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, and the rest is history. He is now O&B’s Corporate Executive Chef, responsible for overseeing the culinary direction at every O&B restaurant.
A brilliant culinary talent, Anthony relies on the vast indigenous bounty of Canada to create inspired regional Canadian cuisine. With numerous culinary awards and distinctions to his credit, he is clearly among the new breed of gifted young chefs drawing on this country’s rich, diverse culture and ethnicity to create magic in the kitchen and define Canada’s food personality.
In 2000, Anthony was the first chef to represent Canada at the World Gourmet Summit in Singapore; in 2004, he was awarded the Ontario Hostelry’s Institutes Culinary Gold Award; and, in both 2005 and 2007, he captured the Olympic Gold Medal Plates competition for Ontario.
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.