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 left Newfoundland for travel and adventure. During his time abroad Stephen fell in love with the culinary world and completed an apprenticeship in Ireland, with externships in Spain and Scotland. In 2007, he began his career with O&B when he was hired as the Sous Chef at Jump. He moved 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. Stephen has traveled to 17 countries thus far, paying close attention to the local culture, customs and, of course, the food. Stephen combines these experiences with Canadian products to make Bannock's cuisine fun and delicious.




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