Chef Corbin Tomaszeski

Food is a part of every great thing that we do in life. Food is there for all the important events, and the memories we make around a shared table are the best memories of all” –Chef Corbin

Corbin Tomaszeski is a chef with a unique vision: to bring meaning back to the world of food. In every endeavor he has taken up, whether being executive chef of key Toronto restaurants, or through his popular Food Network shows Dinner Party Wars, Restaurant Makeover and Restaurant Takeover, Chef Corbin strives to keep the focus on food as a conveyance to shared joy, and away from fussy, rigorous rules.

“We’re so removed from where our food comes from and how to make it properly, because we’ve stopped making time to make food and spend that time with our families. Kids don’t learn how to cook anymore. I learned a lot on our farm as a child, and even though I’m raising 3 boys in the city, we cook. Teaching your kids to cook is an essential life skill, and the time you spend with them teaching them how to cook is never wasted.”

Corbin is a passionate advocate for charities, and has worked with CANFAR, Canadian Heart and Stroke Association, Crossroads International, Emily’s House, Osteoporosis Canada, Diabetes Canada, United Way Canada and the Canadian Breast Cancer Foundation.

Corbin has travelled extensively throughout North America to find out more about the kinds of food moments people from all walks of life have.

“No matter where you go, everyone celebrates with food, and no matter who is hosting you, they are proud to have you sit an enjoy life with them over their favorite dishes. The best part of my job is meeting amazing people and getting to know them over a home-cooked meal.”

Chef Corbin has partnered with Chartwells Canada to bring healthy food offerings to schools. In his new role at the Westin Harbour Castle, Chef Corbin will work with the culinary team to elevate and enhance the food and beverage experience at the hotel and Conference Centre. Also, the hotel is pleased to introduce Savoury a private chef’s table available for small intimate groups with a menu designed by the celebrated Chef. He is also working on a new TV production for the Food Network.

“Food is a part of every great thing that we do in life. Food is there for all the important events, and the memories we make around a shared table are the best memories of all” –Chef Corbin Corbin Tomaszeski is a chef with a unique vision: to … [Read more...]

Chef Michael Smith

Food Network Host, Nutritional Activist, Food Media Producer, Innkeeper

Chef Michael Smith, one of Canada’s best-known chefs, is a passionate advocate for simple, sustainable home cooking and an inspiration for families creating their own healthy food lifestyle. He’s the host of Chef Michaels Kitchen, Chef at Home and Chef Abroad seen on Food Network Canada, Global and in more than 100 other countries. He’s a judge on Chopped Canada and traveled the world for his innovative web series Lentil Hunter.

Chef Michael and his wife Chastity have recently realized a dream and purchased The Inn at Bay Fortune in Prince Edward Island. This summer they will re-launch the property where Michael gained international fame, with a new spirit of hospitality and an innovative dining experience, the FireWorks.

Michael is Prince Edward Island’s food ambassador, Canada’s best selling cookbook author, innkeeper, educator, professional chef and home cook. He led the team of Sodexo chefs that cooked for the world’s Olympians in the Whistler Athletes’ Village in 2010. His eighth bestselling cookbook, Family Meals, is on stands now and his next book, Make Ahead Meals, is due to hit shelves in September 2015. His food media production company and test kitchen, Culinart Limited, is breaking new ground and his Social Media networks are Canada’s top choice for foodie fun.

Although Michael is a true chef at large his favourite role is Dad, home on Prince Edward Island with his wife Chastity and his children; Gabe, Ariella and Camille! Michael is an 2 avid map collector, long-time windsurfer and novice kite sailor.

Food Network Host, Nutritional Activist, Food Media Producer, Innkeeper Chef Michael Smith, one of Canada’s best-known chefs, is a passionate advocate for simple, sustainable home cooking and an inspiration for families creating their own … [Read more...]

Chef Susur Lee

Praised as one of the “Ten Chefs of the Millennium” in 2000 by Food & Wine magazine, Susur Lee is still at the top of his game. Between helming three restaurants in Toronto—Luckee, Lee & Bent—and overseeing his prestigious TungLok Heen in Singapore, Chef Lee makes numerous television appearances and travels the globe as guest chef and consultant. Balancing the epicurean traditions of China with the classical techniques of French cuisines, Chef Lee improvises a daring and original culinary aesthetic.

