Thank you to our Hotels, Restaurants and Clubs for the magnificent food and wines
• Acqua Ristorante– Robert Buchanan – Executive Chef
• Ashbridge’s Bay Yacht Club – Melissa Beynon, Food and Beverage
• Brassaii – Danny McCallum, Executive Chef
• Delta Chelsea Hotel – Gino Guericio, Executive Chef
• Epic Restaurant, Fairmont Royal York – Jean Charles Dupoire, Chef de Cuisine
• Fred’s Not Here – Emerik Padjan, Executive Chef
• Hilton Niagara Falls – Tim O’Donnell, Executive Chef
• International Centre – Trevor Lui, Food and Beverage Manager – Joe Levesque, Executive Chef
• Le Meridien King Edward Hotel – Daniel Schick, Executive Chef
• Linda Thai Cuisine – Linda Liu, Chef/Owner – Wing Lee, Executive Chef
• Match Restaurant and Event Venue – Domenic Chiaromonte – Executive Chef
• Mayes Brothers Gourmet Foods and Culinary Solutions – Derek and Graham Mayes and Top of the Cove at Honey Harbour Marina – Executive Chef, Derek Mayes
• The Miller Tavern – Rick Montgomery, Owner – Hugh Kerr, Executive Chef- • Renaissance Toronto Airport Hotel – Michael Jensen, Executive Chef
• Renaissance Toronto Hotel Downtown – Angel Sevilla, Sous Chef
• ROM – C5 – Ted Corrado, Executive Chef
• Royal Canadian Yacht Club – Henry Fisher, Executive Chef
• Ruths’ Chris Steakhouse – Jess Ostlund, Executive Chef
• Stage West All Suites Hotel, Theatre and Restaurant – Joseph Soroka, Executive Chef
• Tony De Luca at the Oban Inn – Tony De Luca, Executive Chef
• Toronto Congress Centre – Martin Buehner, Executive Chef
• The Sheraton Gateway Hotel in Toronto International Airport – Bill Jewer, Executive Chef
• Westin Harbour Castle Hotel – Bruce Hanna, Food & Beverage – Duff Lampard, Executive Chef
• Orbit Room/Clever Knives Catering – Appetizers – Tim Notter and Bryan Dawkins
• Rodney’s Oyster House – Fresh Atlantic Oysters – Served by Rodney and Crew