2014 Festival Chefs

The complete list of 2014 Food Network chef personalities will be released in May 2014.


VIEW MORE ABOUT: Chef Michael Smith | Chef Anna Olson | Chef Corbin Tomaszeski | Chef Lynn Crawford | Chef Mark McEwan | Chef Massimo Capra | Chef Chuck Hughes | Tv Host John Catucci | Chef Ilona Daniel | Chef Guy LeClair | Chef Emily McKeown | Chef Domenic Serio | Chef Bernard Campbell | Chef Calvin Burt | Chef Joel Short | Chef Jane Crawford

Play interviewChef Michael Smith

Food Network Host, Nutritional Activist, Food Media Producer
Hosting: Feast & Frolic, PEI International Shellfish Festival

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 Michaels Kitchen, Chef Abroad, Chef at Home and Chef at Large seen on Food Network Canada and in more than 100 other countries.

Michael is Prince Edward Island’s food ambassador, an award winning cookbook author, newspaper columnist, professional chef and home cook. He led the team of chefs that cooked for the worlds Olympians in the Whistler Athletes Village in 2010. His sixth cookbook, Fast Flavours, 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 partner Chastity, Gabe, Ariella and their new baby Camille! Michael is an avid map collector, long-time windsurfer and novice kite sailor.

Play interviewChef Anna Olson

Hosting: Applelicious - Meal in the Field

Anna Olson hails from Atlanta, Ga., but is a self-professed Canadian woman, as she was raised in Toronto and has lived in Niagara for over a decade. She pursued her passion for cooking at Johnson & Wales University in Vail, Colo., where she found her calling.

Anna worked in Colorado, Texas, and Louisiana before she was introduced to the cooking styles of, husband, Michael Olson at Inn on the Twenty.

Anna shifted into television as the host of Sugar on Food Network Canada. Sugar, an approachable, all-dessert show, ran for five seasons and over 100 episodes. Additionally, Anna successfully hosted Kitchen Equipped, a kitchen renovation series, for two seasons which aired on Food Network Canada and HGTV. Anna’s latest series Fresh with Anna Olson features Anna in the comfort of her Niagara-region country home, preparing delicious recipes based on her personal mantra “eat fresh, eat local.” Her newest series on Food Network Canada is Bake with Anna Olson, where she focuses on a foundation baking skill and builds on it, taking viewers on an exciting journey from novice to skilled baker.

Anna has authored and co-authored numerous cookbooks with her husband including: The Inn on the Twenty Cookbook, Sugar and Another Cup of Sugar. Anna and Michael Olson Cook at Home – a menu-driven cookbook – was nominated by Cuisine Canada for cookbook of the year.

Anna opened Olson Foods and Bakery in Port Dalhousie, a historic lakeside community in St. Catharines, Ont. The retail shop sells fresh baked goods, artisanal cheeses, freshly prepared sandwiches and salads, and gourmet pantry items.

Anna is a freelance writer for publications including Vines, LCBO Food & Drink, and also writes a regular column with Michael for the St. Catharines Standard newspaper.

Giving back to the community is important to Anna. She supports a local endeavour, the Niagara Women’s Enterprise Centre, which provides hospitality training to women who might have such opportunities. She participates in fundraises, and her end-of-day goods from her bakery are donated to the local YWCA women’s shelter or Out of the Cold Program. She is a board member for the Adolescent Family Support Services of Niagara, which provides educational and daycare support for young mothers.

Play interviewChef Corbin Tomaszeski

Hosting: Picnic in the Park, Lobster Party on the Beach, Chef on Board

Raised on a farm in a rural community outside of Edmonton, Alberta, Chef Corbin Tomaszeski was born to cook. Coming from a very large Polish-Canadian family of six kids, he often worked alongside his mother with wide eyes and eager hands to help create wonderful meals including heartwarming soups that have since become one of his trademarks.


As a credited Executive Chef, Corbin has led teams of more than fifty employees and has overseen the ex­pansion of many different food service outlets in a career that spans more than two decades. In addition to being the co-host of Food Network Canada’s Dinner Party Wars, Corbin is currently working on a range of new projects that include his very own cookbook, three new restaurants and a full-service catering and consulting business. Corbin is currently one of the chef-hosts on Food Network Canada’s Restaurant Takeover.


Play interviewChef Lynn Crawford

Hosting: Toe Taps & Taters

In April 2009, Chef Lynn Crawford took the bold step of leaving her coveted job as executive chef of the Four Seasons Hotel, Manhattan after over twenty years with the prestigious hotel chain. She had established herself as a tremendous culinary presence in North America. As Executive Chef of the Four Seasons Hotel Manhattan, she was the only female executive chef for Four Seasons worldwide and received accolades in the international media. She was also the only Canadian female chef to have ever been invited to battle in the kitchen stadium in the popular series “Iron Chef America.”

