Cherie Thompson has an Honours Bachelor of Science in Agriculture from the University of Guelph.
With over 17 years as Pastry Chef, Devonne’s experience spans the spectrum from fine dining, hotels, and event catering to overseeing a multi-restaurant pastry program.
He grew up with a passion for fresh authentic cuisine which led him to a diverse career in the hospitality industry.
Erich comes from a family of Pastry Chefs including his father and uncles who had patisseries in Maastricht, The Netherlands.
Chef Rivera apprenticed under Mark McEwan at Sutton Place Hotel, Pronto Restaurant.
Greg is a Humber College Culinary Management Graduate with Honours.
Joe has been teaching Baking and Pastry Arts at Humber since 1999.
At the age of fifteen Joseph began his kitchen apprenticeship in Budapest Hungary.
Chef Kire is a certified Chef De Cuisine, who graduated from Culinary Management at Humber College in 2003 with honours.
Konrad Weinbuch is a European trained Master Chef.
He is a graduate of the Waldegg School Culinary Arts Program Austria.
Michael has been selected within various well known awards within the culinary industry.
Canadian born Chef Michael Teune started his career in a small Italian restaurant outside of Toronto.
In addition to being a Pastry Chef creator for Aramark Canada, she is also a member of the culinary faculty at Humber College. Her years of training and commitment have given her the ability to teach inspiring chef’s the knowledge and skills required to be a great chef in today’s industry.
Chef Mitchell Lash was born and raised in Montreal Quebec.
Shonah Chalmers graduated with honours from the culinary management program at Humber College.
After completing Chef Training, Susan began an apprenticeship as a patissier at a fine chocolate boutique in Oakville, and at the same time, as a baker specializing in natural foods.
As the Executive Chef of The International Centre Chef Tawfik brings over 20 years of professional culinary experience to his role.
Ron has over 20 years of marketing and communications experience in both agency and client side of the business. His area of expertise includes marketing, brand strategy, digital, public relations, sport marketing and social media.
He is a graduate of the Apprenticeship program at Humber College.
Trevor has over 20 years of culinary industry experience within Canada.
Vita Giglio is Head Pastry Chef at The Metropolitan Hotel in Toronto. She has over 25 years of experience in the pastry industry.
Dorothy is a Registered Dietitian with over 5 years of experience in the field of nutrition and food.
My career has come full circle, It all started here at Humber College. A graduate of the Culinary Program at Humber, it provided me with the right tools entering the Hospitality Industry.
Chef Kenneth Ku’s accomplishments as a pastry chef are as numerous as they are impressive. He brings with him over a decade of international experience in Hotels, Michelin Star Restaurants, Catering Establishments and Boutique Patisseries.
David was born and raised in Glencoe, Ontario. His first inspirations were to go into the field of business and engineering, but between first and second year at The University of Ottawa, David discovered his passion for food, focusing on changing his career objectives to Culinary Arts.
Since childhood, Chef Mark Jachecki has been exposed to the culinary life. As a boy, he was introduced to the wonders of the kitchen through the beloved German restaurant, Zum Rhein, located in Toronto on Lakeshore Boulevard West, which was owned by his father in the late 1970’s to early 1980’s.
James Bodanis is a full-time culinary professor in the School of Hospitality, Recreation and Tourism.
He is the team manager and coach for Team Humber, who will be competing in the IKA Culinary Olympics in Germany in October 2016.
Born just outside Manchester England, Chef Alastair Gray started his career as an apprentice in a hotel in London. He has been a faculty member of Humber College for four years.
Simon was set on a professional culinary career at the age of fifteen after taking a summer job as a prep cook at a local restaurant in Burlington, Ontario. He found the excitement, energy and pace of the kitchen exhilarating and he was instantly hooked and knew his path.
Nigel was born and raised in San Fernando, in his native country, The Republic of Trinidad and Tobago. His passion from an early age, was to enter the culinary field, which he believes he inherited from his father.