Featured Chefs

Featured Chefs

Chef Charlton Alvares, CCC

Chef Charlton Alvares, CCC

Chef Riley Bennett, CCC

Chef Riley Bennett, CCC

Chef Riley Bennett began his culinary journey on his family farm and restaurant at age 9. Once graduating high school, he moved to Calgary, Alberta to pursue his passion and love for cooking. He enrolled in the one-year professional cooking program at SAIT. Chef Bennett has worked with some of the top chefs in the country, from supporting Culinary Team Canada and Culinary Team Alberta to competing provincially, nationally and internationally in both hot and cold food competitions. Chef Bennett has worked in locally driven and slow food restaurants where being a steward of the land is at the forefront, including, but not limited to, Sooke Harbour House and Mission Hill Family Estate Winery as well as through his entrepreneurial adventures in catering. Chef Bennett has been with George Brown Chef School since 2011 as Chef Technologist at The Chefs' House, before becoming a full time Professor at George Brown Chef School as of 2016. The ‘thrive to learn’ and always push himself out of his comfort zone is integral to the philosophy that learning should never stop has Chef Bennett currently enrolled at the University of Guelph in the discipline MBA in Sustainable Commerce.


Chef Stuart Betteridge, CCC

Chef Stuart Betteridge, CCC

Chef Betteridge has over 33 years of experience in the culinary field.  He has worked in Europe, the Caribbean, America and Canada.  In Toronto, Stuart’s experience includes, Executive Chef of Reds, Far Niente, Cru, The Drake Hotel and The 15 Group - Canada's biggest hospitality consulting company, opening over 30 restaurants and boutiques resorts.  For the past five years he has been working as a culinary professor at George Brown College.


Chef Sharon Booy

Chef Sharon Booy

Sharon Booy is a part time professor at George Brown College  and owner/operator of Sharon Dishes: a company dedicated to helping people get back to eating real, whole and nutritious foods. Sharon holds a Bachelor of Social Work from Ryerson University and is a graduate of the Culinary Management Nutrition program at George Brown College. Sharon has worked around food on the family fruit farm and in kitchens from a young age and upon graduating from George Brown years later, honed her culinary skills in the kitchen of one of the top restaurants in Toronto.  Sharon has experience in the arena of nutritional cuisine having worked as a researcher and recipe developer and has worked with George Brown College on projects tackling Ethno-specific diabetes; Nutrition for cancer survivors; and Alternatives for gluten-free diets.  She is the Wellness Chef at Central Toronto Community Health Centre (CTCHC) focusing on accessible, delicious and nutritious food for the prevention and management of chronic disease and is currently leading a collaborative research project in this area. Sharon hopes to continue building on years of work in the areas of food security, nutrition, community health, food environments and education.


Chef Geremy Capone

Chef Geremy Capone

Chef Geremy Capone believes in the importance of eating and cooking from whole ingredients as much as possible. He is passionate about teaching essential cooking skills and meal preparation and raising awareness around improving food literacy and food security.

Geremy is an Alumni of the George Brown College Culinary Nutrition Management Program and currently helps to run the ELLICSR Kitchen program at the Princess Margaret Cancer Centre, designed to support people touched by cancer with the skills and information to help manage their diet.


Chef Jeanne da Silva

Chef Jeanne da Silva

Jeanne da Silva is an accomplished chef and committed educator with international and world class Canadian experiences.  Having completed a two year Culinary Management program at George Brown College and graduating with honours, she embarked on an impressive culinary tour, starting with an apprenticeship at The Sutton Place Hotel and then a two year stay in Switzerland.  Upon her return to Canada, she continued her journey through The King Edward Hotel, The Metropolitan Hotel where she worked her way up to the position of Executive Chef, and ended up heading the Catering and Wholesale department of Senses Bakery and Restaurant for five years.  While currently a chef professor at George Brown College, she continues to hone her culinary creativity being involved with events such as Toronto Taste and Eat to the Beat.

Some of the professional highlights of Jeanne’s career include the Much Music Video Awards 2008,  co-ordinating the food service and staffing for The West Edmonton Grand Prix (2005, 2007),  and catering various meals during Pope John Paul II’s visit to Toronto (2000) for Cardinals, press, and entourage.  Jeanne was part of the culinary catering team featured on Michael Smith’s “Chef at Large” highlighting catering challenges at The Shaw Festival Gala, and was also featured making sushi with child star Emily Yeung of Treehouse’s “This is Emily Yeung”.

While the culinary landscape has evolved dramatically over the years, Jeanne feels that there are some things that will stand the test of time.  “Good ingredients prepared and presented in a thoughtful and respectful manner, will create a wonderful experience for both the chef and his/her guests.  Adding good nutritional choices to the mix will only further enhance our food appreciation along with the benefits of a healthier lifestyle.”


