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Roger has developed a culinary philosophy built on perfect execution of globally inspired culinary traditions. As a third generation restaurateur and chef, he began his formal training through the George Brown Culinary Management Program where he earned his Top Student Honors diploma and is now the Chair of the Professional Advisory Committee. Roger continued his training at Epic Dining Room in Toronto’s world renowned Royal York Hotel before co-owning and consulting on many food and beverage operations.
Apple Butter Cookies
Dijon Baked Chicken with Rice and Broccoli
Pan Roasted Chicken Breasts with Speedy Pan Sauce
Ravioli with Squash and Mascarpone
Roasted Garlic Vegetable Tart
The Better Butter Chicken
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