JEFF CRUMP, EXECUTIVE CHEF

Jeff is a Canadian chef who has developed his talents at a number of the world’s top restaurants: Lumiere in Vancouver B.C., The Fat Duck in Bray, England and at Chez Panisse in Berkeley, California. He is a Canadian Slow Food pioneer. As a chef, his passion is promoting seasonal food that is locally grown.

"Some of the freshest, sun-drenched and most beautiful prepared food you've ever tasted, sourced from farmers he knows and trust."
~ Edible Toronto

BRYAN GIBSON - HEAD CHEF

Bryan started out his culinary career at the age of 16 at the Ancaster Mill,  He went off to chefs school at the age of 18 and worked throughout Burlington and Oakville.  After completing and receiving a culinary diploma with honors' he returned to the Ancaster Mill where he has cooked his way though the ranks and now is Head Chef.  2010 was a great year for Bryan because he got to travel with his colleges to New York and cook at the James Beard House.  Bryan was also awarded Top 30 Under 30 for the Ontario Hostility Institute in 2010.

SCOTT BAILEY - CHEF DE CUISINE

Scott Bailey is an Honours graduate of Niagara Culinary Institute and future star in the Canadian culinary landscape.  For the past 4 years he has trained under Executive Chef Jeff Crump at the Ancaster Mill.  In his young career Scott has risen through the kitchen ranks quickly, from Line Cook, advanced to Sous Chef and now he is currently the Chef De Cuisine at this Slow Food restaurant.

In the summer of 2008 he was given the opportunity to Stage at Heston Blumenthal’s Michelin Three Star restaurant The Fat Duck in Berkshire, England. There he gained experience at this industry’s highest level & the true meaning of excellence. 

Recently, Scott has had the honour of cooking for Carlos Petrini, founder of Slow Food and the pleasure of working with extraordinary local chefs that are building Canadian cuisine. Scott’s latest achievement was being nominated and going on to win a spot in this year’s 2011 OHI Top 30 Under 30.