Meet the Faculty

Marie-France has been teaching in the Algonquin College Sommelier Program since 2014 and became the Program Coordinator in 2018. More recently, she has also taken on the role of Program Coordinator for the Bartending Program.

Marie-France is herself a graduate of the AC Sommelier Program. A life-long learner, Marie-France furthered her studies with the Wine & Spirits Educational Trust Level 3 in Wines and Spirits, WSET Level 1 in Sake and French Wine Scholar program. She is currently completing the WSET Diploma (Level 4).

Marie-France teaches Grape Varieties, New World Wines, WSET Level 2 in Spirits as well as the Franch Wine Scholar Certification.

Marie-France was instrumental in the development and promotion of the Algonquin Restaurant International “Wine Dinner” series, now in its third year. This successful series attracts diners from all over the city who enjoy a multi-course meal with wine pairings, while providing valuable food and beverage training/exposure to student servers.

When discussing wine and beverage alcohol service in the greater Ottawa area, Marie-France will often share her vision to elevate the experience across restaurants and bars in the region. “I’d like to see an Algonquin graduate in every establishment in the city”, she says. “The skills and expertise that our graduates bring to the industry help to demystify what for some can be an intimidating exercise. Our goals are to educate, enjoy and make the entire experience more approachable.”  

In addition to her roles at the college, Marie-France owns “Champagne & wines”, a company specializing in consulting, food and wine events, and in-home/corporate wine tastings. She is a frequent guest on CTV’s Morning Live and is Vice-President of the National Capital Sommelier Guild.

“Vita vinum est” the Romans said – life is wine, wine is life.  That’s Natale’s philosophy too! He’s also passionate about food and cooking.  Natale has spent nearly 25 years teaching in the Sommelier program at Algonquin College and working as a Product Consultant with the LCBO. He currently teaches the WSET Level 2 in Wines course and Theories in Wine and Food Pairing. Natale’s wine knowledge includes the Level 4 Diploma from WSET, certificates from Napa Valley College California in Enology, Viticulture and Wine Marketing, the Grape & Wine Certificate from the University of Guelph and the Sommelier Certificate from Algonquin College. When he’s not caught up in the food and wine world, Natale spends his time running/cycling or reading about Ancient Rome and Greece or Japanese culture or watching inordinate amounts of tennis. Carpe Diem, Carpe Vinum – Seize the day, seize the wine.

Randy, an AC Business and Hospitality Management Program graduate, has opened dozens of various restaurants and food service operations including O’Toole’s, Olive Garden, Famous Players Theatres, Dave & Buster’s, and many independent operations throughout Ontario and the United States.

In 2004 Randy became involved in the event planning world, creating events and workshops across Canada for clients such as CP Rail, The Government of Canada, CANSEC and Suncor. In 2007 Randy and his brother Terry opened Petit Bill’s Bistro, a mid-sized French-Canadian bistro in west-central Ottawa. Petit Bill’s has been recognized numerous times for their wine list, especially for supporting local (Ontario) VQA wines. The menu at the restaurant is borne from the warmth of the brothers’ parents’ kitchen, combining some of the best techniques along with a love of all that is comfort food. A ‘French Bistro with a Newfoundland Accent’, if you will.

In addition to teaching the advanced Sommelier program since 2009, Randy has helped develop the Sommelier program from a Community College Certificate program to a provincially-recognized Ontario College Certificate program. He currently teaches the Sommelier Advanced course.

Mr. Fitzpatrick continues to expand his reach in the hospitality world by venturing into the world of trade shows and consumer show event planning. 

Aaron has studied winemaking in France and then worked as a “flying winemaker”, working both in Cahors, France and the Barossa Valley in Australia. Aaron won the Tony Aspler award for “Ontario’s Best Professional Blind Taster.” Aaron has worked with a wine agency for the past 14 years, travelling around the world searching for exciting wines to import into Ontario. He has been a professor for the Sommelier program at Algonquin College for over 10 years, and currently teaches the Vinification course.

Lisa’s interest in food and wine led her to the Algonquin College Sommelier Program where she graduated with Honours in 2015.  She completed the Wine and Spirits Education Trust (WSET) Level 3 Advanced Award graduating with Distinction the same year.  Always keen to increase her wine knowledge, she is presently completing the French Wine Scholar program.

Lisa teaches the Wine, Food and Culture course through the School of Hospitality and Tourism in addition to teaching the Wine Tasting course in the Sommelier Program.  She is active in the wine community as a Director of the National Capital Sommelier Guild. She works for Champagne & Wines educating individuals and groups through consulting and wine tasting and writes wine reviews for www.winecurrent.com, an online newsletter reviewing new wines released at the LCBO and wine available to order through consignment and Ontario wineries.  Lisa feels that just as every person has a story so does every wine; she enjoys uncovering and sharing those stories.

