Corporate Executive Chef, O&B Restaurants, Anthony Walsh
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, Bannock, Stephen Pynn
Chef Stephen Pynn received his Culinary Management diploma from George Brown College and spent three years abroad in Ireland and nine months in Spain honing his culinary skills. Stephen was also part of the opening team at the Distillery District, Pure Spirits as Chef de Cuisine. Stephen began his career with O&B in 2007, when he was hired as the Sous Chef at Jump. He then transferred to Canoe in August 2009, where he held the role of Sous Chef for two years until his recent appointment as Chef de Cuisine of Bannock.