A graduate of the Stratford Chefs School, Eli is a wine aficionado and a strong advocate for Canadian cuisine. Having staged in various restaurants across the country, from Araxi in Whistler, to Scaramouche in Toronto, to Maison Publique in Montreal, Eli has returned to his Southwestern Ontario roots, settling in bountiful Perth County.
A champion of traditional methods, Eli enjoys slow food cooking techniques: braising, curing, smoking and fermentation. In his work Eli is a proponent of accurate and comprehensive understandings of food culture, history, and molecular science.
Eli is currently Executive Chef at Okazu (85 Downie Street, Stratford) and is the Lead Instructor for the 2018 season of Open Kitchen programming at the Stratford Chefs School. Eli is also a core instructor for Stratford Chefs School’s Professional Program, teaching practical cookery and theory components including: recipe specifications, lab reports, and food history.