Matthew is an award winning Red-Seal Chef and is a graduate of Le Cordon Bleu Culinary Arts Program, class of 2003.
He brings more than 15 years of extensive high-volume restaurant and hotel operational experience to this job site. His hospitality experience ranges across key roles as Sous Chef at Canada’s House of Commons and the Parliamentary Dining room, Restaurant Chef at Carleton University and Station Chef at The Toronto Marriot Bloor-Yorkville.
Matthew has had the opportunity to work with some of Canada's culinary top brass, and heads up this shop with solid leadership, respect for food and commitment to exceptional customer service. Above all, great food.
Chef & Owner