But Chef Lynn wanted new challenges and to return to her roots. It was working with the best and freshest ingredients that first inspired her to begin a career cooking, so she set out to find inspiration from the people who farm, fish and forage for the finest products across North America. Her break-out series for Food Network Canada “Pitchin’ In” follows this personal quest to make connections with the food producers that chefs often take for granted. “The creation of a delicious meal requires passion and quality and to have one without the other doesn’t seem natural to me,” says Lynn. In season I of Pitchin’ In, Chef Lynn worked with a wide range of products and food producers—from Bay of Fundy Lobster, to Georgia Berkshire Pig.

Lynn began her culinary career with Four Seasons Hotels and Resorts 24 years ago in Montreal. During her time with Four Seasons she also worked at properties in Nevis, the West Indies, Vancouver, Toronto and New York. After studying fine arts in university, Lynn moved to Toronto and attended George Brown College's acclaimed culinary program, where she received classical training from the city's premier chefs. Following graduation she travelled throughout California to further her culinary education. While female chefs were still an anomaly, Lynn was fortunate enough to work with and learn from two of the best: Alice Waters and Barbara Tropp. Today, she still considers these women role models and mentors.

Lynn is currently a board member of Women’s Chefs and Restaurateurs, George Brown Culinary Advisory Committee and Humber College Culinary Board of Directors.

Season four of “Pitchin’ In” premiered January 7 on Food Network Canada. This season her travels took her from the West Coast of Vancouver Island for Dungeness Crab to North Carolina for Poulet Rouge chickens…and many more.

Play interviewChef Mark McEwan

Hosting: Beef n’ Blues

From his early years as Canada’s youngest ever executive chef at Toronto’s upscale Sutton Place Hotel to his latest endeavor, the trendy resto bar Fabbrica, Mark McEwan is never content to rest on his laurels.

Using food as the ultimate palate for his boundless creativity and energy, McEwan has led the restaurant scene in Toronto for many years. He joins the ranks of the truly innovative with groundbreaking Toronto dining standards from North 44 to Bymark to the always interesting ONE, a staple for the “see and be seen” crowd in Yorkville. With his newest establishment 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 McEwan does not stop with dining. In early 2009, he turned his attention to upscale gourmet food and opened McEwan at The Shops at Don Mills. Always attentive to the changing needs of the consumer, he created a jewel box of a grocery store that caters to foodies and chefs alike.

His best selling cookbook Great Food at Home added author to his resume and he did not stop there either. In late 2011, McEwan, with the help of Jacob Richler, once again wowed us with Fabbrica, the cookbook based on the recipes featured in his latest restaurant.

Mark McEwan has also added television personality to his long list of talents and is currently the head judge on Food Network Canada’s Top Chef Canada. His first show for Food Network Canada, The Heat, was a riveting behind-the-scenes look at North 44 Caters as well as the building of McEwan grocery store.

McEwan’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.

Play interviewChef Massimo Capra

Hosting: The Great Island Grilled Cheese Challenge, A Taste of the North Shore

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.

Play interviewChef Chuck Hughes

Hosting: Mussel Muncheon

Enjoy an amazing three course brunch created by the celebrity Chef Chuck Hughes inspired by PEI Mussels with other delights from our pristine waters.

Chuck will be demonstrating each course and with the assistance of PEI mussel growers, be giving you cooking tips and cool insights into our famous PEI mussels. For Chuck, cooking is about keeping it simple, using our PEI fresh ingredients and having fun so he will captivate you.

This spectacular culinary showcase will take place overlooking the Charlottetown Harbour at the new Delta Prince Edward Convention Centre and is presented by discovermussels.com in partnership with Executive Chef Javier Alarco and the culinary team at the Delta Prince Edward.


TV Host John Catucci

Hosting: Le Festin Avec Homard (A Fall Flavours Preview Event)

John Catucci is a talented actor-singer-comedian. His love for the stage began at York University where, as a member of Vanier College Productions, he teamed up with David Mesiano and formed the musical comedy duo The Doo Wops.

The Doo Wops won the prestigious Homegrown Comedy Competition at the Just For Laughs Festival in 2001. They were a part of the Just For Laughs Wiseguy Tour and in the line-up of the incredibly successful 25-city run across North America with the Just For Laughs Comedy Tour.

Catucci was also a member of The Second City Touring Company as well as a founding member of The Minnesota Wrecking Crew, the 2003 and 2004 Canadian Comedy Award winners for Best Sketch Troupe.

Some of Catucci’s film credits include First Time Caller; The Tuxedo, starring Jackie Chan and Jennifer Love Hewitt ; and Kiss My Act. On television, his credits include Toronto 1’s The Toronto Show, To Die Four, The Sean Cullen Show as well as Liocracy.

Catucci has guest-starred a number of times on Global TV’s Train 48, and is a series regular on the CBC children’s show The Doodlebops.

