Join Our Back of House Team

Real chefs work at O&B and their passion for fresh ingredients and culinary excellence shows in every dish. From Dishwashers to Sous Chefs, our Back of House team has a love of food and is dedicated to serving the best.

Career Path

Featured O&B Employees


Chef Michael first got his start in Toronto’s food scene after graduating from Stratford Chefs School in 2002. Now, as District Executive Chef, Michael Wilson oversees Luma, Canteen and Beaumont Kitchen.

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After spending several years recording music and touring, Laura returned to the O&B kitchen and worked closely with some of our talented chefs before taking the lead as Chef de Cuisine at The Rabbit Hole.

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At the age of 19, Kevin moved from Mauritius to Montréal and decided to stay after falling in love with the city. Almost 20 years later, Kevin serves as Executive Chef, overseeing culinary operations in our Quebec locations.

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We empower our employees

“My primary commitment is to the people who work with me, from the cooks to the Front of House staff. Treating everyone with respect while teaching them and giving them the necessary tools to succeed is of the utmost importance.”

Anthony Walsh, Corporate Executive Chef

Chef Anthony Walsh