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.
Opening Chef, Bannock, Paul Brans
Paul Brans received his Culinary Management diploma from George Brown College and moved to London, England shortly afterward. In London, he worked as a general manager and chef at various restaurants and clubs for 20 years. He moved to Mexico in 2004 and opened his own restaurant, Zocalo Restaurant and Lounge Bar. Prior to his appointment as Chef de Cuisine at O&B Canteen, Paul worked at Canoe as a cook for nearly three years before his promotion as the Product Development Chef for our Oliver & Bonacini Café Grill concept. In 2010, Paul led the opening of O&B Canteen in the TIFF Bell Lightbox, where he remained as Chef de Cuisine until appointed Opening Chef of Bannock.
Chef de Cuisine, Bannock, Stephen Pynn
Chef Stephen Pynn received his Culinary Management diploma from George Brown College and spent 3 years abroad in Ireland and 9 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 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 2 years until his recent appointment as Chef de Cuisine of Bannock.