Our Chefs for this Season

Rosemary Lee

As a part-time instructor at George Brown College and full time Executive Chef, Rosemary Lee has had many years in the hospitality industry. She has traveled and worked extensively around the world and is delighted to share her experiences and knowledge to help de-mystify the world of Asian cuisine. Learn to make Fresh Summer Rolls with Lemon Dipping Sauce, Grilled Honey Beef with Lemongrass and Seafood Crispy Noodles.

Didier Leroy

A master of French cuisine, renowned chef Didier Leroy, previously of The Fifth, Azalea and Auberge Gavroche joins us for an unmatched cooking experience.

Lorenzo Loseto

of George

Lorenzo Loseto is the gifted chef that has been causing quite a stir in the city. Known for his appetizer-size dishes at George, he melds conceptual brilliance with sophisticated presentation to produce sensations that make you want to linger over dinner for a long time. Lorenzo’s culinary history spans from sous-chef to Susur Lee, to chef at Zoom and Rain. Lorenzo’s masterful technique and skilfully applied flavours have elevated him to the top ranks of Toronto’s chefs.

Maggie McKeown

of Great Cooks and the T Spot

Maggie McKeown was born in Toronto and earned an Honors Bachelor degree in history, from the University of Toronto before graduating from the Culinary Institute of America, in Hyde Park New York. She apprenticed at the Connaught Hotel, in London England and worked as a Senior Food Specialist and national spokesperson for Kraft Canada. She has developed recipes for a number of food companies and has contributed content for What's Cooking, Canada's largest food magazine. She has appeared on television and radio programs including appearances on City TV Cityline and CBC Radio's Morning Show. She currently co-writes a regular column in Wine Tidings magazine and is part owner of Great Cooks and the T Spot, a cooking school and tea bar that operates out of the Bay on Queen Street in Toronto.

Brad Moore

of Xacutti

Brad Moore, previously of Monsoon, opened a jewel of a neighbourhood restaurant on College Street. With a style that he calls 'new Indian cooking', he has cooked for sold out crowds ever since its opening. Amazing ingredients, exotic combinations and dazzling preparations all combine to seduce you with an entirely new taste experience!

Anna Olson

of The Food Network

Prior to her debut as the host of the all-dessert show "Sugar" on Food Network Canada, Anna Olson has enjoyed a seven-year tenure as pastry chef at Inn on the Twenty in Jordan, Ontario. Working with the fruits of each season, she enjoys creating desserts that are as delectable to the eye as they are to the palate.

Gabriele Paganelli

of Romagna Mia

Winner of the Golden Spoon Award for risotto, Gabriele Paganelli learned cooking in his family’s restaurant in Ravenna, Italy and then trained in Bologna. Upon arriving in Toronto, he opened the first Lettieri on Hazelton and has since cooked at Giovanna and Villagio among others. Presently at Romagna Mia (voted among the Globe and Mail’s top 10 restaurants in 2001), he serves up delicious, authentic Italian dishes.

Marc Picone

Fresh and regional is the essence of Marc Picone's cuisine. His passion for food is rooted in his Italian background and his skills were developed in Europe. With his seasonal menus and matching wines, Marc brings Niagara to us with new inspirations.

Dufflet Rosenberg

of Dufflet Pastries

The magic began in 1975 when Dufflet Rosenberg began baking FROM HER HOME for THE COW CAFÉ. IN 1982 DUFFLET OPENED her FIRST Pastry Café ON THE TRENDY QUEEN STREET STRIP - today a Toronto institution and destination for the city's finest pastries and divine desserts. In 2002 Dufflet launched her second Pastry + Flower Café - TRULY A mecca of small indulgences.

In addition to Dufflet’s retail shops, Dufflet Pastries supplies over 500 restaurants and cafes, specialty food shops, upscale supermarkets, hotels and caterers with more than 100 unique, entirely natural products – including the city’s most talked about wedding cakes – everything lovingly hand-crafted!

Jason Rosso

of Peller Estates Winery

Jason Rosso says of his style of cooking “it’s kind of whimsical contemporary French, with complete accent on using Canadian products. Jason joins us for an extraordinary dining experience as he previews the tasting menu that he will featuring at the James Beard House in New York in June.