -13, the National Standard for Psychological Health and Safety in the Workplace.
Mauro Di Tullio
Chartered Insurance Professional
Mauro Di Tullio
Chartered Insurance Professional
Insurance 101 for Restaurant Owners
Sun,Feb 25- 11:00am-11:30am
Learning Lounge
Mauro started his career at Federated Insurance in 1981 as an office adjuster in the Claims department. Before coming into his present role, he has held several other positions in the company, including Claims Manager and Operations Manager for the Laval branch. During that time, Mauro served on the board of the Quebec chapter of the Canadian Claims Managers’ Association for several years, including their President for a one-year term.
In 2003, Mauro was appointed to Corporate Relations in Association Marketing and Buying Groups. He currently holds the position of Senior Account Representative in Associations.
Mauro also served on the board of the Canadian Fence Industry Association for several years and in 2009 was named President for a two-year term.
Mauro is a Fellow, Chartered Insurance Professional (FCIP) with a major in Claims and a member of the Insurance Institute of Canada.
Lisa Richler
marketing director and digital editor for Canada's 100 Best Restaurants
Lisa Richler
marketing director and digital editor for Canada's 100 Best Restaurants
Social Media, Generating New Business & Growing Your Community
Sun, Feb 25 -4:00PM-5:00PM
Speaker Stage
Lisa Richler is the marketing director and digital editor for Canada's 100 Best Restaurants, the definitive guide to Canada’s red-hot culinary scene. She is also one of the publishers of the annual Canada’s 100 Best List which receives over 100 million media impressions yearly.
Lisa brings a wealth of old-school experience in entertainment marketing, working with brands like AMC, Entertainment One and Fox, and applies those skills to all things digital for Canada's 100 Best. Her specialty is finding the sweet spot between website content and social media & PR activities. When not being a digital obsessive, she rides horses and dreams about her next trip.
Meg McNabb
Social strategist
Meg McNabb
Social strategist
Social Media, Generating New Business & Growing Your Community
Sun, Feb 25 -4:00PM-5:00PM
Speaker Stage
Meg McNabb is a social strategist, community manager and storyteller who exists on coffee alone. With over 10 years of experience in digital marketing and PR in the music and arts industry, Meg joined the Overbudget Inc. team in 2017 and now oversees 10 hospitality accounts, including some of Toronto’s top restaurants such as Bar Isabel, Bar Raval and Harry’s Charbroiled.
Evelyn Chick
Bartender
Evelyn Chick
Bartender
Canada on the World Stage
Sund,Feb 25- 2:00PM-2:45PM
Bar & Bev Stage
Evelyn's bartending career started in Vancouver and quickly got recognition in the Canadian bartending scene with her unique approach to flavours. Throughout the years she has accumulated pedigrees such as : BarSmarts certification, WSET, Certified Specialist of Spirits, while finding success in multiple national & international cocktail competitions including a recent win at the Global Beefeater MIXLDN championships; representing Canada against 31 other countries and was crowned first in the world for her mixing skills. She runs the bar program at PrettyUgly. She believes that cocktailing is about the ultimate hospitality experience. She has traveled around the world promoting Canadian cocktail culture, and is thrilled to be involved with its rapid growth.
Jess Mili
Bartender
Jess Mili
Bartender
Canada on the World Stage
Sund,Feb 25- 2:00PM-2:45PM
Bar & Bev Stage
Bartender at Civil Liberties in Toronto. She also manages the Sovereign Canada portfolio of spirits in Ontario. She has worked in bars for 5 years, formerly at Bar Begonia and The Commodore. After winning the global title for Bols Around the World in 2017, she has had the opportunity to work in cities all across Europe. In 2016, she spent three months living and working in Oaxaca, learning about mezcal.
Jonathan Chovancek
Chef
Jonathan Chovancek
Chef
Canadian Hospitality and Working the Stick in 2018
Sund,Feb 25- 12:00PM-12:30PM
Bar & Bev Stage
For more than 20 years, Chef Jonathan Chovancek’s abundant enthusiasm, inspired creativity and commitment to healthy eating has provided a winning recipe for some of British Columbia’s most celebrated restaurants, including Sooke Harbour House, The Aerie Resort, Zambri’s, Culinary Capers Catering, Uva Wine & Cocktail Bar and Café Medina. Chovancek has cooked in China, Mexico, Italy, United States and Canada and consults on culinary programming, classes and menu development throughout North America. In addition to being an in-demand chef, consultant and keynote speaker, Jonathan is the co-founder and operations manager of Canada’s Bittered Sling Bitters, a retail line of high-quality cocktail and culinary bitters.
Kate Boushel
Bartender
Kate Boushel
Bartender
Leading Ladies of the Bar
Sund,Feb 25-12:45-1:45pm
Bar & Bev Stage
After leaving a career in the restaurant and bar industry to work in government and public relations for nearly a decade, Kate Boushel's passion for local flavours, spirits and cocktails, as well as her natural inclination for the art of hospitality, brought her back to bartending. Since her return to the industry five years ago, she has had the pleasure of working with, and learning from, some of the best bartenders in Canada while working behind the wood at notable Montreal bars such as Le Mal Necessaire and now, the Atwater Cocktail Club. She has also found purpose in helping to build a stronger industry community, both locally and nationally.
Christopher Waters
DipWSET- Editor and co-founder of VINES Magazine
Christopher Waters
DipWSET- Editor and co-founder of VINES Magazine
Top Scoring Wines
Sund,Feb 25-10:45-11:45am
Bar & Bev Stage
Christopher Waters DipWSET is editor and co-founder of VINES Magazine and author of the weekly wine column, Waters & Wine, which is syndicated via the Postmedia Network. He has served as head judge and organizer of the InterVin International Wine Awards since 2009 and represents Canada for the Six Nations Wine Challenge.
He was invited to be the international judge for the Royal Adelaide Wine Show in South Australia in 2013 and 2014. In addition to writing and judging, Christopher is a WSET certified instructor at the Cool Climate Oenology and Viticulture Institute, Brock University. In 2011, he was awarded the Business Citizen of the Year at the Niagara Wine Festival and was the recipient of the VQA Promoters Award for Education.
Kaitlyn Stewart
Bartending
Jess Mili
Bartender
Canada on the World Stage
Sund,Feb 25- 2:00PM-2:45PM
Bar & Bev Stage
Kaitlyn Stewart began bartending 11 years ago when she found her passion for making great experiences and excellent drinks for her customers. Born in Toronto, she got in to bartending as a means to help pay for University but fell in love with the craft and is now based in the Royal Dinette, in Vancouver.
A fan of shaking up a wide selection of innovative yet approachable drinks, Kaitlyn loves to incorporate local spirits and seasonal ingredients, creating delicious cocktails along the way.
In 2017 Kaitlyn entered World Class, competing and winning the Canadian round of the competition and then joining 52 bartenders for the global finals in Mexico City for the 9th instalment of the world’s biggest bartending competition. Kaitlyn progressed to the top 10, battling it out in the locally inspired ‘Lucha Libre’ challenge before making it to the final four, where she was then crowned the World Class Bartender of the Year in a glittering final awards ceremony.
Since her win in Mexico City, Kaitlyn has travelled to Europe, across Canada as part of the World Class programme, in a mission to inspire and engage with other bartenders around the world and share the message of better drinking.
Grant Sceney
Bartender
Grant Sceney
Bartender
Canadian Hospitality and Working the Stick in 2018
Sund,Feb 25- 12:00PM-12:30PM
Bar & Bev Stage
Grant Sceney oversees the cocktail program for the Fairmont Pacific Rim and can be found shakin’ cocktails behind the bar at The Lobby Lounge.
Born and raised in Melbourne, Australia, Sceney began bartending at the age of 18 while studying at the Box Hill Institute of TAFE, where he received his Advanced Diploma in Hospitality & Tourism. After graduating, he went on to bartend at an exclusive five-star property located on the Great Barrier Reef, where his passion for mixology flourished.
In 2009, Sceney made his way to Whistler, British Columbia, where he worked during the 2010 Winter Games before relocating to Vancouver, which he now calls home.
Since arriving at Fairmont Pacific Rim, Grant has been integral in establishing The Lobby Lounge as one of the premier destinations on the International cocktail circuit.
These days, he oversees all aspects of the hotel’s cocktail program and is certified as a ‘Specialist of Spirits.’
The consummate innovator, he’s best known for blending a classic style with an avant-garde approach to bartending.
Most recently, Grant was named the 2014 World-Class Canadian Bartender of the Year. He then went on to represent Canada in the Diageo World Class Finals in the United Kingdom, against 46 of the world’s best bartenders. He shook, stirred and muddled his way through a series of challenges and accomplished an impressive overall 4th-place finish.
