Past Celebrity Chefs

Come back in Spring 2012 for a complete listing of 2012 Festival Celebrity Chefs

	Paul Finkelstein, $3 chef, regular contributor to 'Best Health Magazine', Host of  'Fink' on Food Network Canada and Halogen TV in the US, high school culinary arts teacher, creator of the Screaming Avocado Cafe, offers his exuberant personality and personal food mandate throughout the weekend Festival.
	Chuck Hughes, youngest winner of 2011 Iron Chef America, host of Chuck’s Day Off on Food Network Canada and Chef at Montreal’s Garde Manger. He loves simple, well-made food: "It's food!" he says, "It's meant to be fun and taste good -- it doesn't have to be fancy." If you want to know about some of his favorite foods, look no further than his tattoos: lobsters, oysters, bacon, and arugula!
	Connie DeSousa, is a Top Chef Canada finalist from CHARCUT Roast House in Calgary, named as one of Canada’s Top 10 Best New Restaurants by enRoute magazine. Prior to the CHARCUT Roast House debut last year, Connie worked at Alice Waters' Chez Panisse in Berkley, California, and has also worked in Germany and San Francisco. This talented young chef has a passion for inspiring women in food and will dish the dirt on Top Chef Canada at Breakfast with Connie on Sunday.
	Denis Cotter, award winning Irish celebrity chef, author, television personality and proprietor of the acclaimed international vegetarian Cafe Paradiso restaurant in Cork City, Ireland creates and demonstrates the versatility of dishes that can be made with seasonal and locally grown vegetables.
	Jonathan Gushue took his culinary skills worldwide, working his way up through the kitchen with stints in Japan and London, England and Toronto before taking the position at Langdon Hall Country House and Spa. In 2009 Jonathan was awarded the Executive Grand Chef status by Relais Chateaux. His creativity at Langdon Hall comes from the surrounding rich farmland, his on-site garden, which provides both inspiration and rich ingredients.

Connie DeSousa
“Savour Stratford was an inspiring culinary adventure. Loved getting to work with such high quality local ingredients”