2012 Festival Chefs

We were delighted to have these great chefs take part in Fall Flavours 2012... they were awesome!


VIEW MORE ABOUT: Chef Carl Heinrich | Chef Michael Smith | Chef Anna Olson | Chef Susur Lee | Chef Mark McEwan | Chef Corbin Tomaszeski | Bob Blumer

VIEW MORE ABOUT: Regional and Local Guest Chefs

Play interviewChef Carl Heinrich - Beef n Blues

Hailing from the small town of Sooke, BC, Carl Heinrich most recently served as executive chef at Marben in Toronto and will open his own restaurant, The Richmond Station, later this summer. Although young, he has been working in kitchens since he was 13 years old and is extremely driven and accomplished for his age. Strong support from family and early mentors encouraged Carl to enter the culinary world. During his time at Stratford Chef School, Carl worked at a restaurant as a chef de partie and completed a summer stage for Daniel Boulud in New York City. After graduating, he took up an offer to return to New York and work at Daniel’s busy bistro in Midtown for nearly four years.

Motivated by a desire to move back to Canada and be closer to family, Carl accepted a position at db Bistro Moderne in Vancouver where he worked alongside Top Chef Canada season one winner Dale MacKay. Carl's stages over the years include time at Camille's West Coast Fine Dining in Victoria, Marron Bistro in Toronto, Gramercy Tavern and Daniel in New York, Georges Blanc, La Regalade, and Le Comptoir in France and Alain Ducasse' Le Louis XV in Monaco. Carl now lives in Toronto, a city and a culinary scene he loves, where he learned the benefits of farm-to-table and nose-to-tail cooking. Inspired by ingredients and driven by French technique, Carl aims to make approachable but refined food. Carl is the winner of season 2 of Food Network’s smash hit series, Top Chef Canada.

Play interviewChef Michael Smith - PEI International Shellfish Festival & Feast & Frolic - PEI International Shellfish Festival 

Chef Michael Smith, Canada’s best-known chef is a passionate advocate for simple, sustainable home cooking and an inspiration for families creating their own healthy food lifestyle. 

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 cookbooks are smash hits across Canada, with more on the way from Penguin, his new publisher. His web video 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, her daughter Ariella, his son Gabriel and their new baby on the way! Michael is an avid map collector, long-time windsurfer and novice kite sailor.

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Chef Anna Olson - Picnic in the Park

Originally born in Atlanta, Georgia, Anna grew up in Toronto, but found her way back to the U.S. to study culinary arts at Johnson & Wales University and work in Colorado and New Orleans. While initially trained in the world of savory cooking, Anna is equally recognized for her abilities in the pastry kitchen, having worked as a professional pastry chef since the mid ‘90’s. She is proud to call Niagara home, and has lived and cooked here for over 15 years.

Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!

Chef Anna hosts Bake with Anna Olson on Food Network Canada.



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Chef Susur Lee - Lobster Party on the Beach

Susur Lee is a celebrated chef based in Toronto, Ontario. Born in Hong Kong, he served his culinary apprenticeship at Hong Kong’s renowned Peninsula Hotel, then immigrated to Canada in 1978, where he worked his way to executive chef status at a number of restaurants. Today he owns two restaurants in Toronto, Susur, and Lee, located side-by-side at 601 and 603 King St. West. His eclectic style is described as fusion cuisine.

The internationally acclaimed restaurant Susur opened its doors in 2000, and was designed with aid from his wife, Brenda Bent. Recognised by ‘’Gourmet’’, ‘’Restaurant’’ (UK) and ‘’Food & Wine’’, among others, Susur has been on various international Top 50 lists, including Restaurant World’s 50 Best Restaurants Awards. Instead of offering a traditional menu, a tasting menu is built each day from whatever inspires Lee at the marketplace that morning.

In the spring of 2010, Lee became a media sensation on Food Network’s popular hit TV series, Top Chef Masters. He vanquished 20 competitors and received the highest-ever score in the show’s history before ultimately crossing filleting knives with Marcus Samuelsson in the nail-biting finale.

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Chef Mark McEwan - Applelicious: Meal in the Field and Feast & Frolic - PEI International Shellfish Festival

Mark McEwan was hired as executive sous chef at the Sutton Place in 1981 and two years later was appointed as chef, becoming the youngest in Canada to hold such a position. There he had the privilege of cooking for Pope John Paul II in 1984. He then opened his own restaurant, North 44 in 1990. Mark opened Bymark Restaurant in 2002. Over his thirty-plus years in the food industry, McEwan has developed his distinctive style of cooking, which captures the essence of classical cuisine with nuances of contemporary flavours.

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 staples from “North 44” to “Bymark” to the always interesting “ONE”, a must 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. Mark’s newest venture stands to change travelers’ view of airport food; come 2013 he will be launching a burger and panini bar at Pearson Airport.

Chef Mark can be seen on Food Network Canada as Head Judge on Top Chef Canada.

