Your Teachers

Chef Scott Warrick’s culinary talents led him to the kitchens of some of Ottawa’s finest dining establishments, including the upscale Four Seasons Hotel. His passion for fine cuisine and restaurant design prompted him to open and operate his own successful restaurants as well as provide menu and design consulting for several other catering companies and restaurant proprietors. For two decades, Chef Warrick was employed at the prestigious Parliamentary Dining Room (Centre Block, House of Commons) with positions including Chef de Cuisine, Saucier and Sous-Chef. In 2005, Scott joined the Algonquin College team of culinary professionals. Chef Warrick’s creativity and knowledge are sure to provide a positive learning experience.

David Keindel has owned and operated three different food and beverage operations, which has given him a solid basis on which to anchor his teaching career. His 27-year career began as a chef with Delta Hotels, where he worked in five different Canadian cities learning a variety of Canadian food specialties. He teaches both practical and theory classes and emphasizes the need for students to understand the relationship between the knowledge and skills learned and the real-world environment. Having grown up on a family farm, David knows the advantage of working with locally raised, quality products, and stresses their use in his kitchens. David has his Red Seal and Advanced Sanitation CRFA Certificate.

Chef David Fairbanks’ passion for fine cuisine has been a life-long journey.  Although he was born in Edmonton, Chef Fairbanks spent most of his childhood living throughout Europe.  It was there where he developed a keen interest in regional cuisine at a very young age.

After returning to Ottawa in his late teens, Chef Fairbanks pursued his post-secondary culinary education at both Le Cordon Bleu and Algonquin College.  From there, his career flourished as he lent his creative culinary talents to the kitchens of various notable establishments including the National Arts Centre, Restaurant 18, and Thyme & Again Catering. He also held the position of Executive Chef at Ottawa’s popular Kinki’s Asian restaurant.

This talented and admired Chef has been sharing his enthusiasm for fine food with students at Algonquin College for several years.  He can often be found in Algonquin’s state-of-the-art kitchens teaching international cuisine, with sushi being one of his specialties.  He travels extensively, most often to Japan and Bali, Indonesia and always returns home with new inspired ideas for culinary creations.

Chef Sean Edwards was born and raised in Ottawa. He developed a passion for cooking at a young age through his parents.  Though rare in the early 60's, his mother and father insisted their son experience international and cultural cuisine, rather than the standard “kid food”. Chef Edwards took his culinary interest to a professional level in the mid-1980's.

After gaining several years of experience, he decided to return to college and completed his apprenticeship in the kitchen of the Radisson Hotel. From there, his career flourished.  Most notably, he was owner of the Eclectic Noodle Restaurant, Chef of the Black Tomato, Chef of Social Restaurant and Executive Chef at Restaurant 18. In 2000 he brought his talents to Algonquin College where he teaches a variety of culinary courses.  Chef Edwards’ down-to-earth attitude and knowledge of fine cuisine has made him a favourite among both teen and adult learners.

Patrick Kostiw’s culinary career has taken him from The Four Seasons Hotel in Toronto, across the pond as part of the opening team at The Four Seasons Hotel in Ireland, and back to Canada where he worked as Executive Sous-Chef at Café Henry Burger and Executive Chef at The Wakefield Mill Inn and Spa where he mentored and apprenticed several cooks who remain a vibrant part of the Ottawa scene today. Other career highlights include working at the 5 diamond rated Truffles restaurant, and as Acting Executive Chef at the Prime Minister’s Residence.

These days, Patrick Kostiw is happiest when sharing his experience and expertise with tomorrow’s top chefs - his culinary students at Algonquin College.

James Waller has worked in the hospitality industry for 14 years, nine of which have been in management roles. He worked for two large restaurant corporations as General Manager among other roles. James also won the SirCorp Manager of the year in 2009.

In 2006 he earned his Bachelor of Commerce with a specialization in Hospitality and Tourism Management from the University of Guelph and in 2011 he obtained his Master's in Business Administration with a specialization in Hospitality and Tourism Management, also from the University of Guelph.

James has been teaching since 2012  in a variety of different programs including the Bachelor of Hospitality, Culinary Management, the Bartending Program and the Hotel and Restaurant Management Program.

Chef Daniel Halden was raised in Ottawa, Ontario and discovered his culinary passion while entertaining friends and family in his teenage years. Chef Halden came to study at Algonquin College where he completed the Culinary Management Program. Since then, he has landed culinary positions at the National Art Centre, Ottawa Congress Centre, and many of Ottawa’s fine bistros and restaurants. He most recently held the position of Executive Chef at the Embassy West Hotel, Conference Centre. In 1999, Chef Halden joined the teaching staff at Algonquin College’s School of Hospitality. Chef Halden has many food-related passions such as coffee, wine and food matching and has added a “back-to-basics” approach that includes charcuterie, pickling and preserving and beekeeping.

Chef Ric discovered a love of all things culinary at 14. Eight years later, he traveled to Alberta to work in the kitchens of the ‘Castle of the Rocky Mountains’, The Fairmont Banff Springs Hotel.

Ric's passion and dedication for the industry grew stronger every year and he developed his own unique style and flair. After receiving his Chef's Journeyman Papers from the Southern Alberta Institute of Technology, Ric stayed on the cutting edge of the food trend worldwide, working in such places as Barbados, Arizona, Zanzibar, Tanzania, East Africa, Banff, Alberta, Whistler, BC, and Jasper, Alberta, and cooking for celebrities like Tiger Woods, Clint Eastwood, Bob Hope, and Prince Harry.

