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In 2015, as Chef/Owner, Patrick opened Alo, which was awarded a rare four stars in the Globe & Mail and named Toronto’s Best New Restaurant in Toronto Life magazine. He was named Outstanding Chef of 2017 (repeating again in 2018, 2019 and 2020) by Canada’s 100 Best Restaurants, the same year Alo was titled the nation’s best restaurant.
Following Alo, Patrick opened an internationally-flavoured bistro, Aloette; a new American restaurant, Alobar Yorkville; a space for private-dining, Salon; and a takeout-and-delivery-optimized edition of Aloette in Liberty Village.
One of the country’s leading chefs, a cookbook author and a “farm-to-table” pioneer, James Walt continues to inspire his guests, creating compelling regional cuisine based on local, sustainable ingredients. A graduate of the Stratford Chefs School, his impressive culinary career spans several of British Columbia’s leading restaurants including a four-year tenure at Sooke Harbour House and as opening chef to Toptable Group’s sister restaurant Blue Water Cafe in Vancouver. James was also Executive Chef to the Canadian Embassy in Rome, Italy; an experience that helped shape the way he cooks today.
James is Whistler’s only chef to cook at the celebrated James Beard House in New York City where he has performed on three separate occasions. He has been voted best chef in Whistler by Pique Newsmagazine and was inducted into the British Columbia Restaurant Association Hall of Fame in 2011.
James continues to oversee Araxi, The Cellar by Araxi, Bar Oso and Il Caminetto.
Executive Chef Brooke McDougall began his noteworthy career in the fall of 1991, starting at the lively Blue Mountain Resort in Collingwood as an aspiring line cook. Ever determined and ambitious, this culinarian rose through the ranks to swiftly become Chef de Partie, a postion he retained for 5 years.
While taking an apprenticeship under Executive Chef Scott Gerrie at Carriages Restaurant, Brooke embarked on the Culinary Management program at George Brown College. It was during this time that Brooke was introduced to Mark McEwan. Mark was impressed with Brooke’s abilities but held off employing him until the completion of his schooling. Brooke used the motivation to complete his studies in just over a year, and began working for Mark at North 44 upon graduation in 1996.
The rest, you could say, is history. Brooke rose through the ranks and quickly found himself as Executive Sous Chef at the esteemed Toronto landmark. When Mark opened Bymark in 2002, Brooke was a natural choice for the position of Executive Chef, a position that he continues to hold today.
Chef Brooke has been a key part in assisting of opening new establishments with in the McEwan Group over the years. Known for his strong leadership in the kitchen, Brooke believes in taking simple food to the next level by using the best ingredients and preparing them with care and skill.
Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of Saint-Pierre-de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition. Among Daniel Boulud’s many notable New York City restaurants is his flagship, two-Michelin star, DANIEL.
Boulud’s culinary accolades include James Beard Foundation awards for Outstanding Restaurant; Outstanding Restaurateur; Best Chef, New York City; and Outstanding Chef of the Year. He has been named Chef of the Year by the Culinary Institute of America and Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned multiple Michelin stars and Wine Spectator’s Grand Award. In 2021, Les Grandes Tables du Monde named him Best Restaurateur in the World.
FK established back in 2010 is a critically acclaimed award-winning restaurant and has been rated a Top 10 Restaurant in multiple publications. In addition to the top 10 lists, FK (Frank’s Kitchen) has been a media darling for many years and has been widely and highly critiqued by the city's top reviewers. We have been featured numerous times in both local and international publications.
Chef Frank Parhizgar is a Michelin star trained chef in Lyon who worked in Italy and also under Jean-Georges Vongerichten in New York. By the time he was 30, he was the Chef of one of Toronto’s top restaurant institutions, Centro. He most recently brough home the Silver Award in the prestigious Golden Plate competition which has Toronto’s top chefs competing. Chef is also a rarity in that he is one of the few Chefs who is sommelier certified and continues to study for his Advanced Masters.
Chef Frank is a master cheese maker and baker and subscribes to the everything made in house/scratch kitchen philosophy. We are a fine dining, ingredient driven restaurant with a focus on an ever changing a la carte menu and tasting menus. Our food program is matched only by our dedication to a fitting wine program. Though it hasn't been officially announced yet, we have just received the coveted Wine Spectator Award for our wine program.
Our crew are top career professionals who I have secured from the best restaurants in the city and have been with us for 12 years. We presently have 3 sommeliers on staff. Our staff share our passion in all thing’s food and wine.
After a life time in working and running the top dining rooms in Toronto, we opened our own 12 years ago which we built from the ground up, including the full design. We have a loyal long-time clientele and we are a destination restaurant for visiting celebrities or international travelers.
