Amanda’s O&B Story
Chef Amanda Ray has been cooking her way into the hearts of diners since 2001, now bringing her youthful vibrancy and flair to her position of Chef de Cuisine at Le Mount Stephen in Montreal. Prior to this appointment, Chef Amanda spent four years leading the kitchen at Biff’s Bistro, a bustling Parisienne-style restaurant in Toronto’s Financial District.
Over the course of her career, Chef Amanda has been actively involved in the Canadian culinary scene, including acting as a member of the Canadian Chefs Congress Advisory Council; being a guest chef at Mission Hill Winery’s prestigious Epicurean dinner in Okanagan, British Columbia; and participating in George Brown College’s Rising Star Chef dinner series.
When she’s not in the kitchen, Chef Amanda loves travelling and discovering different local flavours and cultures—from exploring the cuisine of Vietnam to joining a foodie tour of Israel. Chef Amanda’s expansive world view, like her raw talent and technical skill, feeds her culinary inspiration.
Amanda’s Journey
2017
Le Mount Stephen
Appointed Chef de Cuisine
Chef Amanda relocates to Montreal to lead the events culinary team at Le Mount Stephen.
2016
Gold Medal Plates
Amanda takes home gold
Chef Amanda competed against eight other talented chefs from Ontario to win first place.
2014
City Bites Magazine
Named one of Toronto’s “16 Hottest Female Chefs to Watch”
2012
George Brown College
Participates in Rising Star Chef dinner series at The Chefs’ House
2012
Biff’s Bistro
Appointed Chef de Cuisine
2006
Provence, France
Stages at Crillon le Brave
Chef Amanda expands her knowledge and technical abilities alongside Chef Philippe Monti, cooking rustic Provençal cuisine.
2006
Canoe
Promoted to Sous Chef
2005
Canoe
Hired as a Cook
Amanda begins the next phase of her culinary career at Canoe, one of Canada’s most iconic restaurants, where she continued to hone her skills under Corporate Executive Chef Anthony Walsh’s mentorship.
2001
Auberge du Pommier
Hired as a Cook
Amanda begins her cooking career at Auberge du Pommier, O&B’s venerable French fine dining restaurant, under the direction of Chef Jason Bangerter.