One could say that the virtuoso Chef Susur Lee was born with a spoon in his mouth–but it would be a tasting spoon, not a silver one.

From humble beginnings as a 16-year-old apprentice at Hong Kong’s elegant Peninsula Hotel to his Atlas stride atop the fickle universe of celebrity chefdom, Susur Lee has never deviated from a consuming passion: to create tantalizing dishes that blend textures and flavours in glorious harmony. Balancing the epicurean traditions of China with the classical techniques of French cuisine, Lee improvises a daring and original culinary aesthetic.

Praised as one of the “Ten Chefs of the Millennium” in 2000 by Food & Wine magazine, Susur Lee is still at the top of his game. In addition to helming three restaurants in Toronto—Lee, Bent and Luckee– and overseeing his prestigious TungLok Heen in Singapore’s Hotel Michael, Lee makes numerous television appearances and travels the world as guest chef and consultant. Following appearances on Iron Chef America, he became a media sensation on Top Chef Masters, where he vanquished 20 competing chefs and crossed filleting knives with chef Marcus Samuelsson in a kitchen showdown. Lee is currently a judge on Food Network Canada’s Chopped Canada.

Over the past two years, Susur Lee has broadened his culinary horizons in his hometown, Toronto. Bent, a hipster boutique eatery on the trending foodie strip of Dundas West, opened in 2012.  In spring 2014, the Chef together with partner Henry Wu launched Luckee, a contemporary Nouvelle Chinoise restaurant serving dishes and dim sum inspired by the classic cuisines of Guangzhou, Hunan, Shanghai and Szechuan, but transformed and enhanced by Lee’s signature artistry. Lee has recently welcomed his two older sons, Levi and Kai, to the management team, ensuring that great food is all in the family.

Looking to the future, the sky appears to be the limit—literally– for Susur Lee’s global brand. In 2015, Lee with HMSHost will launch a bistro-style eatery, “Lee Kitchen,” at Toronto’s international Pearson Airport. Globe-trotting gastronomes are sure to rejoice, and airplane food will never be the same.

Praised as one of the “Ten Chefs of the Millennium” in 2000 by Food & Wine magazine, Susur Lee is still at the top of his game. Between helming three restaurants in Toronto—Luckee, Lee & Bent—and overseeing his prestigious TungLok Heen in … [Read more...]

Chef Chuck Hughes

Chuck is the multi-talented star of Food Network Canada’s Chuck’s Day Off and Chuck’s Week Off as well as the co-owner and chef of Montreal hot-spot, Garde Manger. His unbridled passion for entertaining translates into both unforgettable food and captivating television. Chuck loves food. So much so his favourites are tattooed on his arms: bacon, lemon meringue pie, lobster and arugula just to name a few.

After going to culinary school and working in some of the hottest restaurants in Montreal he partnered with his two best friends and opened Garde Manger to rave reviews and packed seating. In August 2011, he and his partners opened their second restaurant in Montreal – Le Bremner.

For Chuck, one of the highlights of the last few years took place when he walked into New York City’s Kitchen Stadium and became the youngest Canadian chef to win on Iron Chef America. He also became the only Canadian chef to beat the legendary Bobby Flay. Following that win, Chuck was asked to join nine other celebrity chefs to battle it out on season four of Food Network’s The Next Iron Chef: Super Chefs.

In 2012, Harpercollins Canada released his first English cookbook “Garde Manger” and it immediately became a best-seller. In 2013, they released Chuck’s second cookbook based on his popular TV series Chuck’s Day Off and it too became a best-seller. The following year HarperCollins 360 released “Chuck’s Day Off” in the U.S. as well he joined an all-star panel of expert judges on Chopped Canada, which aired on the Food Network, both in Canada and in the U.S.

Currently, he stars in two series; À couteaux tirés with co-host Anne-Marie Withenshaw which airs on CASA TV in Quebec, and his popular TV show Chuck’s Eat The Street, which is in its third season and airs on the Cooking Channel in the U.S.

Chuck is the multi-talented star of Food Network Canada’s Chuck’s Day Off and Chuck’s Week Off as well as the co-owner and chef of Montreal hot-spot, Garde Manger. His unbridled passion for entertaining translates into both unforgettable food and … [Read more...]

