About the Cast
Born in Hudson, Quebec, and currently residing in Toronto, Brad enjoyed a successful career as a CFL player from 2007 to 2011. He played for the Montréal Alouettes, Toronto Argonauts, and Edmonton Eskimos before appearing as the first bachelor on the premiere season of The Bachelor Canada.
Brad is admittedly addicted to popular culture and cooking shows, he loves food and considers himself a pretty good cook. He is thrilled to be working alongside 10 of Canada’s elite chefs on the Chopped Canada judging panel.
Brad put his infectious good humour and passion for pop-culture to good use as an entertainment reporter on the Toronto-based morning show Breakfast Television from 2013-2015.
Brad holds a B.A. in History from Queen's University, and is actively involved with several charities in his new hometown of Toronto. Despite his new address, Brad remains a diehard Montréal Canadiens fan.
The latest addition to the Chopped Canada judging panel is former Top Chef Canada head judge Mark McEwan. From his early years as Canada’s youngest ever executive chef at Toronto’s upscale Sutton Place Hotel, to his latest endeavor, trendy resto bar Fabbrica, McEwan is never content to rest on his laurels.
McEwan has led the restaurant scene in Toronto for many years. He joins the ranks of the truly innovative with groundbreaking Toronto standards from North 44 to Bymark to the always interesting ONE, a staple for the “see and be seen” crowd in Yorkville. With Fabbrica, he has taken another turn and captivated customers with rustic Italian fare in a warm, yet contemporary setting at The Shops at Don Mills.
But, it doesn’t stop with dining -- in early 2009 he opened the upscale gourmet food market McEwan at The Shops at Don Mills.
His best selling cookbook Great Food at Home added author to his resumé and he hasn’t stopped there. In late 2011 Mark, with the help of Jacob Richler, once again wowed us with Fabbrica, the cookbook based on the recipes featured in his latest restaurant.
Mark has also added television personality to his long list of talents and was the head judge on Top Chef Canada. His first show for The Food Network, The Heat, was a riveting behind the scenes look at North 44 Caters as well as the building of McEwan’s grocery store.
Mark’s cookware line by Fresco is sold nationally across Canada and with his chef’s stamp of approval for a high quality product in the kitchen.
In 2013 Mark paired with OTG Management to consult on menus for two restaurant concepts that were built at Toronto’s Pearson International Airport; Fetta and Nobel have received many accolades since their openings that year. Mark’s grocery store McEwan also took on the task of feeding commuters, there are now 10 grab and go stations in the airport that feature a selection of sandwiches, salads, snackboxes and mini meals all made and shipped daily from the store to the terminals.
Mark has brought his celebrated McEwan food store to the downtown core, situated in the PATH under the TD Tower. The new location concentrates on prepared foods; making breakfast, lunch and dinner on the go a breeze.
One of Canada’s best known celebrity chefs and an award-nominated cookbook author, Lynn Crawford has over 25 years of culinary experience.
Lynn was the executive chef for the Four Seasons Hotel in both Toronto and New York. She is currently the chef/owner of Ruby Watchco, a market inspired, chef driven, comfort food restaurant in Toronto’s east end, which has garnered critical acclaim as one of the best restaurants in the country since opening in 2010.
On the television front, Lynn was the first female Canadian chef invited to participate in Food Network's Iron Chef America in a battle against Iron Chef Bobby Flay in 2007. The culinary battle continued as she competed on Top Chef Masters season five. Lynn also stars in the popular Food Network Canada series, Pitchin’ In. The series follows Lynn as she visits farmers, growers, and fishermen across North America in search of the freshest and best ingredients. Throughout her journey, she takes on any challenge, relying on locals to show her how it’s done. Lynn’s dynamic hosting in the series was nominated for a Gemini Award in 2010 and 2011 as well as a Canadian Screen Award in 2013.
