Meet Our Team of Experts

Justin Champagne-Lagarde is the chef and owner of Perch Restaurant in Ottawa. Since opening in 2021, Perch has earned multiple placements on Canada’s 100 Best Restaurants list and ranked #4 on Air Canada enRoute’s Best New Restaurants in 2022.

Justin’s cooking is rooted in Canadian ingredients, ethical farming, seasonality, and a deep respect for the country’s landscapes and producers. Using contemporary techniques, he showcases the diversity of Canadian food culture while demonstrating that culinary luxury does not need to be imported.

He is a certified sake sommelier through the Sake Sommelier Association and an ambassador for The Burnt Chef Project, supporting mental health awareness in hospitality.

Justin is also the author of Perch: Soil • Land • Sea, published by Figure 1 in October 2025. Featuring more than 50 recipes and a collection of essays, the book celebrates Canadian farmers, producers, ingredients, and the stories behind them.

Mijune Pak is an international food and travel personality, host for Michelin Guide Vancouver, and resident judge on Top Chef Canada and Iron Chef. A champion of culinary tourism, The Sunday Times named her one of the "World's Most Extreme Foodies." She also serves as a judge for the Canadian Grand Prix New Product Awards, Bocuse d'Or Canada National Selections, Air Canada's enRoute Best New Restaurants, Canada's 100 Best Restaurants, and the Vancouver Magazine Restaurant Awards. Named to Vancouver Magazine's 2025 Power 50, Mijune has also served as the culinary expert on Destination Vancouver's Culinary Advisory Council, helping shape and promote the region's food culture. Her work bridges media, culinary expertise, and cultural storytelling, making her a respected voice in the global food community.

Julie Van Rosendaal is a cookbook author, food journalist and broadcaster, and the author of fourteen best-selling cookbooks. She has been talking about food on CBC Radio across Canada for nearly 20 years. Julie writes about food every weekend in the Globe and Mail, as well as for other publications, and she has a very engaged audience on her social media channels and website, Dinner with Julie.

Zoya de Frias Lakhany is the co-owner and director of Le Virunga, Montreal's acclaimed pan-African restaurant, where she works alongside her mother, Chef Maria-José de Frias. Born in the Democratic Republic of the Congo, raised in Belgium, and of Portuguese and Indian heritage, Zoya brings a unique multicultural perspective to her work. Under her leadership, Le Virunga has earned recognition from the Michelin Guide and Condé Nast Traveler. Passionate about showcasing the richness and diversity of Sub-Saharan African cuisine, she combines strategic vision, hospitality, and storytelling to create meaningful dining experiences while championing African culinary heritage in Canada.

Ashlee Jarvis is the General Manager of Sumibiyaki Arashi in Vancouver (Top 10 finisher in the 2025 Air Canada's Best New Restaurants List, 1 MICHELIN Star, and Canada's 100 Best). A hospitality professional with experience across Canada and Australia, she brings a passion for thoughtful service, food, and travel to everything she does. Having lived and worked abroad, she is inspired by the people, cultures, and restaurants she encounters, always seeking out memorable dining experiences and the stories behind them.

Dan Clapson is a best-selling cookbook author, award-winning food personality, and regular guest on national shows like The Social and The Good Stuff with Mary Berg. He has written for The Globe & Mail, Out, and Eater, and serves as a judge for Canada’s 100 Best Restaurants, Canada’s 50 Best Bars, and (of course!) Air Canada’s Best New Restaurants.

Beyond food media, he is an acclaimed event producer behind initiatives like the CCMA Award-nominated Blue Jay Sessions.

Now, he’s taking his love of food and music to the next level by developing the new stage musical Christmas, Arizona alongside composer Zenon Epp—marking an exciting new chapter in his career as he champions Canadian arts and culture.

Mansi and Tyler are two former restaurant owners based in Edmonton, Alberta. They are a dynamic culinary duo whose shared passion for food, wine, and travel enriches every aspect of their lives. Mansi, a passionate epicurean, expertly balances a corporate career with her love for orchestrating intricate dinner parties, often featuring thoughtfully themed wine pairings. An avid traveler, she delights in exploring history and culture through cuisine. Tyler draws inspiration from his global journeys, whether navigating bustling city streets or wandering serene vineyard hillsides. His experiences have cultivated a remarkable wine collection that tells stories of diverse terroirs and cultures. Together, Mansi and Tyler celebrate a vibrant partnership rooted in discovery, flavor, and a deep appreciation for the stories behind every dish and bottle.

