Industry Profiles

  • Executive Chef Murray Hall at BMO Institute for Learning

    Growing up in the then-rural community of Salmon Arm B.C., executive chef Murray Hall learned at a very early age the joys of eating and preserving the bountiful produce of the Okanagan Valley. He was practicing the local food philosophy way before it became a buzz word.

  • Meeting planner profile: Jane Davies, Vice president, ZedEvents

    Jane Davies: About eight years ago, Robert Zed and I formed ZedEvents, a conference and events management firm in Halifax. We started off doing local fund raising events, and quickly grew to managing conferences and events throughout the region and into other parts of Canada. We enjoy working with non-profit organizations, government departments and businesses alike – and our focus is always to reveal and then support the hidden strategic purpose of each event we manage.

  • Executive Chef Daniel Schick

    There is not a day at Le Méridien King Edward Hotel that I regret! I have a deep fondness for food and drink and I love what I do. I am loyal and have no plans to ever leave my job! says Executive Chef Daniel Schick.

  • Chef Paul Pennock

    Some of Niagara Parks Commission’s top restaurants offer spectacular views of the American and Canadian falls converging in a powerful display of rushing water. It is from these locations along the busy stretch of the Niagara Parkway that tourists enjoy the spectacular views of the Niagara Falls in all their natural glory.

  • A Taste for Leadership Chef Raj Gupta

    Raj Gupta always saw himself being a leader — mainly a leader in the kitchen. “I always wanted to be a chef because cooking was my passion,” says Gupta, who grew-up in New Delhi, India before venturing abroad and establishing himself as a world-class chef.

  • Executive Chef Jean-Michel Breton

    It was at the fantastic gourmet feast, La Fete Des Saveurs, hosted by the Table Agrotouristique de Charlevoix in Quebec, that I first met Jean-Michel Breton, Executive Chef at Le Manoir Richelieu.

  • Chef Michael Zech

    Set in the heart of Regina, Saskatchewan’s capital, the Radisson Plaza Hotel Saskatchewan is one of the city’s most important historic landmarks and Saskatchewan’s only four diamond hotel.

  • Chef Ernst Dorfler

    Set on a spectacular waterfront location in downtown Vancouver, the Pan Pacific Hotel offers panoramic views of the harbor, mountains and Stanley Park – a vista of the city skyline. Its breathtaking location, enhanced by this encompassing scenery, makes it one of the top luxury properties in Canada. However, standing near the top of all these allurements is the hotel’s Executive Chef Ernst Dorfler.

  • Taboo Resort’s chef tees up exceptional cuisine

    Taboo Resort Golf & Spa, located in Gravenhurst, Ontario on the shores of the striking Lake Muskoka, less than two hours north of Toronto, is the ultimate retreat for city dwellers. Set in more than 1,000 acres of cottage country, it is noted for its luxurious accommodations, sandy beaches, water-based sports and highly acclaimed golf course.

Venue & Supplier Profiles