CABOT GOLF RESORT, CAPE BRETON (NS)
Crystal Graham - Director, Human Resources
Crystal is the Director of Human Resources at Cabot Cape Breton. In her role, she leads Workforce Planning & Talent Management, Payroll & Benefits Administration, Employee Engagement, Learning & Development, Employee Relations, and Health & Safety.
She joined Cabot in 2015 after nearly 10 years of living and working in Toronto. She holds a Business Degree from St. Francis Xavier University and a post graduate diploma in Human Resources Management from Seneca College.
Malcolm Campbell - Executive Chef
Malcolm Campbell joined the Cabot team in the spring of 2019 as Executive Chef. He currently oversees culinary operations for signature restaurant Panorama, Cabot Bar, and Cabot Public House in addition to in-room dining and special events. Campbell’s impressive career spans more than 20 years, serving most recently as Chef de Cuisine at the distinguished Auberge du Pommier in north Toronto. He describes his style as Modern European, influenced by the knowledge and invaluable training he gained working at establishments overseas including The Ritz London, Restaurant Gordon Ramsay, Auberge de l’Île Barbe, and the Bingham Hotel, the latter of which he helped to earn the restaurant’s first Michelin Star.
Bobby Pringle - Manager, Housekeeping
CITY CRUISES TORONTO
Tony Chieca, Regional Manager, HR Operations
CACTUS CLUB CAFÉ
Paul Woodham - Head Chef
Paul Woodham, the Head Chef at Cactus Club Café. Paul began his career at Cactus back in 2008 as a dishwasher in Victoria, British Colombia. Originally Paul had aspirations to become a High School Teacher, however that changed once he began working at Cactus. Paul realized that he could combine his two passions of teaching and cooking, into a career as a Sous Chef. Upon this realization Paul attended the Vancouver College for Culinary arts to put his career goals in motion.
In 2011, Paul moved into management at Cactus Club Cafe, working at a variety of locations as Senior Sous Chef, until becoming the Head Chef at Kingsway location in Downtown Vancouver. The next big move for Paul came in 2017, as he moved to Toronto to open King Taps, a concept brand of Cactus Club Cafe, and the first of its kind. After establishing the King Taps brand, Paul jumped into his current role at First Canadian Place.
Ryan Dwyer - Regional Manager Ontario
Four Seasons Hotel, Toronto
Kelsey Davey - Assistant Director of People and Culture
Kelsey (she/her) joined Four Seasons Hotel Toronto in 2019 as the People and Culture Manager and was promoted to Assistant Director in 2021. She holds a Bachelor of Administration, with a Major in Human Resources & Finance, and a Minor in Psychology. Kelsey is also holds the CHRP designation from the HRPA and contributes much of her time to mentoring students.
Suzuki Sayako - People and Culture Coordinator
Suzuki (she/her) joined Four Seasons Hotel Toronto in January 2020 as a People and Culture Intern as part of her H133 program at George Brown College. After her internship, she worked in the Residences Department until returning to People and Culture in 2021. Suzuki currently works as a People and Culture Coordinator and is also completing her last semester of the H312 program at George Brown College.
Four Seasons
Lucas Perelstein, Assistant Director of People & Culture
With over 10 years of Human Resources experience, Lucas started his career with the very same property he currently works at right now, the Four Seasons Resort Whistler. As part of an exchange program in Canada, Lucas interned the summer 2011 in Human Resources at the property. After graduating, Lucas worked in 3 different countries and 3 different brands in Human Resources and then return to the Four Seasons Resort Whistler but this time as Assistant Director of People & Culture to achieve his dreams, work for his favorite brand and his favorite destination. Lucas met his wife working in China and got married in Bordeaux, France 3 years ago, he recently became dad last year.
Granite Club
Kelly Gregory, Talent Acquisition Specialist
Heather Blair, Director of Human Resources
Brian Morrison, Food and Beverage Manager
Ashton Root, Executive Chef
IMAGO RESTAURANTS INC.
Cindy Simpson, Executive Vice-President
Cindy was hired 35 years ago as General Manager of their then flag-ship restaurant, the Duncan Street Grill. At that time the company had a mix of restaurants and pubs. Since then, through acquisitions and divestitures, they have become an “all-pub” company and Cindy, as EVP is currently the chief operating operator.
Cindy was invited to be a member of the Board of Directors of Restaurants Canada in February of 2014. As a board member with more than 35 years of experience in the industry, she spoke knowledgeably and passionately on behalf of the smaller businesses represented. She was soon nominated to the “Executive Committee”. Being based in Toronto, she also has the contacts that allow her to help the entire industry succeed in the many discussions related to the current pandemic.
