Cory Vitiello, winner of the Hottest Chef in the GTA online contest

Born in Brantford, Vitiello has worked his way up, having started in the local restaurants of his hometown. After enrolling at the Stratford Chef School, he spent his apprenticeship, and then some, at Scaramouche. Working in one of the most professional of kitchens, under Keith Frogget, Vitiello spent four years honing his French culinary techniques. He credits the technique driven kitchen with forming the "back bone of his education." He then spent a year in Australia at an upscale Italian restaurant in Melbourne before returning to Canada. Along with his partners he opened Harbord Room in January of this year and has quickly earned the admiration and allegiance of Toronto's food connoisseurs.

 Chef Pilar Cabrera
Chef-restaurateur Pilar Cabrera was born in Oaxaca City, Mx. Pilar grew up in the Oaxacan culinary environment that included everything from grasshoppers, moles and some pre-Hispanic dishes. Chef Cabrera started cooking at an early age. Her love for the smell, taste, colour and texture of foods led her to college for a degree in Food Engineering and Nutrition (1990). After she graduated, she worked for Herdez-McCormick in the Development Department and Sensory Evaluation for four years. She moved back to Oaxaca to open her own Restaurant “La Olla” in 1994. She approachs to food in an earth-friendly philosophy, working with regional farmers to provide local flavours, helping the local economy and serving organic products when available. As founder and Chef at “Casa de los Sabores” cooking school formally “Garden of Flavors” (1998), Pilar spends her hours there researching, experimenting and preparing wholly traditional Oaxacan cuisine. She is offering a cultural experience first hand through taste and hands-on cooking.

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Chef Ben Thibodeaux

Chef Ben Thibodeaux grew up hunting, fishing, and cooking traditional South Louisiana food. Today, he brings South Louisiana cuisine to New Orleans, but embraces the classy, elegant New Orleans culinary style. Among his awards are the Silver Culinary Award at the 2008 New Orleans Wine & Food Experience Grand Tasting. Currently Chef de Cuisine, under Darin Nesbit, Executive Chef, the Palace Café and Bourbon House, Chef Ben takes Creole food to a new level with his own twists on classic dishes.

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Chef Kent Tran

Kent Tran, Executive Chef of Santa Ana Star Casino in, Santa Ana Pueblo, New Mexico was born and raised in Vietnam and fled the country in 1983 to later become an exceptional chef in the U.S. With 15 years of experience serving in the South Jersey-Greater Philadelphia area, he perfected his own culinary style and possesses a unique sense for Asian-inspired cuisine with a touch of Southern France. His first restaurant, La Quarsine, featured French, Thai, Chinese and Vietnamese cuisine served together in a variety of adventurous dishes. His innovative ideas were recognized for the “Best of Philly” by Philadelphia Magazine. His natural culinary abilities in preparing exotic dishes have received many outstanding reviews from his hometown newspapers. With his culinary background and international experience, Santa Ana Star Casino has been recognized as “Best Buffet” by Albuquerque Magazine.

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