Allan graduated from George Brown Culinary school in 2012 where he received his Culinary Management diploma. He then went on to work at multiple restaurants in Toronto, before coming back to Waterloo, close to where he grew up in Elmira. While in Waterloo, Allan worked with Chef Nick Benninger at Nick and Nats Uptown 21, and at their sister restaurant, Taco Farm. He completed his Red Seal certification working under Chef Nick where he learned much about butchery, German cuisine and the mouth popping flavours of Mexican fare. After mastering Mexican flavours, Allan decided it was time to expand his horizons and take his skills on the road. Drawn by his families heritage, Allan found himself first in Ireland, at the prestigious Powerscourt Hotel and Spa, which was rated #1 hotel in Ireland in 2017, and then at the Monachyle Mhor, a boutique hotel in Scotland. Allan's love for fresh and local ingredients really grew here with a large amount of the restaurants ingredients being sourced from the hotel's two farms, gardens and the natural environment of Trossachs National Park, in the middle of the Highlands, where the hotel was located. After 18 months of working and travelling through Europe, eating, exploring, and sharpening his skills, Allan has returned home to share his talents with those looking to have more fun with food and enjoy the comfort of home cooked food without all the fuss. Allan loves throwing fabulous dinner parties for clients and teaching in-home personalized cooking lessons!
Call us today to set-up your 15-minute complementary phone consult to see if Allan is the chef for you!