My Inspiring Journey
Creating Memories, one bite at a time At our community table
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My History
During my time working at multiple OCA camps in Ontario, I had the incredible opportunity to create memorable dining experiences for campers. It was an experience that allowed me to fully embrace my mantra, “making memories one bite at a time.” Looking back, I’m proud of the moments we shared around the table and the impact those meals had on the campers. That experience deepened my passion for using quality ingredients and reinforced the importance of creating meaningful connections through food.
The Culinary Path Begins
After graduating high school, I formally committed to my passion, enrolling in the two-year Culinary Management program at Algonquin College to build the foundation for my career.
A Dual Launch: Professional Chef and Red Seal Apprentice
Upon graduating, my career launched immediately. I accepted a Sous Chef position with The Landed Loon Catering in Algonquin Park, a role that would evolve over 11 consecutive seasons from Sous Chef to Baker, and finally to Chef across multiple locations. Simultaneously, I began the rigorous four-year journey to earn my Red Seal certification.
Certified Expert and Entrepreneur
This was a milestone year. I successfully completed my apprenticeship and became a certified Red Seal Chef. Fueled by this achievement, I launched my own company, Gates Catering, beginning a new chapter of entrepreneurial and culinary exploration across Ontario and Quebec.
Mastering the Craft and Mentoring Others
My journey led me to Toronto, where I embraced a period of intense growth and diversity. I began teaching the next generation of chefs at the Richmond Hill Culinary Institute. In parallel, I honed my craft in some of the industry’s most demanding environments—from the kitchens of the Deerhurst Resort and the Westin Harbor Castle to opening two Five Guys locations and managing a bustling sports bar, “Game Day,” in Little Italy.
A New Home and Northern Resilience
I relocated to Sudbury, eager to set down new roots. My northern chapter began at the prestigious Ambassador Hotel, followed by a role at the United Steelworkers Hall. This period culminated in an unforgettable stint at Perkins Restaurant, where I navigated the unique challenges of the hospitality industry during the COVID-19 pandemic.
Lights, Camera, Cooking: A Community Platform
A fantastic new opportunity arose to share my passion with a wider audience. In partnership with Eastlink Community TV and Seasons Pharmacy & Culinaria, I created and launched “Mama G’s Cooking Experience,” my very own TV show dedicated to making delicious, locally-inspired food accessible to everyone.
Reigniting Passion and Championing Local
As Executive Chef at the Co-op at Collège Boréal, my passion for cooking was completely reignited by the vibrant food culture of the African students. This inspired me to launch my ultimate passion project: Knowhere Public House. It’s here I showcase the incredible work of local farmers, gatherers, and purveyors, crafting a menu with unique items like rabbit and trout to broaden the palates of local diners and celebrate everything our region has to offer.