Mariana Barros, Web Communications Manager
JOEY RESTAURANT GROUP
Nick Rutkay, Chef, JOEY Restaurants
I am a Chef who loves to eat. As far as I can remember my life has revolved around my stomach, so naturally food became a career. I was fortunate to have amazing experiences early on in my career and work with amazing minds and great products. As I continue to evolve as a leader it’s become evident that leaving an impact on the future of the industry is as important as filling my belly. I take pride in helping cooks and young leaders push past their limits and discover what they are capable of. I believe that having people at their best is how to truly create an iconic organization.
THE GRAND TAPPATTOO RESORT
Kumar Selvaretnam, Exec. Vice President-Hotel Operations
Kumar is a graduate of the International Hotel Management Institute of Luzern-Switzerland with over 25 years experience in Rooms Operations, Revenue Management, Finance, Human Resources, training and Food and Beverage.
FAIRMONT WESTERN RESORTS (BC, AB)
Nikki Sutton, Talent Acquisition Manager
Nikki joined Fairmont Chateau Lake Louise in 2019 in their Talent & Culture Department (HR) team as their Talent Acquisition Coordinator before transferring to Fairmont Jasper Park Lodge and holding the same position. In November 2021, Nikki was promoted to her current role as the Talent Acquisition Manager where she is responsible for sourcing, identifying and recruiting top talent.
G.B. CATERING
Kelly Norton, Office Manager
Kelly has worked full time in the G.B. Catering offices since 2016. Previously, Kelly was earning a Bachelor of Commerce degree from the University of Guelph as well as working at RBC Royal Bank for 1.5 years and for 5 years as the Finance Manager at Santa’s Village in Bracebridge, Ontario.
At the office, Kelly is responsible for payroll, policies, accounting and helping with staffing.
A native of Huntsville, Kelly loves food, reading, camping, running, both winter and summer outdoor activities and spending time with her dog Lexi.
Martin Belzile, Chef Supervisor/Staff Trainer
Martin started with G.B. Catering as a Sous Chef at Camp Ahmek in Algonquin Park back in the summer of 2003. He quickly worked his way up to the Head Chef position, running sites such as Youthdale, and the Scarborough Outdoor Education School. Martin stayed with us for 7 years before moving on to further his career in the industry.
Martin’s experience is vast in all areas of this industry. Working in all styles of restaurants from Pub style to Fine Dining, hotels, and resorts. Catering large weddings, or small private events. Even tackling daily catering for very large numbers in the oil and potash industries of Alberta and Saskatchewan. Opening and running restaurants in the Craft Beer industry. Martin also successfully ran his own Restaurant and Catering business in the Almaguin Highlands area for 5 years.
Martin has now planted some roots here in the Muskoka area, and has rejoined the Team at G.B. Catering.
Outside of work, Martin enjoys golfing, cycling & vegetable gardening. He also has an obsessive interest in food fermentation, and recipe development.
IMPACT KITCHEN
Corey Toskan, Corporate Recruiter
JW MARRIOTT THE ROSSEAU MUSKOKA
Alison McKee, Human Resources Assistant Director
Alison is a previous graduate of GBC Hotel Management program, who went on to get her Bachelor of Commerce in Hospitality and Human Resources. She was a participant in the Explorer’s Edge program and traveled to Seoul Korea for 3 months to live on Jeju Island and work at Haevichi Resort and Spa. Since joining JW Marriott as a Human Resources Generalist in 2018, Alison was promoted to Manager and then Assistant Director.
Hassan Abdi, Food and Beverage Supervisor
Karen Iacobellis, Director of Events, Health and Wellness
Shaun Crymble, Executive Chef
KANANASKIS MOUNTAIN LODGE (AB)
Jaclyn Williams, Recruitment and Retention Manager
Jaclyn is an experienced Human Resources Professional with a demonstrated history of working in the hospitality, restaurant, and retail industries in progressive front-of-house leadership positions. Presently exercising a passion for seeking the right people for the right roles, while finalizing my HR Management certificate through the University of Calgary.
