Gourmet Food
Thank you to our Hotels, Restaurants and Clubs for the magnificent food and wines
Allset Hospitality – Robert Miller – Executive Chef
Ashbridge’s Bay Yacht Club – John Stainton – Executive Chef
Brassaii – Bruce Woods – Executive Chef
Delta Chelsea Hotel Toronto – Rene Royers & Gaurav Kapoor – Sous Chefs
Delta Meadowvale Resort & Conference Centre – Andrew Nelson – Executive Chef
The Distillery – Eric Pless – Executive Chef – Bryan Dawkins – Sous Chef (2 tables)
Easton’s Group of Hotels – Saverio Coppola – Executive Chef
Horseshoe Valley Resort – Dylan Tulloch – Executive Chef
Gio’s Really Really Nice Italian Restaurant – Scott Pennock – Chef
Intercontinental Toronto Centre – Alex Shterenberg – Executive Sous Chef – John Mitchel – Executive Chef
King Street Food Co. – Buca / Jacob’s & Co. – Rob Gentile & Danny McCallum – Chefs
Mayes Brothers Gourmet Fine Foods and Top of the Cove Restaurant – Honey Harbour – Derek Mayes – Executive Chef
The Miller Tavern – Hugh Kerr –Chef
Olio Restaurant @ The Sheraton Airport Hotel – Michael Jensen CCC – Mohammed (shan) Zaheer – Sous Chef
One King Street West Hotel & Residence – Samuel Fiore – Executive Chef
On The Move, A Catering & Events Company – Lino Di Cecca – Executive Chef
Reds Bistro & Wine Bar – Mike Steh – Executive Chef – Robin Kemp – General Manager
Royal Canadian Yacht Club – Jonathan Goodyear – Executive Chef
Westin Harbour Castle Hotel – Duff Lampard – Executive Chef (2 tables)
Orbit Room & Clever Knives Catering and The Distillery – Appetizers – Tim Notter and Bryan Dawkins
Rodney’s Oyster House – Fresh Atlantic Oysters – Served by Rodney’s Crew
