BIOGRAPHIES:

GIOVANNA ALONZI

JASON BANGERTER

Executive Chef
Auberge du Pommier

Jason began his culinary career in Toronto, Canada at George Brown College Chef School, followed by a three-year apprenticeship at Le Royal Meridian King Edward Hotel.  Under the direction of Executive Chef John Higgins, Jason’s drive for gastronomic excellence flourished, earning him a much sought-after position as assistant to Higgins, who was then also the captain of Culinary Team Canada.  This role also led him to a short stint at Paris’ Hotel Le Meridian Montparnasse.

He soon headed overseas permanently to join the brigade at Mosimann's in London.  Under Anton Mosimann, one of London’s leading chefs, Jason was appointed saucier, joining the opening teams for the Swisshotel Berlin in Germany and later Château Mosimann in Olten, Switzerland. 

Upon returning to London, Jason often assisted at Mosimann Academy, where he taught alongside Chef Mosimann.  Eager to continue his own learning, he spent all his free time as a stagiaire in the city’s top restaurants, such as Marco Pierre White’s Drones, Terence Conran’s the Orrery, Jean George’s Vong and Pierre Koffman’s La Tante Claire.  Jason was next appointed Chef de Cuisine at the Kulm Hotel in the Swiss Italian Alps, where he was responsible for the hotel's private dining club Dracula.

In February 2002, he returned to Toronto joining the team at Auberge du Pommier.  Long hailed as one of the city’s best restaurants, Bangerter committed to raising the bar even higher.

Of Jason Bangerter’s cuisine, James Chatto of Toronto Life once wrote, “Mod French, beautifully finessed with an unusually deft touch where every detail is caressed. The mood of the food is elegant and subtly European.

TED CORRADO

CHEF DE CUISINE
CRYSTAL 5 (C5) RESTAURANT LOUNGE
ROYAL ONTARIO MUSEUM

Crystal Five (C5) Restaurant Lounge’s Chef de Cuisine Ted Corrado comes to the ROM with over 10 years experience in the culinary industry,  most recently in the position of Sous Chef at Toronto’s elite George restaurant where he worked and trained under renowned Executive Chef Lorenzo Loseto.

Corrado was born and raised in Toronto, earning a Bachelor of Arts degree from York University in 1996. Travelling the world after graduation, Corrado was inspired by the cuisine he experienced and wanted to bring the international flavours home to Toronto.

Graduating from the Chef Training Program at Toronto’s George Brown College in 1997, Corrado received his first real kitchen experience as the chef at the College Street hot spot Veni Vidi Vici, responsible for the menu design and the day to day operations of the restaurant.

In August of 2000, Corrado had his first opportunity to work with culinary mentor and executive chef, Lorenzo Loseto, when he assumed the role of sous chef at Zoom Bar & Grill.

When the Rubino brothers opened the award-winning Toronto hot spot rain in 2001, Corrado again took up the position of sous chef under Loseto. During his two year tenure at the pan-Asian restaurant, Corrado had a chance to prove his adaptability to multiple culinary styles.

In 2003, Corrado was awarded the illustrious position of Chef de Cuisine at Toronto’s Luce restaurant, with full control over the menu and the kitchen. Returning to his Italian roots but remaining adventurous, Corrado was able to hone his personal style and start experimenting with new youthful flavour combinations.

After his sojourn at George restaurant in 2006, Restaurant Associates chose Corrado as the new Chef de Cuisine responsible for overseeing their upscale restaurant Crystal Five Restaurant Lounge at the Royal Ontario Museum.

Corrado’s menu at C5 captures the essence of Toronto’s cultural fabric with modern and imaginative dishes. Taking inspiration from the flavours of the city’s ethnic markets and fusing them with the fresh qualities of local Ontario ingredients, Corrado’s choices closely reflect his personal flair and extensive training at award-winning restaurants.

CHEF JASON PARSONS

Executive Chef
Peller Estates Winery Restaurant

Since Chef Jason Parsons’ arrival at Peller Estates Winery Restaurant, it has gained recognition as the leading dining destination in Niagara-on-the-Lake, Canada's premier Wine Region.

Parsons brings over twenty years of culinary experience to the Peller Estates Winery kitchen that he has gathered from some of the world’s most renowned restaurants.  Parsons’ resume boasts six Relais & Châteaux properties, two Michelin Star restaurants and numerous Leading Hotels of the World destinations.  He was part of the opening brigade at Langdon Hall Country House Hotel, Cambridge, ON and then headed overseas to the Chewton Glen, a Michelin restaurant, and Cliveden Hotel, one of Britain’s most luxurious hotels.  He has also held positions at Waterloo House in Bermuda, at Hillebrand Winery Restaurant in Niagara-on-the-Lake and Executive Sous Chef at Biff’s in Toronto.  Prior to coming to Peller Estates Parsons was the Executive Chef of the Millcroft Inn, Alton, ON where he elevated the dining experience to new levels.  Rounding out his experience, Parson completed stages with renowned chefs Charlie Trotter in Chicago, Albert Roux in Amerstadam and Gordon Ramsay in New York City.

More recently you may recognize Parsons as a familiar television personality.  For seven years Parsons has been a Guest Expert on CityLine, a popular Canadian daytime talkshow, working alongside some of Canada’s top design, fashion and culinary experts to entertain and inform viewers across Canada.

Now Jason is in his fifth year at Peller Estates and is continuing to focus on awakening the palates of those that dine in his restaurant. 

“I am eager to continue our constant pursuit of excellence,” said Chef Parsons, “I am excited to further develop one of Canada’s most talented culinary teams and continue my passionate journey of awakening the palate with the art of pairing wine and food.”

KEVIN BRAUCH

Thirsty Traveler, Major League Drinker, Really Nice Guy!                  

Today, armed with a backpack and a terrific thirst for adventure, Kevin holds title as having “the best damn job in the world!” traveling the planet drinking the world’s finest spirits, wines, beers and eating the best food imaginable as The Thirsty Traveler.  The 58 episode series can be seen in over 75 countries around the world, Air Canada airlines and on such high-profile networks as Food Network, Fine Living, Discovery Asia, BBC Food, CTV and E! Canada.

When not jet-setting to the next brewery, distillery or vineyard Kevin also manages significant time in NYC to be the floor reporter for Iron Chef America.  Kevin also presents Discovery Network’s MEGA WORLD documentary series. SuperStar Chef Challenge and numerous speaking, performance and television engagements around the world also keep him on the move.  His most recent notable appearance was on the St. Patrick’s Day episode of The Tonight Show with Jay Leno; his most recent trip – 10 days in Shanghai, China – to implement the mixology program and create the cocktail list for Osteria/Bevi restaurant and bar.

Finally, In September 2009, Kevin begins taping a new culinary competition series for Food Network Canada, Cheff Off. It’s slated to hit the airwaves in early 2010.

A graduate of Ryerson University’s Radio and Television Arts program, Kevin spends his off-camera time developing projects for his own company (Tapas Productions Inc.) and keeps fit by playing year-round ice hockey and mountain biking.  Guilty pleasures include a growing wine cellar and sneaking out mid-afternoon to the pub for a pint and to cheer on the Arsenal Gunners Football Club of London, England.

2009 marks Kevin’s 15th year in the television/ media industry, both in front and behind the lens.  With almost 60 countries and over 800 flights under his belt, Kevin’s travels have just begun.
(Autumn 2009)

FOR MORE INFORMATION PLEASE VISIT: www.tapasproductions.com