Chef Bios:

Chef Matt Iles

Born in Owen Sound and raised in Sauble Beach Ontario. Matt was introduced to the Culinary Industry at the age of 14 working for the Lobsinger family. This is where the passion began.

Being from a small town in Ontario, to living and working in the multi cultural cities of Vancouver, Calgary, and Gatineau opened his eyes further to the possibilities that food can create. Matt now wanted to progress in his career towards being a Chef, enrolling in the Culinary Management Program at Georgian College, Barrie.

After graduation, Matt worked at Silks restaurant located in Horseshoe Resort. Matt was working for the first time along side multiple Red seal Chefs and his knowledge and passion for cooking was ignited further as he realized there was still a lot to learn. Matt received his Red Seal at this time. Through his four years at Horseshoe, Executive Chef Dylan Tulloch, and Senior Sous Chef Lincoln Crowe would inspire a leadership style to emulate. A combination of hands on learning through mutual respect would inspire Matt to move into a Leadership role in the Kitchen, and spark a passion for teaching.

Matt wants to help the Industry by passing his 15 years of experiences and information that he has acquired into the minds of the future cooks and chefs. Matt will continue to learn and teach at Liaison College with the mentoring of Director/Chef Gary Gingras.

Master Michael Wilson

Michael began his career in hospitality at the age of 14, and despite brief ventures into other areas, always returned to his love for food and wine. Apart from being a Chef, Michael is a Certified Sommelier, having achieved this designation through the International Sommelier Guild. Although Michael has moved back and forth, working alternately as a Chef or Sommelier, his true passion is in the kitchen. He believes his knowledge of wines and pairing with food has been an asset when it comes to creating interesting dishes with an International edge.

Most recently, Michael has tackled the role of Executive Chef at Tangle Creek Golf Club, and prior to that, lived out his dream by operating his own popular restaurant in Orillia, La Mezzaluna. Spending time at Casino Rama, the exclusive Taboo Resort and well-known Horseshoe Resort, along with managing Magnotta Winery in Vaughan, has given Michael a well-rounded approach to food and wine.

Considering food, wine, beer, spirits and sake as a lifelong learning experience, Michael looks to build and share his passion. Michael believes that basic technique and rules are the keys to success in the kitchen and cellar, but encourages people to stretch borders and play around with flavours, texture and temperature, both on the plate, and in the glass.