A passion for raising funds for Parkinson’s research
Porridge for Parkinson’s Toronto is indebted to the dedicated chefs and suppliers who contribute time and resources to making each year a success. Many chefs have been with us since the early days, and all share in our passion for raising funds for Parkinson’s research.
Acknowledgements are listed alphabetically by last name.
Kata Ambrus
Chocolat de Kat
Porridge for Parkinson's 2021, 2022, 2023
Kata Ambrus trained at the Classic French Pastry Arts program at the International Culinary Centre in NYC. By then, Kata had amassed plenty of experience eating chocolate, so she decided to challenge herself with making it. She quickly fell down the rabbit hole of beautiful, shiny, creative deliciousness, and dreamed into existence her very own brand of exquisite bonbon –Chocolat de Kat.
Instagram: @chocolatdekat
Derek Bendig
The Josie Hotel
Porridge for Parkinson’s 2011, 2013, 2015
Executive Sous Chef, Derek Bendig, is skilled in catering, food and beverage, hospitality management, hotel management, and menu development. Formerly the executive sous chef at Fairmont Chateau Whistler, Derek is now leading the team at the Josie Hotel in Rossland, BC.
Instagram: @derekbendig
Noni Castonguay
Chef
Porridge for Parkinson’s 2013, 2015, 2017, 2019
Noni Castonguay and Jen Cerny were partners in Stircrazy, one of Toronto’s premier caterers for 14 years. Noni has donated her talents to many Porridge for Parkinson’s events.
Instagram @nonicastonguay
Jen Cerny
Take it Away
Porridge for Parkinson's 2013, 2015, 2017, 2019, 2021, 2022
After 20 years working in finance, Jen decided to study pastry and baking arts—when she saw the rack of rolling pins, she knew she was in the right place. In addition to donating her culinary talent to Porridge for Parkinson's events, Jen has been a committee member since 2013 and co-chair since 2017.
Instagram: @takeitaway.jen
Sam Davis
Primrose Bagel Co.
Porridge for Parkinson's 2021, 2023
With its rotating selection of hand-rolled, malt-boiled and baked-fresh-daily bagels, Sam Davis’ Primrose Bagel has become a Toronto hotspot. In addition to bagels, the shop also has a deli counter complete with a variety of bagel toppings – everything from flavoured cream cheese, house-smoked trout, home-made gravlax, and a variety of delicious salads.
Instagram: @primrosebagel
Donna Dooher
Mildred’s Temple Kitchen
Porridge for Parkinson's 2011, 2013, 2015, 2017, 2019, 2022, 2023
With more than 30 years of professional experience in food service, Donna Dooher has made her mark on Canada’s culinary world as a celebrated chef, caterer, TV personality, cookbook author and restaurateur. Mildred's Temple Kitchen is located at 85 Hanna Avenue in Liberty Village.
Instagram: @mildredstemplekitchen
Jonathan Forbes
Forbes Wild Foods
Porridge for Parkinson’s 2021, 2022
Jonathan Forbes is a long-time forager, cook and food preserver, and the owner of Forbes Wild Foods. Forbes supplies wild, hand-picked foods that are sustainably harvested from the Canadian wilderness by trained, knowledgeable pickers.
Instagram: @forbeswildfoods
Jonathan Goodyear
Porridge for Parkinson’s 2019
Akshitha Goud and Maria Polotan
Cookin
John Horne
Executive Chef & Outdoorsman
Porridge for Parkinson’s 2019
Chef John Horne is a great friend and supporter of Porridge for Parkinson’s. In his role at Oliver & Bonacini, John oversaw the culinary direction of the company’s portfolio, concentrating on the flagship restaurants: Canoe, Biff’s Bistro, and Auberge du Pommier.
Instagram: @chefhorne
Yoni Kamil
Lev Bakery
Porridge for Parkinson's 2021, 2023
Lev means “heart” in Hebrew and with five generations of bakers in his family, it’s no wonder that Yoni Kamil now has his own baking company. With modern takes on tradition, Lev Bakery offerings include delicious challahs and babkas based on the recipes from Yoni’s youth. Yoni and his wife Samantha started the company from their home oven, and Lev items can now be found in several retail outlets in and around Toronto.
Instagram: @levbakery
Sandra Katsiou
Baker and Scone
Porridge for Parkinson's 2017, 2019, 2021, 2023
Sandra Katsiou is best known for her deliciously sweet and savoury scones which are offered in over 40 traditional and innovative flavour combinations at her very popular Baker and Scone St. Clair West bakeshop.
Instagram: @bakerandscone
Jamie Kennedy, CM
Jamie Kennedy Kitchens
Porridge for Parkinson's 2007, 2009, 2011, 2013, 2015, 2017, 2019, 2021, 2022, 2023
Chef Jamie Kennedy has been instrumental in shaping the culinary landscape in Canada. His innovative approach to gastronomy, commitment to sustainable agriculture and advocacy of local food have been unwavering. He is the owner of Jamie Kennedy Kitchens and the author of J.K. The Jamie Kennedy Cookbook.