Third-generation hotelier and Director of Guest Experience at Germain Hotels, Clarah Germain brings a deeply rooted understanding of hospitality and a passion for creating meaningful experiences. Inspired by the people, places and meals that bring us together, she approaches hospitality with curiosity and a keen appreciation for the thoughtful details that make a moment memorable. Drawing on her family’s longstanding legacy in Canadian hospitality, Clarah brings a contemporary perspective to the art of welcoming, connecting and creating a true sense of place.

Sydney Cooper is a West Coast restauranteur, sommelier, and writer who uses narrative to illuminate how culture, policy, and community intersect. As owner and wine director of Rabbit Rabbit- her debut venue recognized on Air Canada’s Best New Restaurants 2025 long list – she built an intimate space rooted in the belief that neighbourhood dining rooms are vital community infrastructure. Her beverage program mirrors this human-scale ethos, championing minimal-intervention, small-producer bottles that tell authentic stories of people and place. Her approach to hospitality is informed by a multifaceted background in federal policy analysis, business, design, and photography. Alongside her work on the floor, Sydney crafts memoirs, essays, and op-eds exploring modern culture, social narratives, gender policy, and labour – bringing an incisive, multidisciplinary perspective to contemporary conversations, both in the glass and on the page.

Chef Emily Butcher’s earliest food memories are of folding shrimp dumplings with her grandmother and snacking on sweet peas from the garden in B.C.’s Fraser Valley. She began her culinary career at Vancouver’s West Restaurant before moving to Winnipeg’s Deer + Almond, where projects like RAW:almond and Chef Mandel Hitzer’s playful creativity shaped her own approach.

In 2019, Emily won gold at Winnipeg’s Canada’s Great Kitchen Party, later earning bronze at the 2020 Canadian Culinary Championships. She competed on Top Chef Canada Season 9, gaining national recognition and industry connections.

In 2021, she partnered with Burnley Place Hospitality to open Nola in Winnipeg’s St. Boniface, followed by Bar Accanto in 2022. Both earned spots on Air Canada’s Best New Restaurants longlist. Rooted in her West Coast upbringing and Chinese heritage, Emily’s Prairie-inspired cuisine is defined by layered flavours, inventive textures, and a spirit of collaboration.

Moira Murray’s culinary passion is shaped by a rich journey through Michelin-starred restaurants, remote lodges, and national television. A proud George Brown College alumna, she refined her craft at renowned establishments such as Dovetail in New York City and Toronto’s Splendido, Acadia, Actinolite, Buca Yorkville, and Alma. As Head Chef at Duncanby Lodge and Bison Lodge, Moira excelled in demanding, intimate settings, where she created refined and personalized dining experiences rooted in local ingredients. Her thoughtful, ingredient-driven approach highlights a deep respect for seasonality and flavor balance. A finalist on Top Chef Canada, Moira is celebrated not only for her culinary skill but also for fostering a collaborative kitchen culture focused on excellence and creativity.

Emilie Lafortune is a Montréal-based content creator, entrepreneur, and co-founder of Le Goût de Ça, a Caribbean-inspired food brand. She is also the author of Le Goût des Caraïbes. Through her content, she highlights culture, gastronomy, and lifestyle with a refined and authentic perspective, reaching over 2.5 million followers across her platforms.

Jennie & Peter are the owners of 11th mile food co. in Fredericton, NB. Together, they have built a reputation for thoughtful hospitality, ingredient-driven cooking, and creating restaurants that reflect a strong sense of place. Their collaborative approach extends beyond their own businesses, championing initiatives that strengthen the local restaurant community and downtown core. Passion about supporting Canadian food culture, they believe great restaurants are built on equal parts creativity, consistency, and genuine hospitality. As panelists for Air Canada's Best New Restaurants, they bring the perspective of independent restaurateurs who understand both the artistry and realities of opening and operating successful restaurants.

Jeff Jamieson is a Calgary-based hospitality entrepreneur with more than two decades of experience building and operating businesses within Canada’s restaurant, bar, wine and spirits industries. He is the co-founder of Vine Arts Wine & Spirits, an independent retailer known for its focus on distinctive and unique products, as well as managing partner of Proof, one of Canada’s leading cocktail bars. Jeff has also contributed to the broader hospitality community through his board work with the Alberta Hospitality Association, advocating for, and supporting the province’s hospitality industry. Throughout his career, he has continually focused on fostering the growth of Alberta’s food and beverage community.

Originally from Peterborough, Ontario, Hunter was drawn to PEI by its hyper-local culinary scene over a decade ago to attend school at The Culinary Institute of Canada in Charlottetown. His pursuit of real, local, sustainable cooking then brought him to work at many of the best restaurants across PEI, bringing that hyper-local focus to all of his work.

