|
|||||||
|
|
|
|
|
|
|
|
|
 Click on a photo to learn more about our chefs: 
|
||
|
Lynn Crawford, Executive Chef Whether competing against Bobby Flay in the popular Iron Chef competition, or hosting Food Network Canada's Restaurant Makeover, Chef Crawford has received tremendous media attention as the executive chef of Four Seasons Hotel in Toronto and New York City. Lynn has established herself as a tremendous culinary presence in Canada. As the newly appointed executive chef of Four Seasons Hotel New York, she is looking forward to making a name for herself in the city's competitive restaurant marketplace. Lynn is the only female chef in Four Seasons worldwide to honour the executive chef position. "All of the media attention is great - I won't deny it. But for me, it's all about making people happy through great food and having a whole lot of fun doing it," says Chef Crawford. "I love people. I love food. And I love sharing so if that's my role and future, then that's perfect for me. As for being in New York again, it's just amazing. This city is unbelievable in so many ways - food is only a part of it. What a thrill it is to be here," she adds. Chef Crawford began her career with Four Seasons Hotels and Resorts 19 years ago in Montreal. During her career with Four Seasons, Chef Crawford worked in Nevis, West Indies; Vancouver and Toronto, Canada; and New York. After studying fine arts in university, Chef Crawford moved to Toronto and attended George Brown College's acclaimed culinary program. During her studies there, she worked and received classical training from the city's premier chefs. After graduating, she traveled throughout California to further her culinary education. While female chefs were still an anomaly, Chef Crawford was fortunate enough to work and learn from two of the best; Alice Waters and Barbara Tropp. Today, she still considers them role models and mentors. A native of Toronto, Canada, Chef Crawford has received critical acclaim from Food media and food lovers and established herself as a tremendous culinary presence in Canada as well as a popular favourite on Food Network. 
Δ Samuel Fiore, Executive Chef Having realized his passion for the culinary arts at a very young age, Samuel embarked on his culinary career as a chef apprentice at the Sir Isaac Brock Hotel, Niagara Falls, Canada. Samuel has worked in some of the most acclaimed 4 and 5 diamond hotels and resorts in the world, which include Grandover Resort, North Carolina, Hyatt Grand Champions Resort, Palm Springs California and the Four Seasons Resort Nevis, West Indies. Chef Fiore landed in downtown Toronto in 2007 as the Executive Chef at One King West Hotel & Residence a 500 room luxury hotel in the heart of the financial district which food outlets include The Dominion Club, The Ontario Club and Bistro on King. With his keen sense of food style and flavour combination, Chef Fiore is making his mark in the competitive Toronto culinary scene. 
Δ Anthony Rose, Executive Chef Rose, a native Torontonian, awoke his passion for food under mentor David Lee at Centro. Upon graduating from the California Culinary Academy, Chef Rose worked alongside legendary chefs Bradley Ogden at the Lark Creek Inn and Mark Franz at Farallon, savouring the cuisine culture of Northern California. A move to the East Coast, brought Rose to Jean-Georges Vongerichten’s Mercer Kitchen and Jonathan Waxman’s Washington Park, lending a New York edge to his California “farm house” cooking. Rose now makes his Toronto return at the Drake Hotel bringing with him his fresh and flavourful approach to food. The Dining Room menu at the Drake will surely excite with our seasonally inspired menu. 
Δ Corbin Tomaszeski, Executive Chef Corbin Tomaszeski is often recognized from Food Network's Restaurant Makeover as their "great ideas" chef but he's also in demand everyday at Holt Renfrew. He began his career with them in Edmonton where he became Executive Chef of the restaurant in 1997. Not soon after with the help of Tomaszeski, Holt Renfrew upped their food services and revitalized their food and beverage operations from the hub at Toronto's Bloor Street Flagship. The Holt's Cafe was launched in 2002, featuring a bright new menu with foods originating from France and has become a mecca for celebrities for lunch and special events while in Toronto. He is both prestigious enough and proud enough to fly to France every so often to create his exclusive menu and to keeping in touch with what his 'flavour' is really all about. Growing up on a farm in Alberta, Corbin learned the importance of fresh food and fine ingredients at an early age. While his Polish background has taught him that making foods from scratch is as important as the time you put into eating the foods when they are done. He has worked and apprentice under award winning chefs such as Dion Dayanandan and Simon Smotkowicz who was culinary captain of Team Canada for the internationally acclaimed Cooking Olympics. Attention to detail is one component that helped create that demand for his highly discriminating clientele and his plates are known to be as beautiful and dramatic to see visually as they are wonderful to eat. Corbin is the ideal personality and charm together with incredible talent for any culinary event whether it's a food & wine festival, tradeshow, or even cooking in your home. His funny style invites you to cook along with him regardless if you're in the audience or standing right next to him. 
Δ |
||