Daniel Holloway • Stratford Chefs School
Daniel Holloway

Daniel Holloway

Canadian Guest Chef

Chef Daniel Holloway is a chameleon in the kitchen with curious and artistic energy for menu development. While his signature style can be challenging to pin down, it oscillates between refined manicured works of art using fine French techniques and rustic comfort food meant to evoke a familiar warmth.

He is one half of a foodways project started with partner Marie Fitrion called Voodoo Haggis Stories, meant to explore third culture cuisines and the reinvention of mindful fusion. With formal training in Culinary Management at Humber College, Chef Holloway has cooked for high-profile clients such as Margaret Atwood, Prince, Vegan athlete turned deputy general for the green part of Canada, George Laraque.

As Executive Chef for Toronto-based catering company Urban Acorn, Holloway mastered cooking elevated plant-based menus with creations that have seen him featured on The Food Network, in Toronto Life, Huffington Post, Vice and The Globe and Mail. In 2016, he had the opportunity to do a brief stage at three Michelin star Atelier Crenn in San Francisco.

While his career began with catering and pastries almost 20 years ago, it would be the brief time he spent at The Tempered Room during the pandemic as their Viennoiserie that would re-ignite his love for pastries.

In 2021, Holloway became an instructor for Bake Good Academy at bakegood.ca. As a champion of the local food movement, Chef Holloway is a FeastOn certified chef whose talents are in use via the bread, fermentation, and pastry programs at Toronto-based restaurant Farmhouse Tavern in the Junction Triangle. https://farmhousetavern.ca/


What Sets Stratford Chefs School Apart

Innovative, World-class Program*

Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

High Quality Program*

An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.


SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.


*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.  


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