Pitchin’ In inspired Lynn's first and best-selling cookbook, Pitchin' In: More Than 100 Great Recipes From Simple Ingredients, released in 2012. Reflected in the cookbook is Lynn’s cooking philosophy that the creation of a delicious meal requires passion and quality ingredients. Her second cookbook, At Home with Lynn Crawford, was released in September 2013. Simple, real home cooking that's full of great flavour is the secret to Lynn’s favourite everyday recipes that she serves at home.
Lynn has received numerous professional awards, including the Ontario Hostelry Institute’s Chef of the Year (2013), Chevalier du Fromage (2007); Thomas Jefferson Award Honoree from The Pennsylvania Academy of Fine Arts (2008) and Consumer’s Choice Business Woman of the Year (2011). She was also named the spokesperson for the James Beard Celebrity Chef Tour (2008).
Chef Michael Smith, one of Canada’s best-known chefs, is a passionate advocate for simple, sustainable home cooking and an inspiration for families creating their own healthy food lifestyle. He’s the host of Chef Michael’s Kitchen, Chef Abroad and Chef at Home seen on Food Network Canada, Global, and in more than 100 other countries. He’s a judge on Chopped Canada and has traveled the world for his innovative new web series Lentil Hunter.
Michael is Prince Edward Island’s food ambassador, one of Canada’s bestselling cookbook author, teacher, professional chef, and home cook. He led the team of Sodexo chefs that cooked for the world’s Olympians in the Whistler Athletes Village in 2010. His eighth cookbook, Family Meals, hit the bestseller list this summer. His food media production company is breaking new ground online.
Although Michael is a true chef-at-large, his favourite role is dad at home on Prince Edward Island with his wife Chastity and his children Gabe, Ariella and Camille. Michael is an avid map collector, long-time windsurfer, and novice kite sailor.
One could say that the virtuoso Chef Susur Lee was born with a spoon in his mouth - but it would be a tasting spoon, not a silver one.
From humble beginnings as a 16-year-old apprentice at Hong Kong's elegant Peninsula Hotel to his Atlas stride atop the fickle universe of celebrity chefdom, Susur Lee has never deviated from a consuming passion: to create tantalizing dishes that blend textures and flavours in glorious harmony. Balancing the epicurean traditions of China with the classical techniques of French cuisine, Lee improvises a daring and original culinary aesthetic.
Praised as one of the "Ten Chefs of the Millennium" in 2000 by Food & Wine magazine, Susur Lee is still at the top of his game. In addition to helming three restaurants in Toronto - Lee, Bent and Luckee - and overseeing his prestigious TungLok Heen in Singapore’s Hotel Michael, Lee makes numerous television appearances and travels the world as guest chef and consultant. Following appearances on Iron Chef America, he became a media sensation on Top Chef Masters, where he vanquished 20 competing chefs and crossed filleting knives with chef Marcus Samuelsson in a kitchen showdown. Lee is currently a judge on Food Network Canada's Chopped Canada.
Over the past two years, Susur Lee has broadened his culinary horizons in his hometown, Toronto. Bent, a hipster boutique eatery on the trending foodie strip of Dundas West, opened in 2012. In spring 2014, Lee, together with partner Henry Wu, launched Luckee, a contemporary Nouvelle Chinoise restaurant serving dishes and dim sum inspired by the classic cuisines of Guangzhou, Hunan, Shanghai and Szechuan, but transformed and enhanced by Lee's signature artistry. Lee has recently welcomed his two older sons, Levi and Kai, to the management team, ensuring that great food is all in the family.
Looking to the future, the sky appears to be the limit—literally—for Susur Lee’s global brand. In 2015, Lee with food and beverage company HMSHost will launch a bistro-style eatery, “Lee Kitchen,” at Toronto's Pearson International Airport. Globe-trotting gastronomes are sure to rejoice, and airport food will never be the same.
Roger Mooking is a celebrity chef, television host, cookbook author and award-winning recording artist.
Trinidadian born chef and renaissance man Roger Mooking has earned a reputation as one of North America’s premier chefs by developing a culinary philosophy built on the perfect execution of globally inspired culinary traditions. As a third generation restaurateur and chef he began his formal training through the esteemed George Brown Culinary Management Program where he graduated with top honors and is now the Chair of the Professional Advisory Committee.