Play interview

Chef Corbin Tomaszeski - Chef on Board and The Great Island Grilled Cheese Challenge

Canada’s homegrown Chef Corbin is not only passionate about food, his passion runs deep for his family, his daily ritual to have fun, and his loyalty to his food service team to always coach them to be the best that they can be. Raised on a farm in rural Edmonton, Alberta, this talented Chef was born to create and to cook. He helped his Mother create wonderful meals including heartwarming soups that have since become one of his trademarks with widespread customer base at Holt Renfrew in Toronto.

As the food expert on Dinner Party Wars, Chef Corbin, along with co-host and style and etiquette guru, Anthea Turner, turn up the heat in the kitchen and the dining room as they judge the hosting successes and disasters of six contestants vying for the title of Dinner Party War Champions.

Chef Corbin can be seen as co-host on Dinner Party Wars on Food Network Canada.


Play interview

Bob Blumer - Savour Victoria

As a chef, Bob transforms common ingredients into wow-inspiring dishes through the whimsical presentations and unusual cooking methods that are his trademark. His artful approach to cooking combined with his confidence-inspiring instructions and contagious enthusiasm have given him a loyal following. Bob Blumer currently lives in the Hollywood Hills in the shadows of the Hollywood sign. When he is not traveling for work or pleasure, which is most of the time, he cycles daily in the canyons near his home doing his best to stay in shape for his next big adventure.

Bob hosts World’s Weirdest Restaurants on Food Network Canada.







Chef Javier Alarco - North Lake Harbour's Blue Fin Tuna Temptations

Born in Lima – Peru and raised in Canada, Javier grew up in the area known as Lakeshore - South Etobicoke, Ontario and is proud to call Canada home.

Javier Alarco’s culinary career began during the mid 80’s in Toronto, at the George Brown Culinary School. He graduated top five in his class and received a Bachelor in Culinary/Hotel Management. Javier currently holds his C.C.C (Canadian Chef de Cuisine) and C.E.C (Certified Executive Chef) certificates.

One of Javier’s greatest passions is teaching/ passing on his knowledge and helping new young cooks better prepare for their future in the culinary arts. This passion, coupled with his ambition and drive has led to an impressive and flourishing career with hotels such as The Fairmont Royal York Toronto, Little Dix Bay Rockefeller Resorts British Virgin Islands, King David Hotel Jerusalem, Dan Hotels Tel Aviv, Hyatt Hotels in Vancouver, San Francisco, Toronto, Aruba, and Sheraton Wall Centre Vancouver.

Chef Gordon Bailey - Mussels by the Bay in Greenwich

Gordon’s first foray into a commercial kitchen was that of a dishwasher at the age of 14. The high energy and creativity found in the nucleus of a restaurant enthralled him. He soon found himself on the hot line and has never looked back.

While Gordon thrives on the intense and sometimes punishing demands of the restaurant industry, he’s always looking for new challenges and the next adventure. He has a natural and honed instinct for everything that is food, a talent that benefits all those around him.






The Kilted Chef, Alain Bosse - Le Festin Acadian Avec Homard and Clammin N' Jammin

Alain's passion for the “buy local, eat local” philosophy travels with him on his journeys to Europe, United States and across Canada while representing Atlantic Canada in various initiatives promoting our local commodities such as Lobsters, Mussels, Apples and Wild Blueberries.

Currently president of Alain Bosse Consulting Ltd, food editor for Saltscapes Magazine and past president of Taste of Nova Scotia, Alain has an enthusiasm and his knowledge of food and food preparation which comes through in his numerous television appearances as well as radio and editorial features.




Chef Austin Clement - Picnic in the Park, Fortune Feast

Chef Austin’s Love of food came at early age. At age five he could be found standing on a milk crate cooking Sunday breakfast for himself and his Dad. This connection with food spilled into his adult life, where at fourteen he found himself standing not on a milk crate, but in the massive kitchen of a Canadian Pacific Hotel. The banging and clashing of the pots, the sizzle of pans, and the sound of kitchen language was the music Austin had been longing to hear. Since then Austin has spent his career in some of the top Kitchens in Canada before finding himself teaching at the prestigious Culinary Institute of Canada. During this time Chef Austin has cooked for some of the world’s elite including Music performers, Movie stars, Kings and Queens, and most recently Prince William and Kate during their recent Canadian visit.

This past year Austin’s Book(co-authered by Chefs Jeff McCourt and Allan Williams), Flavours of Prince Edward Island was named Canadian Cookbook of the year in the Canadian food culture category by Cuisine Canada. Currently Austin is the Program manager (Dean) of the Culinary and Hospitality Programs at The Culinary Institute of Canada. Austin is also the Co-Chair of the Prince Edward Island Culinary Alliance with the mandate to make Prince Edward Island a food destination second to none.