Chef Geremy Capone

Chef Warren Ford

Warren Ford has been a chef for over twenty years, and been around kitchens for almost 30. A member of the culinary faculty at George Brown College, he started back in 2008 on a part time basis. Then in 2015 was hired as full time faculty position with the Centre for Hospitality and Culinary Arts. A former student and graduate of George Brown's culinary program, he now feels privileged to be able to bring his skill and knowledge to the educational forum.

Chef Ford has international hotel and resort operations experience having worked in locations such as Grenada, Miami, Bermuda, and Italy. As well, his experience at local restaurants include Wayne Gretzky's, 360 (CN tower), and Paese Ristorante. Chef Ford was also Executive Chef for resort style retirement facilities in Toronto, with a focus on upscale nutritional dining. His latest challenge has him representing Ontario in culinary competition at the CCFCC National Conference in 2016.

Chef Ford’s own philosophy on food and cooking is to keep ingredients as pure and healthful as possible. By assembling flavour profiles that can blend well but still speak for themselves, Chef Ford’s customers have enjoyed excitement in their mouths while they trying to figure out that one elusive ingredient.


Chef David Haman

Chef David Haman

David Haman is the newest Full Time Faculty Member with the George Brown Patissiere Department and has been teaching at the College since 2014. David is also the owner of the celebrated Woodlot Bakery and Restaurant in downtown Toronto. His past experiences have taken him all over the world to work and train from the United Kingdom to Spain and Japan. David is passionate about natural ingredients and cooking methods and there direct link to flavour, health and nutrition.


Chef Nathan Hogan

Chef Nathan Hogan

A native of Peterborough Ontario, in the past 20 years Nathan has experienced the hospitality industry from all angles; Encompassing the rapid progression of Toronto’s dining scene while at Millie’s Bistro to actively developing Canada’s gastronomic stronghold through his efforts at Restaurant Accolade, Rosewater and Rain. He  would finish his tour in North America as Executive Sous Chef at the elite private gold club Magna, where Bill Clinton, Tiger Woods and  Gene Simons would experience his creativity and passion.

Always a Chef of the world, Hogan would next rise to the challenge of  Executive Chef for the innovative Rhombus Hotel Group in Hong Kong.   His personal interest in the cultures of Asia and past experience in the techniques of Chinese, Japanese and Thai cuisines would allow him to continue to strive for excellence as he opened Hotel LFK, Hotel Panorama and Hotel Bonaparte in the heart of cosmopolitan Hong Kong.   Always hungry for more, Nathan completed a stagier at 3-Michelin starred Bo innovation.

Over the course of 2 months he cooked with Chef Alvin Leung and his team, and continues to be inspired by that amazing opportunity.  Before leaving Hong Kong he was the Chef and partner of La Luna Rice & Tapas Restaurant and worked for Umami Concepts Consultants.  In the latest chapter, Chef Hogan has become a full-time Culinary Professor at George Brown College and has been involved with curriculum development as well as teaching.


Chef Hemant Kanchan, CCC

Chef Hemant Kanchan, CCC

Born in Bombay, Hemant began his career training with the Kempinski group of hotels.  After developing a solid base Hemant worked at the Langham Hilton with top Chef Anthony Marshall.  Hemant next made a move to Toronto to work with Keith Frogett at Toronto’s Scaramouche.  After a couple of years with Chef John Higgins at Le Royal Meridien King Edward, Hemant moved to the Romantic Hotel in Germany. Hemant rounded out his time in Germany by taking a Banquet Chef position at the Hotel Vier Jahreszeiten in Hamburg.  From Germany Hemant proceeded to the Madinat Jumeirah in Dubai to take a position of Restaurant Chef of “Napa” restaurant.

Hemant joined George Brown as a Chef Technologist for the Chef House restaurant in 2009 and at present working as a Chef Professor.


Chef Jennifer Lakhan-D’Souza

Chef Jennifer Lakhan-D'Souza

Chef John Lee

Chef John Lee

John S. J. Lee has been a Chef Instructor at George Brown College, Center for Hospitality and Culinary Arts for the past seven years, teaching a broad range of topics encompassing both theory and practical curriculums. More recently, Chef Lee has taken on the role of Chef Instructor for The Cooking For Life Program at Covenant House in Toronto. In addition, as a writer (City Bites, Dining Out, Food Network, Good Food Revolution), restauranteur (Chippy’s) , consultant, and TV host (Journey to the Center of the Plate, Shelf Life Shops) Chef Lee’s career spans thirty years and a multitude of experiences.


Chef Edith Loizou

Chef Edith Loizou

Chef Edith Loizou loves food! And with a Bachelor of Applied Science from Ryerson University in Food & Nutrition & an MBA from the University of Guelph, this Red Seal Chef knows how to combine health & food together!  With over 10 years of experience in the food world, Chef Edie loves to hide vegetables, increase your fiber and help make your overall dining experience.


