KML’s Top-30-Under-30 award winners have raised the bar for industry success

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Emre Ergun 30
Director of Room Operations, Muskoka Bay Resort, Gravenhurst, Ont.

With more than five years of management experience in the hospitality industry, Emre Ergun is known for attaining excellent results, motivating employees and strengthening the community. In his current role as director of Room Operations at Muskoka Bay Resort, Ergun strives to improve service levels and guest and employee satisfaction while maximizing the financial performance of various departments.

“Emre is an exemplary hospitality professional, and his contributions to Muskoka Bay Resort have been outstanding, both as an employee and as a manager. His dedication and unwavering professionalism are second to none, and because of this, he is well-respected by his team members and colleagues,” says Brendon Ainscow, general manager, Muskoka Bay Resort. “Emre is a servant leader and a team player, who is always willing to step in and help out, regardless of whether it falls within his department or job description, and he works tirelessly to ensure that his team (and his department) are set up for success at all times.”

Meaghan Cooper 28
Social Media Manager, Fairmont, Royal York, Toronto

With a decade of experience in the hospitality industry, Meaghan Cooper is poised for success as a leading executive in luxury hotel management. Her ability to build relationships and tenacity to move up has earned her two promotions at Fairmont Royal York, the second being an entirely new role created for the hotel — Food & Beverage Marketing and Administration manager. Co-workers describe her as an exceptional project manager, skilled in creating marketing plans and leading successful promotional campaigns through content creation and social media strategy.

A graduate of Niagara College’s Bachelor of Business Administration (Hospitality Management) program in 2016, Cooper began her hospitality journey as marketing manager at the Fairmont Royal York in 2017 and was soon promoted to F&B Marketing & Administration Manager at the hotel.

In her current role, Cooper plans and schedules social content including posts, stories and reels across nine social-media channels. She’s achieved audience growth across all social channels to more than 95,000 followers; increased engagement rate YTD 2022 to 5.1 per cent compared to 3.9 per cent in 2021 and 3.4 per cent in 2020; and enhanced the art direction and brand storytelling through the creative direction of photo shoots, used for the aesthetic on social-media pages.

“Meaghan is hyper-organized, detail-oriented, and brings a creative flair to any task,” says Rus Yessenov, director of Beverage, Fairmont Royal York. “A multi-media guru, she’s able to quickly connect the dots and find the best approach for optimal digital results. She supports her colleagues unconditionally and effortlessly brings the best out of those around her.”

Mackenzie Clemens 27
Regional Digital Marketing Manager, Fairmont Hotels & Resorts, Toronto

Mackenzie Clemens’ young career has been solely focused on improving the guest experience in various roles in luxury hospitality. From her first role with Fairmont as a seasonal tour-operations agent, to her current role as Regional Digital Marketing Manager for Fairmont’s Mountain Region, Mackenzie has grown into a capable and well-respected leader in hospitality.

Clemens graduated with a MSc Business Administration with specialization in Digital Marketing from Amsterdam Business School, University of Amsterdam in 2020 and joined the team at The Bruce Hotel in Stratford, Ont. where she moved up the ranks to become director of Operations. While at The Bruce, she doubled revenue from pre-pandemic years for annual hotel campaigns (Christmas dining, Mother’s Day Dining, Black Friday Sale).

“To say multitasking and surpassing goals are in her nature, would be an understatement,” says Nicolas Mourier, restaurant general manager, Maybourne Hotel Group, who worked with Clemens at The Bruce, as well as at the Fairmont Le Montreux Palace, Switzerland in 2017.

In February 2022 she joined Fairmont Hotels & Resorts, where she oversees website, brand activation, social-media strategy and digital campaigns for the regional brand, representing four hotel properties in Banff, Jasper, Lake Louise and Whistler.

“Mackenzie’s enthusiasm and sense of teamwork is remarkable. She knows how to bring out the best in her team members and always motivates them to strive for achievement,” says Mourier.

Gabrielle Arvanitis 28
Director of Operations, Score Pizza, Newmarket, Ont.

At the onset of the pandemic, Gabrielle Arvanitis sprang into action at newly opened Score Pizza to set up delivery and online-ordering systems and lead the company’s franchisees through the transition. She has exceeded expectations and demonstrated her ability to adapt and innovate, creating loyalty and brand-wide marketing programs and assisting in the recruitment of franchisees, in addition to her operational responsibilities.