LOCAL PUBLIC EATERY
Brendan MacCool, Head Chef
Sean Lough, GM
OAKDALE GOLF & COUNTRY CLUB
Phil Givens, Assistant Restaurant Manager
Sinia Rodas, Banquet Manager
Nick Diano, Food & Beverage Director
PICKERING CASINO RESORT & CASINO AJAX
Anita Ng, Assistant Manager, Human Resources
Ted Barfett, Director, Food & Beverage
ROCKY CREST RESORT AND GOLF CLUB
Ken Shulz, General Manager
Aaron Marinier, Resort Executive Chef
ROSEDALE GOLF CLUB
Ken Butler, Banquet Manager
ROYAL CANADIAN YACHT CLUB
Stephen Tung, Food and Beverage Manager
TABOO MUSKOKA RESORT
Lori Reynolds, Director of Operations
Director of Operations, Lori Reynolds, says her first job washing dishes and serving breakfast in a local restaurant at the age 11, alongside her mother who always had worked in hospitality as she was growing up, instilled in her the drive, work ethic and key qualities needed to build a successful career in the field. Lori currently has worked at Taboo Muskoka since April 2019, but this was her return. Lori had previously worked for Taboo Muskoka from 1994 to 2006. It was such a pleasure to come back to bring all that I had learned here previously but also in my time away back to Taboo and be part of our mission “to create happiness by offering incredible Muskoka experiences to all our guests and team members”.
TERRONI
Giovanna (Gio) Alonzi, Executive Chef
Giovanna Alonzi, is an experienced Executive Chef with over 20 years’ experience working with the Terroni Group of Restaurants. Through her time here she has developed her skills in working the line, opening restaurants, developing recipes, and making tortellini, bread and panettoni. Giovanna has also become the face of Sud Forno’s meal box, where through IGTV she walks customers through the step by step process of creating an exceptional Italian meal right in their very home.
Liam Geehan-Hearn, HR Coordinator
Liam Geehan-Hearn, is a GBC Human Resources Management Program graduate, class of 2013. He has been working with the Terroni HR Department since 2016 starting as an HR Assistant and moving up to his current role as HR Coordinator. He manages our HRIS program ADP Workforce Now, employee onboarding, WHMIS and Harassment training, recruiting, employee documents and tracking. His favorite meal is the Affitisciuta pizza.
THE CANADIAN SOCIETY OF CLUB MANAGERS (CSCM)
Saleem Malik, Clubhouse Manager, Lambton Golf and Country Club Ltd.
Laura Manganaro, Club Manager, Queen City Yacht Club
THE DISTILLERY RESTAURANTS
Andrea Sutherland, Director of Talent & Culture
Andrea Sutherland, Director of Talent & Culture, started her Hospitality career as a Switchboard Operator in a downtown Toronto Hotel. She worked as a Host, Night Auditor, Night Manager, Duty Manager and a Brand Trainer before finding her passion for HR. The same hotel that gave her the aforementioned job opportunities offered her first HR job as well! Attending school while working, Andrea earned her CHRP and moved up the ranks in HR leadership. She is currently the Director of Talent and Culture at The Distillery Restaurants Corp.
Timothy Miles, Corporate Executive Chef
Timothy Miles started his career at McDonald’s and worked his way up to Crew Trainer before moving to fine dining as a Dishwasher. Although some may view this a step down, Tim saw it as a step into a serious cooking career! He moved through the ranks until he was offered an apprenticeship at a Michelin Star French restaurant in Melbourne. Tim is currently the Corporate Executive Chef at Distillery Restaurants Corp. overseeing six restaurants in the Distillery District and another four at Pearson Airport.
THE WESTIN RESORT & SPA, WHISTLER (BC)
Karen Bauckham, Assistant Director of People & Culture
TORONTO LAWN TENNIS CLUB
Sepi Pour, HR Coordinator
W TORONTO
Christopher Cabrera, Director of Human Resources
Megan Vuong, Human Resources Supervisor
WESTMARK INN DAWSON CITY, YUKON – HAP ALASKA-YUKON
Melanie Chavez, Administration Manager
George Brown College Alumni! I began working at the Westmark Dawson & Holland America, Princess Cruise Lines for my Co-op term in 2011. I began as a Housekeeping Room Attendant and was promoted to Housekeeping Supervisor during my first summer. I returned following seasons as a Guest Services Agent and Administrative Assistant, finding seasonal work to be the perfect fit while in College and to support travelling abroad after graduation. As I continued to fall in love with Dawson City and the Yukon each summer, this unique tourism destination soon became my year-round home when I was promoted to the Administration Manager position in 2015. Working for a Cruise Company in the Yukon continues to fill my life and career with an interesting view of the North and how we explore it. We are continuing to create innovative and sustainable ways to do business and deliver outstanding experiences to all of our guests! It’s extremely rewarding to be a part of it all.
