Executive Chef Series
Eat. Mingle. and Dine. with Top local executive chefs
Back by popular demand, we are bringing back our Executive Chef Series to the Market.
Bring your appetite as in this series you will be dining on a five course meal, with wine as you get a chance to interact and get to know these talented chefs. All in the comfort of our kitchen.
We are thrilled to welcome:
Jason Bangerter, Executive Chef of LUMA Restaurant, SOLD OUT
Thursday, June 7 6-8 pm
Mike Crockford, Executive Chef of ORO SOLD OUT
Thursday, June 21 6-8 pm
John Horne, Executive Chef of Canoe SOLD OUT
Thursday, September 13 6-8 pm
Jason Rosso, Executive Chef at The Boiler House
Thursday, Sept 20 6-8 pm
Admission per event is $99 per person + HST.
Seats are limited so book fast to reserve your spot.
Call 416-860-0727
More About the Chefs:
Jason Bangerter, Executive Chef Luma Restaurant
Thursday, June 7 6-8 pm/ SOLD OUT
Jason Bangerter is Executive Chef of O&B Canteen and Luma at TIFF Bell Lightbox. Classically trained in London under Chef Anton Mosimann, he cooked in Michelin starred restaurants throughout Europe for a number of years before returning to Canada to become chef of one of Toronto’s top French restaurants, Auberge du Pommier. At the Auberge, Jason reinterpreted traditional French cuisine with modern flair and creativity. Now at TIFF Bell Lightbox, Jason draws on his classic roots to create fresh market, new world cuisine, showcasing magnificent Canadian ingredients.
Luma restaurant has been named one of North America’s top 10 new restaurants by Frommer’s travel guide and in the Top Ten new restaurant list 2010 by James Chatto.
Of Jason Bangerter’s cuisine, James Chatto of Toronto Life Magazine once wrote, “Mod French, beautifully finessed with an unusually deft touch where every detail is caressed. The mood of the food is elegant and subtly European.”
Jason was recently featured in inside toronto. Read it here. http://www.insidetoronto.com/what%27s%20on/your-city/article/1266089--o-b-s-jason-bangerter-shares-his-holiday-cooking-secrets
Mike Crockford, Executive Chef ORO SOLD OUT
Thursday, June 21 6-8 pm
Mike Crockford hails from Markham Ontario, via Scarborough. Mike started his culinary career while a student at George Brown Culinary School. Mike sharpened his skills upon graduating and entered North 44, under the tutelage of Mark McEwen, where he worked relentlessly for 7 years, becoming Sous Chef.
Mike paired his enjoyment of golf while working at Angus Glen Golf Course. As an outdoor enthusiast, fisher and hunter, Mike enjoys using fish, game, and meat from Ontario. Keeping it local is very important to him on several levels.
During the past year, Mike has been at the helm of ORO’s kitchen. As Executive Chef, Mike and his team receive high praise from regular and new customers each day. He is the Chef but always refers to himself as a “cook at heart”.
John Horne, Executive Chef Canoe
Thursday, September 13 6-8 pm SOLD OUT
Prior to his appointment as Chef de Cuisine at Canoe, Chef John Horne was the Senior Sous Chef at Auberge du Pommier for seven years. He had an integral role in the development of the menus and acted as a mentor for many of the staff, while working under the direction of Chef Jason Bangerter.
John graduated from the Culinary Management program at Niagara College. Before joining Oliver & Bonacini, he spent a significant amount of time in London, England where he worked at Orrey Restaurant under Chef Chris Galvin and as Chef de Partie at Almeida Restaurant under Chef Ian Wood.
He has completed stagiaires all over the world including Crillon le Brave in Provence, France in 2008, and Michelin-star restaurants in London including The Square and L'Escargot.
Jason Rosso, Executive Chef The Boiler House
Thursday, Sept 20 6-8 pm
Chef Jason Rosso, like many before him, started his culinary career at a very young age in a local family-run restaurant. His passion for food and desire to excel were evident from the start, and Rosso’s career path was set.
He began his formal training at the Culinary Arts Program at Humber College, and continued his apprenticeship through travel and life experience with a year in Japan.
In time, Rosso moved back to Toronto and honed his skills at Rosewater Supper Club, Senses and Bistro Tournesol as a sous chef and restaurant chef.
In 2001, Rosso took the position of Head Chef at Peller Estates winery in the Niagara region, creating contemporary wine country cuisine. In partnership with manager Peter Trajkovski he established a sterling distinction for the winery and for his talent. His menus contained solely Canadian ingredients and earned him a reputation for “awesomely tender and flavourful food”. James Chatto wrote in Food & Drink that Rosso’s cooking “puts the accent firmly on flavor and makes full use of the seasonal local bounty”.
After four years at Peller, Rosso decided to return to Toronto to take over the kitchens at Sassafraz restaurant in Yorkville, bringing along his contemporary Canadian cuisine and innovative food ideas.
Chef Rosso has won many awards and accolades for his cuisine, is a co-host chef of the Food Network’s ‘Restaurant Makeover’, and in 2004 was invited to cook at the James Beard House in New York City to showcase his skill. Most recently Rosso is one of the Chef mentors on the Food Network’s ‘Recipe to Riches’, a regular guest on the Marilyn Denis show, and has appeared on ‘Top Chef Canada’.
Presently, Rosso is the Director of Operations for the Distillery Restaurant Corporation in the Distillery Historical District, which is quickly becoming one of the trendiest hot spots in Toronto. Rosso has infused his passion and experience into the DRC’s three distinct restaurants, The Boiler House, Pure Spirits, and Archeo, which is the perfect combination for a truly exquisite and memorable dining experience. “I want it to be like the setting,” he has said. “Rustic Canadiana but rooted in good French technique. I don’t want to make a statement; I just want to make really good food.” And this, he is certainly achieving.
