Instructor: Cookery, Culinary Management, Food History, Lab Packages, Recipe Specs | Open Kitchen Manager
A graduate with distinction of Stratford Chefs School, Eli Silverthorne is a firm advocate for Canadian Cuisine, food history, and applied culinary sciences. After graduating, Eli worked under chefs Bryan Steele (The Prune), and Jonathan Gushue (The Berlin), while accomplishing various stages across the country, from Araxi to Scaramouche and Richmond Station in Toronto, and Maison Publique in Montreal, Eli has returned to his Southwestern Ontario roots, settling down in bountiful Perth County.
A traditionalist of sorts, he enjoys slow food cooking methods, curing, smoking, preservation, and fermentation; and above all teaching the nuances of all things culinary. In addition to teaching our practical, theory and food sciences programming Chef Eli is also responsible for designing, organizing and leading classes in our year-round public-based Open Kitchen cooking program.