Thistletown Chef's Harvest Garden Party

08/22/2026

It wouldn't be the TCI Chefs Harvest Party without Trevor Lui! Chef Trevor has been supporting the Culinary program at TCI since 2014, and his Quell organization funds a bursary each year to a TCI Culinary grad ! Chef Trevor honoured TCI by including one of our recipes in his amazing 'Double Happiness Cookbook' More on the legend: Trevor has made a life and career surrounded by the sights and sounds of live events, food and drink. He has spent parts of 4 decades producing thousands of event experiences as an executive for major entertainment venues, top-tier hotels & casinos.

In 2018, Trevor shed his corporate job to fulfil his entrepreneurial dream of creating unique and sensory experiences. He has helped co-create and develop some of Toronto’s most talked about resto brands the likes of Kanpai Snack Bar, Yatai Japanese, Superfresh, Fat Bao and Super Noodle Co. His agency Highbell Hospitality Group curates uniquely immersive culinary events partnering with over 20 unique venues throughout the Toronto core.

Trevor is also co-founder of the agency Quell representing food, drink, health and lifestyle talent with a focus on broadening BIPOC work and leadership and DEI consultation.

In addition, Trevor is a frequent consultant, speaker & editorial contributor to industry publications and business forums as well as holding executive posts on boards in the global tourism and academia space including his upcoming role as Board Chair of Destination Toronto. He has also provided promotional ambassadorship to numerous notable consumer brands and is a regular contributor to popular daytime show, Cityline.

Trevor’s inaugural cookbook, Double Happiness is an Alcuin Society Award Winner and was Short Listed for a Taste Canada Award. In 2022, Trevor was awarded the Social Advocate Award by Restaurants Canada and in 2023, was named to the Power 60: Inspiring Asian Canadians of Influence. Come join Trevor and all the other amazing Chefs on Sat. Sept. 26th : https://www.eventbrite.ca/e/8th-thistletown-chefs-harvest-party-tickets-1993946046300?aff=ebdssbdestsearch

08/16/2026

So excited to have back at our TCI Chefs Harvest Party one of the GTA's Premium caterers, Chef Muralitharan Thamba . Chef Murali Thamba is an award-winning chef, entrepreneur, and visionary behind Brindleberry Catering & Events, one of the Greater Toronto Area’s premier catering and hospitality brands. Renowned for transforming exceptional ingredients into unforgettable culinary experiences, Chef Murali has become a sought-after name in the worlds of wedding catering, corporate hospitality, private dining, and destination events.
As the founder of Brindleberry Catering & Events, Chef Murali has led his team in delivering exceptional hospitality for distinguished clients, prestigious venues, corporate leaders, and unforgettable celebrations across Ontario. Every menu is thoughtfully curated, showcasing premium local ingredients, seasonal creativity, and meticulous attention to detail.
Driven by the philosophy that food has the power to create lasting memories and meaningful connections, Chef Murali continues to redefine modern catering through creativity, craftsmanship, and genuine hospitality.
So looking forward to enjoying his food again on Sat. Sept.26 , for event details & tickets:
https://www.eventbrite.ca/e/8th-thistletown-chefs-harvest-party-tickets-1993946046300?aff=ebdssbdestsearch

08/12/2026

Everybody is all in! I'm so proud to co-host our 8th Thistletown Chefs Harvest party with Chef Tawfik Shehata. This event exemplifies the generosity of the Ontario Hospitality sector and it's commitment to opening up opportunities for young culinary students. We have a stellar line-up of Chefs creating food stations and cooking on our Chef demo stage (check out the link for details), but of course not every Chef/restaurant can support in person. Today I want to thank Chef Jason Bangerter (Langdon Hall), Chef Kevin Charanduk (Rizzo's House of Parm), Bob Bermann (Barberian's Steakhouse), Chef Bevan Terry(Rogue's Restaurant), Chef Beman Chan (CHOP), Marcus Monteiro (Cherrys High Dive), Kenta Aoki (Mye Japanese) for their amazing support of the event's super silent auction!! All proceeds from our event are going to support sending our students to Italy! I hope you can join us on Sat. Sept.26 for what is truly a special one-of kind food festival.
For tickets : https://www.eventbrite.ca/e/8th-thistletown-chefs-harvest-party-tickets-1993946046300?aff=ebdssbdestsearch

