Michael Caballo and Tobey Nemeth, Chefs/Owners, Edulis Restaurant
Chef/Owner Michael Caballo, formerly the Executive Chef of the Niagara Street Café, brings a passion for wild foods, mushroom foraging and influences from his Spanish heritage. He draws inspiration from his years roaming the kitchens, forests and dining rooms of Canada, Panama, France, Italy and Spain. Edulis, meaning “edible” in Latin, has been consistently named as one of Toronto – and Canada’s – best restaurants.
Jennifer Dewasha, Sous Chef, Café Boulud
Jennifer Dewasha is the Sous Chef of Café Boulud at the flagship Four Seasons Hotel Toronto. Dewasha has two decades of culinary experience, having graduated from George Brown’s culinary management program in 1996. From there, she has worked at several acclaimed restaurants in North America, including Daniel Boulud’s Brasserie in Las Vegas and Café Boulud in Toronto since its opening in 2012.
Patrick Kriss, Chef, Alo
Born and raised in Scarborough, Chef Patrick Kriss has fond memories of his introduction to food. As a child, Patrick baked pies and helped make breakfast with his grandmother at their summer cottage. He went on to train at George Brown’s culinary arts program and began his career at Toronto’s renowned Auberge du Pommier. A move to New York City saw Patrick work under French chef Daniel Boulud at his eponymous, Michelin-rated Daniel restaurant for three years. When Daniel closed for renovations, Patrick left for France to work at Régis Marcon and La Maison Troisgros. In 2010, he returned to Toronto to work at Splendido, where he worked for nearly two years before moving to the highly-acclaimed Acadia restaurant. Patrick opened Alo in 2015.
Paula Navarrete, Chef de Cuisine, Momofuku Daisho
Chef Paula Navarrete was born and raised in Colombia, where she lived until her early teens. She has since worked in the Mayan Riviera, and in Toronto at North 44, and Colborne lane. After a year learning whole-animal butchery at Sanagan’s Meat Locker, Paula joined the Momofuku Toronto opening team in 2012. She is now the Chef de Cuisine at Momofuku Daishō. Paula loves Latin culture and food.
Doug Penfold, Co-Owner & Executive Chef, CAVA
With close to three decades of experience in the restaurant and hospitality industry, Chef Doug Penfold is a veteran chef respected among industry peers, food critics, and diners alike. Chef Penfold spent his early years working alongside some of the top chefs in Canada at Canoe, Avalon, and Pastis, to name a few. He has been a partner at the much-respected Cava restaurant for over a decade, the modern Spanish restaurant that arguably introduced Tapas in Toronto. He is also currently a partner at Chabrol, a French restaurant that has received rave reviews from all major publications and has been dubbed the “Narnia of restaurants” by Amy Pataki. His food has been described by Chris Nuttall-Smith as “exquisite.”
Albert Ponzo, Chef de Cuisine, Le Sélect Bistro
Chef Albert Ponzo creates wonderfully inventive French cuisine at Toronto’s venerable and very popular Le Sélect Bistro. Toronto-born with Italian roots he also traveled to Italy and France many times as well as staging in Bologna. He has been at the helm of Le Sélect since 2006 and enjoys spending time with his three kids and wife in his downtime.
Anthony Rose, Chef, Rose and Sons
Chef Anthony Rose’s early journey through several top kitchens in San Francisco and New York, including The Lark Creek Inn with Michelin-starred Chef Bradley Ogden and The Mercer with Chef Jean-Georges Vongerichten, shaped his now-solidified reputation as Toronto’s celebrated king of locally-sourced “comfort cuisine.” After six years of creating seasonally-dictated menus full of scrumptiously delicious goodness at The Drake, Anthony opened Rose and Sons, providing elevated diner food to throngs of hungry patrons. Anthony has since found success with several other popular additions to Toronto’s west end including the backyard smokehouse Big Crow, the Israeli–eastern European restaurant Fat Pasha, the modern Jewish deli Schmaltz Appetizing, Queen-West diner Swan by Rose and Sons and Bar Begonia, a cocktail bar with a backyard bocce court.
Tyler Shedden, Culinary Director, Chase Hospitality Group
Chef Tyler Shedden was born and raised on an island in British Columbia where he worked on oyster farms and clam beaches, as well as commercial fishing vessels. By the age of 18, he was running his mother’s historic 100-year-old Inn. His passion for the culinary arts led him to Europe and eventually to New York City.
Tyler was part of the opening team for Gordon Ramsay at the London in New York, during which time the team earned two Michelin stars in their first year. Considered Chef Daniel Boulud’s protégé, Shedden was hand-picked by Boulud to be Executive Chef of Café Boulud in the historic Four Seasons Hotel Toronto. He has received continuous praise for his passion and culinary innovation. Shedden is now working closely with CHG’s Executive Chef Michael Steh to build on the brand’s culinary evolution and innovation, which includes overseeing all restaurant concepts, initiatives and creative menu development.
Scott Vivian, Chef/Owner, Beast Restaurant
Born in Montreal to an Indian mother and Italian father, food has always been an important part of Chef Scott Vivian’s life. After cooking in top kitchens in Atlanta and Portland, Scott returned home to Canada where he worked for Tobey Nemeth at the Jamie Kennedy Wine Bar. After a year he was promoted to Chef de Cuisine of Jamie Kennedy at the Gardiner. In June of 2010, Scott was able to fulfill his dream of owning a restaurant when he opened Beast Restaurant with his wife Rachelle. With a weekly changing menu, Scott allows seasonal produce and top quality Ontario ingredients to become the focal point of the gastronomic experience that is offered.
Joanne Yolles, Pastry Chef and Instructor at George Brown College
Chef Joanne Yolles has been baking since she was 12 years old, and realized she could make a career in the food industry after taking a course at Tante Marie’s Cooking School in San Francisco. Since then she’s worked as a Pastry Chef at Fenton’s, Scaramouche and Pangaea. Her original career plan was to be a teacher, so now that she’s an instructor at George Brown College, she’s been able to combine her two passions – cooking and teaching. Joanne also does freelance recipe development, and most recently has been contributing to the LCBO magazine.
Host Bonnie Stern
For over 35 years Bonnie Stern has been showing Canadians how to make cooking healthful, easy and fun through her 12 bestselling cookbooks, national television shows, weekly newspaper columns and her cooking classes. Bonnie is the award-winning author of over a dozen best-selling cookbooks, including Friday Night Dinners, and she writes every Saturday in the National Post. Bonnie hosts a unique book club where authors actually attend, speak about their work and then everyone has dinner together. She leads culinary tours to delicious destinations and was the owner of one of Canada’s best cooking schools, in Toronto, from 1973 to 2011. She is the recipient of the Premier’s Award.