With over 15 years of culinary experience, Chef Hani Firin has carved a niche for herself in the vibrant world of Canadian contemporary cuisine. Of Somali descent, Hani brings a unique blend of cultural heritage and culinary innovation to her dishes, captivating the palates of food enthusiasts everywhere. Hani’s culinary journey began in her grandmother’s kitchen, where the rich flavours
Chef Yva Santini kicked off her culinary adventure at an early age, receiving her culinary training at the Stratford Chefs School (Class of 2009). She has played a key role in many a kitchen in the Stratford restaurant scene, currently the Executive Chef for The Starlight, Stratford. Inspired by her travels, local ingredients and her chef pals, Yva is one
Ann Hui is the Stratford Chefs School’s 2023 Joseph Hoare Gastronomic Writer in Residence. As The Globe and Mail’s demographics reporter, Ann writes on the seismic shift taking place in the country’s demographic makeup. She’s particularly interested in the challenges Canada faces from its rapidly aging population, on the effects of Millennials and Gen-Zs outnumbering other demographic groups in the workplace,
Instructor: Lab Service Originally hailing from Calgary, Alberta, Conor’s professional journey has been a blend of his artistic pursuits and his deep-rooted love for food and beverages. His artistic endeavours led him to Toronto, where he earned a Theatre diploma. From there, he ventured to the Royal Conservatoire of Scotland, where he attained a Masters of Arts. For over a
Executive Chef, LANGDON HALL COUNTRY HOUSE HOTEL & SPA As an influential leader in the Canadian culinary scene, Chef Jason Bangerter’s career spans nationally and internationally, working alongside some of the world’s leading chefs. Inspired by his exceptionally high personal standards, Langdon Hall’s culinary direction excels and continues to be honoured as the only restaurant in Ontario to be awarded
Aldous Cheung is the Executive Chef at Richmond Station, Toronto. His culinary journey began with four years at Toronto’s renowned Nota Bene, working under Chef David Lee. Joining Richmond Station in 2017, Aldous rose through the kitchen ranks, becoming Chef de Cuisine in 2022. Committed to Richmond Station’s core values of working with whole animals and partnering with local farmers,
Zach Keeshig is the head chef and owner of Naagan, a pop-up restaurant at the Owen Sound Farmer’s Market. Born and raised in Owen Sound, he knew he wanted to become a chef at the tender age of 17, after a part-time job in a restaurant. He went on to study at Georgian College for Culinary Arts, then did an apprenticeship
Nikko Morito-Barber is originally from Barrie, Ontario, but has been living in Southwestern Ontario for the past seven years. Nikko graduated from the University of Guelph in 2019, and then decided to become a chef and attended the Stratford Chefs School. After graduating from SCS in 2021, Nikko was lucky to find quality work during the pandemic, climbing the ranks
Canadian Guest Chef Kris Simmons (Class of 2014) Growing up, cooking was always an enjoyable time spent with my mom, together we would cook dinner for the family. This is where I found my passion for the culinary arts. I then enrolled in the Stratford Chefs School, where I built the foundation I needed to succeed. After graduating in 2014,
Instructor: Lab Service Retiring from teaching after 27 years, Christopher moved to Stratford from Toronto in 2012. Wanting to do something different, he enrolled in the training programme at The International Butler Academy in The Netherlands. Graduating at the top of his class, he was asked to remain at the Academy as Head Butler both to train classes and to
Level One Service Instructor | Lab Service and Wine Instructor | Sommelier Alexandra Evans is a certified Sommelier through the Canadian Association of Professional Sommeliers and George Brown College where she graduated with Honours in 2005. Born and raised in Toronto, she started her career over 35 years ago and had the pleasure of working at some of the city’s
With a career spanning nearly two decades, Andrew Coppolino is a self-described “local food and restaurant ambassador” dedicated to promoting culinary businesses and advocating for chefs and restaurants. His work in food writing began after a two-year stint as an apprentice cook at Peter Martin’s 20 King Restaurant in Kitchener, Ontario. “The work was hard and the hours long, but it taught me a lot about