08/10/2026

Michelin Star alert! Chef Tawfik Shehata and I are beyond exited to welcome Executive Chef Davide Ciavattella from Toronto's Michelin starred Don Alfonso to our Live cooking Demo stage. The Thistletown Chefs Thistletown Chef's Harvest Garden Party always features the top culinary talent in our province, who better than Chef Davide to head our mission to send our students to Italy! Link for tickets below, after Chef Davide's Bio: Davide Ciavattella was born in Pescara, situated on the Adriatic Sea in Abruzzo, central Italy. As chef de cuisine at Toronto’s Michelin-starred Don Alfonso 1890 in the Westin Harbour Castle hotel, Chef Davide’s culinary journey has included extensive travels throughout Italy, where he fully immersed himself in the country’s rich gastronomic culture. There, he honed his culinary skills by working at prestigious Michelin-starred establishments and under the mentorship of award-winning chefs, in the pursuit of haute cuisine. Chef Davide’s culinary vision is profoundly influenced by the flavours of both the island of Capri and the Amalfi coast, highlighting strong culinary traditions liked to the terroir of southern Italy. There, Chef Davide had the privilege of studying under the award-winning chef Ernesto Iaccarino at Don Alfonso 1890, the two-Michelin-starred restaurant based in Sorrento, where he focused on innovative techniques while respecting the local food culture and the old traditions of the region. After mentorship under Chef Ernesto at the flagship Don Alfonso, Chef Davide was handpicked with chef Daniele Corona to move to Toronto to join the team at the Liberty Entertainment Group, with a mission to carry forward the legacy of Don Alfonso 1890 and its Italian culinary traditions, techniques and recipes, and expand and elevate the culinary offerings of the renowned establishment in Canada and on the international stage. Chef Davide brings the current cooking techniques and flavours developed at the flagship in Italy and adds a fresh approach to Ernesto Iaccarino’s signature dishes. Don Alfonso 1890, Toronto has since been recognized with the most prestigious international accolades, including the Michelin Guide, Tre Forchette Best New Restaurant by Gambero Rosso, Best Italian restaurant by Top50 Italy, La Liste, Wine Spectator’s Best of Excellence Award, and more. Prior to this, Chef Davide worked in the kitchen of L’Olivo, the renowned, two Michelin-starred restaurant on Capri, studying under chef Andrea Migliaccio; he then worked under chef Salvatore Elefante at Ristorante Capri, an esteemed one Michelin-starred fine dining establishment in Zermatt, Switzerland as well as at the famed Michelin-starred Terme di Saturnia, the distinguished destination spa and golf resort in Tuscany.
For Tickets: https://www.eventbrite.ca/e/8th-thistletown-chefs-harvest-party-tickets-1993946046300?aff=ebdssbdestsearch

08/04/2026

One of the great features of the TCI Chefs Harvest party is the Cooking demo stage. This year we are so excited to have one of Canada's premium culinary personalities on stage bringing his love for all things Italian! Chef Christian Pritchard
A little more about Chef Christian:
Chef Christian Pritchard is a Canadian celebrity chef, culinary educator, broadcaster, and food ambassador known for his passion for Italian cuisine, local Canadian ingredients and culinary tourism. With decades of experience in television, live events, and hospitality, he has appeared on major Canadian media outlets while hosting cooking demonstrations, food festivals, and international culinary tours. A champion of Canada’s good movement, Pritchard has collaborated with renowned chefs, developed recipes for leading food brands, and inspired audiences through his engaging blend of cooking, storytelling, and entertainment. Today, he continues to promote exceptional food experiences while celebrating the people, traditions, and cultures behind every great meal.
Sat. Sept. 26 for tickets and event details:
https://www.eventbrite.ca/e/8th-thistletown-chefs-harvest-party-tickets-1993946046300?aff=ebdssbdestsearch

