Our Chefs for this Season

Todd Clarmo

of Auberge du Pommier

Todd Clarmo has earned outstanding critical acclaim as the Corporate Executive Chef of Oliver Bonacini’s most successful restaurants such Jump Café & Bar, Canoe, Auberge du Pommier, Biff’s and the new Square. With his passion and heart in everything French, he cooks with the seasons, uses the freshest products and likes trying locally farmed meats and different global seafoods.

James Chatto of Toronto Life has described Todd’s classic French cuisine as "luxe and highly accomplished". An evening not to be missed!

Nettie Cronish

Food allergies and dietary restrictions don't have to cramp your culinary enjoyment. With the help of Nettie Cronish, a vegetarian guru, and Seta Karim, a registered nutritionist, you can learn to cook dishes to suit your diet without compromising on flavour. Seta and Nettie's version of Waldorf Salad, Quinoa Chili, Pancakes and Mango Pies will all be free of gluten and dairy products. Don't miss out on this opportunity to learn from the experts.

Lola Csullog-Fernández

of Great Cooks and the T Spot

Lola holds a B.A. from the University of Toronto and a M.A. from the University of Barcelona on Mediterranean Diet Studies. Growing up in Spain instilled in her a love of its culinary heritage, and its culture. She has lived in Venezuela, France, and Italy. Lola assists several organizations with the aim of publicizing and promoting the foods of Spain, its cuisine and the Mediterranean diet. She has worked in the food industry in Madrid and Toronto since the 90's. Lola currently teaches at George Brown College Continued Education Department.

Adam Foley

of Brassaii and the Brant House

Adam Foley has had a passion for food for quite some time. The evidence is in the work he has done and continues to do in the kitchen.

In 1992, Foley studied in the culinary arts program at Cliveden Hotel England (Waldo's restaurant one Michelin Star). He has trained and honed his craft with some of the top chefs, at some of the most well-known and respected restaurants in Toronto.

He advanced his skills at such culinary delights as, Auberge du Pommier Restaurant, Jump Café & Bar, Pronto Ristorante and Winston's Restaurant.

Foley joined acclaimed chef Arpi Magyar in 1996 at the favourite Toronto spot Splendido Bar & grill as sous chef. He then moved on to work under noteworthy and talented chefs, Brad Long and Mark McEwan, as executive sous chef at the Air Canada Centre. His first executive chef's role was at the exclusive Magna Golf club in Aurora Ontario, just outside of Toronto.

In the summer of 2003, Foley took over the executive chef's role at Brassaii bistro lounge where he has been ever since. His creations of bistro fare and comfort food have made many guests become regulars at Brassaii. His role as executive chef continues to expand with the company, as Brassaii will be responsible for the kitchen at the newly opened supper club, Brant House.

Foley continues to develop his knowledge of the culinary arts by executing and creating memorable dining experiences, for the many diners who enjoy his diverse cuisine style.

Carlos Fuenmayor

of Sabrosito

To get the true spirit of the Spanish word Sabrosito, one would have to say “Mmmmm. Wow. That's good.” This is easy to do upon tasting Carlos’s delicious cuisine. Carlos Fuenmayor is a Cordon Bleu Chef with an extensive repertoire rooted in classical French training and informed by the modern trends of the day. He is as equally strong in Pan-Asian, Italian and Fresh Market cuisines, but his Latino background comes through loud and clear in his Latin cooking.

For over 14 years, he has cooked in fine-dining restaurants, winning the loyalty of his clientele and earning the praise of influential critics. He has been Executive Chef of The Laurentian Room and Xango, and has cooked at Sen5es, Spinello, and in Ottawa, Café Henry Burger and Domus.

Recently, Carlos branched out on his own to form Sabrosito, as a private chef and caterer, specializing in small, in-home parties. His new venture began auspiciously, with a reception for Governor General Michelle Jean as she made an official visit to Romero House, a non-profit organization with which Carlos has been involved for over four years.

Sam Gassira

of Bloom

One of the next generation of top Toronto chefs, Sam Gassira flexes his culinary muscle with exuberance, delivering conceptually advanced yet simple dishes with artistry and panache.

Daniel Jalovec

of Juniper Grill

Celebrate the beginning of summer with Daniel Jalovec as he brings to us the freshest local products from the Hills of Headwaters where his elegant restaurant, Juniper Grill, is thriving. Daniel previously worked as chef at Cities and Bar Italia in Toronto, and taught numerous classes at Great Cooks. Participate in the preparation of an enticing tasting menu reflecting his use of fine Canadian ingredients and global influences.

Martin Kouprie

of Pangaea

Martin Kouprie is nationally recognized as one of Canada’s most proficient and successful chefs. He has piloted the kitchens of some of Toronto’s most acclaimed restaurants (Pronto, Jump, Pangaea) and many of his signature dishes are so popular that they still appear on the menus at these outlets. Outside of his professional kitchen, Martin has taught many classes at Great Cooks and has had numerous articles and recipes published in magazines and cookbooks such as Elm Street, Choice, Empty Bowls, Super Chefs and The Chef’s Table.

From day one, the touchstone of Martin’s cooking has been nature; only unprocessed, seasonal ingredients are used and each plate of food is composed to deliver a clear, vivid and delicious taste experience.

Joe Kumar

of Humber College

Joe Kumar, presently the Pastry and Arts instructor at Humber College, is an award winning chef with many talents. Since apprenticing and working in Singapore, he has worked for Four Seasons, The Liberty group of restaurants, and has instructed for Lindt couvertures. Join Joe as he steers you through the making of truffles, tempering, molding, and many other useful techniques to help you create luscious chocolate delicacies.

David Lee

of Splendido Bar and Grill

For David Lee, cooking is not only a passion; it’s an addiction. Combining a love for simplicity and purity with an obsession for foods’ natural flavours, David seeks perfection in every dish. His distinctive style of cooking draws the very best of Canadian products, captured and prepared with classical French techniques. David’s career began at 17 under the tutelage of German chef Peter Kromberg. He later worked for French chef Eric Allouch and for the acclaimed Swiss master, Anton Mosimann. Upon moving to Canada at the age of 24, David was hired as the chef de cuisine by March Thuet at Centro Grill & Wine Bar. At Splendido, where he is chef and owner, guests can expect David’s signature cuisine prepared with only the finest and freshest ingredients. We are thrilled to feature David again at Great Cooks.