Savory Entres
canning soup

Andrew Evans - Executive Chef & Partner

Andrew studied at Niagara College – Canadian Food & Wine Institute, completing two programs: Culinary Management and a Post Graduate program in Hospitality & Tourism Management Systems before completing his Level One Sommelier program of Wine Fundamentals through the International Sommelier Guild.

Andrew progressively increased his level of accountability and responsibility through various culinary positions creating his foundation of professional cooking at the acclaimed Magna Golf Club in Aurora, Ontario before being promoted to the position of Sous Chef. Creative preparation of food and service was executed each day for: members, dignitaries, celebrities, sports figures, politicians, Presidents and Prime Ministers. Andrew has also gained international work experience from his travels through several destinations in Asia and Europe. During this time, he was able to gain new knowledge and cooking techniques from renowned Chefs and their teams. He completed two stagiaire positions at restaurants Café de Artist, Chef Didier Rochat, and Lux Restaurant, Chef Wade Watson, who are featured in the Cook Book: Behind the Apron – The recipes of Lan Kwai Fong, Hong Kong.


TOP 30 UNDER 30 OHI 2014

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