Our 2014 Fall Flavours Festival Chefs.
Signature Event host chefs presented in association with FOOD NETWORK
Food Network Celebrity Chef and celebrated award-nominated cookbook author, Lynn Crawford has over 25 years of culinary experience. Lynn was the executive chef for the Four Seasons Hotel in both Toronto and New York and is currently the Chef-Owner of Ruby Watchco. The first female Canadian invited to participate in the Food Network's Iron Chef America in a battle with Bobby Flay and the battle continued as she competed on Top Chef Masters Season Five.
Lynn has made regular television appearances on programs such as Iron Chef America, Restaurant Makeover, Top Chef Canada, Chopped Canada, The Marilyn Dennis Show, Steven and Chris, CBC’s The National, CityLine, CTV’s Canada AM, Global TV’s Morning Show. In addition, she has received numerous professional awards, including the OHI’s Chef of the Year (2012), Chevalier du Fromage; Thomas Jefferson Award Honoree from The Pennsylvania Academy of Fine Arts; Consumer’s Choice Business Woman of the Year; Spokesperson for the James Beard Celebrity Chef Tour.
Chef Michael Smith
Hosting: Feast & Frolic
Chef Michael Smith, one of Canada’s best-known chefs, is a passionate advocate for simple, sustainable home cooking and an inspiration for families creating their own healthy food lifestyle. He’s the host of Chef Michael’s Kitchen, Chef Abroad, Chef at Home and Chef at Large seen on Food Network Canada and in more than 100 other countries. He is also one of Chopped Canada’s favourite judges.
Michael is Prince Edward Island’s food ambassador, an award winning cookbook author, food media producer, professional chef and home cook. He led the team of chefs that cooked for the world’s Olympians in the Whistler Athletes Village in 2010. His seventh cookbook, Back to Basics, is a smash hit across Canada. His food media production company is breaking new ground online and his Twitter feed is Canada’s top choice for foodie fun.
Although Michael is a true chef at large his favourite role is Dad, home on Prince Edward Island with his wife Chastity, Gabe, Ariella and Camille! Michael is an avid map collector, long-time windsurfer and novice kite sailor.
Anna & Michael fell in love in the kitchen. Sixteen years ago, they met and worked together at Inn on the Twenty in the Niagara region, where Michael was Executive Chef and Anna Pastry Chef.
Before meeting, Michael had spent many years leading kitchens in Ottawa, Oakville and Toronto, after graduating from George Brown College, after making his way from his Saskatchewan roots. Anna arrived in Niagara from New Orleans, Texas and Colorado, after graduating from Johnson & Wales University.
Anna & Michael both collaborate and work independently. Michael teaches culinary arts at Niagara College and Anna is host of 3 cooking shows on Food Network: “Sugar” and “Fresh with Anna Olson” and her latest, “Bake! With Anna Olson”. The couple has 7 cookbooks, with two a team effort, and they have recently launched their new App, the “Olson Recipe Maker” available for iPad and iPhone, Android and on the Amazon App Store.
Embracing an enthusiastic but relaxed approach to professional and home cooking is a key philosophy for the Olson’s, along with a common sense approach to cooking seasonally with locally sourced ingredients.
Chuck is the multi-talented star of Food Network Canada’s Chuck’s Day Off and Chuck’s Week Off as well as the co-owner and chef of Montreal hot-spot, Garde Manger. His unbridled passion for entertaining translates into both unforgettable food and captivating television. Chuck loves food. So much so his favourites are tattooed on his arms: bacon, lemon meringue pie, lobster and arugula just to name a few.
After going to culinary school and working in some of the hottest restaurants in Montreal he partnered with his two best friends and opened Garde Manger to rave reviews and packed seating. In August 2011, he and his partners opened their second restaurant in Montreal – Le Bremner.
For Chuck, one of the highlights of the last few years took place when he walked into New York City’s Kitchen Stadium and became the youngest Canadian chef to win on Iron Chef America. He also became the only Canadian chef to beat the legendary Bobby Flay. Following that win, Chuck was asked to join nine other celebrity chefs including Robert Irvine and Anne Burrell to battle it out on season four of Food Network’s The Next Iron Chef: Super Chefs.
