Success Stories

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  • Pita Pit Canada raises $20,000 during ‘Be a Pita Player’ charitable campaign

    November 6, 2017
    By Kavita Sabharwal-Chomiuk Pita Pit Canada recently wrapped up its annual “Be a Pita Player” charitable campaign, which ran from October 16 to 27, 2017. In total, the company raised $20,000 for motionball and the Special Olympics Canada Foundation. The campaign kicked off during an event in Mississauga that featured appearances by Special Olympics Canada athletes and ...
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  • Chef Q&A: Matt Stowe, Director of Culinary Operations, Joseph Richard Group

    October 30, 2017
    Education: Culinary Institute of America, Hyde Park, New York City Career path: Fairmont Hotels, Restaurant Lutece, Sonora Resort, Cactus Club Café, Joseph Richard Group Years of experience as a chef: 18 years What are your earliest memories of cooking? Growing up I cooked with my mother a lot; I started by helping her in the kitchen when I was ...
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  • Q&A: Chef Steve Gonzalez, executive chef, Baro and chef ambassador, Restaurants for Change

    October 16, 2017
    By Kavita Sabharwal-Chomiuk Restaurants for Change (RFC), the one-night-only annual event with the goal to raise funds to support community food programs in low income neighbourhoods across Canada, is returning this year on October 18. The event will bring together some of the country’s best restaurants to help create change in Canada’s food system. During this year’s ...
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  • Chef Q&A: Neil McCue, Whitehall Restaurant, Calgary

    August 1, 2017
    Education: Professional chefs diploma Career path: Michelin-star establishments Years of experience as a chef: 25 What are your earliest memories of cooking? The smell of my mom chopping furry mint, which grew just outside the backdoor for roast lamb for Sunday lunch. Why do you think you were drawn to a culinary career? Both my parents worked when I was a ...
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  • Canadian trailblazers: Christian Mena and Lino Oliveira, SABOR Restaurant, Edmonton

    July 5, 2017
    By Sean Moon In many ways it is a uniquely Canadian success story: Two hardworking childhood friends from immigrant families, growing up in the melting pot neighbourhood of North Edmonton and eventually realizing their dreams decades later thanks to a common passion for Latin food, music and culture. Christian Mena and Adelino (Lino) Oliveira, co-owners of an ...
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  • Canadian Trailblazer: Peter Fowler, President and CEO, SIR Corp.

    May 29, 2017
    By Sean Moon For a company that prides itself on an ability to deviate from the norm when it comes to service and hospitality, SIR Corp. has been developing a successful, results-driven culture led by its CEO president Peter Fowler since the firm grew out of the amalgamation of several restaurant groups and eateries over 25 ...
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  • Chef Q&A: David Lee, Executive Chef, Planta, Toronto

    April 20, 2017
    We spoke with David Lee, executive chef of Toronto’s Planta restaurant, on the challenges of opening Planta and his philosophy about the foodservice industry. Education: UK Hertfordshire School Years of Experience as a Chef: 20 years What are your earliest memories of cooking and why do you think you were drawn to a culinary career? My earliest memories are ...
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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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