Chef Iris Roteliuk

Chef Iris Roteliuk

Professor / Pastry Chef / Chocolatier

Red Seal Certified Toronto Pastry Chef Iris Roteliuk explores her passion for pastry and chocolate.  As former chocolatier and pastry chef / present consultant for MoRoCo Chocolat, Roteliuk creates a menu which includes an inventive artisanal collection of truffles and convections that are delightfully pleasing in flavor, texture and design.  Roteliuk’s philosophy is using natural, honest, fresh ingredients to create memorable flavors to savour.  She feels an element of surprise will lend itself to the pastry and chocolate lover when encountering the delicate balance of art and science in nature’s ingredients such as purity of flavors and interesting textures both resulting in a rewarded satisfaction of nutritional benefits.

Roteliuk’s style is French influenced.  Her 22 years of industry experience includes working in Toronto pastry kitchens along side some of Canada’s finest pastry chefs Francois Rahier of Rahier Patisserie and Thomas Haas of Senses Bakery along with inspirational and educational travels to France, New York and California.

Roteliuk’s love for sharing her vision and passion for the Pastry Arts has led her to become a Professor at George Brown College part time.

As professors we must engage our students and lead by example giving to them the knowledgeable base on to which they can build.”


Chef Patrick Secord, CCC

In literature they speak of “the human condition”; Chef Patrick Secord holds a personal belief that we should all make the world, and our community, a better place and how basic is ensuring a quality of life then through the quality of food, a daily ritual and a social arrangement.

Although he knows that techniques are solid fundamentals, Patrick believes cooking is a bit like smoke and mirrors. “Good food requires no caprice, genuine flavours as nature intends always beats out. Great food marries this but also rises from the mundane with interesting textures and flavor juxtapositions. Tinkering with diversity of flavours, textures, temperatures and visuals keep the medium forever interesting.”

After finishing an English B.A. at McMaster University, Chef Secord took a veer on his life’s journey to enjoy the prospect of a culinary career. Twenty+ years later and after completing an apprenticeship at L’Hôtel in Toronto; The Royal York Hotel; The Marriott Marquis, New York City; back to Toronto at Le Meridien King Edward Hotel; Schulich School of Business at York University, he re-entered the world of academics as a full time mentor, facilitator and passionate trainer.


Chef Amy Symington

Chef Amy Symington

Amy Symington, BAH, MSc. is a nutrition professor and chef at George Brown College (GBC), responsible for facilitating course content and curriculum development for general nutrition and labelling as well as for the Centre of Hospitality and Culinary Arts (CHCA). Amy has a M.Sc. (Hon) in Applied Human Nutrition from Oxford Brookes University, UK, and joined GBC as a faculty member in 2013 with 18 years of experience in the food industry. Ms. Symington has led several nutrition-related projects at GBC's Food Innovation Research Studio (FIRSt), including the NSERC-funded Healthy Learning, Healthy Living in which she guided culinary students on the development of healthy and tasty recipes that appeal to high school students, but also meet the requirements of the recently passed PPM 150 (School Food and Beverage Policy). This project was in collaboration with the Canadian Union of Public Employees and the recipes will be used in Toronto District School Board’s school cafeterias. Amy is a reciprocate of SSHRC's College and Community Social Innovation Fund and will be collaborating with Gilda's Club Greater Toronto on a cookbook and nutrition guide for cancer. Amy also develops recipes, does food writing and provides nutrition advise to small and large businesses and magazines in the Greater Toronto Area. In addition to teaching, applied research and recipe development, Amy is also the nutrition and kitchen program coordinator at Gilda's Club Greater Toronto where she runs a bi-weekly supper club program and provides nutrition workshops and culinary demonstrations to those touched by cancer. Her expertise covers developing recipes for special dietary needs, restaurants, magazines, nutrition policies, cancer care facilities, and familiarity with government labelling regulations for the Canadian food industry.


Chef Glenn White

Chef Glenn White

Along with the twenty plus years of industry experience Glenn also brings a deep passion and curiosity for the culinary field.

A graduate of George Brown’s Culinary Program, (Dean’s List, 1992) Glenn went on to work at some of the top properties in the country, The Royal York Hotel, King Edward Hotel and North 44, eventually returning to his roots as Executive Chef at the heritage property Shadow Lawn Inn in the heart of Old Rothesay, New Brunswick.

On returning to Toronto Glenn combined his love for the culinary world and the classroom by teaching at The Calphalon Culinary Centre while co-owning and operating Taste Fine Foods Inc. in Guelph, Ontario a full ervice catering company specializing in corporate and personal catering services.

Since joining the CHCA Chefs School team in 2012 Glenn has taught Culinary Management classes from Foundations to fourth semester interactive Labs and is current course lead for Food Theory 1 & 2.  As a full time Professor Glenn is eager to pass on his enthusiasm and knowledge to the next generation of young chefs entering the Culinary field.