Katie Ingram
Bartender
Katie Ingram
Bartender
Canadian Hospitality and Working the Stick in 2018
Sund,Feb 25- 12:00PM-12:30PM
Bar & Bev Stage
Originally from Toronto, Katie Ingram moved to Vancouver after completing a degree in Theatre. Her love of spirits and cocktail bartending grew into a passion when she began working at Uva Wine + Cocktail Bar under the direction of Lauren Mote. Katie is currently the Head Bartender at L’Abattoir in Vancouver and a Bittered Sling Bitters West Coast Ambassador. Katie has a passion to learn, create and perform. Last year her skills took her as far as New Orleans, Oaxaca, Dublin, Paris and Cognac through competitions, seminars and professional development.
Ana Wokolski
Bartender
Ana Wokolski
Bartender
Leading Ladies of the Bar
Sund,Feb 25-12:45-1:45pm
Bar & Bev Stage
Ana's first memory is cracking the tops off Molson Export, at the age of 4, behind her father’s bar. When your earliest experience is keeping the population of St. Catherines well oiled, there is a certain inevitability to a career that has led to her being one of Canada’s most respected and well-known cocktail bartenders. A leading authority on sherry, she has also competed in and won national competitions on several occasions. From late-night snack bars to dive bars, she has the well-rounded resume of a seasoned professional. For the last three years, she has specialized in making some of the best cocktails in Toronto as Bar Manager at Bar Raval, the all-day-and-night temple to Spanish food and drink.
Christina Veira
Bartender
Christina Veira
Bartender
Leading Ladies of the Bar
Sund,Feb 25-12:45-1:45pm
Bar & Bev Stage
Christina Veira’s first love was always cooking and serving; growing up the child of elders in a large church, she helped prepare and serve food for both social gatherings and community outreach. She landed in the hospitality industry as a fluke; as a broke U of T student, the lure of a free meal as a job benefit was very appealing. Twelve years later, she has occupied every front-of-house position (and a couple in the kitchen) while pursuing certifications in wine and beer. Most recently, she has focused on bartending, competing and winning cocktail competitions while using her experience in restaurant and catering management to create memorable fundraisers for charities. In the past two years, she has facilitated the donation of over $40k in cash and in-kind donations, most notably to Nellie’s Women’s Shelter.
Sean MacDonald
Executive Chef 7 Enoteca and Hexagon Restaurant
Sean MacDonald
Executive Chef 7 Enoteca and Hexagon Restaurant
The Future of Cannabis
Tue,Feb 27 -2:00PM-3:00PM
Speaker Stage
Sean MacDonald is the Executive Chef 7 Enoteca and Hexagon Restaurant, recently rated the best new restaurant of 2017 by Toronto Life. The native Calgarian graduated from the Professional Cooking Program at the Southern Alberta Institute of Technology. He began his role as Executive Chef at MARKET Restaurant in Calgary, Alberta at the age of 23.
Chef MacDonald won the Alberta Regional Competition of the 2015 Hawksworth Young Chef Scholarship. After being named a 2016 Game Changer, he was featured on the cover of BRANDED Magazine’s 2016 winter issue, a Calgary, based magazine. In June 2016, he won the Canadian title for the San Pellegrino Young Chef Competition and represented Canada in the World Championships in Milan, Italy. In August 2016, Chef MacDonald was the Official Chef of Diner en Blanc Calgary.
MacDonald is a contributing columnist to the Globe and Mail Canada’s Globe Style section with his monthly recipes. He is also a Canadian brand ambassador for All-Clad Metal crafters LLC.
Greta Podleski
Author
Greta Podleski
Author
RC Mentor Series
Sun, Feb 25 - 10:00am-12:30am
Speaker Stage
Greta Podleski is the author of five #1-bestselling cookbooks:
Looneyspoons; Crazy Plates; Eat, Shrink & Be Merry; The Looneyspoons Collection and her latest creation, Yum & Yummer, currently Canada’s top-selling cookbook. A Food Network Canada alum, Greta’s incredible self-publishing success story (2.3 million cookbooks sold) and mouthwatering recipes have been featured in countless newspapers and magazines and on hundreds of North American radio and TV broadcasts.
Achieving a cookbook-publishing FIRST, Yum & Yummer includes a 1-minute how-to video for every single recipe, viewable instantly on your smartphone or tablet by scanning a QR code on the recipe pages.
Greta lives in Waterloo, Ontario with her best buddy and faithful kitchen companion, Rico the rescue dog. Not surprisingly, Rico’s favourite meals include Pooched Eggs and Pizza with Muttsarella.
Jennifer Smith
Associate Publisher, Figure 1 Publishing
Jennifer Smith
Associate Publisher, Figure 1 Publishing
RC Mentor Series
Sun, Feb 25 - 10:00am-12:30am
Speaker Stage
Jennifer spearheads Figure 1 Publishing acquisitions and partnership development in Central and Eastern Canada. With over 25 years of publishing experience, she works with established cultural, culinary and corporate partners to bring exceptional new books to the Figure 1 portfolio. Figure 1 publishing was proud to receive the 2017 Taste Canada Gold Award for best general cookbook, for Araxi: Roots to Shoots, with Chef James Walt.
Jennifer has a long history in culinary publishing including partnerships with Heart and Stroke Foundation, Chatelaine Magazine and Fresh Restaurants. She is presently working on cookbook projects with Chef Corbin Tomaszeski, Chef Marc Lepine, and Chef Joe Thottungal; and recently published, with author Amy Rosen, Toronto Eats.
Ryan Szulc
Photographer
Ryan Szulc
Photographer
RC Mentor Series
Sun, Feb 25 - 10:3=00am-12:30pm
Speaker Stage
Specializing in food and it’s surrounding culture, Ryan has shot over 50 cookbooks many of which have gone on to win numerous awards. His work has been featured prominently in the Communication Arts and Applied Arts photography annuals over the past 10 years.
Based in Toronto, Ryan is married to longtime collaborator, prop stylist Madeleine Johari. They have two little budding photographers, Willow and Ivy.
Chantelle Gabino
Bartender
Chantelle Gabino
Bartender
Canadian Hospitality and Working the Stick in 2018
Sund,Feb 25- 12:00PM-12:30PM
Bar & Bev Stage
Toronto Bartender and Brand Ambassador for Bittered Sling™ aromatic cocktail bitters, and the 2016 Canadian Winner of Most Imaginative Bartender (Bombay Sapphire).
Chantelle’s most recent passion projects incorporate incentives that embrace sustainability, while highlighting ingredients and practices aimed at showcasing what mother nature has to offer. In the last 2 years, she reinvigorated a rooftop garden project at Parts and Labour, which has successfully sustained the bar program for 2016 and 2017's seasonal menus. She has also worked with many companies that share the same ethos to create marketing programs that benefit the practices of sustainability.
Dr. Andrew Toplack
Bartender
Dr. Andrew Toplack
Bartender
Toplack Sessions: The Journey from Bartender to Bar Owner
Mon, Feb 26 - 12:00pm-12:45pm
Bar & Bev Stage
A Physician for over 40 years and a Psychotherapist for 25, Andrew perfected his first cocktail recipe, the Margarita, when he was importing premium tequilas and mezcals into Ontario in the late 1990’s. Mojitos and Mint Juleps soon followed. A regular at Tales of the Cocktail since 2008, he gave his first seminar in 2016, on a panel which included Nick Kennedy, Adam Rogers and Gary Regan. An enthusiastic supporter of the Toronto bartending community, he was the co-founder, alongside Jonathan Humphrey, of Bartender Appreciation Night and The Bartenders Benevolent Fund. Since March 2017, he has hosted The Toplack Sessions, a semi-weekly series of seminars by, and for, the Toronto bartending and hospitality community. He tends to refer to himself as a “professional customer”.
Matt Rolfe
Canada's leading Hospitality Leadership Coach
Matt Rolfe
Canada's leading Hospitality Leadership Coach
5 Leadership Lesson's to Not Only Survive but Thrive Through The Minimum Wage Increase
Mon, Feb 26 - 2:00pm-2:45pm
Bar & Bev Stage
Matt believes that the key to the success of an independent operator or national chain is a clear and grounded leader or leadership team. After studying top hospitality operators and their teams for over the last decade, Matt has identified what leads to the success of a thriving hospitality operation. Matt's energy, passion and engaging delivery will be sure to provide you valuable insights and actions to help you achieve your operations goals with the minimum wage increase.
Ned Bell
Canadian chef
Ned Bell
Canadian chef
Tasting Experience with Ned Bell of Ocean Wise
Mon, Feb 26 - 1:00PM-2:00PM
Local Stage
Ned Bell is a popular Canadian chef, personality, founder of Chefs for Oceans, the Ocean Wise Executive Chef, and now author of Lure: Sustainable Seafood Recipes from the West Coast. Ned founded Chefs for Oceans in 2014 to raise awareness and advocate for responsible seafood choices while highlighting the importance of healthy oceans, lakes and rivers. He launched this commitment with an 8,700km bike ride across Canada, staging dozens of awareness building events along the way. Bell's commitments to seafood stewardship has continued ever since.
