Chef de Cuisine, Amanda Ray
Chef de Cuisine Amanda Ray has been cooking her way into the hearts of diners for over a decade, most recently bringing her youthful vibrancy and flair to Biff’s Bistro in 2012. At this bustling Parisienne-style restaurant in Toronto’s business district, Amanda combines her passion for cooking in earnest with classic French techniques.
After attending George Brown College Chef School, Amanda began her cooking career at Auberge du Pommier, Oliver & Bonacini’s venerable French fine dining restaurant. Under the direction of Chef de Cuisine Jason Bangerter, Amanda observed the intricacies of classic French cuisine. Amanda began the next phase of her culinary career in 2005 at Canoe, one of Canada’s most iconic restaurants, renowned for its artisanal Canadian cuisine. Mentored by Corporate Executive Chef Anthony Walsh, she continued to hone her culinary skills. After a promotion to Sous Chef in 2006, she traveled to Crillon le Brave in Provence, France to expand her knowledge and technical skills alongside Chef Philippe Monti, cooking rustic Provencal cuisine.
With all of Amanda’s experience and successes, she keeps her culinary mantra sweet and simple: “I strongly believe that cooking is simplest way of saying ‘I love you’.”