May 1, 2011
David Adjey is a world renowned chef, consulting with many restaurants in Toronto and throughout North America. He is known for his appearances on the Food Network Canada show Restaurant Makeover, which is seen in over 16 countries worldwide and ran for seven seasons, starting in 2005.
Adjey appeared on the season 7 premiere episode of Iron Chef America, where he faced off against Iron Chef Michael Symon. Michael Symon was his roommate and good friend in culinary school. The theme ingredient was sturgeon. The episode originally aired on October 5, 2008. Adjey and Symon fought to a rare tie/draw. Adjey asked for the help of Andrew Bradford from Jacob's restaurant in Toronto, and Rendel Mercer of the Spoke Club, also in Toronto, to act as his sous chefs for the competition.
Mark McEwan is a Canadian celebrity chef based in Toronto. He is currently the host of Fine Living Network's The Heat with Mark McEwan, a judge on Superstar Chef Challenge, and head judge on Food Network Canada's Top Chef Canada.
In 1981, McEwan was hired by the Sutton Place Hotel in Toronto as executive sous chef. Two years later he was promoted to chef. He opened his first restaurant, North 44, in 1990. In August 2007, McEwan opened ONE at The Hazelton Hotel, Toronto's only 5-star hotel. In June 2009, McEwan opened his first grocery store at the Shops at Don Mills. "McEwan" is promoted as an upscale grocery store.
Born July 1961 in London, Matt Preston is an award winning food journalist, restaurant critic, and television presenter. Raised in Great Britain but based in Melbourne, Matt has dedicated the last 10 years of his life - and about 20 kilos - to tracking down the interesting stories behind the food we eat and the people
who cook it.
who cook it.
Best known as a judge on MasterChef Australia, and for his weekly Unexplored column in The Age newspaper's Epicure food section, Matt is also a senior editor on Vogue Entertaining + Travel and delicious. magazines. He is a former National Chair of Judges for the Restaurant and Catering Awards of Excellence and was Creative Director of the Melbourne Food and Wine Festival until April 2009. Matt lives in Melbourne with a wife, three children, a dog, four ovens and a number of trophies for his food writing.
Chuck Hughes was on the fast track to a career in advertising, but somewhere along the way he fell in love with the restaurant business. He enrolled in culinary school, started working in the city's hottest kitchens and hasn't looked back.
In 2006, he and his two friends opened their own place. He loves simple, well-made food: "It's food!" he says, "It's meant to be fun and taste good -- it doesn't have to be fancy." If you want to know about some of his favorites, look no further than his tattoos: lobsters, oysters, bacon, and arugula suggest that this guy REALLY LOVES his craft.