Executive Chef Daniel Holloway of Urban Acorn Catering believes great food is achieved by harnessing bold flavours from humble ingredients. With over 15 years in the culinary industry, he has catered for high profiled clients such as Margaret Atwood, Prince, former Lieutenant Governor Michaëlle Jean and Vegan athlete turned deputy general for the green part of Canada, George Laraque. Chef Holloway’s signature style can be best described as refined comfort food, a blend of rustic Canadian cuisine with fine French techniques.
Taylor Parker is from Six Nations Native Reserve in Ontario where he inherited an extensive knowledge of native plants and foraged foodstuffs from his parents. Taylor has spent much of his professional life working in a diverse range of professional kitchens. Taylor currently runs MT Hospitality Ltd. where he enjoys bringing like-minded Chefs together to feed our neighbours.
Meagan Bowden is the chef and owner of Phancy Food & Catering. After graduating from Ryerson University's journalism program Meagan immediately turned to Toronto's food industry. She’s worked in restaurants, catering, farmers markets, and any freelance work she could grab, plus her own side hustles including selling cheesecake to a local bar and catering for her own clients. Fast forward to three years later and Phancy Food & Catering is her full-time job. Last year, Meagan started the Female Foodie Entrepreneur Network - a Facebook group composed of over 500 women in the food industry who meet on a regular basis to discuss topics unique to women in the industry.
Anna Chen has an impressive resume from Murano in England, the Michelin star restaurant co-launched by star chef Gordon Ramsey to Figo and Buca Yorkville. With her Hakka Chinese upbringing in India and her experience cooking in French and Italian cuisines, she has opened her first restaurant, Alma.
It's a deli, wine bar and café, with an on-site wine school thrown in to boot. Grand Cru Deli describes itself as "if a wine bar and a deli had a baby" with the highest quality wines and elevated deli fare. Chef de cuisine, Jamie Kohls, curates a menu that is bound to represent nose to tail dining.
Since the age of 4, his happy place has been the kitchen. Finding inspiration with the likes of Gordon Ramsey and
unconditionally supported by his parents Laura & Rob. Chef Dero Rebel not only has a sensitive palate to recognize flavours, but he also has a gift on putting them together with perfection. He takes the time in tedious efforts with great tenacity in order to deliver his rebellious vision only he can. Now at the age of 10 years, he has released his first cookbook.
With over 15 years in the food industry, Nicole Di Nardo is a holistic nutritionist, iridologist, teacher and therapeutic chef. Her dishes are always wholesome, nutrient-dense and seasonally relevant. Drawing inspiration from her Sicilian-Canadian roots, Nicole strives to bring harmonious flavour, vibrant colour and culinary finesse to each and every bite. She hosts cooking classes, conducts corporate wellness seminars and teaches at The Institute of Holistic Nutrition.
Whose experience consists of both Michelin-star restaurants and popular casual eateries, Chef Ramon Simarro focuses on seasonal products alongside authentic ingredients from Spain to re-imagine a menu at Madrina Bar y Tapas that marries whimsy with classics.
Chef John Higgins has cooked for the Queen at Buckingham Palace, for heads of state in Washington and for celebrities around the world.
John is the director of one of North America’s top culinary schools, George Brown Chef School in Toronto. With his Scottish brogue, keen wit and passion for teaching, John is leading the way for the next generation of talented chefs.
John has a long list of accolades and has made several television appearances including, Food Network’s At the Table With, judge on Chopped Canada and a guest judge on the first season of Top Chef Canada.
Chef Ryan Crawford has an impressive background and has received numerous accolades for his commitment to the Ontario Culinary Scene. He now owns one of Canada’s leading restaurants, backhouse, which offers a continuously evolving menu with a commitment to integrated cool climate cuisine and enlightened hospitality.
Growing up in Sao Paulo, Mary discovered her passion for chocolate in a small kitchen along side her mother, Dona Branca, who produces incredible artisanal pastries in Brazil with so much care and attention to every small detail. She shared all her secrets, passions, recipes and most importantly, her LOVE for making the best handmade chocolate Brigadeiros and now Mary shares this love with all of you in each and every handmade order.
Rich Francis is the owner of Aboriginal Culinary Concepts, a business he describes on his Facebook page as "a platform from Modern Aboriginal Cuisine." Francis is an experienced chef who graduated from the Stratford (Ontario) Chef's School and has worked at Splendido in Toronto and Tabla in New York City.
A member of the Tetlit Gwich’in & Tuscarora Nations; originally from Fort McPherson, N.W.T. and now living in Saskatoon, Saskatchewan, Francis currently operates his catering business and is looking forward to opening his restaurant, Seventh Fire.
Oct. 5th, 9:30pm-1:00am+1
A self described “art nerd”, Megan has amazed judges and the country with her stunning creations on The Great Canadian Baking Show. After named a finalist in season two, Megan continues her passion by making custom cakes and food styling for cook books. See her epic creation at the closing party!!