Matt Kantor, Chef, Little Kitchen

Chef Matt Kantor entered the Canadian culinary scene in 2009 designing custom menus for clients and creating dining experience events.  Despite not having a restaurant, Kantor quickly established a profile as an adventurous and creative chef through his Secret Pickle Supper Club and Little Kitchen roadshow dinners, which included a 3-night el Bulli tribute dinner. His imaginative and playful style of food creation makes avant garde fine dining exciting and accessible.

Matt Kantor is a graduate of the Culinary Institute of America and has worked in some of the top restaurants across North America  including Picholine (New York), Gayle and Tangerine (Philadelphia), and Fenouil (Portland). Matt has staged at Michelin and Mobil Five-Star restaurants, including Le Bec Fin (Philadelphia), Trio (Evanston, IL) , Lacroix (Philadelphia) and The Vineyards at Stockcross (Stockcross, England). He was the consulting chef for the opening of Kaya Restaurant in Hamburg NJ, and has worked independently as a caterer for dinner parties and private events for more than half a decade.

Matt is a currently working on opening a Spanish restaurant in Toronto.

More  at www.MattKantor.ca or follow him @mattkantor

Alexa Clark, Founder, Plethora Press

Alexa has worked front of the house, back of the house, and from farm to fryer.

Alexa grew up on an organic farm and in restaurant kitchens. After building a career in high tech and new media consulting, Alexa deliberately shifted gears to create the CheapEats Restaurant Guide Series. The CheapEats books & blog network are innovative and renowned resources for Ontario foodies. Alexa is a Founder of HoHoTO, Founder & Editor of FarFromOrdinary.ca, Co-chair of the Communications Committee for Second Harvest’s Toronto Taste, and Founder and Co-conspirator of the Secret Pickle Supper Club.

More  at www.AlexaClark.com or follow her @alexaclark