It is not only Adrian's unique experience that sets him apart from most young entrepreneurs. Adrian is renowned for his creative nature and dazzling palate. His ability to balance the simplest elements of food allows him to create exceptional blends of flavours and textures. Adrian's culinary practice began with an apprenticeship position at North 44 under the watchful eye of Mark McEwen. Growing quickly, he began to cater private functions for family and friends. Adrian's recognized talent drove him to broaden his entrepreneurial horizons.
In 2003, Adrian enrolled in Hotel and Food Administration at the University of Guelph. His dream of becoming a chef rapidly became a reality. Adrian founded The Food Dudes upon the completion of his training at the Michelin-starred Reads Hotel in Mallorca, Spain in 2007. Adrian is passionate about sharing his acquired knowledge and skills. He launched The Food Dudes based on the principles of using the highest quality ingredients, maintaining superior service, and tending to all client needs.
Brent is energetic and ambitious with ideas and visions that inspire. He spent most of his student years working at Toronto's high-profile lounges and night-clubs and discovered an inner passion for entrepreneurialism and design. As an innovative design thinker, Brent focuses on developing the important relationship between online and offline brand presence that is intrinsic to the company's culture and development. From high quality event photography to custom industrial equipment, Brent orchestrates all brand related developments with emphasis on precision and detail. He enjoys getting his hands dirty in the kitchen and is serious about providing quality service at the table. Brent's hobbies include anything food related, especially mixology and wine.
Dan started his culinary career in 1998 as a prep cook on the Yankee Lady Yachts in the Toronto Harbour. By 2001, he became the youngest Head Chef the company had ever seen. His obvious passion for food caught the eye of Chef Peter Kennedy, who at the time was the Executive Chef at Fred's Not Here. Peter hired Dan as his Head Saucier. Dan's immediate success gave him confidence to follow his culinary dream. He pursued Chef School at Liaison College where he was elected as President of the Junior Escoffier Society of Canada and graduated with honours.
After culinary school, Dan continued to work at various fine-dining establishments until 2004. At this point, Michael Cohl offered him a position on the up and coming Rolling Stones world tour as one of the Chefs. He swiftly worked his way up the ranks to band Sous Chef and remained on tour for over three years, cooking for artists, such as The Police, The Eagles, Sum 41, Toots and the Maytals, John Mellencamp, and Tom Cochrane. Dan also played the role of Head Chef for the largest festival in Canadian history, The Pemberton Music Festival-where he was responsible for feeding close to 1,000 people.
Dave was born in Calgary and raised in Ottawa by a family with a passion for tasty food and celebration. His love for food stuck with him when he left home for Windsor University to study acting. After university, he moved to Toronto where he worked as an actor, private investigator, fryer jockey and eventually, a member of The Food Dudes. Dave developed a reputation with his clients for his heart-warming, inventive dishes. In addition to his cooking duties, Dave ensures that the cooking operations run smoothly and the kitchen meets a high standard of cleanliness at all times.
Dave is intrigued by the diversity of world cuisine. He enjoys being creative while combining a variety of interesting textures and flavours. Dave is planning to study in countries such as Italy, the Southern States of America, and Brazil in search of an even more diverse palate.
Lindsay brings creativity and passion to the company. With over five years of experience in the hospitality industry, she has successfully managed various events, while serving an array of clientele. Lindsay has an exceptional eye for detail and an unparalleled work ethic. She takes the time to listen to individual needs and constantly goes out of her way to assure each client that every detail will be taken care of. Lindsay approaches each affair with positive energy, a warm smile, and fresh ideas. Her excellent knowledge of food allows her to suggest menu ideas for any occasion. Let Lindsay help you plan your next event and add that personal touch you are looking for.
Food and culinary matters run through Devan's blood. As a child he lived in the kitchen with his mother, a phenomenal cook, and preferred to watch his favorite chefs and food shows over cartoons. Having traveled much of the world, Devan developed an acute nose and discerning palette. He is excited about pursuing a career in the food business and has received his formal accreditation from George Brown Culinary College in April, 2011. Just weeks into his formal culinary training, Devan successfully catered private functions on his own. Additionally, he has initiated numerous culinary workshops for diverse audiences, ranging from children in school and at summer camps to adults in government run programs. Devan was also featured on a TV show, Cook-Off, and won the competition. During his downtime, Devan critiques restaurants on blogs as part of his aspiration for becoming a top culinary critic.