As one of Canada’s premier chefs, Lorenzo Loseto is renowned for his innovative approach to cooking, his emphasis on bold flavours and textures, and his use of seasonal, natural, and sustainable food.
In his role as Executive Chef at GEORGE Restaurant, Chef Loseto oversees the culinary direction of all properties under the Verity Group of Companies umbrella including the restaurant, Verity Club, The Ivy at Verity, and Sweetgrass Spa.
With a passion for providing the best of Canadian cuisine combined with his classical training and international influences, Chef Loseto has earned critical acclaim and several awards including the 2014 Gold Medal Plates Canadian Culinary Champion.
At the helm of Canadian fine dining, Chef Loseto continues to create inspiring food experiences, ranking GEORGE as one of the best restaurants in Canada.
For nearly three decades Jamie Kennedy has been instrumental in shaping the culinary landscape in Canada. His innovative approach to gastronomy, commitment to sustainable agriculture and advocacy of local food have been unwavering.
Throughout his remarkable career, Jamie has applied the slow food philosophy in every aspect of his downtown restaurants and flourishing catering business. His seasonal methods of cooking and involvement with the local food movement continue to inspire progress in agricultural and gastronomical communities across Canada.
In the coming years, Jamie looks forward to cultivating his farm and vineyard with plans to open a tavern on his farm in Prince Edward County.
Notably an influential leader in the culinary industry, Chef Jason Bangerter’s career spans nationally and internationally, working alongside some of the world’s greatest chefs.
Chef Jason’s unbridled passion for excellence is fueled by his dedication to supporting and developing sources for sustainable, responsibly produced ingredients. He has successfully crafted a talented team that shares his philosophy and vision. Living by example, he is equally proud of his role as an innovator and a mentor, continuing to have a profound effect on Canada’s culinary scene.
Langdon Hall Country House Hotel and Spa welcomed Executive Chef Jason Bangerter in 2013. Chef Jason’s philosophies have grown since by creating a “taste of place,” with a focus on the freshest and most flavourful ingredients on the property and surrounding
Meet Chef Mark McEwan, the "father of modern Canadian cuisine" who revolutionized Toronto's culinary scene with innovative restaurants like ONE, North44, Bymark, Fabbrica, and Diwan.
Chef McEwan began his career as the executive chef at Toronto’s upscale Sutton Place Hotel. This was a great honor as he was the youngest chef in Canada to hold this position. There he had the privilege of cooking for Pope John Paul II when the Pontiff visited Toronto in 1984 and subsequently opened North 44, which set a new standard for Toronto’s culinary scene. He went on to launch McEwan Catering, Bymark, ONE, Fabbrica and Diwan which have all been recognized as top restaurants in Canada by leading publications like Miele Guide, OpenTable and Toronto Life Magazine. Inspired by global food halls, Chef McEwan opened McEwan’s Groceries which have 2 locations across Toronto.
Next up: Chef McEwan showcased his innovative approaches to Middle Eastern, North African, and South Asian cuisine with Diwan at The Aga Khan Museum. Now, Chef McEwan mentors budding chefs in his kitchens—through his bestselling cookbooks and as head judge on Food Network’s hit series Top Chef.
With a storied career working in some of the country’s most esteemed kitchens, Andy Kitko leads the kitchen team at Oceans as the Executive Chef. Kitko got his start in the hospitality industry as an apprentice to Chef Sylvain Portay at The Dining Room at San Francisco’s Ritz Carlton Hotel, and later, continued to master his craft in Michelin-starred restaurants such as Café Boulud and Aqua.
With a strong culinary foundation, Kitko later went on to become the Executive Chef of several DC and Philadelphia-based restaurants like Cedar, Oyster House and Butcher & Singer. Continuing to climb the ranks, he joined One Group as Regional Corporate Chef for the Northeast Region, specifically focusing on the STK brand. It was in his most recent role, however, as Executive Chef at New York’s Estiatorio Milos, where he truly found his passion for executing a seafood-focused menu with a simplistic approach.
At Oceans, Kitko believes that the kitchen is the soul of the restaurant. He leads the culinary team in creating elevated yet approachable dishes that highlight locally and globally sourced seafood paired with seasonal produce.
Tony Loschiavo is an Italian born industry professional born in the Calabria region of Southern Italy. Tony is an experienced chef, sommelier, restaurateur and caterer.
After having worked in numerous capacities in some of the city’s finest establishments, including Noodles, Fenton’s and the Windsor Arms Hotel, Tony opened L-eat catering in 1983 and Paese Ristorante in 1989.
Both businesses operate with Tony’s philosophy of quality without compromise. Tony maintains a 2000 square foot organic garden where we harvest herbs, vegetables and fruit for daily use in Paese. His focus is on quality, sustainable ingredients that are handmade and house-made.
