Person Category: Past SCS Instructor
Andrew Coppolino
October 20, 2022
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… Read moreRead moreAndrew Coppolino
Ryan Crawford
January 2, 2020
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… Read moreRead moreRyan Crawford
Sherri Gerber
February 8, 2019
Margaux Whillans-Browne
November 7, 2017
Scott Roberts
January 12, 2017
Chef Scott Roberts spent many years abroad while working his way through some of the best restaurants in England, Australia, San Francisco and Chicago. His combination of western technique and eastern flavours reflects his training at Chicago’s L2O, a 3 Michelin starred modern seafood restaurant, his travels to Japan and Russia, and his upbringing in Markham, Ontario, home to one of… Read moreRead moreScott Roberts
Simon Briggs
September 26, 2016
Born and raised in Scotland, Simon Briggs graduated from Stratford Chefs School in 2011 and has worked in various establishments in Stratford, Ontario including Rundles, Bijou, Mercer Hall, and Keystone Alley, where his style of food is steeped in traditional technique and would be described as classic bistro. Simon was previously an instructor with SCS for 7 years teaching both… Read moreRead moreSimon Briggs
Frances Latham
September 26, 2016
Having graduated from SCS after making a significant career change from the world of commercial banking, Frances remembers well the terrors of learning about service and all that being in the front of house entails. At the time she wanted to learn how to cook! And yet, some 20+ years later, with some significant life and business experiences, she is… Read moreRead moreFrances Latham
Bob Latham
September 13, 2016
After retiring early from a 30 year career as a college professor, Bob enrolled in the International Sommelier Guild professional wine program. He completed all three levels, graduating in 2005 with a professional sommelier designation. Shortly after graduation Bob formed a wine buying group which has grown steadily. He has judged both at the amateur and professional level, and has… Read moreRead moreBob Latham
Ian Middleton
September 13, 2016
Born and raised in Thunder Bay, Ian’s culinary adventures began more than 20 years ago while working his way through university. Having worked in many aspects of the restaurant business, both in dining rooms and kitchens, Ian felt it was time to hone his skills and enrolled in the Stratford Chefs School in 1999. After completion of his studies he… Read moreRead moreIan Middleton
Marc Chartrand
September 10, 2016
A Stratford Chefs School graduate (Class of 2010), Marc apprenticed under Bryan Steele for 3 years at The Old Prune and then staged throughout Europe (Une Table au Sud) and Ireland (Cafe Paradiso). He also worked at Murray Street Charcuterie Bar, Langdon Hall Relais et Chateaux before taking a position as sous chef at Mercer Hall. Marc was formerly the… Read moreRead moreMarc Chartrand
Kim Cosgrove
September 3, 2016
Originally from Stratford, Kim received a Bachelor’s degree in Biology from Queen’s University before returning to Stratford to attend the Stratford Chefs School, graduating with honours in 2003. Kim has worked at a number of restaurants including the Green Room at the Stratford Festival; York Street Kitchen, Rundles and Bijou in Stratford; and Vinehaven Bakery in Niagara. As well, she… Read moreRead moreKim Cosgrove
Bryan Steele
September 3, 2016
Since 1989, Bryan has been Chef de Cuisine at The (Old) Prune. After earning a degree in chemistry from Queen’s University, Bryan turned his talents to cooking. He trained at Toronto’s George Brown College and completed his apprenticeship in Toronto restaurants, working with Michael Stadtlander along the way; he then spent four years working extensively in restaurants in Italy and… Read moreRead moreBryan Steele