Chef Peter Dewar - Roma Gala Feast

Peter is a graduate of Prince Edward Island’s Culinary Institute of Canada, following which he completed a two year apprenticeship in Bern, Switzerland. Upon returning to Canada, Peter spent his time working in Whistler B.C in the winter and Atlantic Canada in the summer.

-In 2007 and 2008 Peter won the International PEI Shellfish Chef Challenge
-In 2008 Peter represented the Atlantic Region at the CCFCC Chefs Challenge in Montreal taking first place and title of Competing Chef of the Year for Canada
-In 2008 and 2009 Peter won the Presidents Citation Award and Culinarian of the year from the Nova Scotia Chef’s Association.
-In 2010 Peter won the CATCH seafood competition in Halifax and in New York City.
-In 2012 Peter is a core member of Team Canada competing for gold at the 2012 World Culinary Olympics in Erfurt Germany

Peter instructs Culinary Arts at NSCC in Kentville, Nova Scotia and he is team manager of the Gold Medal winning Culinary Team Nova Scotia. Peter has also coached his junior team to numerous provincial and Atlantic hot salon titles. For the past 4 years Peter has been the Chef for the Roma Gala Heritage Feast to be held this year on September 15th, 2012.

Chef Jeff McCourt - Fortune Feast, Picnic in the Park, Applelicious Meal in the Field

Island-born Jeff McCourt is an award-winning cookbook author and Local Food Ambassador. He is also the President of the PEI Association of Chefs and Cooks and President of the PEI Culinary Alliance. After graduating from The Culinary Institute of Canada Jeff worked for CP Hotels in Halifax and then served as Sous Chef to Chef Michael Smith for five years before becoming Chef at The Inn at Bay Fortune. He then moved on to stints in at The Mountain Lodge and Spa at Delphi, in the west of Ireland, Confederation Centre of The Arts, Red Shores Racetrack and Casino in Charlottetown and presently as a Chef Instructor at the Culinary Institute of Canada and Holland College’s Culinary Bootcamps!

Jeff lives in New Glasgow with his wife Grace and his two children- Finn and Molly.



Chef Domenic Serio - Harvest Meal at the Inn at Bay Fortune

Born and raised in an Italian/Canadian household in Whitby Ontario, Chef Domenic's love and passion for great food was instilled into him at a very young age. His passion for food is largely attributed to his grandmother, who would always show him how to cook simple food from her region in Italy. She would emphasize to him that the key to great food started with great ingredients and simple preparation. Currently Chef Domenic Serio is the Executive Chef at The Inn at Bay Fortune, where his cuisine draws heavily on the Inn's extensive herb and vegetable garden ensuring fresh and season driven cuisine. As well as working directly with local farmers, Chef Serio can be seen at the Charlottetown and Cardigan Farmers Market taking advantage of all the wonderful organic produce that is available. Together, this all adds up to a truly remarkable dining experience where guest get to enjoy Chef's and his team's passion for true farm-to-table cooking.


Chef Dave Mottershall - Beef n' Blues

Dave’s culinary career started at the young age of 14 when he began working as a dishwasher in Port Elgin Ontario at Dadeos restaurant, his talent was quickly discovered, and he was offered a position as a cook. Dave went on to hone his skills at Georgian College. Upon earning his Professional Cooking Diploma, Dave went on to obtain Red Seal Certification.

His next move was to the prestigious Fairmont Banff Springs Hotel in Banff, Alberta where he worked his way through the various restaurants and production kitchens of the hotel. Dave moved to Calgary where he spent time working as an assistant Chef Instructor at the Southern Alberta Institute of Technology, as well as working part time at Bonterra Ttrattoria. Dave then moved to PEI. Here, he worked at many great dining establishments including Dayboat Restaurant, Claddagh Oyster House, Lot 30, John Pritchard Cuisine and Simple Pleasures Catering.

In the summer of 2010 Dave spent 4 months in the Queen Charlotte Islands, working in the the kitchen of Langara Fishing Lodge. With the return of Fall, Dave returned to the island and continued conducting cooking classes, as well as continuing to promote local food and suppliers. After 15 years of hard work, Dave was excited to be joining the Red Shores team Executive Chef. Since joining the team at Red Shores they have collected a number of local culinary awards including 2 - 1st place rib competitions, a local food award, taste our island award, international Chefs challenge winner at the 2011 PEI Shellfish Festival, as well he was recently named PEI Chef of the year for 2012.

Chef Joel Short - Chef on Board

Joel Short is the owner/chef of the Georgetown Inn. This award winning inn boasts a 40 seat dining room that has garnered an outstanding reputation on the Island.

Joel's menu celebrates local producers and he has been recognized several times at PEI's Taste Our Island Awards event.

Although an Islander at heart, Joel is originally from Edmonton, Alberta. It was here that he received his culinary training from the Northern Alberta Institute of Technology and worked for several restaurants. Joel also taught culinary arts in Alberta and was the executive chef of Restaurex, a company that owned and operated a variety of restaurants that offered many different kinds of dining experiences.