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 young 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’s Institutes 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
Prior to his appointment as Chef de Cuisine at Canoe, Chef John Horne was the Senior Sous Chef at Auberge du Pommier for seven years. He had an integral role in the development of the menus and acted as a mentor for many of the staff, while working under the direction of Chef Jason Bangerter.
John graduated from the Culinary Management program at Niagara College. Before joining Oliver & Bonacini, he spent a significant amount of time in London, England where he worked at Orrey Restaurant under Chef Chris Galvin and as Chef de Partie at Almeida Restaurant under Chef Ian Wood.
He has completed stagiaires all over the world including Crillon le Brave in Provence, France in 2008, and Michelin-star restaurants in London including The Square and L’Escargot.