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 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.

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.

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 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.

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.

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.

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.