Robert Rainford came to Canada at the tender age of 3 (he’s now 36) the youngest of 5 children (he has a twin brother who is a couple of minutes older than him). In 1994 Rainford enrolled in culinary school at George Brown College and after completing his formal training, began his professional career at the Kensington Kitchen, then onto Accolade/Crown Plaza. In 1999 he left Accolade and went to Senses to work with Chef Ned Bell. He combined his love for food and talent as a chef with the casual nature of cooking at home for three children. Grilling has become his favorite way to prepare quick, flavourful, healthy meals.
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