Bell is well known for his ability to excite, inspire and educate individuals looking to make a broader commitment to sustainable seafood. Bell continues to make sustainable seafood his mission and is always looking for ways to strategize opportunities. As the father of three sons, Fin, Max and Jet, Chef Bell is dedicated to inspiring Canadians to become part of the solution for healthier oceans for today's children and generations to come.
Joshna Maharaj
Chef
Joshna Maharaj
Chef
Local Food with Global Flavours
Mon,Feb 25-3:00pm-4:00pm
Local Stage
Joshna Maharaj is a chef and activist. What does that mean? It means she’s interested in the state of the food system, and how everybody eats from day to day, when they're not at restaurants.
She works with communities, organizations and institutions to build value-based food services that prioritize good food, hospitality and sustainability. She believes chefs can help people and communities transform with stronger connections to their food and is always looking for fresh, new ways to do that!
Food is about nourishment, joy and connection, and she is blissfully happy in the kitchen, by herself, or feeding a happy, hungry crowd of her people.
David Moosman
Former NFL player, international chef, local butcher and farmer
David Moosman
Former NFL player, international chef, local butcher, chef, and farmer
Ontario's Language of Local Food
Mon, Feb 26 -4:30pm-5:00pm
Local Stage
Former NFL player, international chef, local butcher, chef, and farmer. 'Moose' has been a chef across the world from Italy and Brazil, to Boston and Napa. The whole time he has been working on farms of various types including vineyards, an oyster farm, diversified farms, and as a butcher. Food is the passion, ToMarket is the outlet; he's tired of making food better in one kitchen and wants to bring it to every kitchen in every locally minded food community in the country.
Joshua Groom
Chef - Mixologist
Joshua Groom
Chef - Mixologist
Chef to Bartender
Sun,Feb 25 -1:15pm-1:45pm / Mon, Feb 26 -11:00am-11:30am
Salon 109
North American Brand Ambassador Joshua Groom is the new face of Gibson’s Finest Canadian Whisky, representing the brand among consumer influencers, enthusiasts and trade partners. Previously Global Brand Ambassador for a Canadian gin, Groom has spent the past five years traveling the world immersed in all things grain to still. Thirty-five countries and seventy markets later he welcomes the change to a fully aged Canadian Whisky, specifically to showcase his country’s appreciation for the finest whisky range in the world.
Groom brings with him 25 years of gustatory know-how as owner/operator, chef then mixologist, which also includes the Grand Diploma from the most recognized culinary institute, Le Cordon Bleu Paris. After grinding it out in some of Canada’s most accurate bars and restaurants, he founded a consulting agency, Set the Bar, with a blueprint to do just that, preaching the optimism and grit needed to excel in hospitality throughout Canada and the United States. Prior to consulting, Josh’s expertise was utilized as Lead Mixologist for the Trump Hotel Group, where he was recognized as one of the continent’s most innovative mixology educators. That innovation has led to many great opportunities including creating the L’Habitant cocktail for Canada’s Prime Minister Justin Trudeau and then President of the United States Barack Obama on Trudeau’s first visit to the US capital!
Dean Serneels
Bartender
Dean Serneels
Bartender
Mad Mixology
Sun,Feb 25 -1:15pm-1:45pm / Mon, Feb 26 -11:15am-11:45am
Salon 109
With over 25 years in the drinks business, Dean is an award winning and internationally renowned innovative bartender. As the Director of Beverage Applications for American Beverage Marketers, cocktail innovation is his primary focus. As the liaison and consultant to many National Account restaurant customers, Dean focuses on developing signature and limited time offer cocktails for menu placements in multi-unit chains. Also known as The Mad Mixologist, on premise customers seek Dean out expecting to see something they have never seen before, sharing his wild and at times whacky approach to cocktail creation techniques that have influenced bartenders around the world!
Jeremy Parsons
Mixologist
Jeremy Parsons
Mixologist
Culinary Cocktails
Sund,Feb 25-3:00pm-4:00pm
Salon 109
Owner and Founder of Cocktails -The Fluid Experience; Canada's largest beverage marketing and event management agency. Celebrating 20 years in business and over 1700 events a year nationally, they run events from conception to execution with product creation from liquid to packaging, cocktail recipes, marketing creation, event execution and hospitality consulting.
Philippe C. Grandbois
Internationally recognized hospitality business consultant and entrepreneur
Philippe C. Grandbois
Internationally recognized hospitality business consultant and entrepreneur
Ontario's Language of Local Food
Sun, Feb 26 -12:30pm-1:00pm
Salon 109
Philippe C. Grandbois is an internationally recognized hospitality business consultant and entrepreneur. Having worked on 4 continents over the last 10 years Philippe has helped build and guide more than 20 business' in the industry. With a passion for training and developing the industry, Philippe created Just Cocktails Inc. in 2012' as a place to tell the stories of the industry. Early innovation on Instagram has made @justcocktails Canada's most followed beverage based account. Adding 7 global contributors, including 4 in Canada, Just Cocktails Inc. now works with local business' and bartenders to improve visibility on drinks programs and bartenders everywhere.
Shawn Soole
Mixologist
Shawn Soole
Mixologist
Building Cocktail Culture In Your City
Mon, Feb 26 -1:00pm-1:45pm
Bar & Bev Stage
Shawn exported himself from Australia over 10 years ago to Canada. Shawn is based out of Victoria, BC, and has helped evolve Victoria into a world-renowned cocktail destination. Since taking the reigns of Clive’s Classic Lounge in 2009, he garnered multiple Tales of the Cocktail nominations including back to back Top 4 International Hotel Bar (2011,2012) & Top 10 International Bartender of the Year (2012) until leaving in 2013 to open his own venue Little Jumbo. An award winning bartender and presenter Shawn is an author “Cocktail Culture” and has presented many times at Tales of the Cocktail.
Jess and Josh
Bartender Atlas
Jess and Josh
Bartender Atlas
Bartenders Backpack
Mon, Feb 26 -1:00pm-1:45pm
Salon 109
We are Jess and Josh of Bartender Atlas. Josh is a bartender at Chantecler and has been bartending since 2007. Jess is a professional photographer. They launched Bartender Atlas in May 2016. It is essentially a worldwide directory of bartenders. The site also includes content geared towards bartenders and cocktail enthusiasts including bar hops, interviews with people in the industry, stories about spirits and cocktail recipes. Since launching Bartender Atlas has over 450 bartenders located in 100 cities spanning nearly every corner of the globe. On top of the website, we run cocktail-focused events all over the world.
Kevin Demers
Mixologist
Kevin Demers
Mixologist
Culinary Cocktails
Tue,Feb 27-1:00pm-1:45pm
Bar & Bev Stage
With fifteen years of experience, Kevin Demers is no stranger to the hospitality industry. From his early days at Thursday’s, to bars on the Plateau and hotels and supper clubs in the Old Port in Montreal, he has seen it all. Kevin has competed at the national level for Bacardi Legacy and Maker’s Mark Julep competitions and Three times at the Canadian finals of Bombay Sapphire’s Most Imaginative Bartender, where in 2014, he was crowned National Champion.
In 2016, Kevin opened the go-to destination, Coldroom in the Old Port, Montreal. Following this Kevin launched, the Montreal Cocktail Initiative, in order to bolster tourism and also to commemorate the city’s 375th anniversary. The launch of MCI included uniting fifteen of the cities most influential bartending talent to create a cocktail that represents the City of Montreal, which can be ordered at many of the cities establishments.
Michelle Tham
Head of Education, Labatt Breweries of Canada
Michelle Tham
Head of Education, Labatt Breweries of Canada
The New Course: Beer & Cheese
Tue, 27- 12:30pm-1:30pm
Salon 109
Michelle Tham is the Head of Education at Labatt Breweries of Canada, responsible for leading a culture of beer education and appreciation across the country. A Certified Cicerone®, MBAA Beer Steward, and Recognized BJCP Beer Judge, Michelle holds a professional level of knowledge related to all aspects of beer.
Michelle’s expertise on beer and food pairing has been featured on Global News, CTV Morning Live, 680 News, Ottawa Life, and Fashion Magazine. An experienced restaurant and beverage manager, she has previously worked with Colborne Lane, Scarpetta at the Thompson Toronto, beerbistro, and Momofuku Toronto. Michelle is a graduate of Ryerson University Ted Rogers School of Management with a Bachelor of Commerce in Hospitality and Tourism Management.
Robin Goodfellow
Founder of Little Bones Beverage company
Robin Goodfellow
Founder of Little Bones Beverage company
Nurturing Your Bar Team
Tue, Feb 27 -12:00pm-12:45pm
Bar & Bev Stage
Robin Goodfellow founder of Little Bones Beverage company, and is part owner of Bar Raval, Prettyugly,
and Harry's in Toronto with many new projects on the go. He is a born-and- raised Toronto native whose
passion for Bartending has branched into consulting, design and entrepreneurship. His many years in
Under-grad and Graduate school
Mike Strumpf
Director of Coffee, Swiss Water Decaffeinated Coffee Company, Inc.
