Dmitry Rodov inherited his love for the culinary arts from his father before attending the Ukrainian Culinary College, then moving to New York and continuing at the French Culinary Institute.
Chef Baltazar's love of food was encouraged during his childhood, when at the age of eight he began cooking with his father.
Ciao Ciao Bianca
Bianca Spaziano has offered cooking courses since 2006. She prepares her own family's recipes which have been passed down from generation to generation.
Miss Prêt à Manger
Miss Prêt worked in many of Montreal's finest restaurants & supper clubs and after working in the fashion industry for 6 years, she gave in to her calling as a foodie entrepreneur.
Gregory Zapantis is the Corporate Executive Chef and an operating partner of Kellari Hospitality Group. Prior to joining the Kellari family, Zapantis worked as a sous-chef in a Greek restaurant.
Chef Angelo Baggio, an admired restaurant personality, sought to open a restaurant where life can be lived. Food's adventure starts in its impeccable modern kitchen, where the best local ingredients are combined with the finest Italian products.
The Hilton Hotel
Chef Romel Griarte has worked in several esteemed establishments including country clubs, high-end restaurants and hotels, as well as on cruise ships and private yachts.