Having taken on the role of Head Chef at “The Table” at 24 years old, Hunter was given the opportunity to build it into a unique, hyper-local, all-Canadian food & wine experience he loved. At 30, Hunter purchased the restaurant from his former boss and built on The Table’s reputation of being a small, intimate, and genuine exploration of Canada’s terroir using only all-Canadian ingredients and wines.

Chef Alex Haun is a New Brunswick–based culinary educator, competition chef, coach, and advocate for Atlantic Canadian cuisine. A graduate of the Culinary Institute of Canada in both Culinary Arts and Pastry Arts, he has built a career spanning fine dining, hospitality, competition, and post-secondary education.

Alex teaches Culinary Arts at New Brunswick Community College (NBCC) in Moncton, where he mentors the next generation of chefs while fostering creativity, professionalism, and a strong foundation in Canadian ingredients and techniques. His work is rooted in celebrating local producers and showcasing the diverse flavours of Atlantic Canada.

A decorated competition chef and coach, Alex has represented New Brunswick and Canada on the competitive culinary stage while mentoring young chefs through regional and national competitions. In 2026, he was named New Brunswick Chef of the Year. He also serves as Conseiller Culinaire du Canada for the Chaîne des Rôtisseurs.

Natalie Goldenberg-Fife is a recognized leader in Canadian hospitality and the founder of Gold & Fife, a boutique agency specializing in culinary event strategy, hospitality consulting, and experiential programming. Over the past decade, she produced and curated experiences for the Visa Infinite Dining Series, building an extensive network of acclaimed chefs, restaurateurs, tourism organizations, and hospitality partners across Canada.

Her career also includes award-winning tourism initiatives such as Kingstonlicious and Indigenous-led culinary programming, reflecting long-standing collaborations with destination marketing organizations, municipalities, and cultural partners to create experiences that drive visitation, economic impact, and authentic storytelling through food.

Natalie is also a contributor to Canada's 100 Best and On The Bay magazine by Zoomer Media, bringing an editorial perspective informed by years of working alongside Canada's leading chefs, producers, and hospitality innovators. Her work connects exceptional people, places, and stories through memorable culinary experiences.

Andrew Gunadie, better known as Gunnarolla, is a Canadian host and producer who has been creating food and travel content online for nearly two decades, with work spanning across social media and streaming platforms.

You may recognize him from viral hits such as “Canadian, Please” and “I Took a Nap,” or from his food and travel series including Nom Voyage, an airport dining series for Travel Channel; One for the Road, a solo travel series for Tastemade; and Down Under with Gunnarolla, currently available on Air Canada’s in-flight entertainment system.

He has created travel and culinary content for world-class brands and tourism boards across Canada and internationally, from Egypt to Thailand. He’s eaten well around the world but still keeps a close eye on what’s happening at home in Canada, where some of the most interesting meals are often a little closer than you think.

Kei Hashimoto is the son of Chef Masaki Hashimoto, founder of Kaiseki Yu-Zen Hashimoto — an intimate, authentic kaiseki restaurant in Toronto trained in Japanese culinary tradition since his father's arrival in Canada over 35 years ago. Kei began at the restaurant washing dishes as a child, then worked his way up as a runner and server before formally apprenticing in the kitchen to master his father's techniques.

He holds a Bronze Certification in Japanese cuisine (Taste of Japan, 2021), is an Advanced Saké Professional (ASP), and a Certified International Kikisake-shi through the Saké Service Institute — expertise he now pairs with training in traditional Japanese tea ceremony, which he occasionally performs for returning guests. As the restaurant's designated successor, Kei bridges generations: fluent in both the technical language of kaiseki cuisine and the front-of-house role of translating it for English-speaking guests.

Jenna White is a legally blind chef, flour miller, culinary entrepreneur, consultant and experience developer based in Fredericton, New Brunswick. Her work connects food, tourism, entrepreneurship, agriculture and community economic development.

She is the creator of Canada’s first provincial cookie, founder of A Taste of the Atlantic and The Canadian Cookie Mark, a national initiative connecting Canadians to agriculture and regional food stories.

Named one of the 25 Most Powerful Women in Business in Atlantic Canada, recipient of Sobeys Producer of the Year and a finalist on APTN’s Bears’ Lair, Jenna is also part of the founding development team behind The Culinary Guild, a not-for-profit culinary ecosystem focused on food entrepreneurship, commercialization, workforce development and culinary tourism.

