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Chefs

Chef Jamie Meireles

Chef Jamie Meireles

Corporate Events Chef

Chef Jamie Meireles brings 15 years of international culinary experience to O&B Events and Catering.   After attending George Brown College Chef’s school, he apprenticed at the Fairmont Royal York.  He went on to train at such notable international venues as Michael Caines at The Royal Clarence and the two-Michelin-starred Relais & Châteaux inn, Gidleigh Park.  Joining the Liberty Entertainment Group upon his returning to Canada, Jamie rose to the position of Executive Chef, Rosewater Room.  In 2007, Jamie accepted a position as Executive Sous Chef at the W New York Hotel.  In mid-2008, he returned to Toronto, joining Oliver & Bonacini for the re-launch of the Toronto Region Board of Trade facility. Jamie currently oversees the O&B Events and Catering portfolio, including Malaparte, Arcadian and Toronto Region Board of Trade. With wide-ranging event and banqueting experience, and a true passion for great modern food rooted in the classics, Chef Meireles is capable of meeting any challenge.

Chef Christopher Palik

Chef Christopher Palik

Executive Chef, O&B Catering and The Carlu

Armed with a keen eye for detail and a fearless attitude towards food, Christopher Palik’s culinary roots can be traced all the way back to washing dishes in Prince Albert, Saskatchewan. After several years of cooking at Aqua Riva, Vancouver’s spirited waterfront restaurant, Palik traveled to France to master his techniques at Château des Ours in Megéve, the rustic ski resort town at the foot of Mont Blanc.

Upon his return to Vancouver in 1999, Christopher helped open the high-end Gotham Steakhouse and then secured the position of Chef de Partie at the luxurious Wedgewood Hotel. Further perfecting upon the rustic elegance his food had become known for, Christopher became a Junior Sous Chef at the Five Diamond award winning Langdon Hall in Cambridge, Ontario. He then moved to downtown Toronto to take the position of Executive Chef at The Strand. Most recently, Christopher helmed the stoves for six years as Executive Chef for L-eat Catering, Paese restaurants and L-eat Express. Now the culinary lead of O&B Catering and The Carlu, Christopher is excited to come to work every day – not only to cook great food, but to help mold the next generation of great chefs.

Chef Michael Robertson

Chef Michael Robertson

Executive Chef, Arcadian

Prior to his appointment as Chef de Cuisine of O&B Events and Catering in July of 2011, Michael was the Sous Chef at Auberge du Pommier for one and a half years. Chef Robertson graduated from George Brown College with a diploma in Food & Beverage Management. He began his culinary career as the Chef de Cuisine at the Scarborough Golf & Country Club. Chef Robertson then joined Oliver & Bonacini as a cook at Canoe, where he gradually moved from Sous Chef to Senior Sous Chef. His calm demeanour and intense focus brings success to every event.

Chef Joshua Hensen

Chef Joshua Hensen

O&B Catering Chef

After graduating from the Culinary Arts School of Ontario in 2003, Joshua went on to work as Sous Chef at Twisted Fork Enterprises in Oakville, Ontario for four years. From there, Joshua moved to the heart of Toronto’s financial district, working as Chef de Partie at Bymark. Joshua made the leap to New Zealand in 2010 to take on the role of Sous Chef for Soda Bar, and spent most of 2012 honing his skills as Sous Chef at the Dining Haul, an upscale seafood bar in Victoria, Australia, before coming home to Toronto to take on the role as O&B Catering Chef. 

Chef Jeremy Korten

Chef Jeremy Korten

Executive Chef, O&B Blue Mountain

After graduating from the Culinary Management program at Niagara College, Chef Jeremy moved out west to work and train at The Fairmont Chateau Whistler. He returned to Toronto in 1999 to work under renowned Chef Claudio Aprile at Senses in the Soho Metropolitan Hotel. In 2002, Chef Jeremy joined Oliver & Bonacini as a Cook at Canoe, where he honed his skills under Executive Chef Anthony Walsh.

Chef Jeremy’s passion for food and continuous improvement gained him a management position in 2005 as Sous Chef at Oliver & Bonacini Café Grill, Bayview Village. In 2007, his proven successes, and effective leadership led to his promotion to Chef de Cuisine at Oliver & Bonacini Café Grill, Blue Mountain, followed by Executive Chef in 2009.

After 10 years with O&B, Chef Jeremy accepted a position as Executive Chef of Bayview Golf & Country Club. After two years, we are thrilled to have Chef Jeremy return to his role as Executive Chef at Oliver & Bonacini Café Grill, Blue Mountain, where his depth of experience and commitment to local, seasonal ingredients bring another level of culinary excellence to the kitchen.

Oliver & Bonacini Events
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