Business owner, entrepreneur, instructor and community leader are just some of the titles that describe Chef Giovanni.

His path of professional cooking began 40 years ago when he became an owner of Vesuvio Ristorante in Brampton. Over that time, he has taught numerous courses in Italian cooking for a variety of reputable schools, private industry and has been featured on TV cooking programs. As President of the Italian Chef Association of Canada he has worked to promote authentic Italian cooking.

Chef Giovanni’s classes integrate his love of teaching and great food, creating an engaging mix of techniques, aromas and flavours. Chef Giovanni is most content sharing his knowledge and education to ensure that his students have a strong foundation in the culinary arts.

Chef Raine Laing was raised with a mother and sister that both loved to cook. Raine sat and watched as they would make their traditional dishes from Jamaica as well as turning anything into a delicious meal.

Slowly Raine tried creating some of the dishes, and that was the start of her growing passion for food. After high school, Raine studied business and obtained a Master of Business Administration. Knowing that sitting in a cubicle all day wasn’t for her, but unsure what was next. Raine was already hosting elaborate dinner parties and spending all her spare time learning about cooking. It became clear to Raine that cooking was her passion. Raine quit her 9-5 job to pursue cooking, skipping culinary school and instead focussing on learning by experience and reading everything about the culinary arts.

Raine’s first culinary job was in an Italian restaurant. They were hiring for a chef de partie, that could make pasta, bread, create daily specials and work the line, a big ask for your first culinary experience.

Raine had so much passion and enthusiasm, the chef decided to take a chance and quickly her skills were in line with others in the kitchen. Raine progressed towards holding the title of Executive Chef in numerous establishments and has managed kitchens in large catering operations and hotels with multiple dining concepts. Raine has also provided restaurant consulting services for several independent owner operators leveraging both the business and culinary knowledge now accumulated. Raine has also obtained her red seal designation, which is one of the highest qualifications a cook can achieve in Canada.

Over the last two years, Raine has partnered with Pelmen Foods, a Toronto-based perogy
manufacturer with over 25 years of experience and national retail, food service and private label
distribution, to start a globally inspired perogy franchise called Holy Perogy! Currently Raine is
the Vice President of Operations and Corporate Executive Chef. Raine’s signature style of
globally inspired, flavour forward food is evident throughout the menu she has created.

While Holy Perogy! silently ramps up for perogy world domination, Raine’s insatiable appetite
for progress and development continues. Raine is currently working on a dinner cookbook, with
globally inspired comfort dinner meals and has completing her CCC-Certified Chef de Cuisine
on the horizon. Raine believes that there is still much to conquer in the world of food and
believes that everyone should “Eat something delicious”!