08/01/2026

Another great Chef joining the party! Culinary director Jon Rennie of the Michelin 2025 guide recommended restaurants ' Odd Duck Wine & Provisions' (Kitchener) is aboard!
What makes Odd Duck so good:
"At Odd Duck, the menu is intentionally in motion. During peak farm season, 3–5 dishes change each week, with occasional day-to-day shifts, shaped by close relationships with small Ontario farms and the short windows in which ingredients are at their best. Rather than designing menus in advance, the kitchen builds in real time - responding to deliveries, seasonality, and a deeply collaborative creative process. The result is a dining experience where no two visits are the same, and where the defining question is never “what’s popular?” but “what’s next?”
The culinary program is led by co-founder and Culinary Director Jon Rennie, whose approach is rooted in curiosity, critical thinking, and a refusal to accept convention simply because “that’s the way it’s always been done.” With a background spanning classical French, New American, and Southeast Asian cuisines, Rennie has built a kitchen culture that prioritizes openness, mentorship, and shared creativity. Rather than a top-down structure, dishes are developed collectively, assigned, tested, refined, and evolved by the entire team resulting in a menu shaped as much by people as it is by ingredients."
Please join us on Sat. Sept. 26 : https://www.eventbrite.ca/e/8th-thistletown-chefs-harvest-party-tickets-1993946046300?aff=ebdssbdestsearch

07/29/2026

When it comes to leaders in the Culinary education industry there are few that can hold a candle to my friend Chef Shonah Chalmers ! Chef Shonah will be heading up an amazing team from the Toronto Culinary Federation at our Chefs Harvest Party on Sat. Sept. 26. Learn more about Chef Shonah's achievements: Chef Shonah Chalmers is a Certified Chef de Cuisine, culinary educator, and internationally recognized sustainability advocate dedicated to shaping the future of the culinary profession. As Program Coordinator for Culinary Management at Humber Polytechnic and Chair of the Worldchefs Feed the Planet Sustainability & Inclusivity Committee, she leads global initiatives that empower chefs to create kitchens that are both innovative and environmentally responsible.
With a career spanning fine dining, hotels, catering, international culinary experiences in Japan and South Africa, and more than a decade in post-secondary culinary education, Chef Shonah combines industry expertise with a passion for mentoring the next generation of chefs. Her work has helped develop sustainability curriculum used by chefs around the world, focusing on regenerative agriculture, reducing food waste, supporting local producers, and building resilient food systems.
A Worldchefs Certified Judge for both Hot Kitchen and Vegan/Plant-Based Cuisine, Chef Shonah is a frequent speaker, educator, competition judge, and industry leader who believes chefs have the power to influence not only what people eat, but the future of our food system. Her contributions to the profession have earned numerous honours, including Humber Polytechnic's Distinguished Faculty Award, the Worldchefs President's Medal of Recognition, and Canadian Culinary Federation National Chef of the Year.
Whether teaching in the classroom, collaborating with industry partners, or cooking alongside fellow chefs, Chef Shonah is driven by a simple philosophy: great chefs don't just create memorable meals, they help create a better future through food.

For Tickets: https://www.eventbrite.ca/e/8th-thistletown-chefs-harvest-party-tickets-1993946046300?aff=ebdssbdestsearch

