We are proud to work with some of the best restaurants in the country to get the best quality Canadian seafood on the plates of Canadian diners. We maintain close relationships with our chef partners, because their values resonate with ours, as a social business committed to strong fishing communities and healthy oceans. Below are some of the chefs who champion our fish and shellfish products:
Executive Chef Timothy Charles was a founding member of the Kitchen team at Fogo Island Inn. He believes in tapping into our heritage to create a better future, and he loves working with the vast natural larder at the Inn’s doorstep.
LORA KIRK is a Canadian chef, restaurateur, consultant and food activist from Toronto. She is regarded as one of Canada's leading chefs. Chef Lora has an impressive culinary resume, having worked as a chef internationally for over twenty years.
Former chef at Toronto’s Bar Raval and Matty Matheson’s Meat & Three in Fort Erie, Zach Smith has a love for seafood cultivated by his upbringing in British Columbia. Zach resides in the Niagara region.
Chris Locke is the Toronto-based and England-born Executive Chef of Marben and The Cloak Bar. He showcases Canada and Ontario's bounty through honest and challenging dishes.
John Jackson and Connie Desousa
John Jackson and Connie Desousa are co-owners and co-executive chefs of CHARCUT Roast House, in Calgary, as well as co-founders of charbar, Alley Burger, CHIX Eggshop and Connie & John’s Pizza. Their culinary values are grounded in sustainability, creativity, and the promise food holds for community – both local and global.
Born and raised in Panama, Rossy Earle infuses Latin American flavours into whatever she creates, including her line of hot sauces. A chef and food stylist based in Toronto, she has worked for the Toronto Blue Jays and cooking shows on Amazon Prime, CBC and the Food Network.
As the Executive Chef of the CN Tower culinary team, John Morris is passionate about bringing quality, local and sustainable ingredients together to create unique and delicious dishes for visitors from around the world at 360 The Restaurant at the CN Tower.
Laura Maxwell is the Executive Chef of Toronto’s Drake Hotel. Her menus focus on locally sourced, naturally cultivated, and sustainable ingredients, prepared with French influences. She is inspired by Toronto’s dynamic and diverse culinary scene. A 2012 winner of the Ontario Hostelry Institute’s Top 30 Under 30 Award, Laura also received two Gold Good Food Innovation Awards, in 2018 and 2019. Outside of the kitchen, Laura enjoys cycling and spending time with her husband, Chef Brent Maxwell, and their two giant kitties.