Executive Chef, Anthony Walsh
Corporate Executive Chef, Oliver & Bonacini Restaurants
The Globe and Mail once wrote of Anthony Walsh’s cuisine, “Canoe represents the growing national culinary identity, the sense of what Canadian cuisine is and can be.”
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.
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 captured the Olympic Gold Medal Plates competition for Ontario.
Anthony is the creative lead for all O&B restaurants.
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Chef de Cuisine, Tom Brodi
Tom Brodi has been at the helm of Canoe’s kitchen since July 2001 when he was appointed Sous Chef under the direction of Executive Chef Anthony Walsh. Having joined the team in September 1998, Tom’s dedication, skill and passion were immediately apparent.
In 2000, Michael Bonacini sent him on “stagier” to Gramercy Tavern, one of New York’s top-ranked restaurants. He returned to Canoe more determined than ever to assist Anthony Walsh in their mission to drive Canadian cuisine to all new levels. Tom was appointed Chef de Cuisine in 2004.
Before joining Oliver & Bonacini, Tom attended chef school and gained work experience at North 44 and the Vaughan Estates.