One of Canada’s most highly revered and respected chefs, Anthony Walsh is the Corporate Executive Chef of Oliver & Bonacini Restaurants. In this role, Chef Walsh oversees the culinary direction of all properties in the diverse O&B portfolio, including the restaurants, the event spaces and the catering arm. More specifically, he ensures every menu reflects the specific flavours and characters of the many unique venues. For Chef Walsh, defining Canadian food and elevating it to the world stage is not only a top priority, but a passion.
Prior to his appointment to O&B’s Corporate Executive Chef, Chef Walsh served as Executive Chef for the iconic Canadian restaurant Canoe. There, his leadership, unrivaled culinary craftsmanship and visionary sense for haute Canadian cuisine played a vital role in the restaurant’s meteoric ascent on the country’s fine dining scene. Quickly recognized by media, foodies and the culinary world, the restaurant earned four stars in Toronto Life magazine, was named Best New Restaurant by The Globe and Mail and Where Toronto magazine, and ranked #3 in Gourmet magazine’s list of Top Tables.
Prior to joining O&B, Chef Walsh opened JAW, a boutique restaurant in Toronto’s Queen West neighbourhood, which received unanimous critical acclaim for its inspired fresh market cuisine and frequently changing menu. It was his work at JAW that caught the attention of local restaurateurs, Peter Oliver and Michael Bonacini, who then brought Chef Walsh onto the O&B team in 1996.
Over the course of his career, Chef Walsh has won critical acclaim by national and international media and has received numerous awards, including gold medals from Taste of Canada, Black Box, Salon Culinaire and the Ontario Hostelry Institute. He has been a featured guest chef at James Beard House, and has cooked for a number of notable dignitaries, including Canadian Prime Minister Brian Mulroney, U.S. President George Bush, and Princess Diana. In 2016, he was named Chef of the Year by Foodservice & Hospitality Magazine as well as one of Toronto Life’s Most Influential People.
Anthony Walsh
Corporate Executive Chef
One of Canada’s most highly revered and respected chefs, Anthony Walsh is
the
Corporate
Executive Chef of Oliver & Bonacini Restaurants
. In this role,
C
hef
Walsh
oversees
the culinary
di
rection of
all properties in the
diverse O&B
portfolio
,
including the restaurants, the event
spaces
and the catering arm
.
M
ore specifically,
he ensures every
menu
reflects
the specific
flavour
s
and character
s
of the
many
unique venues.
For Chef Walsh,
defi
ning Canadian food
and
elevating it to the world stage is not only
a
top priority, but
a
passion.
Prior to his
appointment to
O&B’s
Corporate Executive
Chef,
Chef Walsh
served as Executive
Chef for the ic
onic Canadian restaurant Canoe. There,
h
is leaders
hip,
unrivaled culinary
craftsmanship and visionary sense for
haute
Canadian
cuisine
played a vital role in the
restaurant’s meteoric ascent on the
country’s
fine dining scene.
Quickly recognized by media
,
foodies
and
the culinary world
, t
he
restaurant
ear
n
ed
four stars
in Toronto Life magazine,
was
named
B
est
N
ew
R
estaurant by The Globe and Mail and Where Toronto magazine
,
and ran
ked
#3 in Gourmet magazine’s list of Top Tables.
Prior to joining
O&B
,
Chef
Walsh opened JAW, a boutique restaurant in Toronto’s
Queen West
neighbourhood, which received unanimous critical acclaim for its inspired fresh market cuisine
and frequently changing menu.
It was his work at JAW that
caught the attention of local
restaurateurs, Peter Oliver and Michael Bonacini, who
then
brought Chef Walsh
o
nto the O
&B
team in 1996.
Over the course of hi
s career, Chef Walsh has won critical acclaim by national and international
media
and has received
numerous awards,
including gold medals
from
Taste of Canada
,
Black Box
,
Salon Culin
aire
and
the Ontario Hostelry Institute
. He has
been a featured guest chef
at
James
Beard House, and
has cooked for a number of
notable
dignitaries,
including
Canadian
Prime
Minister Brian Mulroney, U.S. President George Bush
,
and Princess Diana.
In 2016, he was named
Chef of the Year by Foodservice & Hospitality Magazine as well as one of Toronto Life’s Most
Influential People
Anthony Walsh
Corporate Executive Chef
One of Canada’s most highly revered and respected chefs, Anthony Walsh is
the
Corporate
Executive Chef of Oliver & Bonacini Restaurants
. In this role,
C
hef
Walsh
oversees
the culinary
di
rection of
all properties in the
diverse O&B
portfolio
,
including the restaurants, the event
spaces
and the catering arm
.
M
ore specifically,
he ensures every
menu
reflects
the specific
flavour
s
and character
s
of the
many
unique venues.
For Chef Walsh,
defi
ning Canadian food
and
elevating it to the world stage is not only
a
top priority, but
a
passion.
Prior to his
appointment to
O&B’s
Corporate Executive
Chef,
Chef Walsh
served as Executive
Chef for the ic
onic Canadian restaurant Canoe. There,
h
is leaders
hip,
unrivaled culinary
craftsmanship and visionary sense for
haute
Canadian
cuisine
played a vital role in the
restaurant’s meteoric ascent on the
country’s
fine dining scene.
Quickly recognized by media
,
foodies
and
the culinary world
, t
he
restaurant
ear
n
ed
four stars
in Toronto Life magazine,
was
named
B
est
N
ew
R
estaurant by The Globe and Mail and Where Toronto magazine
,
and ran
ked
#3 in Gourmet magazine’s list of Top Tables.
Prior to joining
O&B
,
Chef
Walsh opened JAW, a boutique restaurant in Toronto’s
Queen West
neighbourhood, which received unanimous critical acclaim for its inspired fresh market cuisine
and frequently changing menu.
It was his work at JAW that
caught the attention of local
restaurateurs, Peter Oliver and Michael Bonacini, who
then
brought Chef Walsh
o
nto the O
&B
team in 1996.
Over the course of hi
s career, Chef Walsh has won critical acclaim by national and international
media
and has received
numerous awards,
including gold medals
from
Taste of Canada
,
Black Box
,
Salon Culin
aire
and
the Ontario Hostelry Institute
. He has
been a featured guest chef
at
James
Beard House, and
has cooked for a number of
notable
dignitaries,
including
Canadian
Prime
Minister Brian Mulroney, U.S. President George Bush
,
and Princess Diana.
In 2016, he was named
Chef of the Year by Foodservice & Hospitality Magazine as well as one of Toronto Life’s Most
Influential People
Comments