Meet the Chefs
CHEF JUSTIN COURNOYER
EXECUTIVE CHEF & OWNER
ACTINOLITE RESTAURANT - TORONTO
Chef Justin Cournoyer turns to the land and Canada's rich multicultural heritage to guide his restaurant, Actinolite. By requiring the use of organic and biodynamic ingredients that are grown in the unique Canadian seasons combined with techniques from all the distinct cultures that have built this country, he is redefining the Canadian food experience. Actinolite was reviewed in the Globe & Mail as, “ One Of The Most Essential Places to Eat In Ontario, If Not Canada”. It was awarded The Most Sustainable Restaurant in Canada and featured in World edition of Truth, Love & Clean Cutlery’s guide to, “truly exemplary, organic, sustainable and ethical restaurants”.
Visit Restaurant SiteCHEF MICHAEL ANGELONI
OPERATING PARTNER & EXECUTIVE CHEF
UNCLE RAY’S FOOD & LIQUOR - TORONTO/HAMILTON
Known for his creativity and versatility, Angeloni has worked with many of Toronto’s finest chefs and restaurants including Splendido where, in 2008, he assumed the role of head pastry chef. He also trained at The Black Hoof under Grant Van Gameren (presently with Bar Isabel and Bar Raval). In 2011 Ontario Hospitality Industry named him among the province’s ‘Top 30 under 30’ — an honour which garnered him widespread media attention. He was just 24 years old. Angeloni’s talent and drive led to his partnership with Yannick Bigourdan, Adam Teolis and Dan Kennedy in the creation of Open Concept Hospitality: the parent company to Uncle Ray’s Food & Liquor.
Visit Restaurant SiteCHEF YIANNIS NTAGINIS
CHEF/OWNER
EVOILA5 - MONTREAL
Originally from Greece, Yiannis Ntaginis grew up eating wholesome, homemade meals made with seasonal ingredients inspired by traditional recipes. His father, a renowned chef, continuously introduced his family to new and exciting flavours while his mother, an accomplished cook, always took extra care in making sure meals were healthy. The love for food that Yiannis was surrounded with growing up would ultimately become the foundation for his career. Yiannis and his wife, Olympian Josée Corbeil, were frustrated by the lack of time they had for planning and cooking healthy meals for their family. Wanting to spend more time with their daughters and less time in the kitchen without having to comprise the quality of their food, Yiannis and Josée developed évoilà5 - a new concept for ready to cook healthy meals.
Visit Restaurant SiteBRAISED POTATOES WITH FETA & OLIVES
PREPARED BY CHEF JUSTIN COURNOYER
This humble dish is packed with flavour and amazingly simple to prepare. Potatoes, olives and feta combined with a just few other ingredients and you’ve got a great foundation to any meal.
See Full RecipeFARRO & SWEET CORN SUCCOTASH WITH SPICY CHILI FETA
PREPARED BY CHEF MICHAEL ANGELONI
Deep, earthy flavours paired with hints of sweetness finished with the salt and spice of chili feta cheese. This twist on a comfort food classic is a hearty, vegetarian meal that is full of warm goodness.
See Full RecipePORK MEDALLION & FETA FILLO POUCHES
PREPARED BY YIANNIS NTAGINIS
Dinner never looked so good with this modern dish filled with layers of flavour. These beautiful fillo pouches are filled with tender pork medallions and savoury feta cheese topped with a tomato pesto.
See Full Recipe