Chris McDonald
Cava Restaurant, Toronto
Chris is truly an international chef in every sense of the word. Working in some of the finest establisments in places like; New York, Verona, Mexico, San Francisco before returning to Toronto to open the Avalon in 1995. Cava, which opened in May 2006, grows out of McDonald’s
desire to return to the exploration of more rustic culinary
themes, and to establish a neighbourhood restaurant with a more
casual tone.
Rocco Agostino
Pizzeria Libretto & Enoteca Sociale, Toronto
 Rocco studied in Rome, Italy and the Stratford Chef School. 16 years of
working in kitchens, including Chef at Ferro Bar Café, and formerly
Owner/Chef at the critically acclaimed, Silver Spoon. Through his passion for food, Rocco has mastered the art of making simple down to earth ingredients marry into fabulous tasty dishes. Rocco believes in supporting local organic farms and in inspired by using seasonal ingredients from the local markets.
Ryan Crawford
Stone Grille, Niagara-on-the-Lake
 Chef Ryan Crawford joined the Stone Road Grille in 2004 from an extended
run in Stratford, Ontario at the Old Prune Restaurant and the Stratford
Chef School - as a pupil and then as an instructor. Ryan has done his
fair share of Stages - working at such places as Eigensinn Farm with
Michael Stadtlander, the French Laundry with Thomas Keller and many
other top North American kitchens.
Michael Hoy (Canapés)
Hoy at Huff / Michael Hoy Catering
 Michael Hoy is an award-winning chef, teacher and international
culinary tour leader, and is the founder of Chef Michael Hoy Culinary.
He has been awarded stars in "Where to Eat in Canada" for years of
cooking at various restaurants throughout Ontario, notably at the
Westover Inn in St. Mary's and at the Claramount Inn and Spa in Picton.
He has been chosen by the Government of Ontario to represent Savour
Ontario, part of the province's Pick Ontario Freshness Strategy.
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Carl Heinrich
Canada's Top Chef contestant, Toronto
  Although
Carl is only 26 years of age, he has been working in kitchens since he was 13 years old and is
extremely driven and accomplished for his age.While at the Stratford Chef School Carl worked at a restaurant
as a chef de partie and completed a summer stage for Daniel Boulud in
New York City. After graduating, he took up an offer to return to New
York and work at Daniel’s busy bistro in Midtown for nearly four years. Carl then accepted a position at db Bistro Moderne in Vancouver where he
worked alongside Top Chef Canada season one winner Dale MacKay. Carl's
stages over the years include time at Camille's West Coast Fine Dining
in Victoria, Marron Bistro in Toronto, Gramercy Tavern and Daniel in
New York, Georges Blanc, La Regalade, and Le Comptoir in France and
Alain Ducasse' Le Louis XV in Monaco. Carl now lives in Toronto, a city
and a culinary scene he loves, where he learned the benefits of
farm-to-table cooking.
Bryan Steele (Desserts)
Stratford Chef School, Stratford
 Bryan has been the Chef at The Old Prune since the late 80's. He trained
at Toronto's George Brown College and completed his apprenticeship in
Toronto restaurants as well as working with Michael Statdlander and has
also spent time overseas crafting his skills in Italy and Germany. He
devotes his winters as senior cookery instructor at the Stratford Chefs
School guiding young students in the fine art of cuisine.
Craig Harding
Campagnola, Toronto
 Craig Harding has mastered the art of Italian food and has created his restaurant in homage to his inspirational Venetian nonna. Large family meals and gatherings is what inspired Craig from a young age to get into the kitchen. Harding went to George Brown Chef School and followed it with an
apprenticeship at JK ROM under renowned chef Jamie Kennedy. He
continued in fine dining, honing his skills at Jump, Canoe and Far
Niente. Although his menu constantly changes he has quickly garnered a reputation for his antipasto of creamy
burrata cheese, warm grapes and garlic toasts.
Tim Larsen & Sean Collins (Desserts)
Mercer Hall, Stratford
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Born in France, Fred was destined to be a winemaker. He originally
received his MBA from Concordia University and decided to follow his
calling into winemaking and went on to complete his winemaking/oenology
degree from the famed Lycee of Beaune. Fred has done vintages in
various regions throughout the world including France, Italy, South
Africa, Chile, California and Niagara and then was lured to Prince
Edward County. Fred has been a member of Huff Estates since the
winery's establishment and has become a highly regarded craftsman at
his trade.
In 1991, beginner winemaker Deborah Paskus created Ontario's first cult wine, the Tempkin-Paskus chardonnay, which wrote the book on high-quality winegrowing and winemaking in Canada. Since then, her uncomprising approach has made her one of the most celebrated winemakers in the country, and a pioneering figure in Prince Edward County, Ontario's newest wine region, where her naturally-made, elegant chardonnays and pinot noirs at Closson Chase Vineyards continue to "wow" people.