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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 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 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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