Mike Angeloni
Known for his creativity and versatility, Angeloni has worked with many of Toronto’s
finest chefs. He graduated from Humber College’s Culinary Apprenticeship Program in
2007 and worked for a number of restaurants to hone his craft. A highlight was under
the tutelage of David Lee at Splendido where, in 2008, he assumed the role of head
pastry chef.
Following this experience, he trained at The Black Hoof under Grant Van Gameren
(presently with Bar Isabel and Bar Raval) before moving to assist with several successful
restaurant openings and transformations. While working as Head Chef at Yorkville
Institution L’Unita. There he was named among the province’s ‘Top 30 under 30’ by the
Ontario Hostilely Institute— an honour that garnered him widespread media attention
including publicity in Toronto Life and The Grid. He was just 24 years old. The following
year, he moved on to the highly successful Grand Electric where, for four years, he was
executive chef working with chef owner Colin Tooke to develop the menu, and oversee
their Queen Street and Muskoka locations.
Angeloni’s talent and drive led to this new partnership with Yannick Bigourdan, Adam
Teolis and Dan Kennedy, and the creation of Union Chicken, Amano, and the hospitality
group Open Concept Hospitality. Here he oversaw the culinary program for multiple
restaurants in Toronto, Hamilton, and Newmarket Ontario. In 2023 Bigourdan, Teolis,
and Angeloni left the Hospitality group to run Amnao Trattoria independently. At
Amnao Trattoria Italian food takes a delicious and modern take. With Angeloni cooking
dishes inspired by his heritage but not defined by it.
Dee Gibson
With 25 years of experience running her successful catering businesses; Catering With Style and Deelicious Catering, Dee has had an admirable list of corporate and luxury brand clients, among them: Veuve Clicquot, IKEA, Gucci, L’Oreal, BMW, Audi, National Bank, VISA, Holt Renfrew, Hudson Bay, Shopify, Tiffany to name a few.
Some high-profile celebrity and fundraiser events that she’s catered include: Artists for Peace and Justice, Weston Brain Institute, TIFF parties for George Clooney, Matt Damon, Mark Cuban and Sir Anthony Hopkins.
Dee has been seen in print and broadcast media, including: Style at Home, Food and Drink Magazine, Globe and Mail, CityLine, and The Marilyn Denis Show. An inspiration to many, Dee is often consulting and mentoring start-ups launching gourmet food shops and catering divisions, as well as designing hotel food and beverage programs.
Her culinary signature is refreshing and bold; dubbed stylish, contemporary delivery of classic recipes and always on trend.
Arnaud Bloquel
Arnaud Bloquel, born in Agen, France, and raised in the Caribbean, was deeply influenced by his diverse upbringing and his grandmothers’ family cuisine. Starting his culinary training at 16 in Guadeloupe, he furthered his skills in France under renowned chefs, specializing in pastry in Gordes.
Working in Paris with Chef Christian Constant and Chef Joël Robuchon, Arnaud honed his skills before returning to Guadeloupe to open his restaurant, l’Orchidea, in 2015. He earned the title of Best Master Restaurateur in France in 2018, and his restaurant was rated the best in the Caribbean by the Gault et Millau guide.
In 2022, Arnaud reached the semi-finals in the “Meilleur Ouvrier de France” competition. He is now focusing on leading the Culinary Team at Lucie, a new elevated French restaurant in Toronto.
Kris Hansen
Our chef has over 20 years of professional cooking experience, achieving the leadership role in the kitchen at the age of 25. Kristopher Hansen has excelled in the kitchen working with some of Toronto’s top chefs and restaurants.Kris has had many accomplishments at The Carbon Bar over the years, helping to not just run the kitchen, but opening satellite locations for takeout, Mooby’s, Union Market, Carbon Snack Bar, and now The Social Catering & Co., the commissary and catering kitchen for The Carbon Bar machine. Chef Kris has had many accomplishments at The Carbon Bar; from working with Stella Canada filming TV episodes, teaching online classes during the pandemic, sharing his knowledge and passion for good food.
Adam Mcdermott
Adam’s journey in gastronomy began at The G Hotel’s esteemed 2 AA Rosette restaurant, where he mastered the art of presentation and precision. Throughout his progressive career he has thrived as aProduct Development Technologist, crafting innovative savory delights showcased across Ireland and the UK. Alongside his practical experience, Adam pursued academic excellence, earning a Master of Science from the Technological University of Dublin and a Bachelor of Business in Culinary Management from Galway Mayo Institute of Technology. This blend of hands-on experience and formal education equips Adam with a unique perspective, marrying creativity with technical expertise and business acumen. My journey epitomizes a commitment to continuous learning and innovation, shaping the future of gastronomy through a harmonious fusion of theory and practice.
