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“Rising Star Chef” Dinner Series
Discover Rising Stars in the culinary and hospitality industry as you enjoy an exceptional meal prepared before your eyes. Each month The Chefs’ House spotlights the emerging talent of one young Canadian chef who will introduce and serve you a multi-course menu of their own creation!
Reservations required.
DETAILS FOR
EACH “RISING STAR CHEF” DINNER ARE AS FOLLOWS:
- Time: 6:30PM start
- Location: The Chefs’ House, 215 King St. East, Toronto
- Cost: $100 per person ALL INCLUSIVE (food, wine, taxes & tip included)
Call 416-415-2260 for reservations, or click here to book online. |
Great seats and great meals, now available for:
Chef Trish Donnelly from Oyster Boy, Toronto – Wed., March 10, 2010
Chef Trish Donnelly has been cooking in professional kitchens since age 18, and graduated from George Brown’s Chef School in 1995. She apprenticed at the Royal York Hotel, worked overseas at a PGA Golf resort in Scotland (Turnberry, home to the 2009 British Open, and where she honed her baking skills), then moved on to London’s finer restaurants. Returning to Toronto, Trish worked for Jamie Kennedy at JK ROM, and two years later joined Mildred Pierce. After 14 years of cooking, she decided to learn the finer skills of butchery and joined The Healthy Butcher for one year. Although she loved every minute of it, ‘restaurant life’ called her back, and in Sept. 2008, Chef Donnelly joined Oyster Boy and took over the kitchen to rave reviews: “With all its challenges, I know I’m where I belong.” Join us for a rare evening where ‘turf meets surf’ under the samurai sword skills of this Rising Star Chef!
Chef Ryan Gustafson from EPIC, The Fairmont Royal York Hotel, Toronto – Thurs., April 22, 2010
Born in Regina, Saskatchewan, Chef Ryan Gustafson grew up in a family that valued food: he baked bread with his grandmother, and learned from his mother that the best way to show love and appreciation for others is to present them with a great meal. Ryan entered the food industry at age 16 as a “jack-of-all-trades” before enrolling in Vancouver’s Institute of Culinary Arts, where he won B.C.’s top culinary student award. Chef Gustafson has since rounded out his career with top international hotels: Alberta’s Jasper Park Lodge, The Fairmont Château Whistler, and The Fairmont Dubai where he was Sous Chef of its Five-Diamond restaurant. In 2007, Ryan took on the role of Sous Chef for The Fairmont Royal York, and became the EPIC Restaurant Chef in 2008. He has since cemented EPIC’s place as a ‘sustainable foods’ leader - in part by the hotel’s rooftop herb gardens, beehives and grape vines - and concentrates on “perfect flavour combinations that will excite the palate.”
Chefs Fraser Macfarlane and Georgina Mitropoulos from Quatrefoil, Dundas, ON – Mon., May 31, 2010
This husband and wife chef team, Fraser Macfarlane and Georgina Mitropoulos, met while employed by Keith Froggett at Scaramouche, one of Canada’s most esteemed restaurants. The two chefs then went to London, England in search of new styles and experiences. While in England, they trained at some of Europe’s top Michelin-starred establishments. Georgina worked for Marco Pierre White at three of his restaurants. Fraser, a George Brown Chef School graduate, worked for Gordon Ramsay at Claridge’s and for Michelin-starred chef Gary Hollihead at Embassy London. Most recently, Fraser had been Sous Chef at Spencer’s on the Waterfront in Burlington. As of this spring, they are both ‘at home’ as a Chef Team in Quatrefoil, their new restaurant in Dundas, Ontario, where the couple uses local ingredients to offer contemporary French cuisine in a sophisticated and intimate environment. Together they find inspiration in the best local products to create superb seasonal menus. Georgina and Fraser say they are not trying to reinvent the wheel; they just want people to be well fed and happy!
“Green Jacket“ Chef Masters Winners from Compass Group Canada, Toronto – Wed., June 16 2010
Each year, the winner of Canada’s Chef Masters competition is presented with the coveted "Green Jacket" award by Compass Group Canada. Slipping on the green chef’s coat was a prestigious honour for this year’s Winner, Chef Ramanaa Murugadas (Executive Sous Chef, Procter & Gamble, Toronto), and Chef Michael McKinnon (Executive Chef, Acadia University, Nova Scotia), the 2008 recipient.
Originally studying biochemistry and molecular dynamics, Chef Ramanaa was fascinated by the synaptic reactions food can create in the brain, and realized that cooking was his passion: “Cooking is not about creating different dishes, it’s about creating a dish differently!” He loves global cuisine and strives to provide fabulous ‘home-cooked’ meals for all.
Chef Michael McKinnon grew up in his family’s restaurant business. In 1997, he was honoured as Star Chef of the Year at the Canadian Pacific Hotel Halifax. He received similar accolades as Executive Chef at the Westin Nova Scotian Hotel. Chef Mike has Gold Seal and Red Seal Culinary Certification, and believes that “skills can be taught, but passion grows from within you.”
Join us in celebrating two of Canada’s eminent “Rising Stars” and their entry into the exclusive club of Chef Masters Champions. As one of Compass Group Canada’s mandates (and keeping the theme “green”!), this dinner will focus on local and sustainable seafood.
