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FACULTY BIOS

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Program: Institutional Cook Apprenticeship

Kire Boseovski

Kire Boseovski

Chef Kire is a certified Chef De Cuisine, who graduated from Culinary Management at Humber College in 2003 with honours.

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Martin Buehner

Martin Buehner

Praveen Chilkuri

Praveen Chilkuri

Praveen Chilkuri has over 26 years of international industry experience in the field of culinary arts. He has worked with a variety of established hotel brands for over 19 years in the capacity of Executive Chef.

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Eric Deletroz

Eric Deletroz

He grew up with a passion for fresh authentic cuisine which led him to a diverse career in the hospitality industry.

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Matthew Fulton

Matthew Fulton

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Vita Giglio

Vita Giglio

Vita Giglio is Head Pastry Chef at The Metropolitan Hotel in Toronto. She has over 25 years of experience in the pastry industry. 

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Alastair Gray

Alastair Gray

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.

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Greg Howe

Greg Howe

Greg is a Humber College Culinary Management Graduate with Honours.

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Susan Joseph

Susan Joseph

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.

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Leonhard Lechner

Leonhard Lechner

He is a graduate of the Waldegg School Culinary Arts Program Austria.

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Trevor Meynert

Trevor Meynert

Trevor has over 20 years of culinary industry experience within Canada. 

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Mona Moghadasian

Mona Moghadasian

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.

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Francisco Rivera

Francisco Rivera

Chef Rivera apprenticed under Mark McEwan at Sutton Place Hotel, Pronto Restaurant.

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Tawfik Shehata

Tawfik Shehata

As the Executive Chef of The International Centre Chef Tawfik brings over 20 years of professional culinary experience to his role.

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Devonne Sitzer

Devonne Sitzer

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.

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Simon Stenekes

Simon Stenekes

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.

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Bevan Terry

Bevan Terry

Michael Teune

Michael Teune

Canadian born Chef Michael Teune started his career in a small Italian restaurant outside of Toronto.

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Konrad Weinbuch

Konrad Weinbuch

Konrad Weinbuch is a European trained Master Chef. 

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Nigel Wooding

Nigel Wooding

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. 

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