Yannick Bigourdan
Born in the idyllic South of France to a family deeply rooted in the culinary world, it comes as no surprise that Yannick has carved his own path in the industry. The legacy began with his great grandfather, who established a thriving family business in the late 1890s, enchanting delis across Europe with their homemade pâté and other delectable delicacies. Inspired by this success, Yannick’s grandfather emerged as a celebrated Chef, passing down his expertise to Yannick’s father and uncle, who became distinguished culinary leaders themselves.
After completing his education, Yannick embarked on a transformative journey across Spain, Germany, and ultimately Ireland. It was at the illustrious Five Star Relais-et-Chateaux Hotel, Dromoland Castle, where he honed his skills. Returning home, Yannick joined the prestigious Swiss Hotel School of Lausanne to pursue a degree in Hotel and Food and Beverage Management. With dedication and diligence, he graduated with honors, catching the attention of industry leader, Four Seasons Hotel and Resorts. His journey with them began at the iconic Regent Beverly Wilshire in Los Angeles, where he excelled as the Dining Room and Bar Manager. Two years later, he was transferred to the legendary property in Yorkville Toronto, assuming various roles, including Truffles Manager, Studio Café Manager, and eventually, Director of Restaurants and Bar.
In 2001, seeking a new challenge, Yannick partnered with like-minded individuals to acquire Harbord Street Restaurant, Splendido. Over the following eight years, the restaurant received numerous accolades, such as Toronto Life’s “Best Restaurant” in 2005 and Wine Access’ top spot on the Annual List of the Top 100 Canadian Restaurants in 2007. In need of new adventures in 2009, Yannick and his business partner David Lee decided to sell Splendido.
In August 2008, Yannick unveiled his new venture, Nota Bene, an expansive 7,500 square foot space situated at the bustling intersection of Queen and University in downtown Toronto. Nota Bene achieved instant acclaim and garnered rave reviews, earning the coveted titles of “Best New Restaurant” from both Toronto Life and Air Canada “enRoute” Magazine. Yannick sold his interests in 2014.
In December 2013, Yannick added another success to his repertoire with the opening of The Carbon Bar, which quickly became one of Toronto’s most sought-after dining destinations. In 2021, Under Yannick’s guidance, The Carbon Bar introduced a line of Ready-to-Eat and Consumer Packaged goods, showcasing their exceptional BBQ, sauces, and spices. These products can be found in esteemed grocery stores like Pusateri’s, McEwan, and launched in 36 Longo’s locations. Boosting over 45 food products, Yannick saw an opportunity and founded Slice Baby Slice to oversee all retail and wholesale operations. An e-commerce platform facilitating B2C will be launched in the Spring of 2024 offering 7 days deliveries in the GTA and weekly deliveries in all Southern Ontario.
Continuing his pursuit of new ventures, Yannick joined forces with Chef Mike Angeloni and Adam Teolis to establish Union Chicken, with three locations in the GTA, Amano Trattoria, Amano Kitchen, both presenting a contemporary twist on Italian cuisine, and two branches of Mike’s Smash Burgers. In April 2023, Yannick sold his interests in Union Chicken and Mike’s Smash Burger, acquiring a significant stake in Amano Trattoria located at 9 Church Street. The Trio is currently working at a new 5000 s/f restaurant concept called The Berczy Tavern set to open June 2024 at 69 Front Street in Toronto.
In 2023, Yannick has opened an exquisite fine-dining French restaurant at 100 Yonge Street, in the heart of Toronto’s financial district called Lucie. Paying homage to his late Grandmother, Lucie, the 4000 square feet establishment will offer a gastronomic journey, exquisite hospitality, and an opulent, intimate ambiance. Lucie is already getting rave reviews and is quickly becoming a must-visit in Toronto’s vibrant dining landscape.
In late 2023 Yannick launched an event and Catering Company, The Social Catering & Co. that is already thriving and has established key partnerships with great organizations such as the likes of the Canadian Opera Company, Toronto’s Union Station and Allied Properties.
Recognized for his exceptional contributions to the hospitality industry, Yannick received the Ontario Hostelry Institute’s Gold Award in the Independent Restaurateur category, acknowledging his remarkable journey.