Shayma Saadat is an award-winning cook, food stylist, and internationally published food writer whose work has appeared in The New York Times, Bon Appétit, The Globe and Mail, BBC, CBC, and Toronto Star. A proud Torontonian with Pakistani, Afghan, and Persian heritage, she loves to combine the flavours and traditions of her background with the bounty of her home in Canada. Shayma has served as a judge for the James Beard Foundation Awards, appeared on CTV’s Your Morning, and hosts culinary and food styling workshops and talks for clients across Toronto, including LCBO, Chatelaine Magazine, George Brown College, Loblaws, University of Toronto, and Evergreen Brick Works. She shares her recipes on thespicespoon.com, posts daily inspiration on Instagram as @spicespoon, and publishes stories on her popular Substack newsletter, Spice Spoon.

Carmen Cheng is a Calgary-based food writer who shares her culinary adventures with Avenue Calgary, CBC and other outlets. Outside of food writing, she travels often and works as an inclusion and talent strategies leader.

Shane Chartrand is a nêhiyaw (Cree) international chef, award-winning author, keynote speaker and television personality from Enoch Cree Nation. A leading voice in contemporary Indigenous cuisine, he is the co-author of the award-winning tawâw: Progressive Indigenous Cuisine and has appeared on Top Chef Canada, Iron Chef Canada, Chopped Canada, Fridge Wars and Wall of Chefs, while sharing Indigenous food and culture through culinary events and speaking engagements around the world.

Imrun Texeira is a Red Seal Certified Chef who has spent more than 17 years turning a career in professional kitchens into a story of excellence, recognition, and leadership. He works at the intersection of culinary craft and human performance, helping chefs perform at their best without burning out. Imrun became the first Canadian to win the North American qualifier at the World Tapas Competition. He also competed on Food Network's Top Chef Canada and Chopped Canada. His work has been recognized with the Leader Award of Excellence from Restaurants Canada, the Alumni of Distinction award from Algonquin College, and an Emerging Canadian Food Leader honour from the Arrell Food Institute at the University of Guelph, one of the country's leading voices in food research. He hosts Kitchen Rags to Riches, a podcast that showcases real stories from leaders in the food and hospitality industry, and is a Canadian Ambassador for The Burnt Chef Project.

Since 2017, Iris Gagnon-Paradis has been a respected restaurant critic at La Presse, one of Montreal’s leading news organizations. Known for her thoughtful, balanced perspective, she has covered the city’s dynamic dining scene across a wide range of cuisines and experiences, from fine dining to emerging local talent.

In 2023, Iris took on a key role with La Presse’s Inspiration section, overseeing coverage spanning lifestyle, travel, culture and food trends. With an in-depth knowledge of the culinary landscape across Montreal and Quebec, she brings a strong commitment to storytelling, discovery and the people shaping the province’s food culture. Through her work, Iris continues to inform and inspire readers while championing the creativity and evolution of Quebec’s restaurant community.

Chef David Hawksworth is a pioneering force in modern Canadian cuisine, boasting over three decades of culinary mastery. Trained at the esteemed Dubrulle Culinary Institute, he honed his skills in Europe’s culinary meccas before returning to Vancouver to launch his acclaimed restaurant, Hawksworth, in 2011. Renowned for his meticulous attention to detail and innovative flavour combinations, Chef Hawksworth has earned numerous accolades, including recognition on Canada’s 100 Best Restaurants, the MICHELIN Guide, and La Liste.

In addition to his eponymous establishment, Chef Hawksworth oversees celebrated concepts, Bel Café and MICHELIN Guide-recommended Nightingale, both reflecting his commitment to culinary excellence and sourcing the finest local ingredients. Chef Hawksworth’s passion for local producers continues to captivate diners and inspire chefs across the country, reinforcing his legacy as a leader in Canadian gastronomy.

Pay Chen is a Toronto-based food and travel writer, media personality, and condiment creator. Born in Taiwan and raised in Nova Scotia, Pay regularly appears as a guest expert and contributor on major Canadian TV and radio programs, including Breakfast Television and The Good Stuff with Mary Berg, where she shares insights on food culture, trends, and highlights small and local businesses.

In addition to her media presence, Pay is a published writer featured in outlets such as The Toronto Star, The National Post, Toronto Life, and The Globe and Mail. She co-created “Sacha-ish,” a miso-based condiment made in Canada by local company "Zing." Through her diverse work, Pay continues to inspire and educate audiences about the rich stories behind the food we enjoy.