Dr. Ian McGilvray is Head of Liver and Pancreas Surgery in the Division of General Surgery in the Sprott Department of Surgery and Research Director of the Ajmera Transplant Centre at UHN. Dr. McGilvray is internationally recognized as a pioneer in complex surgery of the liver and pancreas. His laboratory currently focuses on translational research in liver physiology, transplantation and liver cancer. Over the last few years the laboratory has developed strong collaborations in nanomedicine, and is actively developing nanoparticle-based therapies for “reprogramming” liver grafts for liver transplantation, as well as for treating primary and secondary liver cancer.
Chef Sash Simpson is a Toronto-based chef with an unforgettable story. At eight-years-old, Simpson wandered the streets of Chennai, India, as an orphan. In a remarkable twist of fate, volunteers from the Families for Children orphanage found Simpson while combing the streets. Without hesitation, they took him in. Soon, Simpson’s charm won over the likes of the charity’s founder, who adopted the 9-year-old and brought him to Toronto to live with 31 brothers and sisters from around the world.
Simpson was quickly exposed to international cuisine and his family encouraged him to start working at North 44, a legendary five-star restaurant in the city, as a dishwasher and busboy. With no formal training, Simpson’s natural talent saw him quickly rise through the ranks from Junior Sous Chef to Executive Chef. Nearly two decades later, Chef Simpson is one of the city's most sought-after chefs, with a thriving catering business and many high-profile clients.
Sash Restaurant and Wine Bar is Chef Simpson’s premiere restaurant. Located in the cosmopolitan neighbourhood of Summerhill, Toronto, Simpson’s signature blend of globally inspired, locally-sourced and seasonal ingredients marry his past and present life, offering patrons a flavourful journey in an approachable fine-dining atmosphere.
Chef Jackie Lin began his sushi career at the age of 18, and after 12 years of traditional apprenticeship he opened Shoushin in 2015. He uses wild caught seasonal fish only and apply proper techniques to pursuit the ultimate balance. Chef Jackie also emphasize on the harmony of the sushi rice and fish and it shows his vision on his ideal way of Edomae-style sushi – simple and delicious.
Shoushin has been awarded in Canada 100 Best every year since opening and is recognized as one of the best sushi restaurants in North America. Chef Jackie will continue to lead his team to bring the ultimate tailor-sushi experience to the diners.
Massimo Renzi, born and raised in Rome, was inspired by the reading of Pellegrino Artusi to venture into the culinary arts. He attended the “Cordon Bleu” and the “Café de Paris” cooking schools in Rome, to refine his cooking skills. Then he crossed the Atlantic Ocean and settled in Toronto, bringing with him his own visions of modern Italian cuisine. He learned the importance of continuity in quality, care, responsibility, and high standards, striving to follow these principles throughout his career. Chef Renzi has a deep respect for cooking and high-quality ingredients allowing him to create and produce a multitude of refined and delicious dishes.
His passion for cooking constantly inspires his way of working and the whole restaurant, at all levels, is meant to work like him. His main aim is to ensure his customers understand completely the essence of Italian cooking. He aspires to convey “passione, cuore, amore” to everyone who enters “Sotto Sotto Ristorante”, trying to realize his vision as a chef.
Dr. Harry Rakowski is Director of the Hypertrophic Cardiomyopathy Clinic at the Peter Munk Cardiac Centre at UHN. A dedicated professor and practitioner, Dr. Rakowski has taught hundreds of cardiology residents. His research interests include hypertrophic cardiomyopathy a heart muscle condition that is the leading cause of sudden death in young adults. He currently heads a world-class clinical and research program, which attracts patients from around the world for investigation and innovative management of this condition. Dr. Rakowski has been a pioneer in the development and clinical use of echocardiography, the most important non-invasive cardiac imaging test.
Toben Kochman, Co-Owner/Chief Culinary Consultant, of TOBEN Catering, has an impressive culinary history. He was formally trained at the Cordon Blue School of Culinary Arts, following which he worked at the two-star Michelin restaurant, Apiscius in Paris and the acclaimed Susur Restaurant before launching Toben Food by Design in 2005 with his sister Elana. Over the last 17 years the brother sister duo have catered every type of event imaginable, from celebrity galas, luxury brand events, Tech conferences, to intimate dinners with the Dalai Lama - you name it this company has done it. Toben’s team of highly skilled passionate chef’s change their menus seasonally tapping into regions and trends from all over the world. Always focused on supporting fresh, local product, Toben’s cuisine is truly hand crafted & customized to each and every event.