Mike Strumpf
Director of Coffee, Swiss Water Decaffeinated Coffee Company, Inc.
Coffee in Good Spirits 2018 Nationals
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27 -12:00pm-4:00pm
Head Judge
Coffee, Tea & Sweets
Coffee in Canada: Trends and Opportunities for Restaurateurs
Mon, Feb 26 - 10:00am-11:00am
Speaker Stage
Mike Strumpf is the Director of Coffee at Swiss Water Decaffeinated Coffee Company, Inc. He is an Approved SCA Trainer and teaches SCA Classes in the Premier Training Campus at SWDCC. He is a Licensed Q Grader, WCE Representative, Head Judge for the World Barista Championship, and a former SCA Competitions Committee and Coffee Tasters Pathway Committee Member. He has spoken at Re:co Symposium, Sensory Summit and Tamper Tantrum and has taught SCA classes on numerous occasions. A right handed native of California, Mike immerses himself in Canadian pop music and squash when not chasing after his three dogs.
Rachel Bies
Nutritionist & Lifestyle Influencer, Host
Rachel Bies
Nutritionist & Lifestyle Influencer, Host
Garland Culinary Competition
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27-12:00pm-3:00pm
Competition Judge
Culinary Stage
Rachel Bies is a seasoned nutritionist, cook, food stylist, photographer and media personality. Her goal is to cook, showcase, teach and get people back in the kitchen and in love with real food.
She has appeared on Global Morning and CBC: The Fifth Estate, and is a wellness and health expert for several national publications. Her passion projects include working with partners to highlight the importance of positivity, and of enjoying a healthy and balanced lifestyle.
Recent brand partnerships include Blue Goose Pure Foods, Lole Women, Genuine Health, Zwilling Canada and Philips Canada.
Visit her blog at www.rachelbiesnutrition.wordpress.com.
Renée Lavallée
Chef
Renée Lavallée
Cheff
Garland Culinary Competition
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27-12:00pm-3:00pm
Competition Judge
Culinary Stage
Renée Lavallée was born and raised in Shawville, Quebec. She left home at an early age to attend George Brown College in Toronto. After over twenty crazy years in the culinary business, including stints in restaurants around the world, Renée now calls Nova Scotia home.
After a brief hiatus to raise her family, Renée jumped back into the ring to open The Canteen, an award-winning sandwich shop in downtown Dartmouth. Less than three years later, The Canteen opened a full-service restaurant only two blocks from its original location.
Renée has a long list of professional accolades and has been the spokesperson for a number of culinary brands and organizations, including: Taste of Nova Scotia, Select Nova Scotia, Community Food Centres Canada, Dairy Farmers of Canada and more.
Renée is an ardent supporter of local farmers, fishers and various other types of food producers. She can often be spotted at local farmers’ markets with her husband Doug, daughter Zoe and son Philippe in tow.
Mark Brand
Restaurateur and Social Entrepreneur
Mark Brand
Restaurateur and Social Entrepreneur
The Invisible Solution.
Mon, Feb26-12:45PM-1:15PM
Speaker Stage
Garland Culinary Competition
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27-12:00pm-3:00pm
Competition Host
Culinary Stage
MARK BRAND is one of North America's foremost social entrepreneurs.
With eleven businesses under his belt, he’s an example of a new form of leadership that encompasses good in every step. Five years ago, Brand took over Save On Meats, a Vancouver butcher and diner that has provided food security and access since 1957. In 2013, he created The Token Program, an alternate currency to feed those in need without a cash exchange. Almost 100,000 tokens have been redeemed, filling 100,000 empty stomachs, and creating interactions between those who have, and those in need. In addition, more than 1 million meals have left Save On’s doors to feed those who struggle, in partnership with his charity A Better Life Foundation.
ABLF works with community agencies, marginalized individuals, and governments to create tangible waves of change. Brand is a graduate of THNK, a Stanford fellow, and an advisor to corporations and agencies working to make real change. It’s through his cooking, philanthropic efforts, systems design and love for his community that he has found a unique balance in business and purpose.
Alex Molitz
Chef, Waupoos Estates Winery
Alex Molitz
Chef, Waupoos Estates Winery
Garland Culinary Competition
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27-12:00pm-3:00pm
Competitor
Culinary Stage
At the age of 13, Alex Molitz got his start in the restaurant business like
most young chefs do, by doing dishes, bussing tables and cleaning grease traps until he graduated high school. One short week after his graduation, Alex relocated from Ottawa, ON to Hyde Park, NY to attend the Culinary Institute of America. Alex spent many years working in restaurants in Canada, United States and Amsterdam, including Auberge du Soliel, Craft under Tom Collicio and Restaurant Daniel, in NYC, Jacobs & Co. Steak House and Marben in Toronto.
In 2014, Alex began as the sous chef at the Farmhouse Tavern. Under Alex’s
leadership the Farmhouse Tavern was awarded the #1 Brunch Spot in Toronto and the #5 Best
New Restaurant in Toronto, with the Toronto Star giving the restaurant 4/4 stars. Alex received similar accolades as Exeutive Chef of Geraldine’s, while simultaneously triumphing in Season 1 of Underground Chef Cartel Battles and Season 3 of Chopped Canada where he won the $10,000 prize.
Alex is currently the Head Chef of Waupoos Estates Winery, farm to table restaurant in Picton, Ontario where he can work closely with producers, farmers and talented colleagues.
Elia Herrera
Los Colibris, Executive Chef
Elia Herrera
Los Colibris, Executive Chef
Garland Culinary Competition
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27-12:00pm-3:00pm
Competitor
Culinary Stage
Elia Herrera, Los Colibris talented Executive Chef. Born in Cordoba, Veracruz-Mexico, she was exposed to the fascinating world of cookery from a very young age. Growing up, culinary exploration was encouraged in her home, since her grandmother initiated a catering business at the young age of 16th, a pioneer in the industry that reached all levels of clientele from Mexican society, celebrities, Presidents, Ambassadors and Governors of Mexico to the Kings of Spain passing the business through generations, sharing her expertise, knowledge and passion for not only traditional Mexican cuisine but International as well. Elia has followed her roots and has brought the tradition of authentic Mexican cuisine to Canada.
Naturally, then, her family wholeheartedly supported her choice to delve into the culinary industry, and enthusiastically supported her studies at The Culinary Institute of Mexico. Elia graduated as an Executive Chef with specialization in Pastry.
Taking bits and pieces from her training abroad, having perfected her craft in countries like Spain, France, Belgium, Italy and Canada, Elia puts a little bit of herself in every dish she creates. She has been fortunate enough to work with some of Barcelona's top Pastry Chefs, including Jordi Butron, Xano Saguer, Walter Volt, and Ricardo Martinez.
Elia came to Canada in 2003, and immediately put her skills to work. Like any good recipe, success is a product of good ingredients. Passion, dedication and extensive knowledge has led her to where she is today.
She is inspired by her grandmother Luz Del Carmen Dominguez de Herrera and mother Elia Del Carmen Herrera Dominguez as well as Pastry Chef Paco Torre Blanca.
Cheryl Torrance
Chef
Cheryl Torrance
Chef
Garland Culinary Competition
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27-12:00pm-3:00pm
Competitor
Culinary Stage
Cheryl has 20 years in the gourmet, fine food, catering and butcher shop world. She worked at Cumbrae's, Wholefoods, Summerhill, Roast and her favourite job was cooking at Daily Bread Food Bank. After 20 years, she made a huge change in my life. Cheryl wanted to avoid working the long hours, not getting sick time or holidays etc. and was looking for her body to feel better. The chef and food industry changed. There was a revolving door attitude of higher ups mistreatment of individuals as well the expectations became relentless. She started working out and eating better which lead to her transformation out of the kitchen. The kitchen had become toxic, like a bad relationship. So she left and has not looked back.
Today she is a studio manager for Torq and rides indoor Bikes. Cheryl continues to consult in food, but not as a hand on chef working the grind. Her services include reviewing a food business, identify problems and offer solutions from personnel to recipes.
Colin Moise
Chef
Colin Moise
Chef
Garland Culinary Competition
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27-12:00pm-3:00pm
Competitor
Culinary Stage
Hailing from eastern Ontario, French Canadian Chef Colin Moïse began his culinary career in Ottawa, Ontario, training at Ottawa’s finest farm-to-table restaurants. After half a decade he moved to Vancouver where utilising sustainable fisheries became his new focus.
