Corporate Executive Chef, O&B Restaurants, Anthony Walsh

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.

Chef de Cuisine, Bannock, Miheer Shete

Chef Miheer Shete discovered his love of food and cooking as a young teen growing up in Mumbai, India. His passion for the culinary arts and curiosity about different cultures and cuisines has led to an illustrious career as a globe-trotting chef, cooking his way around the world.

Receiving his degree in Hospitality Management from Kohinoor-IMI (Switzerland), Chef Miheer has worked under French master chef Jose Gutierrez, and has cooked at Michelin-starred Chapter Restaurant (London, UK). Upon making the move to Canada in 2010, Chef Miheer took on the role of Sous Chef at Paese Ristorante. During his tenure with the restaurant, he impressed with his skill, knowledge, and flair for international flavours, working his way through the ranks to become Chef de Cuisine.

It was this talent and panache that attracted the attention of O&B’s Corporate Executive Chef Anthony Walsh, who recognized Chef Miheer’s ability to create unique and contemporary Canadian comfort food inspired by and reminiscent of a myriad of global influences. Appointed Chef de Cuisine of Bannock in 2014, Chef Miheer infuses international flavours and techniques to create whimsical Canadian comfort food, reflective of the heart and soul of Canada.




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