Executive Chef, Anthony Walsh
Corporate Executive Chef, Oliver & Bonacini Restaurants
The Globe and Mail once wrote of Anthony Walsh’s cuisine, “Canoe represents the growing national culinary identity, the sense of what Canadian cuisine is and can be.”
A brilliant culinary talent, Anthony relies on the vast indigenous bounty of Canada to create inspired regional Canadian cuisine. With numerous culinary awards and distinctions to his credit, he is clearly among the new breed of gifted chefs drawing on this country’s rich, diverse culture and ethnicity to create magic in the kitchen.
In 2000, Anthony was the first chef to represent Canada at the World Gourmet Summit in Singapore. In 2004, he was awarded the Ontario Hostelry Institute's Culinary Gold Award and in both 2005 and 2007 captured the Olympic Gold Medal Plates competition for Ontario.
Anthony is the creative lead for all O&B restaurants.
Chef de Cuisine, John Horne
Since being appointed Chef de Cuisine of Canoe in 2010, John Horne has incorporated his passion for refined flavours, seasonal ingredients and explosive presentation with his love of Canadian cuisine. After graduating from the Niagara College Culinary Management program, John worked at Almeida in London, England under the tutelage of Chef Ian Wood for two years. With experience at Michelin starred restaurants such as L’Escargot, The Square and the Orrery under his belt, John honed his classic French techniques for seven years as the Senior Sous Chef of Auberge du Pommier, one of Toronto’s most celebrated French restaurants. With his love of learning always in gear, John returned to Europe to work at Crillon le Brave.
At Canoe, John is able to take his cooking to the next level as he is constantly inspired by quality Canadian ingredients, a revelation that came as a result of his travels abroad. Respected for his dedication to Canadian cuisine, he has collaborated with those who share his philosophy - Martin Picard (Au Pied de Cochon), Jeremy Charles (Raymonds) and Société-Orignal (foraging specialist). In 2011, John was named the Nine of Dine winner at the Gourmet Food and Wine Expo. In 2012, he was the only chef from outside of Montréal asked to participate in the international Omnivore World Tour to represent Canadian “Young Cuisine” for the first event held in Canada. Recognized for its unique artisanal Canadian cuisine, Canoe is considered one of the top fine dining restaurants in Canada and is the flagship of the Oliver & Bonacini portfolio.