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Chef Frederick Oh founded the Richmond Hill Culinary Arts Centre with the aim of promoting culinary arts for cooking enthusiast at all levels.

He began his culinary journey in baking and pastry back in Singapore and specialized in chocolate works for the duration of his career then. In the interim, his interest started to lean towards cooking and that is when he made the pilgrimage to Italy and started to acquire not only the cooking techniques but also the passion for fine cuisine.

Over the years, he has represented Canada in various international culinary events and competitions, notably, the Culinary Olympics and Expo Gast Culinary World Cup, Hotel Asia, and sanctioned competitions in the USA. He is currently the team coach for the Trillium Culinary Team and participates as an International Culinary Judge.

He is the President of the International Fellowship of Chefs (Canada), a non-profit organization comprising of member chefs from around the world to develop Relief Kitchens in countries in need of basic nutritional aid. This program was initiated by Chef Frederick during the Katrina tragedy in New Orleans and has since gained the support of other chefs from the United States, Europe and Asia.

He has brought his culinary experience, passion for cooking and the love to share his works with people in the industry and food aficionados. The Culinary Arts Centre is the focal point of his vision to preserve the values of traditional foods and the educational development of cooks and chefs.

Harvest Time Food Demonstration: Chef Frederick Oh


Join Chef Frederick Oh, founder of the Richmond Hill Culinary Arts Centre, as he demonstrates a dish from Thailand where harvest happens throughout the year: Rubies in Coconut Cream.

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