Chef Kire is a certified Chef De Cuisine, who graduated from Culinary Management at Humber College in 2003 with honours.
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.
He grew up with a passion for fresh authentic cuisine which led him to a diverse career in the hospitality industry.
Vita Giglio is Head Pastry Chef at The Metropolitan Hotel in Toronto. She has over 25 years of experience in the pastry industry.
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.
Greg is a Humber College Culinary Management Graduate with Honours.
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.
He is a graduate of the Waldegg School Culinary Arts Program Austria.
Trevor has over 20 years of culinary industry experience within Canada.
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 Rivera apprenticed under Mark McEwan at Sutton Place Hotel, Pronto Restaurant.
As the Executive Chef of The International Centre Chef Tawfik brings over 20 years of professional culinary experience to his role.
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.
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.
Canadian born Chef Michael Teune started his career in a small Italian restaurant outside of Toronto.
Konrad Weinbuch is a European trained Master Chef.
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.