PEI and regional Chefs

Chef Ilona Daniel

Hosting: Clammin N' Jammin, Big Clam Brunch

Chef Ilona Daniel- Chef Ilona is Executive Chef to His Honor, Frank Lewis, Lieutenant Governor of Prince Edward Island and resident foodie writer for G! Magazine. Chef Daniel earned an Applied Degree in Culinary Operations at the Culinary Institute of Canada after receiving President's Honors in the Culinary Management program at the Niagara Culinary Institute.






Chef Guy LeClair

Hosting: Chef on Board


Born and raised in Charlottetown, Chef Guy LeClair is well-known for his culinary talent. He has extensive management experience and has held positions as Executive Chef in local restaurants such as the Merchant Man Pub, the Dundee Arms, and the Pilot House Restaurant. Chef Guy has received many culinary awards over the years, has been featured on CBC, in local newspapers, in Air Canada EnRoute and in local Island Cookbooks. After 30+ years in the kitchen, he is extremely excited about stepping out of the kitchen and into his new position as Hospitality Manager for NFL. Chef Guy looks forward to being a part of this new team to help create an experience to remember aboard the ships and beyond!

Chef Emily McKeown

Hosting: Ten Small Plates

Chef Emily McKeown- A CFA who has made Summerside her home. Originally from Ontario with 10 years under her belt working renowned restaurants such as Auberge du Pommier and Oyster Boy. In 2008 Emily and her business partner, Duke Cormier open the doors to Fiveelevenwest- Summersides premier dining destination.


Chef Domenic Serio

Hosting: Fortune Feast & Fortune Harvest Dinner

Chef Domenic Serio 2012 Taste our Island award winner and Inn chef for three years showcasing fresh local ingredients form the land and sea.


 Chef Bernard Campbell

Hosting: International French Gastronomic Celebration

Chef Bernard Campbell- Born and raised in Fortune Bridge, PEI, Chef Bernard Campbell apprenticed at The Church, a fine dining restaurant housed in an historic building in Stratford, ON. After graduating from the Culinary Institute of Canada, Bernard worked at the Hillebrand Estates Winery Restaurant in Niagara-on-the-Lake. Bernard worked under Executive Chef Tony de Luca. In addition to various culinary positions, Bernard worked three seasons as Sous-Chef at the Inn at St.Peter's under Executive Chef Greg Aiken. In 2004, Bernard and Greg became part of the opening team of a new restaurant and bar in Charlottetown, St. James Gate. Bernard was then the Sous-Chef at Tribeca Restaurant in Halifax. Bernard is currently the Executive Chef at Cross Keys Bar & Grill.


Chef Calvin Burt

Hosting: PEI Culinary Kitchen Party

Chef Calvin Burt, owner and operator of Shipwrights Cafe located in a restored 1880's farmhouse in Margate, built his passion for fresh, organic ingredients into a reputation as one of the Island's top restaurants. What he doesn't himself he sources from neighbours, growers and organize suppliers. Burt is described as a gardener who cooks, or a cook who gardens depending on where to find him. He spends the off-season furthering his knowledge of organic gardening. A true taste of the season is offered based on what is available on any given day. “Experiment with your tastes and food,” he says. “I encourage people to get growing fresh herbs outside their door. There's no end to what you can do with them.”


 Chef Joel Short

Hosting: Roma at Three Rivers

Joel Short is a Red Seal Chef (Northern Institute of Technology) who also holds a Bachelor of Arts and a Teaching Degree (University of Alberta). 

Joel has extensive experience both as a culinary teacher and a chef. He has worked in almost every sector of the food industry from fine dining to large scale catering and has even worked with sushi master Joe Takamori at the well loved Japanese Restaurant Matsuya in Alberta. 

Prior to purchasing the Georgetown Inn, Joel was working as a Corporate Chef in Alberta, developing new menus, training staff and facilitating the opening of a variety of new restaurants in Western Canada. 

Joel recently joined the Board of Directors of Roma at Three Rivers National Historic Site and coincidently will be the Chef for the Roma Gala Heritage Feast on September 14th.

Executive Chef Jane Crawford

Hosting: Event Tapas on Ten

Canadian born Executive Chef Jane Crawford cultivated her passion for the culinary world from a very early age. Jane studied and graduated from several Culinary Arts programs worldwide including the U.S.A., Italy and France.

Over the years Jane has worked under many influential leaders and her mentor Master Chef Rene Berard, who helped shape her culinary style and depth of knowledge. Her philosophy and style reflect local, simple, rustic cuisine, allowing the true natural product to showcase itself. Having worked and lived in cities around the world such as Florence Italy, New Orleans U.S.A. and La Cadiere D'Azur, France, Jane has made Prince Edward Island and the city of Charlottetown home. Jane joins the Red Water Rustic Grille with great devotion and passion!