Success Stories

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  • King Street Food Company: Buca, Jacobs & Co., Jamie’s Italian

    March 20, 2017
    By Sean Moon For the King Street Food Company, the recipe for success has been a unique combination of three equal parts Mediterranean heritage, a company-wide commitment to sourcing only the best local, sustainable ingredients and a passionate interest in people. As the three principals of an ever-growing presence on Toronto’s critically acclaimed food scene, Managing Director ...
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  • Chef Q&A: Vittorio Colacitti, Born and Raised, Hamilton; The Good Son, Toronto

    February 21, 2017
    Education: Bachelor of Commerce in Hotel and Tourism Management, University of Guelph Career Path: George, Lucien, Didier, Via Mercanti, Stagiaire at Thomas Keller’s Bouchon. Years of Experience as a Chef: 12 years What are your earliest memories of cooking? I have really vivid memories of my Nonna making gnocchi in her home in Toronto. She had an incredible garden ...
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  • Q&A with Chef Jeremy Charles, Raymonds Restaurant and The Merchant Tavern, St. John’s, NL

    January 31, 2017
    Education: St. Pius Culinary Institute, Montreal Career path: Professional Fly Tier Years of experience as a chef: 18 What are your earliest memories of cooking? My earliest memories of cooking were working on traditional Newfoundland dishes with my grandmother at her summer house in a small fishing village in Newfoundland called Old Perlican. Also splitting codfish with my grandfather ...
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  • Leadership legacy: Al Jessa, President, Joey Restaurant Group

    January 19, 2017
    By Sean Moon It is a long road from washing dishes in the trenches to a respected place in the executive suite of a successful restaurant chain, but Al Jessa, President of JOEY Restaurant Group, is living proof that anything is possible if a person learns to make the most of the right opportunities at the ...
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  • The road less travelled: Brent Poulton, CEO, St. Louis Bar and Grill

    December 12, 2016
    By Sean Moon Most people would think that success in the foodservice industry can only be achieved through culinary education, related business experience or having a lifelong passion for food. Brent Poulton has come a long way towards proving them wrong. As CEO of Ontario-based St. Louis Bar and Grill restaurants, Poulton is the first to admit ...
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  • Q&A with Chef Grant van Gameren

    December 5, 2016
    By Marian Staresinic Grant van Gameren’s rise towards becoming one of Canada’s most celebrated chefs began sizzling shortly after opening the Black Hoof in 2008. With personal memories of family dinners at the helm of his creative inspiration, he launched several ambitious and controversial menus at the Hoof, inviting guests from all over the world to ...
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  • Q&A: Carl Heinrich, Chef/Owner, Richmond Station, Toronto

    November 21, 2016
    Education: Stratford Chef School Graduate (2005) Career Path: Sooke Harbour House; Rundles; Daniel Boulud (New York City, Vancouver); Cowbell; Marben; Stages throughout New York City, France, and Monaco; Richmond Station Years as a Chef: 17 years; 6 years as Executive Chef What are your earliest memories of cooking? I have so many early memories of being in the kitchen ...
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  • Q&A with Chef Luis Valenzuela

    October 31, 2016
    By Marian Staresinic Originally from Guadalajara, Mexico, Chef Luis Valenzuela developed a passion for food at an early age. Luis immigrated to Toronto in 2001 to study the culinary arts at George Brown College where he quickly developed his own unique style and flair, embracing traditional methods while staying true to his Latin roots. He went ...
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  • Success on tap: Nicole Barry, PEG Beer Company, Winnipeg

    September 27, 2016
    By Sean Moon After a decade working in senior financial management and accounting positions, Nicole Barry certainly has the pecuniary pedigree to help grasp the finer economic aspects of starting and running a restaurant business. What Barry is really banking on, however, is that her love of craft beer and entrepreneurial spirit can add up to ...
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  • Mentorship: A key ingredient in the kitchen

    September 22, 2016
    By Liana Robberecht My first unofficial mentorship began early on in my life. An elderly Japanese man took me under his wing and taught me how to use chopsticks and fight with a noble spirit. Mr. Miyagi didn’t know it at the time, but together, he and I would inspire millions. While it may have started with ...
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  • Five questions: Justin Leboe

    September 13, 2016
    By Marian Staresinic Justin Leboe originally hails from Vancouver, B.C, where he started his culinary journey. Starting at Umberto’s when he was only 13 years old, Leboe eventually became one of the original cooks to open the restaurant C in downtown Vancouver in 1997. Justin has a natural talent when it comes to the culinary industry. He ...
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  • Q&A: Dr. Irwin Adam Eydelnant, Future Food Studio, Toronto

    August 29, 2016
    Education: BEng, MEng (Chemical Engineering, McGill University); PhD (Biomedical Engineering, University of Toronto) Career Path: Academia to startup Years of experience in the food industry: 17 years   Dr. Irwin Adam Eydelnant combines a background in engineering, biology, and technology with his passions for eating and design in the exploration of the future of food. As principal and creative/scientific ...
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  • Five questions: Chef Andrew Richmond

    August 10, 2016
    By Marian Staresinic Andrew Richmond is the CEO of Monarch & Misfits, an inventive restaurant group taking Toronto’s food scene by storm. His growing empire of restaurants includes the popular taqueria chain La Carnita, classic American comfort food spot Home of the Brave and soft serve parlour Sweet Jesus. Taking a stand against the popular expression, Andrew quit his ...
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  • Exceeding expectations: David Hannay, Brix & Mortar, Vancouver

    July 11, 2016
    By Sean Moon For Vancouver restaurateur David Hannay and his business partner Patrick Mercer, everything old has become new again. From opening their original restaurant, Brix, in a 1912 heritage building to the recent merging and rebranding of Brix and its next-door sibling, a stylish cocktail lounge called George, Hannay and Mercer seem to have a ...
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  • Five questions: Chef Claudio Aprile

    June 30, 2016
    By Marian Staresinic Claudio Aprile is one of Canada’s most celebrated and visionary chefs and is the owner and creative force behind the growing Orderfire Restaurant Group, which includes Toronto’s acclaimed Origin brand restaurants. Throughout his career, which spans over 30 years, Aprile has passed through some of the most renowned kitchens around the globe. You ...
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