Executive Chef, John Horne
Since being appointed Chef of Canoe in 2010, John Horne has incorporated his passion for refined flavours, seasonal ingredients and explosive presentation with his love of Canadian cuisine. After graduating from the Niagara College Culinary Management program, John worked at Almeida in London, England under the tutelage of Chef Ian Wood for two years. With experience at Michelin starred restaurants such as L’Escargot, The Square and the Orrery under his belt, John honed his classic French techniques for seven years as the Senior Sous Chef of Auberge du Pommier, one of Toronto’s most celebrated French restaurants. With his love of learning always in gear, John returned to Europe to work at Crillon le Brave.
At Canoe, John is able to take his cooking to the next level as he is constantly inspired by quality Canadian ingredients, a revelation that came as a result of his travels abroad.
Respected for his dedication to Canadian cuisine, he has collaborated with those who share his philosophy - Martin Picard (Au Pied de Cochon), Jeremy Charles (Raymonds) and Société-Orignal (foraging specialist). In 2011, John was named the Nine of Dine winner at the Gourmet Food and Wine Expo. In 2012, he was the only chef from outside of Montréal asked to participate in the international Omnivore World Tour to represent Canadian “Young Cuisine” for the first event held in Canada.
John proved his culinary prowess, taking home the gold award at the prestigious 2014 Gold Medal Plates competition after going head-to-head with nine of Toronto’s finest culinary masters at the prestigious culinary event.
Recognized for its unique artisanal Canadian cuisine, Canoe is considered one of the top fine dining restaurants in Canada and is the flagship of the Oliver & Bonacini portfolio.
Chef de Cuisine, Coulson Armstrong
After studying culinary management at Humber College, Coulson Armstrong landed the job of Chef de Partie at Auberge du Pommier, where he was promoted to Sous Chef within two years. Training under Executive Chefs Jason Bangerter, Anthony Walsh, and Marc St. Jacques, Chef Coulson perfected his knowledge of French and Canadian culinary techniques, and furthered his abilities in artistic plating and presentation. In 2012, Chef Coulson was instrumental in supporting Chef Marc on the road to his Gold Medal Plates victory.
In 2013, Chef Coulson was promoted to Senior Sous Chef at Canoe, working under Executive Chef John Horne, where he excelled in creating locally inspired and visually unique dishes. In early 2014, Chef Coulson received Top 30 Under 30 honours by The Ontario Hostelry Institute. Later that year, he found himself back at the prestigious Gold Medal Plates competition, where he helped Chef John win the regional championship.
As a proud fifth generation Canadian, Chef Coulson is excited to bring his deep passion for regional Canadian cooking to Canoe.