Roger continued his training at Toronto’s world-renowned Royal York Hotel before co-owning and consulting on many food and beverage operations. Currently Roger is working with HMSHost and Pearson International Airport to consult on multiple restaurants, including opening “Twist by Roger Mooking”, a restaurant that incorporates a global twist on locally sourced North American comfort foods at Toronto’s Pearson International Airport. Over the years, Roger’s restaurants have been on various “Best Of” lists and he was recently awarded the “Premiers Award” for excellence in the field of Creative Arts and Design.
He is the host and co-creator of his own internationally broadcast television series Everyday Exotic. His award-winning cookbook, based on the show, explores pairing ingredients from all corners of the globe with everyday meals. He is also the co-host of Heat Seekers airing on Food Network and Host of Man Fire Food on Cooking Channel. Roger is a judge on Chopped Canada, which premiered to an all-time audience record high for Food Network Canada. His culinary talents have led to appearances on The Today Show, Good Morning America, Top Chef Canada and Iron Chef to name a few.
Taking his talents outside of the kitchen, this year Roger released a line of foodie inspired t-shirts and an album called “Feedback Acoustic”. This Juno award-winning recording artist has graced the stage with artists such as James Brown and Celine Dion. According to Roger, ‘food feeds the body, music feeds the soul. It’s all food in various forms.’
John Higgins has cooked for the Queen at Buckingham Palace, on the Royal Yacht
Britannia, for heads of state in Washington and for celebrities around the
the beginning of his culinary career, he apprenticed at the Michelin Star
Restaurant in Glasgow, Malmaison, and then worked at the world-famous,
five-star luxury hotel in Scotland, Gleneagles. Upon immigrating to North
America, John worked for the Four Seasons Hotel in Canada and the United States
and his final stint in the hotel industry was at the King Edward Hotel in
John is the director of one of North America’s top culinary schools, George Brown
Chef School in Toronto. Since arriving in 2002, John has steered the school
through a massive expansion due to an explosive demand in enrolment. With his
Scottish brogue, keen wit and passion for teaching, John is leading the way for
the next generation of talented chefs. He has traveled the world, from India to
Italy and Sao Paulo, promoting Canadian cuisine.
has made several television appearances including, Food Network’s At the Table With and he was also a
guest judge on the first season of Top
John has a long list of accolades, including being the first chef to receive the Toronto Arts Culinary Award, and he was captain of the Canadian Culinary Olympic Team at several different international and worldwide competitions. In this era of celebrity chefs, he reminds his students that being a chef is hard work that requires passion and dedication.
Having served as executive chef at the Art Gallery of Ontario’s vast Food and Beverage operation for 17 years – including the AGO’s renowned FRANK Restaurant which opened in 2009 – Chef Anne Yarymowich recently made the switch to culinary educator at George Brown College, pursuing a career-long dedication to mentoring and shaping a new generation of cooks and chefs.
Born in Montreal, to parents of Ukrainian descent, Anne’s passion for cooking began at an early age. Influenced by her exposure to the French-Canadian traditions and her own ethnic heritage, Anne has incorporated both of these cultures into her culinary repertoire.
As a member of Slow Food and supporter of local producers, Anne focuses on all aspects of sustainability, producing a cuisine which she dubs contemporary comfort cuisine.
Anne has earned her stripes as the recipient of a number of accolades, including Chef of the Year, awarded by Ontario Hostelry Institute in 2009 at the annual Gold Awards Ceremony; Winner of the Bronze Medal at the Gold Medal Plates competition in November 2009, competing against nine of Toronto's most respected chefs; and she was named No. 3 in Toronto Life's Top 10 New Restaurants in 2009.
Working with the AGO was a natural fit for Anne, who began with a fine arts degree in visual arts and photography from the University of Ottawa. Deciding to switch from art to a culinary career, Anne graduated from the George Brown College Chef School in May 1989.
As one of Toronto's leading chefs, Anne is deeply committed to the concept of mentorship, the practice of apprenticeship and the vocation of teaching, striving to shape a new generation of cooks and chefs with strong principles of sustainability, fair trade and culinary excellence.