07/24/2026

Honoured to have one of the best Chefs in Canada at the Thistletown Chef's Harvest Party back again this year! If you wanted to define an exemplary career in hospitality, please spend a minute to read Chef Dan Craig's Bio : One of Canada’s homegrown chefs has made his mark here in Toronto. Dan is Currently the Executive Chef of the Westin Harbour Castle Hotel Chef Dan Craig’s culinary creations highlight his global experiences and passion for food.
This passion first began as Dan grew up in Huron County, a Canadian hub for fresh produce, organically produced meats and local fish. At 18, Dan moved out West to British Columbia, where he apprenticed at The Fairmont Empress and Delta Victoria Ocean Pointe Resort and Spa. His culinary arts studies began at Canada’s Camosun College in 2004, where he graduated with honours and a Red Seal Certification.
After graduating, Dan’s culinary success rapidly developed as he began competing in culinary competition. The prestigious Chaine Des Rottiseurs Jeune Chef Concours was Dan’s first competition where he placed first in Regional’s then moving him to National’s against eight other provinces where he again placed first, propelling him to the Internationals held in Adelaide, Australia to represent his country. Dan became the first ever Canadian to achieve first place and bring back a Gold for Canada. Whilst in Australia for 1.5 years, Dan had the opportunity to work at two of the World’s top 50 restaurants in Sydney (Quay and Tetsuya’s).
Dan then moved to France to further develop his talents in traditional French cuisine, attending the prestigious Le Cordon Bleu School of culinary arts in Paris.
With his new skills, Dan landed a position as Commis at the two Michelin-starred L’Abbaye St. Ambroix under the guidance of the legendary Chef Francois Adamski, where he stayed for nearly two years making his way through the ranks and ultimately becoming the Chef de Partie. Following his time in France Dan spent months travelling Europe and staging at some of the world’s best restaurants, including three star Mugaritz and Arzak in San Sebastien, Spain.
“Living in Europe taught me how to make very beautiful ingredient-driven food in a highly organized team environment,” says Chef Dan Craig. “This is where I began learning and exploring new culinary techniques and innovative collaborations using some of the best product available in the world.”
After a 2008 move back to Vancouver, Dan joined the opening Delta Burnaby team, where he worked at e.b.o Restaurant and as Banquet Chef. In 2009, Dan was promoted to Chef, becoming the youngest Executive Chef in Delta Hotels and Resorts’ history.
In 2014, Dan was chosen to lead a new culinary experience at the Flagship Delta Toronto Property. As Executive Chef, Dan’s menu featured some of the best of seasonal ingredients prepared with thought and care by his passionate young team.
In 2015 Dan competed for the Famous Bocuse D’or National Finals and placed 2nd in the country. He continues to play a part as a team member for the Canadian Bocuse D’or team
In 2016, Daniel Joined the illustrious Ritz Carlton, Toronto where he was at the Culinary helm of the exclusive 5 star property. Dan was in charge of all F&B operations in the hotel including the award winning TOCA restaurant. Later that year he won the most Illustrious award for a Chef by winning Executive Chef of the year award for all Marriott properties in all of North America.
In 2019 Dan became the Executive Chef at one of Canada’s largest and most recognized hotels, The Westin Harbour Castle, boasting the countries largest hotel ballroom and a team of over 80 culinarians and 6 sous chefs. Dan oversees food operations of one of the largest catering facilities in the country as well as 3 food and beverage outlets.
Dan is a member of the L’Academie Culinaire de France, La Chaine des Rottiseurs, Canadian Culinary Federation as well as Head coach of the 2025 Bocuse D’or Canadian team.

(And this doesn't even cover all the James Bond stuff!) Please join Chef Dan Craig and a other great chefs at our 8th Chef's Harvest Party on Sta. Sept 26: https://www.eventbrite.ca/e/8th-thistletown-chefs-harvest-party-tickets-1993946046300?aff=ebdssbdestsearch

07/15/2026

I'm so pleased to announce that Chef Donna Dooher will be back at the Thistletown Chef's Harvest Party this year, read more about this amazing Chef: Donna Dooher – Founder & Executive Chef, Mildred’s Celebrated as Toronto’s “Queen of Brunch,” Donna Dooher has shaped the city’s brunch culture for more than three decades. She first introduced her warm, generous style of cooking as the founder of the beloved Mildred Pierce restaurant—an iconic spot that helped define how Toronto gathers around the table. Donna later went on to launch Cookworks, which evolved into a popular Food Network series and two best-selling cookbooks—with a third currently underway. In 2008, Donna opened Mildred’s Temple Kitchen in Toronto’s Liberty Village, where she continues to own and operate the restaurant along with its companion retail line of fan-favourite pantry and frozen staples. Mildred’s reflects Donna’s long-held philosophy of returning to the table: meals that are seasonal, comforting, and rooted in locally sourced ingredients. Her cooking celebrates simplicity, done exceptionally well. A proud champion of Canada’s hospitality community, Donna is a devoted
supporter of local agriculture—self-described as a “fork hugger.” She has served as National Chair of Taste Canada, CEO and Chair of the Board for Restaurants Canada, and Co-Chair of the YES CHEF! fundraising campaign at George Brown College. Today, she continues to advocate for Canadian hospitality on the global stage. Please join Chef Donna and a stellar line up of Chefs on Sat. Sept. 26. https://www.eventbrite.ca/e/8th-thistletown-chefs-harvest-party-tickets-1993946046300?aff=ebdssbdestsearch

07/14/2026

We are back for the 8th Chef's Harvest Party ! Join Top Toronto Chefs for a great day of Food stations, cooking demos and an awesome silent auction! For tickets and more details:

Join top Ontario Chefs for a day of amazing food stations, cooking demos, giant used cookbook sale and a food focused silent auction!