Eli Silverthorne - Stratford Chefs School
Eli Silverthorne

Eli Silverthorne

Open Kitchen Manager & Chef Instructor

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 over 150 classes in our year-round public-based Open Kitchen cooking program.

What Sets Stratford Chefs School Apart

 

 

Innovative Program

Our unique program model is method-based, hands-on, experiential, work-integrated learning.

High Quality Program

An enriched, immersive curriculum with exceptional standards and small classes.

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.

Alumni

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

Applications are now open for our 16 Week Diploma Summer Program and our 32 Week Professional Diploma Program 2020!

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