Panel Guests

Rickey Y. Yada, PhD

David Lee

Rickey Yada was appointed Dean of the Faculty of Land and Food Systems, and Professor of Food Science at the University of British Columbia (UBC) in Vancouver, BC in 2014. Prior to joining UBC, Dr. Yada was at the University of Guelph in a number of leadership roles, including Professor in the Department of Food Science, Chair of the Department of Food Science, Assistant Vice President Research, a Canada Research Chair in Food Protein Structure, Scientific Director of the Advanced Foods and Materials Network (Networks of Centres of Excellence) and a Founding Member of the Food Institute.

He was also the Vice Chair of the Canadian Institutes of Health Research, Institute of Nutrition, Metabolism and Diabetes. Among other activities, Dr. Yada is a Member and Vice Chair of the Board of Trustees International Life Science Institute – North America, Board Member of Bioenterprise (Guelph, Ontario), Scientific Advisory Board Member - Integrated Health Institute (University of Alberta), Member of the Scientific Advisory Board - Riddet Institute (New Zealand), the North American Editor for Trends in Food Science and Technology, and on editorial boards for several journals.

He is also the author of over 210 refereed journal publications and several book chapters. Dr. Yada is a Past President and Fellow of the Canadian Institute of Food Science and Technology, Past President and Fellow of the International Academy of International Union of Food Science and Technology as well as a Fellow of the Institute of Food Technologists.

David Lee

Executive Chef

David Lee

Born in England and heavily influenced by his French and Haka background, David Lee is the third generation in a family line of Chefs. Since the age of 17, David has worked at a number of Michelin star and famed international establishments such as Relais & Chateaux at Hotel Fleur du Lac in Switzerland and Anton Mosimann’s eponymous restaurant.

At age 24, David moved to Canada and was hired as the chef de cuisine for Centro, before acquiring Splendido with partners. During David’s time at Splendido, he had the opportunity to cook at the James Beard House.

In August 2008, David opened Nota Bene, which became an instant success and was quickly awarded “Best New Restaurant” by both Toronto Life and enRoute Magazine. One year after opening Nota Bene, David was named the winner of the Toronto edition Gold Metal Plate in 2009. He has since become the sole owner of Nota Bene and re-launched the restaurant with a brand-new look, concept and menu in February 2016.

David’s work has led him across the globe to expand his knowledge and craft. He has travelled throughout North America, Europe and Asia for food research that later inspired new menus and projects.

Dr. Linda Gillis

Linda Gillis

Linda Gillis, RD, PhD, came to George Brown College in May 2016 after spending 20 years at McMaster Children’s Hospital as a clinical Registered Dietitian and Researcher in the field of Childhood Obesity. She was an Assistant Professor at McMaster University, and her research interests included how nutrition and exercise interacted to treat obesity and its complications.

She is known for her expertise in research and education and acts as a consultant and educator at various universities and hospitals. She has won awards for her speaking abilities and uses humour and creative learning techniques to interest participants and learners of all ages.

As a nutrition professor here at the Centre for Hospitality and Culinary Arts, she educates students, not only on the health benefits of eating wholesome foods, but on how sweet delicacies can be incorporated into a healthy diet when we are truly mindful of that indulgence.