Ric now shares his extensive experience and his passion with tomorrow’s top chefs at Algonquin College, encouraging them to be the best they can be, just as he was encouraged by his mentors. Ric is a member of CCFCC. Watch Ric in action in this short video where he shares his experience teaching at Algonquin.

Matt Moore is a professor of Sport Management with a specialized focus on finance. With more than 20 years of invaluable experience in the dynamic hospitality industry, Matt brings a wealth of hands-on knowledge to his classroom, specifically in financial management. His extensive background includes a tenure of 13 years at Chances R Restaurant, where he served as co-owner and dedicated manager. During his time in the industry, he developed a profound understanding of economics, entrepreneurship, and the intricacies of restaurant management.

Matt’s academic achievements include a Bachelor's degree in Economics from Carleton University, which provided him with a solid foundation for understanding the financial aspects of the field. He further pursued his education by earning a Master's degree in Hospitality and Tourism from Glion University, focusing on Asset and Revenue Management. This advanced degree equipped him with a comprehensive understanding of the financial intricacies associated with the hospitality and tourism sectors.

Beyond his academic and professional accomplishments, Matt has also dedicated his time and expertise to volunteer work in the realm of sports. With over 30 years of competitive sports experience, he possesses firsthand knowledge of the sports industry and its management. This unique combination of practical experience, academic expertise, and a passion for sports has positioned Matt as a sought-after professor and mentor in the field of Sport Management with a concentration in finance.

Chef Andrew Skorzewski graduated at the top of his class from The Culinary Institute of America in New York. On graduation he did a stage at The Operkallaren Restaurant based  in Stockholm’s national Opera House under the Chef to the Swedish royal family, Werner Vogeli and then spent a summer working as Chef at a small inn in southern France.

In Canada he has worked at several five star hotels in Montreal, Vancouver and, in Ottawa at the Chateau Laurier. Chef Andrew was the opening chef of the David Wood Food Shop in Toronto, the first gourmet food emporium of its kind in Canada. In Vancouver he was Executive Chef of The Raintree Restaurant, a groundbreaking restaurant focusing on regional products. As Executive Chef of Bridges Restaurant on Granville Island, Chef Andrew continued to explore regional cuisine, with a focus on seafood, while managing the kitchen operations of three restaurants and a banquet business. Chef Andrew has also worked as a Corporate and Development Chef for American and Canadian restaurant chains. Upon returning to Ottawa he took the position of executive chef at Tulips and Maple Catering. Chef Andrew started his teaching career at The Arts Institute in Vancouver and currently teaches at the two Ontario community colleges in Ottawa, Algonquin College and La Cite Collegiale.

Matthew Shepheard is currently working as Chef/Instructor at Algonquin College in Ottawa. After a decade spent honing his craft on the west coast, Matthew returned home and became the head chef of Mariposa Farm. During his time in the fine dining scene, Matthew developed a strong skill set based in classical French and Italian cuisines. Matthew is also very passionate about serving locally sourced, seasonal ingredients. These days Matthew is excited for the opportunity to share his passion for food and cooking with the students of Algonquin College’s culinary program.

At age thirteen, Katie began her restaurant career as a pub dishwasher in her hometown of Brockville, Ontario, and went on to work every station in the kitchen and dining room, falling in love with the bustling industry. Following this passion, Katie enrolled at Algonquin College’s Culinary School, graduating on the Deans List with Honours in 2003.

Her ambition for fine-dining excellence brought her to an entry-level kitchen position of the critically-acclaimed Beckta dining & wine in 2005. Katie quickly worked her way up to Chef du Cuisine at Beckta’s innovative small-plates sister restaurant Play food & wine, and then returned to lead the flagship kitchen at Beckta as its Chef de Cuisine in 2012. After five years and countless accolades, she was honoured to be chosen as Chef at 24 Sussex, cooking for Prime Minister Trudeau.

In 2018 Katie was proud to accept the much larger role as Executive Chef role at the Beckta restaurant group, which includes Beckta, Play and Gezellig.

Katie leads all three kitchens with huge aspirations, working alongside each restaurant chef to care for and inspire their teams, while celebrating each restaurant’s unique menus. Her vision is to not only make our three restaurants the most compelling places to dine in the city, but to also to create the best culture of hospitality for her restaurant family to grow and thrive in.

In 2010, Katie received the prestigious Top 30 Under 30 Award from the Ontario Hostelry Institute, and regularly gives back to the community through countless events and initiatives that reflect her strong values of caring for people through inspiring food.

Chef Tanya Skeates, a native Montrealer, holds a wide range of experience from working in prestigious places such as Mosimann’s in London, England where she cooked for the British Royal Family, including King Charles, the Kulm Hotel in St. Moritz, Switzerland, Rideau Hall (the Official Residence of the Governor General), and as Acting Chef for the Right Honorable Justin Trudeau and his family.

Upon returning from Europe and working for a time in Ottawa, leading some of the popular restaurants of the time, such as the Manx and the Black Cat, she opened her own restaurant in Wakefield, Quebec. Soupçon became a popular hub, with a loyal local following. There she continued to develop her own unique style of supporting local farmers and producers while adding a touch of influence of her travels throughout Asia and Australia.

In 2018 she began teaching at Algonquin College as an instructor in the Culinary Arts program. Her passion and curiosity for food and culture is contagious.