Jeff is a Canadian chef who has developed his talents at a number of the world’s top restaurants; including The Fat Duck, Lumiere, Araxi, AGO and Chez Panisse.  He is a graduate of UWO, the Stratford Chefs School and is a Canadian Slow Food pioneer. He is currently the Executive Chef at the  Ancaster Old Mill & Spencer’s at the Waterfront in Ontario.
What’s your weakness? Dessert or mains?
Ice Cream is my weakness…vanilla with caramel sauce
Who or what got you interested in food?
My father cooked at home, so I started cooking
What …

Stefan Zauner started his culinary journey by attending the Schloss Hofen Culinary Arts School in Lochau, Austria. Upon graduation he began his career working in world-class facilities in Austria, Switzerland, and Bermuda.
In 1989, after moving to Canada, Stefan began working at the award winning Post Hotel Relais & Chateaux in Lake Louise, Alberta.
The majority of the past decade Stefan has been working in Toronto’s finest hotels including the Sutton Place Hotel, The Westin Harbour Castle Hotel and Conference Center and The Delta Chelsea Hotel.
In the spring of 2006, Stefan moved …

Nancy Hinton, Chef de cuisine, works at Les Jardins Sauvages, a country restaurant specializing in wild edibles just outside Montreal, She works alongside her partner, François Brouillard, a long time forager by profession and lineage. Her business card also reads Consultant, but only to cover all the other culinary odds and ends she does on the side, such as writing, teaching, menus… She spends most of her time in the kitchen, especially during the growing season.
What’s your weakness? Dessert or mains?
Definitely savory, not sweet. But it is not the main …