Greg has been enjoying wine for many years, but only began his formal studies a few years ago. Until recently he was an executive for a multinational laboratory supply company. His career took him across Canada and around the world, developing business opportunities and often finding time to experience the people, culture, food and wines of the places he visited. He continues to consult with private industry and government but has jumped head-first into the world of wine.

Greg is a graduate of the Algonquin College Sommelier program, receiving his Ontario Certificate with Honours. He has completed his WSET3 (Advanced) qualification and is now studying to become a French Wine Scholar.

Working for Champagne and wines, Greg enjoys leading tastings, sharing experiences and helping others pursue their passion for wines, beer and whisky. He is also the Territory Manager for the Mellecey Wine Group in Ottawa and the surrounding area and is on the Board of Directors of the National Capital Sommelier Guild. Follow him on Twitter @TASTEwinefood and look out for special tasting events as well as Sommelier-guided tours of Greater Ottawa and Prince Edward County boutique wineries.

Greg teaches the Wine Tasting - Grape Varieties course in the Sommelier program.

Educated at Brock University's Cool Climate and Oenology Institute, Brian has complemented his studies with real world experience at wineries in Canada, California and New Zealand. He is now winemaker at Ottawa's KIN Vineyards.

In addition to his 17 years of wine making experience, Brian completed WSET Advanced Level, with Merit, and loves to share his passion and knowledge as an instructor at Algonquin College. He is currently teaching the New World Wines course.

There is something wondrous about opening someone’s mind to a new concept or experience.  To see the light come on as they make the link and the world is suddenly just a little different.

Over the course of attaining his BA in history and literature as well as his sommelier and WSET certificates, Kevin has experienced many epiphanies due to great educators and colleagues. It is the source of hispassion for teaching and continued studies.  By carrying that knowledge to his students, Kevin continues the chain of connections found in the stories each product reveals.

It resonates with Kevin's personal philosophy, “drink less, drink better”.

After more than 15 years working with the LCBO as a product consultant Kevin has come to understand the more people know about what they are drinking the better that drink becomes.

Kevin's love of whisky developed naturally through instructing at the LCBO and teaching the Whiskies of the World course at Algonquin. These experiences have turned into a passion for all things distilling.  As such, he spends a large amount of time Whisky-adjacent, either in a teaching capacity or just enjoying a dram on the weekend.

Having worked in the hospitality industry for many years in various roles, Owain Devlin started professionally brewing for Ashton Brewing Company where he specialized in open fermentation. Over the last five years with Ashton he was also enrolled with the Institute of Brewing and Distilling Diploma program and completed the Prud'homme Beer Tasting Certification.

Owain has since taken over the Brewmaster position at 1000 Islands Brewing Company based out of Brockville, Ontario. 

Originally from Lusaka, Zambia, Bernard moved to Ottawa in 2004 to pursue university studies. While studying Criminology at the University of Ottawa, he got his first restaurant job with East India Company Restaurants. Following a 2nd university stint at Carleton University pursuing a Bachelor of Commerce with concentration in Entrepreneurship, he assumed the role of Assistant General Manager with East India Company.

In 2014 Bernard completed the Sommelier program at Algonquin College and has been pursing the level of Master Sommelier with The Court of Master Sommeliers Americas (CMS-A) ever since. He currently holds the title of Certified Sommelier with the CMS and is currently working towards his Advanced certification. In 2017 Bernard joined Atelier, one of Canada’s top restaurants, and took over as General Manager from his friend and mentor Steve Robinson in 2019.

“Vita vinum est” the Romans said – life is wine, wine is life.  That’s Natale’s philosophy too! He’s also passionate about food and cooking. 

Natale has spent nearly 25 years teaching in the Sommelier program at Algonquin College and working as a Product Consultant with the LCBO.

He currently teaches the WSET Level 2 in Wines course and Theories in Wine and Food Pairing. Natale’s wine knowledge includes the Level 4 Diploma from WSET, certificates from Napa Valley College California in Enology, Viticulture and Wine Marketing, the Grape & Wine Certificate from the University of Guelph and the Sommelier Certificate from Algonquin College.

When he’s not caught up in the food and wine world, Natale spends his time running/cycling or reading about Ancient Rome and Greece or Japanese culture or watching inordinate amounts of tennis. Carpe Diem, Carpe Vinum – Seize the day, seize the wine.

Randy, an AC Business and Hospitality Management Program graduate, has opened dozens of various restaurants and food service operations including O’Toole’s, Olive Garden, Famous Players Theatres, Dave & Buster’s, and many independent operations throughout Ontario and the United States.

