Chef Signature Series continues March 8 with spotlight on Toronto chefs

Pictured: John Horne, executive chef of Canoe in Toronto, will be returning to his alma mater Niagara College on March 8 as part of the Canadian Food and Wine Institute’s Chef Signature Series. Photo credit: Paula Wilson.

Niagara College’s Canadian Food and Wine Institute is shining the spotlight on Toronto’s rising star chefs.

On March 8, the Canadian Food and Wine Institute will welcome talented Toronto chefs from some of the city’s hottest dining establishments as part of its Chef Signature Series. The chefs will work together with a team of CFWI students to dazzle guests with their culinary talents for this one-of-a-kind dinner event.

Chefs participating in the event include John Horne, executive chef at Canoe, an established leader in Toronto’s culinary scene; Jon Williams (chef de partie, saucier), and Alex White (chef de cuisine from Richmond Station – a hot spot opened by Chef Canada winner Carl Heinrich; Top Chef Canada Season Two contestant Trista Sheen (executive chef) of Crush Wine Bar, owned by Vintage Hotels in the city’s trendy King West district; and Royce Li, owner and chocolatier of Shoko. For two of the chefs on the roster, John Horne and Jon Williams, the event will mark a return to their alma mater, as graduates of the College’s Culinary Management program.

This event is the heels of two successful Chef Signature Series events this year. The series of five kicked off on Jan. 18 with 10 chef professors from NC’s Canadian Food and Wine Institute, and continued Feb. 8 featuring six chefs from the Niagara region.

Following the March 8 event, two additional events are planned for this year’s series:

● March 29, the flavours of the Ottawa Valley, with four chefs named among the Top 10 chefs from the nation’s capital, including celebrity chef Michael Blackie; and

● April 12, BBQ and Craft Beer Festival, bringing five of the best barbecue personalities in North America to the CFWI, including ‘Dr. BBQ’ Ray Lampe, executive chef at NYC’s Southern Hospitality BBQ and winner of more than 300 barbecue competitions worldwide.


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