Following a culinary adventure in Italy, at 24 years old, Chef Colin returned to Canada as the executive Chef of a boutique hotel in the coastal cliffs of Newfoundland. His Newfoundland journey took him to the kitchen of Jeremy Charles at renowned restaurant Raymond’s. After having absorbed the Newfoundland culture and gained a new appreciation for connecting with the earth, Chef Colin moved to Toronto. He worked in managerial positions in several restaurants including two years as the Chef de Cuisine under the tutelage of Chef Scott Vivian at the nose-to-tail restaurant, Beast.
Colin’s ambition to stay connected with nature empowered him to start his own company, Renegade Harvest. Currently, Chef Colin acts as a private chef for high-end clientele as well as offering brokerage services to small farmers across Ontario.
He aspires to build personal relationships with farmers and fishermen with the intention of advancing the farm to table movement and opening his own restaurant.
Hayden Johnston
Chef
Hayden Johnston
Chef
Garland Culinary Competition
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27-12:00pm-3:00pm
Competitor
Culinary Stage
Born and raised in Thunder Bay, ON, Hayden Johnson’s appreciation for food and drink came naturally. He grew up hunting, fishing, foraging and feasting, which gave the Culinary Institute of Canada (CIC) graduate an early appreciation for great food and personable hospitality.
While studying at CIC, Hayden seized the opportunity to work at Petraia Agriturismo in Tuscany under chef and author Susan McKenna Grant, combined with a stage at Macelleria Cecchini, also in Tuscany, under famed Italian butcher Dario Cecchini. Upon graduation, he made it his goal to travel while cooking, and so began work aboard the Antarctic expedition ship Akademik Ioffe. He later worked at Treadwell Cuisine (Niagara Region), and staged at Bistro Vue (Melbourne, Australia), Blue Hill (New York, New York), Husk Restaurant (Charleston, SC) and Parts and Labour (Toronto, Ontario). Hayden is no stranger to competition, having won a 2013 episode on Chopped Canada, and being a finalist for both San Pellegrino Young Chef and Hawksworth Young Chef Scholarship.
La-toya
Chef
La-toya
Chef
Flavours of Jamaica
Sun Feb25 -04:15pm-5:00pm
Culinary Stage
Born in Canada of Jamaican descent, Chef La-toya grew up cooking and eating “island foods” but didn’t truly appreciate that cuisine until later in life. After gaining years of experience and training as a chef, La-toya’s creativity started to flourish as she crafted her own take on ‘Island Paradise’, fusing her cooking style of traditional Caribbean ingredients together with Mediterranean flavours.
She evolved over the years and launched Twist Catering as she continued to expand her horizons at top restaurants and hotels throughout Toronto, Europe and Mexico.
Chef La-toya is also one of the directors of the PACTprogram, a non profit organization that provides LifePlan coaching for at-risk and youth, young offenders and young women. She’s heading up PACTcooking which offers a variety of cooking programs. Chef La-toya is the vice president of Alli's Journey a non profit organization focusing on young adults with cancer she is a personal chef to the Toronto Raptors recently working directly with NBA All-star Serge Ibaka and most recently has been named as a hospitality partner with the Toronto International Film Festival (TIFF). She uses her passion for food matched with her vibrant and contagious personality to engage audiences to relate to her. The Toronto Sun, Manjya bloggers, Cuisine Noir and The Canadian Press are only a few of the numerous stories written about La-toya and her exotic, innovative cuisine..
Jacob Taylor
Owner and Executive Chef at TuckShop Kitchen
Jacob Taylor
Owner and Executive Chef at TuckShop Kitchen
Garland Culinary Competition
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27-12:00pm-3:00pm
Competitor
Culinary Stage
Jacob Taylor is owner and Executive Chef at TuckShop Kitchen. Originally from Newfoundland, he has worked in restaurants including Lords of the Manor in the UK, Rush in Calgary, and Raymonds & Mallard Cottage in St. John’s. He is inspired by his friends, family, and others in the foodservice world. In his opinion, collaborating with others pushes him to put his best foot forward and reach his potential.
Jamie Stunt
Chef
Jamie Stunt
Chef
Garland Culinary Competition
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27-12:00pm-3:00pm
Competitor
Culinary Stage
Jamie Stunt began working in pubs and chain restaurants while attending university, and decided he wanted to pursue it as a career. He began to seek out positions where he could learn from talented and experienced chefs. After a working at various restaurants in Vancouver, he spent two years at Domus Cafe in Ottawa before taking the head chef position at Oz Kafe. He won Gold Medal Plates in Ottawa in 2013 and took silver in the nationals in Kelowna.
After nearly eight years at Oz, Jamie travelled to Europe to stage at Michelin-starred Atelier Amaro in Warsaw. Among other positions, he has worked at The Fogo Island Inn in Newfoundland, and Soif Bar A Vin in Hull, Quebec (which was voted one of enRoute magazine’s Top Ten Best New Canadian restaurants). He recently moved to Dish Catering, where he manages the kitchen and works with the rest of the creative team to create unique, customized private dining experiences.
John Vetere
Chef de Cuisine of Ravine Vineyard Estate Winery
John Vetere
Chef de Cuisine of Ravine Vineyard Estate Winery
Garland Culinary Competition
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27-12:00pm-3:00pm
Competitor
Culinary Stage
John Vetere is Chef de Cuisine of Ravine Vineyard Estate Winery in St. Davids, Ontario. He has worked in a Michelin-starred kitchen in Liguria, Italy; was the sous chef at Yours Truly (named the best new restaurant in 2012 by Toronto Life); wrote Cooks Book, a pocketbook for chefs; and came second in the Garland Chef Challenge at the 2017 PEI International Shellfish Festival.
John is inspired by seeing what other chefs around the world are doing, and how they push themselves to create new, innovative dishes or techniques. He is a NY Times Honourable Mention for The Norton Underground in 2017, and was nominated for Niagara’s Young Entrepreneur of the Year in 2016.
Robin Dutt
Chef
Robin Dutt
Chef
Garland Culinary Competition
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27-12:00pm-3:00pm
Culinary Stage
After graduating from George Brown Culinary in 2010, Robin has been cooking all of the world: Toronto, Montreal, Muskokas, Fogo Island, New Zealand as well as the arctic and the Antarctic. All these experiences has lead him to have a wide spread of influences and skills. And when he’s not in the kitchen professionally, he’s practicing at home. Reading and watching the plethora of food television or going into his personal lab, he always has good on the brain.
Shaun Edmonstone
Chef, Thornbury's Bruce Wine Bar and Kitchen
Shaun Edmonstone
Chef, Thornbury's Bruce Wine Bar and Kitchen
Garland Culinary Competition
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27-12:00pm-3:00pm
Competitor
Culinary Stage
Chef Shaun Edmonstone is the celebrated talent behind Thornbury's Bruce Wine Bar and Kitchen. Nestled in the Beaver Valley where apple blossoms speckle the hills and corn fields stretch to the horizon, the Bruce Wine Bar is the crown jewel of the thriving Grey County restaurant scene. Fiddleheads in the springtime and sweet roast squash in the winter are typical of the ultra-local, often foraged menu that Edmostone has carefully crafted. When in season, many of the specials at Bruce are paired with vegetables grown in his very own garden not 600 feet from the restaurant.
Shaun earned his Red Seal Certification at George Brown School of Hospitality & Culinary Arts. Throughout his 24 + year career, he has worked with a continuing appreciation for the dedication involved in creating great food. During his years in Toronto he honed his skills at some of the city's top restaurants and hotels.
In 2011 Shaun landed back in his hometown. Ever since, he has been delighting residents and tourists alike with creatively crafted plates grounded in traditional techniques. His summers spent at the market farm with his grandmother and raising bees with his grandfather led Shaun to believe in the importance of a strong connection between artisans, farmers, and chefs. This belief is evident in his involvement with Ocean Wise and his seat on the Grey Bruce Chefs’ forum advisory board, his participation in OCTA’s FeastOn , the Georgian Bay Community Cookbook and several collaborations with top chefs.
In 2015, Shaun was a part of the Toronto Food & Wine Show as a presenter for OceanWise and leading Exclusive Chef demos. As a rural chef coordinator for Terrior Symposium Shaun acted as the community liaison for the 2015 Terroir Rural Retreat in Grey County, bringing together 16 chefs, 12 producers and regional partners to build a field kitchen, plan a locally grown menu and cook a communal feast for 200 international media and culinary professionals.
Grey County's farms are bursting with abundance and to Shaun, it makes perfect sense to use this bounty as the inspiration for his work. His restaurant has become a "must visit" for anyone serious about food in Ontario. Where the Niagara Escarpment plunges into the Georgian Bay Shaun has perfected his craft and solidified his reputation as a force in Ontario's culinary revolution
Tom Filippou
Executive Chef, President’s Choice® Cooking Schools
Tom Filippou
Executive Chef, President’s Choice® Cooking Schools
Making Sunspun into Something Special
Sun -Feb25, 11:00am-11:45am
Mon, Feb-26, 4:15pm-5:00pm
Tue, Feb 27, 10:00am-10:45am
Culinary Stage
Highly charismatic Tom Filippou is the Executive Chef of the President’s Choice® Cooking Schools for Loblaw Companies Limited. In this role he is directly responsible for more than 150 President’s Choice® Cooking Schools across the country.