In 2004 Randy became involved in the event planning world, creating events and workshops across Canada for clients such as CP Rail, The Government of Canada, CANSEC and Suncor.

In 2007 Randy and his brother Terry opened Petit Bill’s Bistro, a mid-sized French-Canadian bistro in west-central Ottawa. Petit Bill’s has been recognized numerous times for their wine list, especially for supporting local (Ontario) VQA wines.

The menu at the restaurant is borne from the warmth of the brothers’ parents’ kitchen, combining some of the best techniques along with a love of all that is comfort food. A ‘French Bistro with a Newfoundland Accent’, if you will.

In addition to teaching the advanced Sommelier program since 2009, Randy has helped develop the Sommelier program from a Community College Certificate program to a provincially-recognized Ontario College Certificate program. He currently teaches the Sommelier Advanced course.

Mr. Fitzpatrick continues to expand his reach in the hospitality world by venturing into the world of trade shows and consumer show event planning. 

Aaron has studied winemaking in France and then worked as a “flying winemaker”, working both in Cahors, France and the Barossa Valley in Australia.

Aaron won the Tony Aspler award for “Ontario’s Best Professional Blind Taster.” Aaron has worked with a wine agency for the past 14 years, travelling around the world searching for exciting wines to import into Ontario.

He has been a professor for the Sommelier program at Algonquin College for over 10 years, and currently teaches the Vinification course.

Lisa’s interest in food and wine led her to the Algonquin College Sommelier Program where she graduated with Honours in 2015.  She completed the Wine and Spirits Education Trust (WSET) Level 3 Advanced Award graduating with Distinction the same year. 

Always keen to increase her wine knowledge, she is presently completing the French Wine Scholar program. Lisa teaches the Wine, Food and Culture course through the School of Hospitality and Tourism in addition to teaching the Wine Tasting course in the Sommelier Program. 

She is active in the wine community as a Director of the National Capital Sommelier Guild. She works for Champagne & Wines educating individuals and groups through consulting and wine tasting and writes wine reviews for www.winecurrent.com, an online newsletter reviewing new wines released at the LCBO and wine available to order through consignment and Ontario wineries.  Lisa feels that just as every person has a story so does every wine; she enjoys uncovering and sharing those stories.

Greg has been enjoying wine for many years, but only began his formal studies a few years ago. Until recently he was an executive for a multinational laboratory supply company.

His career took him across Canada and around the world, developing business opportunities and often finding time to experience the people, culture, food and wines of the places he visited. He continues to consult with private industry and government but has jumped head-first into the world of wine.

Greg is a graduate of the Algonquin College Sommelier program, receiving his Ontario Certificate with Honours. He has completed his WSET3 (Advanced) qualification and is now studying to become a French Wine Scholar.

Working for Champagne and wines, Greg enjoys leading tastings, sharing experiences and helping others pursue their passion for wines, beer and whisky. He is also the Territory Manager for the Mellecey Wine Group in Ottawa and the surrounding area and is on the Board of Directors of the National Capital Sommelier Guild.

Follow him on Twitter @TASTEwinefood and look out for special tasting events as well as Sommelier-guided tours of Greater Ottawa and Prince Edward County boutique wineries.

Greg teaches the Wine Tasting - Grape Varieties course in the Sommelier program.

Educated at Brock University's Cool Climate and Oenology Institute, Brian has complemented his studies with real world experience at wineries in Canada, California and New Zealand. He is now winemaker at Ottawa's KIN Vineyards.

In addition to his 17 years of wine making experience, Brian completed WSET Advanced Level, with Merit, and loves to share his passion and knowledge as an instructor at Algonquin College. He is currently teaching the New World Wines course.

There is something wondrous about opening someone’s mind to a new concept or experience.  To see the light come on as they make the link and the world is suddenly just a little different.

Over the course of attaining his BA in history and literature as well as his sommelier and WSET certificates, Kevin has experienced many epiphanies due to great educators and colleagues. It is the source of hispassion for teaching and continued studies.  By carrying that knowledge to his students, Kevin continues the chain of connections found in the stories each product reveals.

It resonates with Kevin's personal philosophy, “drink less, drink better”.

After more than 15 years working with the LCBO as a product consultant Kevin has come to understand the more people know about what they are drinking the better that drink becomes.

Kevin's love of whisky developed naturally through instructing at the LCBO and teaching the Whiskies of the World course at Algonquin. These experiences have turned into a passion for all things distilling.  As such, he spends a large amount of time Whisky-adjacent, either in a teaching capacity or just enjoying a dram on the weekend.