In 2012, Harpercollins Canada released his first English cookbook “Garde Manger” and it immediately became a best-seller. Last June, they released Chuck’s second cookbook based on his popular TV series Chuck’s Day Off and it too became a best-seller. Recently he launched DeepDishMTL, Canada’s first multi-chef recipe iPad/iPhone app, which features recipes from some of Montreal’s finest chefs. Currently, he stars in Chuck’s Eat The Street, which airs on the Cooking Channel in the U.S. and he has joined an all-star panel of expert judges on Chopped Canada, which presently airs on Food Network in the U.S. and on Food Network Canada on Thursday’s at 10pm ET.
Hosting: Savour Victoria
Italian expatriate Massimo Capra is the Chef and co-owner of Mistura Restaurant and Sopra Upper Lounge, two well-known restaurants in Toronto, offering fine contemporary Italian cuisine and live music.
Born near Cremona, Italy, Massimo climbed the career ladder by working in Italy’s best restaurants and hotels. His culinary training began at the National Culinary Institute in Salsomaggiore, Parma and from there he moved on to the Trattoria dell’ Amelia in Mestre, Venice, considered one of the best restaurants in Italy at the time. He spent several years in various hotels before boarding a plane in 1982 and landing in Toronto to work at Archer’s, a restaurant owned by a relative.
Mistura Restaurant was opened in 1997 to a very receptive public. The exclusive Sopra Upper Lounge is the latest addition to Massimo’s list, becoming a favourite among many of Toronto live music lovers since 2006. Massimo is currently one of the chef-hosts on Food Network Canada’s Restaurant Takeover.
“Food is a part of every great thing that we do in life. Food is there for all the important events, and the memories we make around a shared table are the best memories of all” –Chef Corbin
Corbin Tomaszeski is a chef with a unique vision: to bring meaning back to the world of food. In every endeavor he has taken up, whether being executive chef of key Toronto, or through his popular Food Network shows Dinner Party Wars, Restaurant Makeover and Restaurant Takeover, Chef Corbin strives to keep the focus on food as a conveyance to shared joy, and away from fussy, rigorous rules.
Corbin is a passionate advocate for charities, and has worked with CANFAR, Canadian Heart and Stroke Association, Crossroads International, Osteoporosis Canada, Diabetes Canada, United Way Canada and the Canadian Breast Cancer Foundation.
Corbin has travelled extensively throughout North America to find out more about the kinds of food moments people from all walks of life have.
“No matter where you go, everyone celebrates with food, and no matter who is hosting you, they are proud to have you sit an enjoy life with them over their favorite dishes. The best part of my job is meeting amazing people and getting to know them over a home-cooked meal.”
Hosting: Chef on Board
From his early years as Canada’s youngest ever, executive chef at Toronto’s upscale Sutton Place Hotel to his latest endeavor, trendy resto bar Fabbrica, Mark McEwan is never content to rest on his laurels.
McEwan has led the restaurant scene in Toronto for many years. He joins the ranks of the truly innovative with groundbreaking Toronto standards from “North 44” to “Bymark” to the always interesting “ONE”, a staple for the “see and be seen” crowd in Yorkville. With “Fabbrica”, he has taken another turn and captivated customers with rustic Italian fare in a warm, yet contemporary setting at The Shops at Don Mills.
But, it doesn’t stop with dining -- in early 2009 he turned his attention to upscale gourmet food and opened McEwans at The Shops at Don Mills. Always attentive to the changing needs of the consumer.
His best selling cookbook “Great Food at Home” added author to his resume and he hasn’t stopped there. In late 2011 Mark, with the help of Jacob Richler once again wowed us with “Fabbrica” the cookbook based on the recipes featured in his latest restaurant.
Mark has also added television personality to his long list of talents and is currently the head judge on “Top Chef Canada”. His first show for The Food Network, “The Heat” was a riveting behind the scenes look at North 44 Caters as well as the building of McEwans grocery store - a ratings winner.
Mark’s cookware line by Fresco is sold nationally across Canada and with his chef’s stamp of approval for a high quality product in the kitchen.
In 2013 Mark paired with OTG Management to consult on menus for two restaurant concepts that were built at Toronto’s Pearson International Airport, Fetta and Nobel have received many accolades since their openings that year. Mark’s grocery store McEwan also took on the task of feeding commuters…there are now 10 grab and go stations in the airport that feature a selection of sandwiches, salads, snackboxes and mini meals all made and shipped daily from the store to the terminals.