Celebrity chef Massimo Capra is the co-owner of Toronto restaurants Mistura Restaurant, Sopra Upper Lounge, Boccone Trattoria Veloce and Boccone Pronto at Toronto’s Pearson Airport. A second Boccone Pronto will open soon in Doha, Qatar. In 2010, he licensed his name to the restaurant at the Niagara Falls’ Crown Plaza hotel.
Born in Italy, Massimo’s culinary training began in Salsomaggiore, Parma. He then started his culinary journey at the famous Trattoria dall' Amelia in Mestre near Venice. He spent several years at Hotel Royal in Courmayeur, Val d’Aosta, Hotel Savoy and Drei Tannen restaurant in San Martino di Castrozza, and under contract with Gallia Hotels in Milan and various resort properties.
Massimo came to Toronto in 1982 and worked at Archers, a restaurant owned by a family member. In 1989, he became an acclaimed chef at Prego della Piazza, where he remained for nine years. In 1997, Massimo joined forces with Paolo Paolini, formerly of Splendido Restaurant, to open Mistura Restaurant. Sopra Upper Lounge, opened in 2006, and now is a favourite venue for a variety of entertainment needs.
A prolific writer, Massimo is author of One Pot Italian and Three Chefs: the Kitchen Men which in 2011 received the gold award from Canadian Culinary Book Award. He is also the food editor for Canadian Home Trends magazine.
Chef Massimo Capra is no stranger to television being the host of his own show Gourmet Escapes, chef host on the hit series Restaurant Makeover on Food Network Canada and most a judge on the second season of the hit series Chopped Canada.
Chef Antonio Park is the popular chef behind the Montreal hot spots Park Restaurant and Park Market on Victoria Avenue. He has been a chef in Tokyo, Osaka, New York, Toronto, and Montreal.
His culinary tastes spring from an eclectic childhood being raised by Korean parents in Argentina, Paraguay, and Brazil. As he says, he is a Latino with kimchi in his blood who is seriously in love with sashimi. He speaks six languages in total including English, French, Spanish, Korean, Portuguese and Japanese.
His family moved to Vancouver in 1990 and a year later to Montreal. When his sister opened the Takara restaurant, Antonio washed dishes, prepped food ingredients and mixed rice for three years. He then apprenticed at another of her restaurants, Tomo, a North Americanized Japanese restaurant. Antonio then went to Toronto and eventually to Japan for three years to perfect Japanese cuisine.
The Korean flavours Antonio learned from his mother, the South American flavours of his youth and his love for Japanese cuisine were then combined and reflected in the menu at Park, which opened in 2012. The restaurant has been a hit with celebrities like Katy Perry and Neil Patrick Harris.
He’s opening a new restaurant in Montreal which will feature his Argentinian cuisine called Lavanderia. He’s also chef to many of the Montreal Canadiens, regularly preparing and sending meals over to them.
Expanding his repertoire out of the kitchen, Antonio is a judge on the hit Food Network Canada series Chopped Canada.
Toronto-born Eden Grinshpan is a television personality and cook best known for her Cooking Channel shows Eden Eats and Log On and Eat with Eden Grinshpan, a traveling show across the United States.
A graduate from Le Cordon Bleu in London, Eden has a “Grande Diplome” in both pastry and cuisine. After graduating, she took her love of culinary and travel to India, Israel, and Southeast Asia learning the cultures and cuisines of the countries she explored.
While in India, Eden volunteered with a variety of organizations including an orphanage called Ramanas Garden where she re-opened a café to raise money and awareness for the orphanage.
After returning to New York City, Eden completed a management program at The Institute of Culinary Education and began working at the popular vegan bakery Babycakes, where she met her business partner Samantha Schutz and together they created their first series Eden Eats.
Eden is the co-owner of EthNicitY Productions and current judge on Donut Showdown for Food Network Canada and Cooking Channel, Chopped Canada for Food Network and can be seen guest co-hosting VH1 Big Morning Buzz live with Nick Lachey.