Our Chefs for this Season

Paula Bambrick

Paula Bambrick is a freelance cooking instructor, personal chef and caterer. She also does recipe testing and development, and having worked for Dufflet Pastries for 8 years, she is a wealth of baking knowledge and useful tips.

Jason Barato

of Trattoria Giancarlo

This talented chef keeps getting better and better! Jason Barato began his career alongside his mother Eugenia, in his family's restaurants, and now continues to astonish diners with his capabilities. With zeal and boundless imagination, he delivers an innovative and heartfelt cuisine. No wonder stars like Sophia Loren and Harrison Ford make a point of stopping at this kitchen. Share in Jason's knowledge as he guides you through the making of some creative dishes.

Esther Benaim

of Great Cooks and the T Spot

Born in Casablanca, Morocco, Esther Benaim moved to Toronto with her family at the age of ten. In the early 80's, she managed the rapidly growing Dufflet Pastries and after taking time to travel and start a family, joined Great Cooks as administrator. After seven successful years, Esther took ownership of the cooking school. Throughout the many seasons, she has featured the best chefs and rising stars of Toronto, as well as some top rated American chefs. As part of her ongoing dedication to exposing the public to the best of food and wine, she also invites numerous wine experts to participate in the Great Cooks program. Esther has also organized and led several exciting culinary tours to other cities. She has made numerous appearances on radio and TV and presently co-writes a regular feature in Wine Tidings Magazine. Throughout the years, Esther has been involved in fundraising for Waladi, Canfar and Second Harvest. She has now expanded the business to include a tea bar and a partner, all in a beautiful new location at the Bay Queen Street

Massimo Capra

of Mistura

All through his career, including his years at Prego della Piazza, Massimo Capra has created heart-warming and very flavourful Italian food. Drawing from his roots in Parma, Massimo entices his patrons with food that is solidly based on Italian cooking but with his own modern twist. Now, at Mistura, he continues to dazzle diners with real and blissful dishes. The combination of Massimo's charm, wit and succulent food makes this a promising evening.

Andrew Cerniuk

of Ultra Supper Club

Andrew Cerniuk is an up and coming chef who honed his inventive, new world style in the upscale kitchens of such restaurants as Opus and Pangaea. He applies ever-evolving modern techniques to dishes marked by bold flavours with layered undertones, a characteristic developed from his early work in authentic Italian cuisine. While Andrew likes to set his own trends, he knows how to share his creativity to make "inspired cooking" accessible to anyone- through ease, humour and a simple passion for great food. Tonight his menu will reflect his ongoing pursuit of innovative, tea-inspired dishes.

Jean-Pierre Challet

of The Fifth

With many years of experience as Executive chef in kitchens the likes of the Inn at Manitou, Founders Club, Auberge du Pommier and the Windsor Arms, J.P. Challet is the ideal person to guide you through some of France's most treasured recipes. Learn classic dishes, along with many indispensable tips for your everyday cooking.

Evelyn Chau

Evelyn Chau has been busy showcasing dim sum at workshops, demos and wine-pairings, ever since she published her book, HAVE SOME DIM SUM, a few years ago. During this workshop, Evelyn will offer great ideas for entertaining as well as tips on healthful twists to a great gourmet tradition.

Arvinda Chauhan

of Healthy Gourmet Indian Cooking

Arvinda Chauhan returns once again to help you explore Thai cuisine. In this session, we will be making more elaborate dishes such as red chicken curry, the popular sweet and sour mango salad, Thai fried rice and for dessert, delicious banana fritters with coconut and cinnamon syrup. This will certainly be an enjoyable evening.

David Chrystian

of Centre for Wine & Food Experimentation

From early in his cooking career to becoming Executive Chef in restaurants such as Cafe Societa, Patriot, Accolade and the Drake Hotel, David Chrystian has always praised the Canadian wine movement. He has also been regarded as an innovator in cuisine, always stretching the limitations of the diner's imagination.

His creative approach to cuisine has been lauded by critics and earned him considerable praise nationwide. With his knack for seasonal ingredients, all accented by Asian and South American flavours, David fashions an unforgettable dining affair.

David Chung

Originally from Taiwan, David achieved rare acceptance as an apprentice in Japan. Several cities and five languages later, Toronto gained a revered chef. Amoung other things, this gentle master will guide us through the time-honoured tradition of making sushi.