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 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, and 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 PostVice 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.

His career began with catering and pastries almost 20 years ago, and he spent a briif time at The Tempered Room during the pandemic as their Viennoiserie and Farmhouse Tavern heading their bread, fermentation, and pastry programs.

In 2020, Holloway transitioned into an instructor (in-person and online) and spokesperson for various brands. He is the Intermediate bread maker at Bake Good Academy, has worked with students as a guest chef at George Brown College and Stratford Chefs School and, more recently, as the in-kitchen advisor for the non-profit Foodpreneur Lab.

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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