Chef Lynn Crawford

Food Network Celebrity Chef and celebrated award-nominated cookbook author, Lynn Crawford has over 25 years of culinary experience. Lynn is the chef-owner of Ruby Watchco, in 2010, Lynn launched Ruby Watchco, a market inspired, Chef driven, restaurant in Toronto’s East End, which has garnered critical acclaim as one of the best restaurants in the country. Lynn was the executive chef for the Four Seasons Hotel in both Toronto and New York and the first female Canadian invited to participate in the Food Network’s Iron Chef America in a battle with Bobby Flay. The battle continued as she competed on Top Chef Masters Season Five.

Lynn stars in the popular Food Network Canada show, Pitchin’ In. The show, among one of the highest rated cooking shows, follows Lynn as she visits farmers, growers, and fishermen across North America in search of the freshest and best ingredients. Throughout her journey, she takes on any challenge, relying on locals to show her how it’s done. Lynn’s dynamic hosting and the series was nominated for a Gemini Award in 2010, 2011 and 2013.

The show inspired Lynn’s first and best-selling cookbook, (2012) Pitchin’ In: More Than 100 Great Recipes From Simple Ingredients. Lynn’s cooking philosophy is that the creation of a delicious meal requires passion and quality ingredients.

Her second cookbook, At Home with Lynn Crawford, was released in September 2013. Simple, real home cooking that’s full of great flavour is the secret to Crawford’s favourite everyday recipes that she serves at home. At Home with Lynn Crawford includes beautiful photography of the finished recipes to inspire you to keep it simple and enjoy time in your kitchen.

Lynn has made regular television appearances on programs such as Chopped Canada, Top Chef Canada, Restaurant Makeover, The Marilyn Dennis Show, Steven and Chris, CBC’s The National, CityLine, CTV’s Canada AM, Global TV’s Morning Show. In addition, she is the spoke person for KitchenAid, and Egg Farmers of Canada.

Lynn has received numerous professional awards, including the OHI’s Chef of the Year (2012), Chevalier du Fromage; Thomas Jefferson Award Honoree from The Pennsylvania Academy of Fine Arts; Consumer’s Choice Business Woman of the Year; Spokesperson for the James Beard Celebrity Chef Tour.

Chef Lynn Crawford has some big plans for 2015, including a cookbook, new TV show “The Great Canadian Cookbook” and her new restaurant “The Hearth” at the Pearson International Airport Toronto; featuring Lynn’s flavourful creations opened April 2015.

Food Network Celebrity Chef and celebrated award-nominated cookbook author, Lynn Crawford has over 25 years of culinary experience. Lynn is the chef-owner of Ruby Watchco, in 2010, Lynn launched Ruby Watchco, a market inspired, Chef driven, … [Read more...]

Chef Ricardo

A cook. An author. A television personality. An entrepreneur. Ricardo is all of the above, representing a brand that stands for a contemporary family lifestyle.

His eponymous magazine, RICARDO, is a phenomenal success in Quebec. The English edition launched last September in the rest of Canada and is gaining momentum by the day. Hundreds of thousands of fans follow his every move on social media.

His cookbooks, published in English and French, are best-sellers. His latest, Ricardo Slow Cooker Favourites, has made its way into more than 150,000 kitchens across Canada.

He has his own line of kitchen tools that are sold in 600 stores from coast to coast. Ricardo even has his own wine label: Larrivée Vins du Monde (sold in Quebec only…for now).

He has appeared on Radio-Canada for over 13 years and has taped over 1,600 episodes of his show, RICARDO.

On a personal level, Ricardo has been nominated to become a Member of the Order of Canada for his efforts at making cooking accessible for all and for his commitment to social causes. Perhaps most important of all, he is a happily married father of three beautiful daughters.

A cook. An author. A television personality. An entrepreneur. Ricardo is all of the above, representing a brand that stands for a contemporary family lifestyle. His eponymous magazine, RICARDO, is a phenomenal success in Quebec. The English … [Read more...]

Chef Vikram Vij

Vikram Vij was born in India in 1964 and lived in New Delhi and Bombay until the age of 20, when he went to study, live and work in Austria. While he was there he received his chef certificate from the Salzburg Hotel Management School. Vikram moved to Canada in 1989 to work at the Banff Springs Hotel in Alberta. Vikram became a certified sommelier from the International Sommelier Guild in 2000, and is passionate about pairing wines with his cuisine.