When he isn’t dreaming up fabulous recipes and classes and leading his talented team of chefs and cooking school coordinators, Tom delights audiences across the country with his easy-to-follow recipes, cooking tips and fun easy-going attitude on popular TV shows such as Cityline, Steven & Chris and Breakfast Television.
Tom learned to cook at a young age. After completing his culinary education, Tom’s professional career began at the Royal York Hotel, a famous Toronto landmark. There, he spent his time as an apprentice, obtaining his Red Seal certification, honing his skills and building credibility working his way up the ranks in its fine-dining kitchen. While Tom’s distinguished skills have afforded him the pleasure of cooking for royalty and celebrities alike, his greatest pleasure is still cooking for family and friends.
A native of the Toronto area, Chef Tom joined Loblaw Companies as Executive Chef of the President’s Choice® Cooking Schools in 2000. His teaching methods combine his passion for food and his sense of humour, providing an entertaining and unique experience for his students.
Alison Yundt
Business Development Manager - Southwestern Ontario, Flanagan Foodservice
Alison Yundt
Business Development Manager - Southwestern Ontario, Flanagan Food Service
Garland Culinary Competition
Sun -Feb25, Mon, Feb-26, Tue, Feb 27 - 11:00am-11:45am
Local Stage
Allison has over 20 years in the Restaurant Industry. After attending the Stratford Chef School, she owned and operated a successful Catering and Event Planning company in Milton, Ontario. From there she worked for a National Food Distributor as a Sales Representative for five years; receiving numerous awards and graduating with honors from the CPSA. She was then promoted to the role of Center of the Plate Specialist for four years, where she excelled in developing product knowledge and market strategies. In 2017, she joined Canada’s largest family-owned distributor, Flanagan Food Service, as the Business Development Manager for Southwestern Ontario. She is a strong supporter of the Local Food movement, an advocate for Sustainable Seafood and a constant promoter for the independent Food service provider.
Jagger Gordon
Chef & Founder, Feed it Forward
Jagger Gordon
Chef & Founder, Feed it Forward
Feed it Forward Food Rescue
Sun, Feb 25 2:30pm-3:30pm
Local Stage
Jagger Gordon’s mission started 2014 when he witnessed the copious amount of food going to waste after every catering gig. He knew there had to be a better solution. Feed families was born. Started with 1 freezer, feeding 10 families healthy frozen meals. Overtime turning into 7 freezers. Feed it Forward was established 2015.
Chef Jagger and his volunteers were providing weekly hot free meals at Nathan Phillips Square. After realizing 1 night was not enough to feed people, the Soup Bar was born, The first Pay What You Can Free Restaurant in Toronto. Now FiF rescues 1000's of lbs of food p/w and supplies Soup to 4 Inn out of the Cold programs.
Chef Jaggers hard work, determination and without prioritizing himself, and solely funding everything himself he is pleased to announce the first Pay What You Can Free, No Waste Grocery Store will be launched. Chef Jagger’s own app, allowing free food to be donated everywhere and project feeding students healthy subsides meals at a third of the cost.
Matt Binkley
Chef & Creator, Culinary Search Group
Matt Binkley
Chef & Creator, Culinary Search Group
Cooking Under the Arctic Sky
Tue, Feb 27 - 1:00pm-2:00pm
Local Stage
Matt Binkley has been in the culinary industry since the age of 15. His experience and knowledge of the industry combined with a degree in Nutrition and Nutraceutical Sciences have led him to unique opportunities. Matt apprenticed under some of North America’s best chefs such as Jean Georges Vongerichten, Michael Stadtlander and Mark McEwan. Matt honed his skills and quickly rose to the top.
As a private chef, Matt spent 18 years cooking for the world’s elite at their estates, on yachts and private islands in North America, the Bahamas and the Middle East. Matt has completed 8 Polar Expeditions and worked in remote locations in Nunavut, Canada and Antarctica. Matt has also cooked for Royalty including the Duchesse of Germany, The Prince of Monaco, and The King & Queen of Jordan.
Seeing a gap in the market, Matt created Culinary Search Group to provide quality, Back and Front-of-House staff, from Corporate Chefs, to Servers and Dishwashers for Temporary to Permanent Solutions.
Alex Black
National Portfolio Ambassador, Sovereign Canada
Alex Black
National Portfolio Ambassador, Sovereign Canada
Cooking Under the Arctic Sky
Mon, Feb 26-12:45pm-1:30pm
Salon 109 B
A native of Winnipeg, Alex moved to the West Coast in 2010, jumping into BC’s world-class bar community. He worked his way up and through many of Vancouver’s top-tier restaurants and bars, including establishments under the umbrellas of the Donnelly Group, Glowbal Restaurant Group and Hawksworth Restaurant Group.
Alex holds a number of hospitality industry awards and certifications from the International Sommelier Guild (Level I), Beverage Alcohol Resource Group (Advanced Certification), West Indies Rum and Spirit Producers Association (ACR Diploma), Consejo Regulador del Tequila (Level T), Society of Wine Educators (Certified Specialist of Spirits) and Pernod Ricard & École Hôtelière de Lausanne (Maison Graduate).
When he’s not behind a bar, Alex spends time as the National Portfolio Ambassador for Sovereign Canada, sits on the Canadian Professional Bartender’s Association board as their Director of Communications, and travels to educate himself on foreign markets. He also shares his accumulated knowledge and experience by presenting seminars for young bartenders and beverage fans all across North America.
Nick Kennedy
Principal Bartender & Owner, Civil Liberties
Nick Kennedy
Bartender
Toplack Sessions: The Journey from Bartender to Bar Owner
Mon, Feb 26-12:0pm-1245pm
Bar & Beverage Stage
Nick loves working behind the bar. He currently puts in five or six nights a week as principal bartender and owner at Civil Liberties, a modern cocktail bar located in Toronto, Canada.
Nick began his career in the bar industry while studying Neuroscience at the University of Toronto. It became quickly apparent to him that concepts from neuroscience specifically supporting a cognitive framework for compassion, mindfulness, and the building blocks of expertise could powerfully inform how he treats his guests, and hone his skills as a barman.
After taking on the role of Bar Manager at the busy Toronto restaurant Salt, Nick attended his first Tales of the Cocktail in hopes of finding the inspiration and knowledge necessary to make Salt a destination in the City for finely crafted cocktails. It was his success in this endeavor that prompted the opening of Civil Liberties. Nick has gone on to present seminars at Tales of the Cocktail and the Bar Institute.
Nick's unique perspective on hospitality is grounded in the cognitive frameworks that govern how we function as both bartenders and guests. This perspective has done more than directly make his guests experience better, it has started a discussion among peers and guests alike as to what one could and should expect out of the experience of being in a bar.
Shelley Case
Registered Dietitian, Author, Speaker & Consultant
Shelley Case
Registered Dietitian, Author, Speaker & Consultant
How to grow your business with gluten-free
Tue, Feb 27-11:00am-11:45am
Learning Lounge
A leading international expert on the gluten-free diet, Shelley is a registered dietitian, author, speaker and consultant with more than 35 years’ experience. She is a member of the Medical Advisory Boards of the Celiac Disease Foundation and Gluten Intolerance Group in the US and the Professional Advisory Council of the Canadian Celiac Association.
Shelley is a sought-after media source, conducting hundreds of radio, television, newspaper and magazine interviews. As a popular speaker, she delivers numerous presentations at medical, nutrition, celiac and food industry conferences throughout North America. Shelley’s best-selling book Gluten Free: The Definitive Resource Guide is highly recommended by health professionals, celiac organizations, consumers, the food industry and media.
In addition to her food and nutrition expertise, Shelley lives with celiac disease and understands the challenges of following a strict gluten-free diet for life.
Trevor Lui
Co-Creator and Culinary Director of Kanpai Snack Bar, Yatai Japanese Street Food, La Brea Food and Fat Rabbit Foods.
Trevor Lui
Co-Creator and Culinary Director of Kanpai Snack Bar, Yatai Japanese Street Food, La Brea Food and Fat Rabbit Foods.
Moderator for :
The Future of Distribution: Sun Feb25, 1:00PM-2:00PM
Space to Spoon: Mon Feb26, 11:15AM-12:30PM
Speaker stage
Trevor has made a life and career being surrounded by the sights and sounds of food and drink. Never mind that he comes from a long line of restaurateurs. He has produced thousands of event experiences as an executive for major entertainment venues, top-tier hotels & casinos for the likes of heads of states and Hollywood starlets. A diverse builder of innovative implementation, brand marketing, operations and ground-zero build outs, he likens a good, honest meal on a street corner than being too tied down to a corporate boardroom. He’s a lover of ‘the story’ and seeks motivation and inspiration with each bite and sip around him.
