Meet Our Chefs

EXECUTIVE CHEF

Years in Hospitality: 40 years

Years at the Omni King Edward Hotel: 26+ years

What I love most about the property: The history and tradition

My cooking is inspired by: My mother and Grandmother, both excellent cooks!

Fun Fact: I have two BIG dogs that are bilingual in French and English. George, a Bernese Mountain Dog and Gracie, a St. Bernard

Favourite dish to make: Raclette with potatoes gherkins and pearl onions

Favourite Toronto place to eat: At home in the suburb of Sherwood Park, all plant based meals.

Sous Chef

Years in Hospitality: 33 years

Years at the Omni King Edward Hotel: 30 years

What I love most about the property: The Omni King Edward stands alone in all its glory, tradition and old world charm. It is truly an original in a cookie cut out world.

My cooking is inspired by: Put your best “food” forward

Fun Fact: I can generally name a tune in 3-5 beats.

Favourite dish to make: At this point in my career, plant forward based one pot wonders that fit beautifully in a bowl. The humble vegetable has become my muse. 

Favourite Toronto place to eat: Olde Yorke Fish and Chips in Leaside neighbourhood for the obvious fish ‘n’ chips- preferably halibut.  Nothing fancy but it consistently hits the mark when you have that undeniable craving.  By far the best in town.

Banquet Chef

Years in Hospitality: 14 years

Years at the Omni King Edward Hotel: On and off since 2005

What I love most about the property: Executive Chef Schick gives me an outlet for my culinary creativity.  

My cooking is inspired by: The world we live in and the books I read 

Fun Fact: I played piano up to level 5 for the Royal Conservatory of music.

Favourite dish to make: Eggs Benedict - because hollandaise is too expensive to make at home!

Favourite Toronto place to eat: Viet Bao is my favourite place to eat. The best dish there is Bun Xiao because they take something traditional and put a crunchy twist on it, a Modern take on a classical street food dish.  You can find Viet Bao in the trendy area of Bloorcourt Village (Bloor and Ossington).

Sous Chef

Years in Hospitality: 20 years

Years at the Omni King Edward Hotel: 1 year

What I love most about the property: The family atmosphere

My cooking is inspired by: Traditional French and Italian cuisine mixed with contemporary techniques. 

Fun Fact: I love traveling the world and eating at the best restaurants everywhere I go.

Favourite dish to make: Right now, I like experimenting with different smoking techniques.

Favourite Toronto place to eat: Tacos el Asador, Buk Chang Dong Soon Tofu & Kinton Ramen. All these restaurants are in Koreatown, and are some of my favourites for cheap eats. 

Sous Chef

Years in Hospitality: 25 years

Years at the Omni King Edward Hotel: <1 year

What I love most about the property: Great team work and friendly staffs

My cooking is inspired by: My mentor, Chef Albert Schnell

Fun Fact: I have a collection of kitchen knives

Favourite dish to make: Jerk chicken with rice and peas

Favourite Toronto place to eat: Vietnam Noodle Star in Scarborough- I love the friendly neighbourhood, staff and their fantastic beef pho!

Sous Chef

Years in Hospitality: 10 years

Years at the Omni King Edward Hotel: 2 years

What I love most about the property: The History, the elegance, high standard and the push to be the best every day. 

Fun Fact: I enjoy doing international culinary competitions.

Favourite dish to make: Duck a l'orange for its simplistic beauty and flavours.

Favourite Toronto place to eat: My all-time favourite place to eat in the city is Canoe. I find they are always working to innovate and improve while reimagining Canadian cuisine.