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Terroir Hospitality Industry Symposium 

www.terroirsymposium.com

April 23, 2012

The symposium, which will connect 500 delegates, speakers, media and influencers in Canadian hospitality, will be taking place this year at the newly renovated Arcadian Court by Oliver & Bonacini at 401 Bay Street, Simpson Tower, 9th Floor, Toronto, Ontario. 

SPEAKERS 
The theme of this year's Terroir is "The New Radicals" and we are honoured to have confirmed this year's roster of speakers, which includes:

  • Ken Friedman, partner, The Breslin, The John Dory Oyster Bar & The Spotted Pig in NYC
  • Max Grimaldi, Owner, Libretto Group 
  • Alice Feiring, The Feiring Line, Natural Wines 
  • Jeff Crump, Executive Chef, The Landmark Group 
  • Ben Shewry, chef, Attica Restaurant, Melbourne, Australia
  • Barton Seaver, author, For Cod & Country
  • Kristian Eligh, chef de cuisine, Hawksworth Restaurant in Vancouver, BC
  • Tama Matsuoka, author, Foraged Flavor
  • Lilia Smelkova, Food Day Campaign Manager USA
  • Michael Stadtlander, Eigensinn Farm
  • Connie DeSousa, Charcut Restaurant, Calgary
  • and James Chatto, celebrated writer and author, as our host

FOOD PROGRAM 
Our food program this year will be curated by Ivy Knight, Toronto food writer and Editor-in-Chief of Swallow Food, and will include:

  • Graham Pratt, Executive Chef, The Gabardine
  • Christine Fancy, Pastry Chef, The Gabardine
  • Alexandra Feswick, Chef, The Brockton General
  • Scott Vivian, Executive Chef & Owner, Beast Restaurant
  • Melaney Clancy, Owner Boreal Gelato
  • Nick Liu, Executive Chef & Owner, GwaiLo
  • Kevin Gilmore, The Drake Hotel
  • Marc St. Jacques, Executive Chef, Auberge Du Pommier
  • Aaron Bear, Chef & Owner, Keriwa Café
  • Matthew Matheson, Chef, Parts & Labour
  • Christopher Brown, Chef, The Stop Community Food Centre
  • Jason Bangerter, Chef de Cuisine, Luma
  • Charlotte Langley, Chef de Cuisine, Belong Café
  • David Givon, Head Chef, The Bellvue
  • Jeremy Charles, Executive Chef, Raymonds in Newfoundland

AWARDS 
Terroir is proud to announce the Awards for Excellence in Hospitality added to this year's symposium. The awards allow peers to recognize each other for their significant contribution to the industry and their innovation and creativity in the areas of service, beverage and culinary achievement. We encourage all members of the industry to vote for these awards, as they are representative of the choice of industry colleagues to their peers. 

For more information and to buy tickets, please go to www.terroirsymposium.com 

PS: Tickets sell out every year so don't wait to buy yours.

 

 

 

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