Instagram: @chefjamiekennedy
Toben Kochman
Toben Food By Design
Porridge for Parkinson’s 2023
Chef Toben began his study at the Cordon Blue School of Culinary Arts in Paris where he was awarded Le Grande Diplome for excellence. Following, he apprenticed for Daniel Boulud before breaking into the Toronto food scene at Auberge du Pommier and Susur. With a passion for food and an art for perfection, it was not long after that Toben ventured off and Toben Food By Design was formed.
Instagram: @tobenfoodbydesign
Joshna Maharaj
Chef. Speaker. Activist.
Porridge for Parkinson’s 2019
Joshna Maharaj is known for her talent and innovative food philosophies, she was most recently the Executive Chef for the Gladstone Hotel.
Instagram @joshnamaharaj
David Mattachioni
Mattachioni
Porridge for Parkinson's 2021, 2022
David Mattachioni opened his first Italian trattoria with the hopes of making the world a better place, one pizza at a time. Mattachioni had been the pizzaiolo at Terroni and decided to open his own small bakery and pizzeria on Dupont in 2015, later expanding with the help of his family and friends to Gerrard St East in January 2021. At Mattachioni, they bake their own loaves of bread, prepare fresh meals, pick up their own produce, and give away their sourdough starter.
Instagram: @mattachioni
Paula Navarrete
Culinary creator
Porridge for Parkinson's 2023
Paula Navarrete is an award-winning chef, artist, and entrepreneur. Paula is a food lover through and true. She is a big believer that the stories behind food and hospitality not only educate but bring people together.
Instagram: @paula.navarretemejia
Adrian Niman and Lindsay Klein
The Food Dudes
Porridge for Parkinson's 2023
Executive Chef Adrian Niman founded The Food Dudes in 2007 and partnered with Chief Executive Officer Lindsay Klein in 2011. The pair built a world-class team of passionate professionals and quickly distinguished themselves as industry leaders. The Food Dudes consistently raise the bar by anticipating and fulfilling the dynamic needs of the modern metropolitan client—a desire for fresh and local ingredients, sophisticated original fare, and flexible budgeting plans—all while providing a memorable culinary experience.
Instagram: @fooddudes
Alon, Guy and Aharon Ozery, and George Gabsky
Parallel
Porridge for Parkinson's 2021, 2022
Brothers, Alon, Guy and Aharon Ozery founded Parallel based on their love of sesame butter and the desire to share their food culture in the most delicious way possible. The restaurant is known for its modern twists on Middle Eastern Classics. With Israeli born chef and baker George Gabsky at the helm of the kitchen, Parallel has become one of the most popular destinations on the Geary Street strip.
Instagram: @parallel_bros
Patti Robinson
Robinson Bread
Porridge for Parkinson's 2023
Robinson Bread produces and sells handmade bread and pastries at 6 Brock Ave, Toronto (shared with local coffee roaster Sam James Coffee Bar). Renowned for sourdough loaves—seeded multi-grains, rye, spelt—corn focaccia, savoury and sweet seasonal danishes, cookies and other inspired treats. All grains are organic—whole grains are local and white wheat comes from Manitoba.
Instagram: @robinsonbread
Anthony Rose
Executive Chef Founder
Porridge for Parkinson's 2023
As Wilder & Rose, Anthony Rose and Robert Wilder operate some of the city’s buzziest restaurants, including Fat Pasha, Big Crow and Schmaltz Appetizing. Chef Rose honed his skills in some of the top kitchens in San Francisco and New York and was head chef at the Drake before opening up his first restaurant, Rose & Sons, on Dupont. Wilder & Rose currently consists of three restaurants; Fat Pasha, Fet Zun Camp, and Schmaltz. Anthony’s cookbook, written with Chris Johns, is The Last Schmaltz: A Very Serious Cookbook.
Instagram: @chefanthonyrose
Philip Walters
Private Chef and Food Stylist
Porridge for Parkinson's 2023
Phillip Walters is a culinary multi-hyphenate; a former head chef, current Private Chef, food stylist, and catering chef in boutique, private catered events. He specializes in both traditional and progressive cooking techniques. His events are customized from top to bottom to serve the needs of his individual clients. Phil trained at Canada's finest restaurants, including, Scaramouche, The Harbord Room, Momofuku, Buca, The Food Dudes and Joey.
Instagram: @chefwalty
David Wolfman
Porridge for Parkinson’s 2017
Joanne Yolles
Pastry Chef, Instructor, Recipe Developer
Porridge for Parkinson's 2007, 2009, 2011, 2013, 2015, 2017, 2019, 2021, 2022, 2023
Formerly a celebrated pastry chef at Scaramouche and other notable Toronto restaurants, Joanne was an instructor at George Brown College for 10 years and is now developing recipes and teaching classes in her home. She has been involved with planning Porridge for Parkinson's events since 2007.
Instagram: @joanneyolles