Coming to The Chefs' House


A Taste of Devour! The Food Film Fest

Devour!

George Brown College Celebrates a Canadian Treasure Inductee.

  • Date: Wednesday, August 29, 2018
  • Time: 6:30 pm – 9:30 pm
  • Location: The Chef’s House, 215 King St East
  • Price: $125 plus HST and fees

Six of Canada's pre-eminent chefs will create dishes inspired by short films from the official 2018 Devour! Food Film Fest program. We will preview five short films from the upcoming 2018 edition of Devour! in Nova Scotia between courses, with time for the chefs to introduce their dishes and for organizers to talk about the films and the festival. Our chefs for the evening will be Peter Dewar (NSCC, Nova Scotia), Michael Howell (Devour! Food Film Fest, Nova Scotia and Green Turtle Club, Bahamas), Jason Bangerter (Langdon Hall, Cambridge), Michael Blackie (NeXT, Ottawa), Charlotte Langley (Scout Canning, Toronto), Glenn White (George Brown College Chef School, Toronto), and our own John Higgins (George Brown College Chef School, Toronto).

For more details and to order your seats ($125 plus HST and fees), visit our ticketing page.


Canadian Treasures

Canadian Treasures is a celebration of Canada's Preeminent Culinary, Hospitality, and Tourism icons, emblems of all that is excellent in the Canadian food and hospitality scene. The foundation of Canadian Treasures is an initiative to spotlight the accomplishments of culinary, hospitality and tourism trailblazers across Canada.


Sooke Harbour House and Chef Thomas Yesdresyski

Sooke Harbour House

Featuring Sooke Harbour House Exceutive Chef Thomas Yesdresyski.

  • Date: Tuesday, September 25, 2018
  • Time: 6:30 pm – 9:30 pm
  • Location: The Chefs' House, 215 King Street East
  • Price: $85 plus HST and fees

As a celebration of their recognition as a Canadian Treasure, we are delighted to host Sooke Harbour House Executive Chef Thomas Yesdresyski for a one-off banquet dinner. A graduate of Vancouver Island’s Camosun College, Chef Yesdresyski developed his skills through a variety of experiences in the southern Vancouver Island area including a 2-year stint as a private chef aboard the private yacht After Eight. He also practices hobby farming and beekeeping, and he is an active member of the Island Chefs Collaborative, whose main focus is on sustainability and fundraising for chefs programs to inspire the next generation of food & beverage professionals.

The evening will begin with a short reception, followed by a 4-course dinner with beverage pairings. Table seatings and more details are available online for $85 plus HST and applicable fees.


Mission Hill Family Estate and Chef Patrick Gayler

Mission Hill Family Estate and Chef Patrick Gayler

Featuring Sooke Harbour House Exceutive Chef Thomas Yesdresyski.

  • Date: Tuesday, October 16, 2018
  • Time: 6:30 pm – 9:30 pm
  • Location: The Chefs' House, 215 King Street East
  • Price: $85 plus HST and fees

We are delighted to welcome Mission Hill Family Estate Executive Chef Patrick Gayler as guest chef for a four-course banquet dinner.  A native of Edmonton, AB, Chef Patrick is a graduate of NAIT and has over 15 years of experience at notable restaurants across Alberta and B.C. In addition, Patrick is a past Chef Member of Culinary Team Canada; representing both national and provincial teams in multiple culinary competitions, including the Culinary World Cup in Luxembourg and the Culinary Olympics in Erfurt, Germany. Working in the Okanagan, with its abundance of fresh produce, is a chef’s dream and Patrick enjoys working with local farmers and producers to ensure Mission Hill Family Estate’s culinary program continues to showcase the best of the region.

The evening will begin with a short reception. Limited table seatings are available for $85 plus HST and fees. Table seatings are limited — For more details and to reserve your seats, visit our ticketing page.


Celebrity Chefs and Authors

Star Power

What do Jamie Oliver and Gordon Ramsey agree on? They both love The Chefs’ House.

We've brought in a lot of different celebrity chefs for seminars and other special events, and they've all left with the same impression: This place is fantastic!