“Chef’s Call” Dinner Series
Media sponsorship provided by 
When the Head Chef beckons for all kitchen and service staff to gather ‘round, it is time for the “Chef’s Call”! This is when each dish the Chef has created is explained in detail, from ingredients and origins to presentation. This inspiring gathering evokes the artistry of the meal for all attending. It is the “Chef’s Call” to which you are invited for these special multi-course dinners which showcase the talents of prominent Master Chefs.
DETAILS FOR EACH “CHEF’S
CALL” DINNER ARE AS FOLLOWS:
- Time: 6:30PM start
- Location: The Chefs’ House, 215 King St. East, Toronto
- Cost: $100 per person ALL INCLUSIVE (food, wine, taxes & tip included)
Call 416-415-2260 for reservations, or click here to book online. |
Chef Dale Nichols from Digby Pines Golf Resort and Spa, Nova Scotia – Tues., April 13, 2010
Born in Moncton, NB, Chef Dale Nichols is a true Maritimer: loyal to the culture and people, and passionate about the indigenous products and cooking methods of the region. In 1981 he apprenticed at Toronto’s Sutton Place Hotel with mentor Mark McEwan while attending George Brown’s Chef School. After graduating, he remained in the city for 14 years and worked at such notables such as Pronto, Acrobat Wine Bar and Grill, Paramount restaurant, and Canoe. In 1995, Dale was happy to return to his beloved Maritimes as Executive Chef with the Delta Hotel Halifax (a former C.P. Hotel). Chef Nichols has frequently been featured on “Breakfast Television”, has appeared on CBC’s “Ask the Chef”, and was recognized by MacLean’s Magazine as a leader in promoting “Haute Canuck” Canadian cuisine. Join Chef Nichols on his exclusive visit to The Chefs’ House for an authentic and special Maritimer’s dinner!
Chef Robert L. Rainford from “Licence to Grill”, The Food Network, Toronto – Wed., May 19, 2010
Starting from childhood, Chef Robert L Rainford loved food – its comforts, mysteries and tastes. As the host of the “Licence to Grill” television show seen around the world, this ‘Celebrity Chef’ is also a Chef Instructor at George Brown’s Chef School, as well as a motivational speaker...all this and Chef Rainford feels he is just beginning to hit his stride! This world class Chef has worked at the famed Sen5es restaurant in Toronto, as well as at Accolade in the Crowne Plaza, which he credits as taking him ‘to the next level’. Chef Robert L Rainford has worked and taught in Asia (Singapore and Malaysia), Europe (Romania), and the U.S.A., and was accepted into George Brown’s Post-Graduate Italian Culinary Arts program after graduating from its Chef School program in 1996. Famous for mastering both direct and indirect grilling techniques, Chef Rainford will be offering incredible fare along with his best grill tips to guests attending this “Chef’s Call” dinner.
Chef Alida Solomon from Tutti Matti Ristorante, Toronto – Tues., June 8, 2010
“Tutti Matti” is Italian for “everyone’s crazy”, and Torontonians seem to be crazy for this chef’s cuisine! As the Chef/Owner of Tutti Matti Ristorante Toscano, Alida Solomon’s goal is to preserve the simple, hearty, robust flavours for which Tuscan food is known. This love and passion for Tuscany was ignited when she worked there for six years, leading a team of all-female chefs in a local trattoria. “The view of olive trees on hillsides, cypress trees, and vineyards was central in my mind as I developed the menu for my restaurant. The focus was the dishes and wines of Tuscany. One of my joys has been teaching people about the wine of the region.” Since 2003, Chef Solomon lovingly prepares everything in-house, including fresh breads and pastas like gnudi, pinci, papardelle, and tagliatelle, with the freshest seasonal ingredients. She is also known for creating authentic Tuscan meat dishes using wild boar, pheasant and beef. It will be “bon appetiti a tutti” for this dinner at The Chefs’ House!
Chef Paul Benallick from The Chefs’ House, Owen Sound – Wed., July 14, 2010
Chef Paul Benallick found his passion for food while working in the garden with his grandfather as a child. He recalls the pure joy with which his Granddad gave him an armful of home-grown tomatoes; that love for raw ingredients has fueled his career and his cooking ever since. Paul has worked at some of Toronto’s best restaurants under the tutelage of Anthony Walsh, Todd Clarmo, Brad Long and Michael Bonacini. At the tender age of 26, he was promoted to Chef de Cuisine of Auberge du Pommier, but feels he did not truly appreciate ‘good food’ until he spent five years in Europe as a partner of a small restaurant in North Yorkshire. There, he learned to respect the history and culture of dining. Currently enjoying his student-mentorship role as a Chef Technologist at The Chefs’ House, Paul strongly believes that chefs have a duty of care and responsibility to their profession: “Respect the food; Mother Nature knows best. Share the knowledge, and give back what you have learned ten-fold to the next generation. That is why I am honored to be working at The Chef’s House.”
Dinner & Theatre - A Wonderful Pairing
Enjoy a unique dining experience at the student run restaurant The Chefs' House coupled with an evening of theatre by our Performing Arts students at the Young Centre for Performing Arts in the historic Distillery District.
We have selected four special evenings where we are opening The Chefs' House early so that you and your guests can enjoy a pre-show dinner and then head over to the George Brown Theatre School for a performance. Upon booking online, we will make arrangements for your dinner reservation and ensure that your theatre tickets are ready and waiting for you at the restaurant on the night that you choose.
Book now for the following special Dinner & Theatre dates:
Clerambard – April 16th 2010 & April 23rd 2010
