Chefs

Chef Amanda Ray

Chef Amanda Ray

Chef de Cuisine, Le Mount Stephen

Chef Amanda Ray has been cooking her way into the hearts of diners for 15 years, now bringing her youthful vibrancy and flair to O&B Events and Catering at Le Mount Stephen. Prior to this, Chef Amanda spent four years leading the kitchen at Biff’s Bistro, a bustling Parisienne-style restaurant in Toronto’s Financial District.

After graduating from George Brown College Chef School in 2001, Chef Amanda began her cooking career at Auberge du Pommier, Oliver & Bonacini’s French fine dining restaurant. Under Chef Jason Bangerter, Chef Amanda observed the intricacies of classic French cuisine. In 2005, she began the next phase of her culinary career at Canoe, one of Canada’s most iconic restaurants, where she continued to hone her skills under Corporate Executive Chef Anthony Walsh’s mentorship. The following year, Chef Amanda travelled to Crillon le Brave in Provence, France to expand her knowledge and technical abilities alongside Chef Philippe Monti, cooking rustic Provençal cuisine.

Over the course of her career, Chef Amanda has been actively involved in the Canadian culinary scene. Chef Amanda’s awards and accolades include the Nine of Dine Chef of Distinction award at the Gourmet Food and Wine Expo and being named one of the city’s 16 Hottest Chefs to watch by City Bites magazine. In 2016, Chef Amanda took home gold at Toronto’s Gold Medal Plates competition. 

Chef Chris Barrett

Chef Chris Barrett

Chef, The Carlu

Growing up in Toronto, Chris Barrett has always been surrounded by food. From Saturday morning trips to St. Lawrence Market to dinner parties at home, Chris was conditioned to associate great food with celebration, entertainment and joy. After graduating high school, Chris spent time backpacking through Europe before landing his first serious job working in a fast-paced kitchen in London, England. The hours were long, but he loved it. It was a turning point.

In 2003, Chris joined the Oliver & Bonacini team as a Sous Chef at Biff's Bistro, where he spent several years perfecting his classic bistro cooking. When O&B launched its events and catering division, Corporate Executive Chef Anthony Walsh encouraged Chris to take an active leadership role. In 2008, Chef Chris became a part of the very first O&B team at Toronto Region Board of Trade. In 2010, he was appointed Executive Sous Chef at the brand-new Malaparte at TIFF Bell Lightbox. Since then, Chef Chris has played an active role at many O&B restaurants and event venues, and proven himself as a bona fide leader in his industry. 

Today, Chef Chris executes The Carlu's large-scale events with confidence, passion and flair, all while continually motivating and inspiring his cooks to bring their best to each and every service.

Chef Jonathan Harris

Chef Jonathan Harris

Executive Chef, Remai Modern

Prior to joining Oliver & Bonacini, Chef Jonathan worked at  The Courtyard Restaurant in Ottawa’s ByWard Market, where he met his future wife and business partner, Suyeon Myeong, who was working as Sous Chef at the time. After four years at The Courtyard, Chefs Jonathan and Suyeon took the plunge and opened Tante Carole, their own farm-to-table restaurant in Québec’s Gatineau Valley. Following positive reviews and critical praise, Chef Jonathan was asked to appear in an episode of “24 Hours of Food” with Chef Michael Bonacini. Impressed by Chef Michael’s warm and professional demeanour, Chefs Jonathan and Suyeon made the decision to close their restaurant and join the Oliver & Bonacini restaurant group.

Now, as Executive Chef of Remai Modern, Chef Jonathan is committed to executing a menu full of flavourful, diverse dishes inspired by local and seasonal ingredients. As an avid outdoorsman, he is excited to bring his wild roots to Saskatoon’s urban environment, while highlighting the region’s natural treasures – from sea buckthorn berries to Diefenbaker trout.


Chef Michael Robertson

Chef Michael Robertson

Corporate Events Chef

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.

Chef Ryan O'Flynn

Chef Ryan O'Flynn

Executive Chef, Hudson, The Guild and Sub Rosa

With over 20 years of cooking experience and an extensive international background, Chef Ryan creates innovative menus with his own brand of creativity, style and skill. Prior to joining Oliver & Bonacini, Ryan spent two years as Executive Chef of The Westin Edmonton, where he crafted creative and modern Canadian dishes. In 2015, Chef Ryan won gold at the Canadian Culinary Championships, beating out top chefs from across the country.

Chef Ryan spent most of his early twenties working at AA Rosette and Michelin-starred restaurants across Ireland, England and France, including two Relais & Châteaux hotels. At just 26 years old, he was appointed Head Chef of Le Galloise, Wales’ top restaurant. At 29, he was named Executive Chef of The Milestone Hotel in London, which was voted “Best Hotel in the World” by Condé Nast Traveler during his tenure.


Oliver & Bonacini Events
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