In September 1994, Vikram opened Vij’s Restaurant in Vancouver, BC. In early 1995, his wife, Meeru Dhalwala, joined him and the two began collaborating on the menu. 2014 will see the move of Vij’s Restaurant to a larger location on Cambie Street.

Vij’s Restaurant has become infamous in Vancouver, across Canada and now globally as one of the finest Indian dining experiences in the world. In 2003, New York Times food writer Mark Bittman said of Vij’s that it was: “…easily among the finest Indian restaurants in the world.

In 2004, Vikram and Meeru opened up a second restaurant and market called Vij’s Rangoli. The market sells Vij’s At Home, a line of prepackaged gourmet curries, which are based on popular recipes from Vij’s Restaurant. In order to keep up with the growing demand for the packaged meals in BC, and to expand the availability of the products across Canada, a purpose-built food production facility in Surrey, BC, was constructed as the headquarters for Vij’s Inspired Indian Cuisine in early 2011 where the packaged meals are cooked by hand.

In June 2014, Vikram opened his third restaurant, My Shanti, based in South Surrey. The theme of the My Shanti menu is based upon Vikram’s culinary travels, and includes flavours, ingredients and influences from all over the world. Within weeks of opening, My Shanti received a nomination from Air Canada’s enRoute Magazine as one of Canada’s Best New Restaurants. It is the second year in a row a Vij’s establishment has been nominated, having won the People’s Choice award in 2013 with Vij’s Railway Express.

Vikram has been involved with the Chef’s Table Society of British Columbia, Farm Folk City Folk Organization, Ocean Wise Sustainable Seafood, UBC Farm fundraisers and the Green Table Society. As well, Vikram and Meeru’s dedication to the work done at UBC resulted in the funding and opening of Vij’s Kitchen, a state-of-the-art culinary learning facility at the University of British Columbia, dedicated to teaching the chefs and nutritionists of the future about ethnic food and cuisine.

Vikram was a guest judge on Top Chef Canada in 2011 and 2012 and he was the guest of honour in a 2013 Top Chef Canada episode dedicated to Indian cuisine. That episode also featured the Vij’s At Home packaged foods, which were sampled by the contestants. He was also a judge on the first ever Chopped Canada show, which premiered on Food Network Canada in January 2014 and he appeared weekly on CBC’s Recipe to Riches which began in February of 2014.

In October 2014, Vikram made his debut as a Dragon on CBC’s Dragons’ Den. He took his place in the Den alongside esteemed entrepreneurs; Jim Treliving, Arlene Dickenson, David Chilton and Michael Wekerle. Together, they decide the fate of aspiring business men and women, looking for investors to make their dreams come true.

In June 2011, the BC Food Processors Association honoured Vikram with the Rising Star Award. In October 2011, he was awarded The Ernst and Young Entrepreneur of the Year award for the Pacific Region’s Hospitality and Tourism category.

In 2012, Vij’s Railway Express was launched onto the streets of Vancouver. It is a mobile food truck serving up top quality Indian curries to people in downtown Vancouver for weekday lunch and at private catering events. The truck was based on Vikram’s travels by rail throughout India and in 2013 was awarded the inaugural People’s Choice Award from Air Canada’s enRoute Magazine, as Canada’s Best New Restaurant.

In March 2013, Vikram hosted the world’s first ever live-streamed cook-along, Cook Live With Vikram Vij. As part of Vikram’s goal, to make Indian cuisine accessible to all, people were encouraged to join him live online and cook a family meal at the same time, taking instruction from an award-winning chef. They were able to Tweet questions and photos as the curry was being prepared. The first cook-along received more than 10,000 hits.

Vikram and Meeru have published two award-winning cookbooks: Vij’s: Elegant and Inspired Indian Cuisine, (which won the Cordon d’Or Gold Ribbon International Cookbook Award), and Vij’s at Home: Relax, Honey.

Vikram and Meeru live in Vancouver with their two daughters.

Vikram Vij was born in India in 1964 and lived in New Delhi and Bombay until the age of 20, when he went to study, live and work in Austria. While he was there he received his chef certificate from the Salzburg Hotel Management School. Vikram moved … [Read more...]

