Profile: Corporate Executive Chef, Anthony Walsh
Anthony Walsh is a bit of a legend around Oliver & Bonacini. Peter
recruited him as their saucier for the opening of Canoe in 1995. Prior to that he had apprenticed under Michael at the Windsor Arms, and Jamie Kennedy at the Founders Club before opening his own critically acclaimed eatery in Queen West, JAW.
Anthony was quickly promoted to Chef and Canoe's ascent on the culinary scene was nothing short of meteoric, earning 4-Stars in Toronto Life magazine, named best new restaurant by The Globe and Mail and ranking #3 in Gourmet magazine's Top Tables. Joanne Kates, Toronto's most discerning restaurant critic called Anthony's cuisine "kick-ass creative and proud of it". In 1998, Anthony began assisting Michael in the mentoring of other company chefs, drawing on his instinctual culinary talent and unassuming leadership qualities. In 2000 he was appointed Corporate Executive Chef and creative lead of all O&B kitchen operations (Auberge du Pommier excepted). He is also a partner in the company, sharing ownership in Biff's Bistro and the Oliver & Bonacini Café Grill group of restaurants.
Anthony has earned practically every culinary award possible, but no distinction is more well deserved than the admiration and respect earned among his fellow team members. Anthony Walsh's uncompromising passion and "lead by example" management style is an inspiration to the entire company.