César Troisgros, born in Roanne, France, is the eldest son of Michel and Marie-Pierre Troigros. He began his culinary training in 2004 at the Paul Bocuse Institute, before continuing his culinary apprenticeship in the best restaurants, such as Michel Rostang in Paris.
César continued to hone his culinary expertise, traveling the world to work with esteemed chefs such as the Roca brothers in Girona, Spain, Thomas Keller in Napa Valley, and Claude Troisgros’ in Rio de Janiero, before returning home to assist with the opening a new Troisgros restaurant in Ouches, France.
Concerned by ecology and biodiversity, César has partnered with Vivre Bio en Roannais, an organization committed to the development of organic agriculture and ecological practices in the Roanne region. His active participation in the safeguard and preservation of the Bean of Auvergne, a disappeared heritage variety no longer available at public markets, is integral in sowing the agricultural future of the Roanne region.
César is also Vice Delegate and Representative for Chefs with Relais et Châteaux in the Great East Rhône-Alpes region. He was promoted Knight of the Order of Agricultural Merit in 2019, and received a Michelin Green Star in 2020.
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Dr. Kevin Smith is President & CEO of University Health Network, Canada’s largest academic health sciences centre. Dr. Smith has spent his career at the interface of the university and research hospital and is passionately committed to the mission of education, research and exemplary clinical care. Dr. Smith is a pioneer in advancing integrated care models spanning the continuum of health and social services.
Dr. Bryce Taylor is former Surgeon-in-Chief of UHN. Dr. Taylor has had a long and distinguished career in medicine. One of his major legacies was helping to develop a world-renowned program of hepatobiliary and pancreatic surgery and transplantation with clinical, educational and research goals. Dr. Taylor was one of the original surgical leaders consulted by the World Health Organization and the only Canadian site lead in a multi-centre clinical trial. He developed a checklist shown to reduce the rate of deaths and surgical complications by more than one-third across eight international hospital sites, including UHN. It is now the standard world-wide and a required organizational practice by Accreditation Canada. In 2018, he was named a Member of the Order of Canada for his impact on the teaching and practice of surgery in Canada.
Dr. Kathryn Tinckam is Physician-in-Chief and the Dr. Charles H. Hollenberg Chair in Medicine at UHN. Her clinical, administrative and research activities focus on improving access to transplantation for patients who are difficult to match with donors, and increasing equitable access to transplantation at the regional and national level. In all her work, Dr. Tinckam focuses on a committed and rigorous approach to transparent quality assurance and improvement with an emphasis on thoughtful process design and implementation to drive system change.
Dr. Christian Veillette is Head of the Division of Orthopedic Surgery in the Sprott Department of Surgery and Schroeder Arthritis Institute and holds the Nicki & Bryce Douglas Chair in Orthopaedic Surgery at UHN. Dr. Veillette is an accomplished and internationally respected orthopaedic surgeon with extensive shoulder and elbow speciality experience. He is widely recognized for his leadership and innovation in applying artificial intelligence and data analytics to transform healthcare delivery.
Dr. Tom Waddell is a thoracic surgeon and scientist in the Sprott Department of Surgery and Ajmera Transplant Centre at UHN. His clinical interests include lung transplantation and lung volume reduction surgery, lung cancer and especially minimally invasive and robotic thoracic surgery. Dr. Waddell operates a laboratory which focuses on alternative approaches to the chronic shortage of donor lungs, especially stem cell and regenerative medicine approaches to lung disease.
Dr. Richard Wennberg is Director of both the Clinical Neurophysiology Laboratory and Mitchell Goldhar Magnetoencephalography (MEG) Unit at Krembil Brain Institute at UHN. Some of his research has explored the use of deep brain stimulation (DBS) as a treatment for epilepsy, the neurophysiological mechanisms linking brain function and behavior, and the biophysical bases of clinical neurophysiology.
Dr. Brad Wouters is Executive Vice President of Science and Research at UHN. Dr. Wouters is an internationally recognized leader and cancer researcher, focused on creating an environment that incentivizes, facilitates, and rewards excellence in basic, translational, and clinical research across all elements of UHN.
Dr. Gelareh Zadeh is Medical Director of Krembil Brain Institute, Head of the Division of Neurosurgery in the Sprott Department of Surgery, the Dan Family Chair in Neurosurgery, and Wilkins Family Chair in Neurosurgical Brain Tumour Research at UHN. As the Wilkins Family Chair in Brain Tumor Research, Dr. Zadeh focuses on building surgical clinical trials for brain tumor patients. Her clinical practice focuses on skull base neuro-oncology, with dedicated general brain tumour clinic and many multidisciplinary clinics that she has established at UHN such as skull base, pituitary, brain metastases, gamma knife and neurofibromatosis clinic.
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