Involved in several entrepreneurial ventures, Trevor sheds his daytime suit for an apron and knife as co-creator and Culinary Director of Toronto’s foremost and renowned brands, Kanpai Snack Bar, Yatai Japanese Street Food, La Brea Food and the newest addition, Fat Rabbit Foods.
In addition, Trevor is a frequent consultant, speaker & editorial contributor to industry publications and business forums. He has also provided promotional ambassadorship to numerous consumer brands. Look out for Trevor’s next project to add to his #SoulfulFoodStories and join him on his culinary journey.
Nick Dean
CEO of Emblem Corp
Nick Dean
CEO of Emblem Corp
The Future of Cannabis
Tue Feb27, 2:00PM-3:00PM
Speaker stage
Mr. Dean is the CEO of Emblem Corp., having joined the company in December 2017. Mr. Dean is the former CEO of KBS Canada, a fully integrated and award-winning creative advertising agency with offices in Toronto and Montreal.
From 2010 to 2017, he led the company through two mergers and a number of substantial client wins, resulting in significant bottom and top-line growth. Mr. Dean earned his MBA from the Richard Ivey School of Business and holds his Bachelor of Commerce Degree from McMaster University. He is a member of the Young Presidents’ Organization (YPO) Toronto chapter and is a mentor for Futurpreneur Canada.
Isabelle Boucher
Blogger, Recipe Developer, and Photographer behind Crumb
Isabelle Boucher
Blogger, Recipe Developer, and Photographer behind Crumb
From Kitchen to Print
Sun Feb25, 10:00AM-12:30PM
Speaker stage
Isabelle Boucher is the blogger, recipe developer, and photographer behind Crumb, an award-winning food blog which features her recipes for simple, unfussy dishes made from scratch. She believes in cooking with fresh seasonal ingredients, in baking with shameless quantities of butter, and in the magical powers of bacon.
As a recipe developer, Isabelle has created recipes for a variety of different brands, including Peanut Butter & Co, Ontario Corn Fed Beef, Canadian Turkey, Gay Lea Dairy Co-Op, and Dairy Farmers of Canada, and her blog posts have been highlighted on major online sites including Cosmopolitan, Huffington Post, and Buzzfeed.
When she's not busy posting photos of her cats on Instagram, you'll find her roving the local farmers market or concocting new recipes in her Toronto kitchen.
Rob Barry
Seasoned Host and Comedian
Rob Barry
Seasoned Host and Comedian
Culinary Stage Host
Seasoned host and comedian, father of 4 and a sports FANatic who is also a former restauranteur. Rob has hosted events all over the country including Islander Night at Atlantic Canada House during the 2010 Winter Olympics in Vancouver. Rob also hosts the PEI International Shellfish Festival, which includes the Garland Canada International Chef’s Challenge. This event is the largest culinary celebration of it’s kind on PEI and 2018 will mark his 18th year as host. While Rob is a longtime lover of food, he really admires the creativity and passion of the chef’s.
Erin Kuzz
Founding member of Sherrard Kuzz LLP,Toronto
Erin Kuzz
Founding member of Sherrard Kuzz LLP,Toronto
A Primer on Bill 148 – What the changes mean for restaurants
Tuesday, February27- 1:00PM – 2:00PM
Presentation Theatre
Erin Kuzz is one of the founding members of Sherrard Kuzz LLP in Toronto, Canada where she represents employers in all areas of employment and labour law. Erin has been recognized by Lexpert®, Chambers Global®, Who’s Who Legal® and Best Lawyers® as one of Canada’s leading employment and labour lawyers. Having practiced labour and employment law for more than 20 years, she has earned a reputation for practical, results-oriented advice.
Erin is a Past Chair of the Labour and Employment Section of the Ontario Bar Association and was a member of the Human Resource Committee for the Toronto 2015 Pan/Para Pan Am Games. She is widely published, has written extensively about a number of different labour and employment issues and is contacted frequently by media for comments on current labour or employment matters. She has also taught on labour relations issues at both York University and University of Toronto.
Donna O’Connor
Canada Revenue Agency
Donna O’Connor
Canada Revenue Agency
Navigating Tipping Rules: A Primer on Controlled and Direct Tips – Presentation Theatre
Sunday, February 25, 2:00PM – 3:00PM
Presentation Theatre
Donna O’Connor is the Director of the Small Business Audit and Non Resident Division. She started her career as an auditor in the Montreal Tax Services Office upon graduating from Concordia University. One of Donna’s responsibility is to lead the Underground Economy Strategy for the Canada Revenue Agency.
James Rhodes
TaxationLawyers
James Rhodes
TaxationLawyers
Navigating Tipping Rules: A Primer on Controlled and Direct Tips – Presentation Theatre
Sunday, February 25, 2:00PM – 3:00PM
Presentation Theatre
James Rhodes started his career as a tax lawyer first clerking for the Tax Court of Canada (‘TCC’). He then continued on to work at KPMG, and then Department of Justice where he was counsel on over one hundred appeals. Following this he has worked at Miller Thomson LLP, and now operates TaxationLawyers. TaxationLawyers is an organization of tax experts involving both former DOJ lawyers and former CRA officers.
James handles all tax dispute resolution and tax litigation matters from dealing with the Canada Revenue Agency (‘CRA’) on audits and objections, appearing before the TCC and Federal Court of Appeal, to tax evasion charges. He also does Voluntary Disclosure Program applications, taxpayer relief requests, and rectification applications. James was also a member of the Kitchener-Waterloo CRA Tax Practitioners’ Consultation Group, and presented on legal issues and case law update
Anthony Demas
Director of Operations, Monarch & Misfits
Anthony Demas
Director of Operations, Monarch & Misfits
Having grown up in a restaurant family in Southwestern Ontario, Anthony developed a taste for wine and passion for hospitality at an early age. In 2006, after completing his Sommelier Diploma with the International Sommelier Guild in Toronto, he became enamoured with the city's restaurant culture and left his family's business to spend the next ten years working for Oliver & Bonacini Restaurants. As Director of Beverage, Anthony helped shape the wine, spirit and beer programs at restaurants such as Canoe, Auberge du Pommier and Leña. Currently, as Director of Operations for Monarch & Misfits, Anthony is overseeing the rapid expansion of its diverse brands including Sweet Jesus and La Carnita Taqueria.
Victor Barry
Chef-Owner, Piano Piano & Café Cancan
Victor Barry
Chef-Owner, Piano Piano & Café Cancan
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. He has honed his culinary skills around the world and has made an indelible mark on Toronto’s restaurant landscape. As Chef-Owner of Piano Piano Restaurant and Cafe Cancan, Victor is once again forging new ground on the culinary scene. While he remains focused on finding the magic inherent in every single ingredient; he is allowing himself and his guests a chance to slow down and savour experiences that come with great food, great wine, and each other. Victor’s desire to give his guests a singular culinary experience in Toronto will never change, though the way he does that has. At Piano Piano Restaurant, Victor and his family welcome you to their ideal Italian restaurant, where your hunger is sated and soul is nourished
Brendan Piunno
Co-Owner & Operator, Piano Piano & Café Cancan
Brendan Piunno
Co-Owner & Operator, Piano Piano & Café Cancan
Brendan Piunno’s inescapable love affair with food and wine began amidst the very grape vines of Ontario. Born and raised in the Niagara region, Brendan grew up living and breathing hospitality. From the home-made table wines of his Italian father’s basement, to the diverse and complex tastes which now fill his palette daily; great food, exceptional wine and kid-glove service runs deep in his veins. His experience in working under some of the most talented chefs and restaurant Owners in both Niagara and Toronto, developed and expanded his knowledge of the industry. Brendan’s insatiable hunger to deliver an unforgettable guest experience has lead him to further develop his skills and team with with long-time friend Chef Victor Barry. Together, they’ve affixed both PIANO PIANO and Cafe Cancan to Toronto’s restaurant landscape. As the Co-Owner and Operator, Brendan works incessantly to escort his guests from the bustling streets of Toronto, and deliver them to the sidewalk cafés of Paris and the laneway trattorias of Italy.
Lynnette Marrero
Bartender
Lynnette Marrero
Bartender
Leading Ladies of the Bar
Sun, Feb 25-12:45pm-1:30pm
Learning Lounge
Lynnette Marrero’s “spirited” career began when she accepted a job at New York’s Flatiron Lounge alongside cocktail savant Julie Reiner. Marrero quickly made the transition from cocktail-waitress to bartender and knew that the spirits industry was her true calling. After learning the ropes at Flatiron Lounge, Marrero became a bartender at Freemans NYC known for it’s skilled bartenders whose innovative drinks were featured in a collaborative cocktail menu, complementing the restaurant’s rustic cuisine. This led her to consulting and co-designing with Brian Miller the bar program for Elettaria in Manhattan's West village. Here she worked closely with the chef to create an award- winning cocktail menu.
