​​CHEF

     My journey into the Hospitality Industry began with my parents' restaurant. My first foray into the restaurant industry was at the very bottom, in the position of a dishwasher. It might not have been glamourous, but it prepared me for the challenges that layed ahead. Working in their classic 1950's diner was a fine introduction to the long work hours that awaited me. From this, I would grow accustom to the extreme work conditions that I would encounter over the next 30 years of food service work.

     After my first university degree, I became commited to cooking as a full time career. Out of the eight years of post secondary education that I attained, I graduated from the Culinary program of Algonquin College, Stratford's Chef School, and the Culinary Business Program of George Brown College. I have always approached the food industry with understanding that I was on a life long path of continuous learning, hard work, determination, and an unrelenting passion for food. This facilitated my rise to Executive Chef status that I would later attain. Not only have I gathered a vast variety of professional cooking skills (i.e. catering, institutional cooking, high end cuisine, quick service, and tapas style),I fostered a deep rooted desire to pass on my skill set to a future generation. I completed a Bachelor's degree of education from Queen's University, which had allowed me to marry my love of food, along with the passion for education.