Jamie Kennedy has been instrumental in shaping the culinary landscape in Canada. His innovative approach to gastronomy, and commitment to sustainable agriculture and local food have been unwavering.
Joanne Yolles is one of the country’s top pastry chefs, celebrated for her desserts at Scaramouche and Pangaea and as an instructor at George Brown Chef School. She currently offers special small group baking classes.
Donna Dooher is a celebrated cookbook author, restaurateur, and a leader in Canada’s restaurant community. Famous for her iconic brunch cuisine, she is committed to providing locally sourced, seasonal ingredients, sumptuously prepared.
Tomer Markovitz is an acclaimed Israeli chef who brings the rich flavours of Tel Aviv to Toronto. After working as the chef at Parallel Brothers, he opened his popular bakery, Romi’s, known for its delicious falafel and hummus dishes.
Chef Kane Van Ee has worked in some of Toronto’s most renowned restaurants. As Head Chef at Enigma, he led the team to earn a Michelin star—a standard of excellence he is now brings as Chef de Cuisine at Auberge du Pommier.
Anthony Rose is a star in the Toronto restaurant scene. Once an executive chef at the Drake Hotel, his current restaurants Fat Pasha and Schmaltz Appetizing have garnered rave reviews in the culinary community.
Sandra Katsiou’s charming bakeshop and café, Baker and Scone, offers over 40 flavours of sweet and savoury scones, and a popular café menu that includes delicious seasonal soups, salads and brunch options.
Sam Davis’s popular Primrose Bagel Company offers a modernized take on a traditional New York style bagel. This charming shop has the feel of an old-school deli with checkerboard floors and chalkboard menus.
The two partners have built a world-class team of passionate professionals. The Food Dudes consistently anticipates and fulfills the needs of the modern metropolitan client, while providing a memorable culinary experience.
Jamie Kennedy has been instrumental in shaping the culinary landscape in Canada. His innovative approach to gastronomy, and commitment to sustainable agriculture and local food have been unwavering.
Joanne Yolles is one of the country’s top pastry chefs, celebrated for her desserts at Scaramouche and Pangaea and as an instructor at George Brown Chef School. She currently offers special small group baking classes.
Donna Dooher is a celebrated cookbook author, restaurateur, and a leader in Canada’s restaurant community. Famous for her iconic brunch cuisine, she is committed to providing locally sourced, seasonal ingredients, sumptuously prepared.
Tomer Markovitz is an acclaimed Israeli chef who brings the rich flavours of Tel Aviv to Toronto. After working as the chef at Parallel Brothers, he opened his popular bakery, Romi’s, known for its delicious falafel and hummus dishes.
Chef Kane Van Ee has worked in some of Toronto’s most renowned restaurants. As Head Chef at Enigma, he led the team to earn a Michelin star—a standard of excellence he is now brings as Chef de Cuisine at Auberge du Pommier.
Anthony Rose is a star in the Toronto restaurant scene. Once an executive chef at the Drake Hotel, his current restaurants Fat Pasha and Schmaltz Appetizing have garnered rave reviews in the culinary community.
Sandra Katsiou’s charming bakeshop and café, Baker and Scone, offers over 40 flavours of sweet and savoury scones, and a popular café menu that includes delicious seasonal soups, salads and brunch options.
Sam Davis’s popular Primrose Bagel Company offers a modernized take on a traditional New York style bagel. This charming shop has the feel of an old-school deli with checkerboard floors and chalkboard menus.
The two partners have built a world-class team of passionate professionals. The Food Dudes consistently anticipates and fulfills the needs of the modern metropolitan client, while providing a memorable culinary experience.