While at Elettaria, Marrero’s passion for rum was ignited. Marrero worked to perfect the art of mixing rums and spent a week shadowing the Zacapa Rum Master Blender in Guatemala. This opportunity led her to working for Diageo as a Rum Ambassador for 2 years. Ms. Marrero returned to her career creating bar programs in Manhattan with her company DrinksAt6, cultivating a new generation of cocktail bartenders and elevating the bar at restaurants. She is opened and currently the Bar Director at Williamsburg’s Llama Inn. Lynnette is the National Mixologist for Perrier Sparkling Natural Mineral water and San Pellegrino Sparkling Fruit Beverages in addition to working with Zacapa Rum team as their trade educator and national mixologist.
In 2011 she co-created and produced Speed Rack with Ivy Mix a national cocktail competition for women bartenders that raises money for breast cancer related charities. In 2015 Speed Rack expanded to 4 global markets and is world renown competition. Marrero continues to judge Global Cocktail Competitions and present seminars at key cocktail festivals in the world. In 2009 Marrero was honored by the James Beard Awards as one of America’s Leading Female Mixologists. Marrero was named Food and Wine with Fortune Magazine’s Most Innovative Women in Food and Drink 2015, named Wine Enthusiasts Mixologist/Brand Ambassador of the year 2016, as well as placing Top 4 in Tales of the Cocktails’ Spirited Awards Best Mentor 2017 Category.
John Mortimer
President Canadian LabourWatch Association
John Mortimer
President Canadian LabourWatch Association
Labour Strategies
Monday, February 26, 2:00 pm – 3:00 pm
Presentation Theatre
John Mortimer is the leading expert in Canada on the rights and responsibilities of employees and employers regarding unionization including differences in each of the provinces and where Canadian employees sit vs. their counterparts in other countries.
John has been a self-employed management consultant since 1999, working with employers who want to remain or to become union free. John and his network of Consultants and Lawyers are experts in proactive, positive employee relations as well as diagnosing Engagement problems and implementing operationally focussed Action Plans to enable directly engaged workplaces.
LabourWatch supports the rights of employees to remain or become union-free and is an organization that Restaurants Canada has proudly supported for 17 years. John is also a former head of HR at Wendy’s.
Marco Antico
VP Strategic Partnerships, First Data Canada
Marco Antico
VP Strategic Partnerships, First Data Canada
Create a More Efficient Restaurant with POS
Monday, February 26, 2:30 pm – 3:00 pm
Learning Lounge
Marco began his career at PricewaterhouseCoopers where he obtained a Chartered Accountant designation in 2001. He moved to the Electronic Payments industry in 2006 and has been with First Data Canada in progressive levels of management for the previous 10 years.
Marco began his career at First Data by leading the Finance organization and later assumed responsibility of First Data Hardware Services. He is currently responsible for Outside Sales, Independent Sales Organizations and all Referral Partners including Credit Unions and the Chamber of Commerce. Marco especially enjoys the Electronic Payments industry because of its emphasis on technology and in helping merchants which makes most days eventful.
Michael Thalassinos
Executive , Silverware POS
Michael Thalassinos
Executive , Silverware POS
Create a More Efficient Restaurant with POS
Monday, February 26, 2:30 pm – 3:00 pm
Learning Lounge
Michael Thalassinos is an executive at Silverware POS – a leading provider of advanced technologies to the hospitality industry. For over 25 years, Silverware has helped operators drive efficiency and assist in providing an elevated guest experience. Michael has been with Silverware for over 10 years.
Prior to joining the company, Michael studied Hospitality & Tourism Management at Ryerson University; studied Professional Sales & Sales Management at the University of Toronto; and worked in a number of restaurants to gain a better understanding of the industry. He attributes his success to his passion for the hospitality industry and believes that Silverware's technology truly helps its customers bring more to the table.
Justin Shiels
Bartender, Café Cancan
Justin Shiels
Bartender, Café Cancan
Born and raised in Toronto, Ontario, Justin Shiels started out his hospitality career as a chef in some of the top restaurants across North America. Justin now uses he’s diverse knowledge of balanced flavours behind some of the best cocktail bars in the city.
After trading in his knives for cocktail shakers, Justin is no stranger to cocktail competitions both here in Toronto and internationally across the globe. Justin
Daniel Boulianne
Bartender
Daniel Boulianne
Bartender
Culinary Cocktails
Tue,Feb 27-1:00pm-1:45pm
Bar & Bev Stage
Daniel Boulianne -Coming from one of the OG cocktails bars in the Montreal scene (La Distillerie), Where he won the 2015 Canadian Bols Around The World Chanpion. After 5 years, he moved to open the Coldroom with Kevin Demers. During their first year, he also qualified for the Canadian finals for Bombay Sapphire Gin Most Imaginative Bartender and Auchentoshan New Malt Order both in 2017.
Dan's knowledge and know how is bringing what The Coldroom is all about. Good times, Good Cocktails and Good people is his motto.
Sam Dalcourt
Bartender
Sam Dalcourt
Bartender
Culinary Cocktails
Tue,Feb 27-1:00pm-1:45pm
Bar & Bev Stage
Sam Dalcourt - A veteran in the bar and cocktail industry who honed his craft over two decades around the world, from Canada to Japan, France to the UAE. A true bartenders' bartender, Sam has a flair for mixology and for communicating with individuals while democratizing the wide universe of spirits and cocktail-making to whoever lends an ear.
Sarah Parniak
Canadian Brand Ambassador for Seedlip
Sarah Parniak
Canadian Brand Ambassador for Seedlip
Culinary Cocktails
Tue,Feb 27-1:00pm-1:45pm
Bar & Bev Stage
Recently appointed Canadian Brand Ambassador for Seedlip. I’m also a drinks writer, a former cocktail bartender, a liquid consultant and hopeless geek when it comes to all things food, drink and hospitality.
Ted Fleming
Founder and CEO , Partake Brewing.
Ted Fleming
Founder and CEO , Partake Brewing.
Culinary Cocktails
Tue,Feb 27-1:00pm-1:45pm
Bar & Bev Stage
Ted's story with beer and brewing begins a little over 10 years ago. He was in his late 20’s and was really starting to get into the blossoming craft beer scene that was beginning to take root in Toronto. But unfortunately his journey was cut short due to a diagnosis of Crohn’s disease. That diagnosis, combined with becoming a father for the first time, helped Ted to put his health into focus and ultimately led to his decision to give up alcohol.
But he missed his beer! He missed the taste of it, and discovering all of the new craft beers and brands being launched, but more than that he missed the social connection that comes from sharing a drink with a colleague after work, cracking beers with the guys in the locker room after hockey, or simply joining in to celebrate special occasions with family and friends.
So he decided to try non-alcoholic beer. The problem was most of the non-alcoholic beers I tasted were just awful and there was nothing in terms of variety. Ted set out to change that by launching Partake Brewing and is now bringing craft beer flavour to the non-alcoholic beer category.
Dustin Gallagher
Chef
Dustin Gallagher
Chef
Garland Culinary Competition
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27-12:00pm-3:00pm
Culinary Stage
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, Grace was featured in Toronto Life's Top Ten Best New Restaurants in 2009. 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. He is currently the Executive Chef of Peoples Eatery and 416 Snack Bar, and is loving every minute of it. Known for his signature smile and endless energy, Dustin prides himself on excelling in high pressure situations.
Marc Sultanti
Chef
Marc Sultanti
Chef
Garland Culinary Competition
Sun -Feb25 ,Mon, Feb-26, Tue, Feb 27-12:00pm-3:00pm
Culinary Stage
Chef Marc began his culinary journey at a young age, influenced by his parents, and grandmother. He started out working at some of Toronto's large high volume restaurants as a line cook, to see what it was like to work in a faced paced high volume restaurant. He then started apprenticing under some of the city's best Chefs, at places like , The Spoke Club, Centro, Jump, The Rosewater Supper Club.
Getting his first Chef Position, he stayed strong to his beliefs of integrity of the ingredients that he had to work with. Always looking to work with local farmers, it showed his style of Cuisine, which is Contempory Canadian, with French Influences. His philosophy is letting the ingredients speak for their flavor, with a touch of love. Currently, he has a Private Chef/Catering company, but can also be seen all around the city cooking his food at various events.
Corey Duncan
Executive Chef at Urban Pantry
Corey Duncan
Executive Chef at Urban Pantry
Sun -Feb25
local Stage
Corey Duncan is the Executive Chef at Urban Pantry, a contemporary Canadian farm to table restaurant located in Uxbridge, Ontario - a beautiful rural community just 45 minutes north of the Toronto downtown core. With a passion towards the farm to table movement, Corey has developed menus that highlight Ontario’s abundance. With 14 years in the industry he strives to use everything Mother Nature has to offer; from chokecherries & cattail hearts to milkweed pods & slippery jack mushrooms - there isn't much that Chef Corey won't try at least once.
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