Liz Tran is a Winnipeg, Manitoba based photographer and content creator with a passion for capturing the beauty of travel, outdoor adventures, and authentic local experiences. Her work blends storytelling with natural light and thoughtful composition, creating images that inspire exploration and connection.

Specializing in local travel and outdoor adventure photography, Liz is drawn to rugged landscapes, unique destinations, and the charm of small towns across Manitoba and beyond. She especially enjoys exploring off-the-beaten-path communities, discovering their charm, and documenting moments that showcase the spirit of a place. A big part of her creative process also involves trying locally owned restaurants wherever she travels, using food and hospitality as a way to tell deeper stories.

When she’s not chasing sunsets, wandering through small towns, or exploring new trails, Liz can often be found under the night sky pursuing her passion for astrophotography. Whether photographing sweeping landscapes beneath the stars or documenting everyday adventures on the road, her goal is always to create images that evoke wonder and encourage others to experience the world around them more deeply.

Kyle Michael and Christie Peters are the chef-owners of Primal Pasta and POP Wine Bar in Saskatoon. Born and raised in Saskatoon, Christie left home at 19 to pursue an international modelling career. While living in Toronto, she developed a love for food and restaurants and eventually moved to Vancouver to pursue cooking, training under numerous chefs.
There she met Kyle, a West Coast native who, after being told his options were “the army or jail,” chose culinary school, only to be swiftly expelled. He later joined Rob Feenie’s kitchen, where he met Christie and trained her on her first station.
Nearly 20 years later, they have travelled together to San Francisco, Amsterdam, Spain and France, gathering knowledge to bring home to Saskatoon. Christie has served as a judge on two seasons of Food Network Canada’s Wall of Chefs and spent three and a half months working in Noma’s fermentation lab in Denmark, an opportunity made possible by Kyle’s unwavering support running their restaurants at home. Christie may be their public face, but Kyle is the unsung hero behind the scenes, their contrasting strengths making them a formidable team.
Sustainability is central to their restaurants, guided by Saskatchewan’s seasons and ingredients. Vegetables are used from end to end, compost returns to the gardens and leftover animal fat becomes soap. Their motto, “High Quality, Seasonal, Sustainable,” shapes every aspect of the business.

Lindsay Brennan is a Montréal-based restaurateur, sommelière and wine importer with a deep passion for natural wine and the intersection of Spanish and Mexican culinary traditions. Together with chef Juan Lopez Luna, she founded Alma, Bar Luz and Terraza Luz in Montréal, a trio of restaurants that has helped redefine Mexican cuisine in Canada through a contemporary approach to alta cocina mexicana, heirloom corn and the culinary traditions of Mexico.
Through her import agency, Vin i Vida, Lindsay represents a carefully curated portfolio of terroir-driven wines from Catalunya, Andalusia, Galicia and the Canary Islands, with Mexico soon joining the fold. Her work is grounded in a fascination with place, the people behind what we eat and drink, and the cultural and human connections that emerge around the table.

Tara O’Brady is an acclaimed food writer and award-winning cookbook author, known for both solo and collaborative projects. She is a contributor to Chatelaine, King Arthur Baking, and The Globe and Mail, where she also serves as culinary host for their travel program. Tara’s work has been featured in prominent outlets such as The Guardian, Bon Appétit, The Washington Post, Epicurious, and The Splendid Table.

Her television credits include appearances on Food Network’s Wall of Bakers and Iron Chef Canada. She also hosted a Hamilton-based documentary series on Bell Fibe Network and served as a cultural consultant for Run the Burbs, which aired on CBC, The CW, and Hulu.

In both 2024 and 2025, Tara was the​ writer for Air Canada’s Best New Restaurants program, contributing thoughtful and insightful coverage of Canada’s most exciting culinary destinations.

Marissa is a self-taught chef from Montréal whose multicultural upbringing deeply influences her cooking. Rooted in her Caribbean heritage, she honors tradition with every dish she creates. A proud MasterChef Canada alumna, Marissa uses her platform to amplify the voices of young Black LGBTQ+ chefs in the culinary community.

Passionate about sharing the joy of food, Marissa creates warm, inviting, and sometimes adventurous dining experiences that leave guests savoring every bite. She believes food is meant to be shared and crafts dishes that evoke emotion and connection.

Through her brand ELLEJAY’S, Marissa curates immersive culinary experiences including intimate dinners, corporate events, food festivals, cooking classes, and innovative art collaborations. With a focus on accessibility and creativity, she pushes the boundaries of what food can be, inviting everyone to celebrate culture, passion, and unforgettable flavors alongside her.