Originally from Stratford, Andrew Mavor’s culinary style is one that playfully presents the best ingredients without pretension. Informed by a life spent travelling, his food is best thought of as what you’d love to cook at home if you had the time (plus a pretty big pantry and an encyclopedic knowledge of strange ingredients). His resumé is long and bizarre,
Chef and restaurateur Stev George is a Kingston, Ontario native. After completing a degree at McGill University, Stev attended the Stratford Chefs School where his focus on locally sourced ingredients began. From his first job as a dishwasher at Chez Piggy to his latest accomplishments as Chef-Owner of Olivea Restaurant in Kingston and Riva Restaurant in Gananoque, he has been
JONATHAN NAIMAN HEAD CHEF / Co-OWNER, The Red Rabbit (Stratford) Jon says reality is baked right in…he is one of the true ‘nice guys’ of our industry always willing to go the extra mile to make guests and staff happy. Don’t let the gruff exterior fool you, he’s an old softy most of the time. From simple to complex he
After a two year apprenticeship at a 2 Michelin Star restaurant in Lyons, France, Frank Parhizgar returned to Toronto and worked at some of the city’s finest restaurants. He then completed a stage under the critically acclaimed chef Jean-Georges Vongerichten in New York City. Later, he served as Head Chef of Toronto institution, Centro for five years and then as
Ryan Crawford has been involved in the kitchen his entire life. He studied at Stratford Chefs School (Class of 1999) and then became an instructor at the School for four years. He has travelled extensively, staging at The French Laundry and Terra Grill in Napa Valley; l’Orangerie, Lucques and Patina in Los Angeles, and Jardinière in San Francisco. Closer to
Jenner grew up in the southern suburbs of Chicago; at 14, he began his professional culinary career as a cook and dishwasher at a local restaurant. He went on to attend Johnson & Wales in Providence, Rhode Island, graduating with degrees in both Culinary Arts and Food Service Management. After graduation, Jenner worked in Hilton Head, South Carolina before returning
Instructor: Restaurant Design Leah graduated from George Brown College with a diploma in Architectural Technology and has worked with R. Ritz Architect since 2001. Restaurant Design grew to be her focus and she has worked with independently-owned restaurants, as well as large corporate groups. Leah brings to this course both an in-depth understanding of design aesthetics, as well as real-world
Student Recruitment & Admissions Liaison | Instructor: Business | Alumnus (Class of 2009) An honours graduate of the Stratford Chefs School (Class of 2009), Mark Andrew Brown has been recognized for his talent, passion and commitment to hospitality as an OHI Top 30 Under 30 Chef, and as one of ten future stars of the Canadian culinary scene selected to
I grew up in rural Brazil, either in the South or the Northeast. Both experiences shaped me and my relationship to the Earth. In the South, we had a farm and took care of chickens, cattle, horses, pigs, ostriches, lambs, and our main crops were coffee and sugar cane. At the time, I didn’t know I was going to be
Michael graduated from George Brown College before spending time abroad at some of the world’s top restaurants. He first left for Sydney, Australia where he worked at Altitude restaurant and Quay Restaurant. These two restaurants really pushed his understanding and respect for produce and suppliers. His next venture would be at The Modern in NYC which currently holds two Michelin
Chef José Matamoros was born in Chihuahua, Mexico where he grew up and lived until his 20’s. After graduating from University, José moved to Toronto, Ontario in 2006, where he realized cooking was what he loved and formally started working as a cook. His first real kitchen job was at the “Little Fish” in Toronto with Chef Carey Wesenberg, whom he