Chef Mark McEwan

From his early years as Canada’s youngest ever, executive chef at Toronto’s upscale Sutton Place Hotel to his latest endeavor, trendy resto bar Fabbrica, Mark McEwan is never content to rest on his laurels.

McEwan has led the restaurant scene in Toronto for many years. He joins the ranks of the truly innovative with groundbreaking Toronto standards from “North 44” to “Bymark” to the always interesting “ONE”, a staple for the “see and be seen” crowd in Yorkville. With “Fabbrica”, he has taken another turn and captivated customers with rustic Italian fare in a warm, yet contemporary setting at The Shops at Don Mills.

But, it doesn’t stop with dining — in early 2009 he turned his attention to upscale gourmet food and opened McEwans at The Shops at Don Mills. Always attentive to the changing needs of the consumer.

His best selling cookbook “Great Food at Home” added author to his resume and he hasn’t stopped there. In late 2011 Mark, with the help of Jacob Richler once again wowed us with “Fabbrica” the cookbook based on the recipes featured in his latest restaurant.

Mark has also added television personality to his long list of talents and was the head judge on “Top Chef Canada”. His first show for The Food Network, “The Heat” was a riveting behind the scenes look at North 44 Caters as well as the building of McEwans grocery store – a ratings winner.

Mark’s cookware line by Fresco is sold nationally across Canada and with his chef’s stamp of approval for a high quality product in the kitchen.

In 2013 Mark paired with OTG Management to consult on menus for two restaurant concepts that were built at Toronto’s Pearson International Airport, Fetta and Nobel have received many accolades since their openings that year. Mark’s grocery store McEwan also took on the task of feeding commuters…there are now 10 grab and go stations in the airport that feature a selection of sandwiches, salads, snackboxes and mini meals all made and shipped daily from the store to the terminals.

What’s next? Mark will be taking his infamous McEwan food store to the downtown core. The new McEwan will be situated in the PATH under the TD Tower and will focus on prepared foods, making breakfast, lunch and dinner on the go a breeze.

From his early years as Canada’s youngest ever, executive chef at Toronto’s upscale Sutton Place Hotel to his latest endeavor, trendy resto bar Fabbrica, Mark McEwan is never content to rest on his laurels. McEwan has led the restaurant scene in … [Read more...]

Chef Anna Olson

As one of Canada’s most beloved celebrity chef TV personalities, Anna Olson always has a positive message to share. Anna is host of Food Network Canada’s Bake with Anna Olson, following on the heels of the successful series, Sugar and Fresh with Anna Olson all of which have aired in 40 countries worldwide. She has authored seven bestselling cookbooks including her most recent, Back to Baking. Two of these books were written with her husband Michael, a well-noted chef and culinary instructor, and together they have recently launched the Olson Recipe Maker App for iPad, iPhone, Android and Blackberry with critical acclaim.

Anna and Michael

Anna & Michael fell in love in the kitchen. Sixteen years ago, they met and worked together at Inn on the Twenty in the Niagara region, where Michael was Executive Chef and Anna Pastry Chef.

Before meeting, Michael had spent many years leading kitchens in Ottawa, Oakville and Toronto, after graduating from George Brown College, after making his way from his Saskatchewan roots. Anna arrived in Niagara from New Orleans, Texas and Colorado, after graduating from Johnson & Wales University.

Anna & Michael both collaborate and work independently. Michael teaches culinary arts at Niagara College and Anna is host of 3 cooking shows on Food Network: “Sugar” and “Fresh with Anna Olson” and her latest, “Bake! With Anna Olson”. The couple has 7 cookbooks, with two a team effort, and they have recently launched their new App, the “Olson Recipe Maker” available for iPad and iPhone, Android and on the Amazon App Store.

Embracing an enthusiastic but relaxed approach to professional and home cooking is a key philosophy for the Olson’s, along with a common sense approach to cooking seasonally with locally sourced ingredients.

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As one of Canada’s most beloved celebrity chef TV personalities, Anna Olson always has a positive message to share. Anna is host of Food Network Canada’s Bake with Anna Olson, following on the heels of the successful series, Sugar and Fresh with Anna … [Read more...]