At only 28, Arvanitis has directed the openings of 10 new restaurants, bars and nightclubs from start to finish, with each location generating more than $1.3 million in revenue. Her accomplishments haven’t gone unnoticed. This year, Arvanitis was recognized by Nation’s Restaurant News editors for The Power List, comprised of influential industry insiders.

An industry trailblazer, Arvanitis has proven problem-solving and communication skills. Her ability to develop and sustain high-performance work teams will ensure the continued growth and success of the company.

David Bennett 28
General Manager, Jack Astor’s Bar & Grill, Kingston, Ont.

David Bennett is a loyal employee who works hard and is committed to the success of Jack Astor’s Bar & Grill. Since joining the restaurant as a server in 2015, Bennett has undergone tremendous personal and professional growth after being promoted to supervisor/service manager, beverage manager, assistant general manager and most recently general manager.

With more than 10 years of experience, Bennett is dedicated to providing quality customer service and managing daily operations, maximizing company profits and leading a successful team.

Recently, Bennett’s team beat its weekly sales record in Kingston, Ont. “This is quite an accomplishment as we’re still dealing with many challenges as an industry,” says Martin Mazur, regional director of Operations, Jack Astor’s.

Bennett is respected for facing challenges head on and making concrete decisions that drive profit to the restaurant’s bottom line. His friends, family and colleagues are excited to see what his future holds within the food-and-beverage industry.

Brenda Pais 27
Key Account Manager – Eastern U.S. and Canada, Hotelbeds, Mississauga, Ont.

Brenda Pais is recognized for being organized, enthusiastic and hardworking. She obtained her Bachelor of Commerce, Hospitality and Tourism Management from the Ted Rogers School of Hospitality and Tourism Management (formerly Ryerson University) and minored in Entrepreneurship and Innovation. While completing her undergraduate studies, Pais was involved in extracurricular activities, becoming president of the Hospitality & Tourism Student Society and planning for TMU’s first-ever Hospitality & Tourism Conference. She was also a contributor to several TMU case competition groups, earning the Champion title at the Young Hotelier Summit for outperforming 80 students from 40 schools in a case presented by Four Seasons Hotels in 2016, among other wins.

Currently, Pais is the Key Account Manager – Eastern U.S. and Canada at Hotelbeds, where she develops and grows commercial partnership with trade partners, analyzes client productivity to grow total account value and revenue and manages technical API implementation strategies. Last year, Pais was recognized as the Top Performer at Hotelbeds.

“In her short time in the position, she has increased our market share with all her top clients by more than five per cent, got a few exclusivities and does a fantastic job onboarding our top new clients,” says Danielle Von, regional manager, U.S. and Canada at Hotelbeds.

Prior to her role at Hotelbeds, Pais spent time at Bedsonline, a division of Hotelbeds, where she was named Top Performer 2019, and Expedia Group, earning the title of Associate Marketing Manager of the Year in 2017; Market Associate of the Quarter in 2016 and the Internship Project Award in 2015.

Sophia Darling 30
Executive Meeting Manager, Catering, Fairmont Royal York, Toronto

Sophia Darling grew up in the small city of Peterborough Ont., surrounded by and immersed in arts and hospitality. She attended George Brown College for Baking & Pastry Arts in 2010, but quickly learned that her true passion for hospitality would be found in the front-of-house, rather than the kitchen. Once realized, it was clear that the ever-bustling environment of hotels was the place for her.

In 2014, Darling attended Fleming College for Hotel & Restaurant Management, completing a two-year diploma from the School of Business before transferring to the University of Guelph to finish her Bachelor of Commerce in Hotel and Food Administration. Simultaneously, she completed Level 1 & 2 sommelier certifications from the Wine & Spirit Education Trust (WSET). She completed the Student Work Experience Program (SWEP) at Fairmont Banff Springs, which inspired her to pursue a career with Fairmont Hotels. She was accepted into Accor’s SUMMIT Leadership Development Program, where she completed an 18-month rotational journey exploring food-and-beverage leadership at Toronto’s prestigious Library Bar, before expressing an interest in Sales & Events.

Upon graduation, Darling joined the team at Fairmont Royal York in Toronto, where she has held the roles of Catering sales manager, Executive Meeting manager and, most recently, Events sales manager.

“Sophia has consistently approached her work with colleagues and clients with a great breadth of generosity,” says Edwin Frizzell, Regional VP, Central Canada for Accor and GM of the Fairmont Royal York. “Resourceful and courteous, Sophia is a meticulous and dedicated team player.”

Monika Kruzska 23
Co-Founder/Pasrty Chef, Wallflower Doughnuts, Oakville, Ont.

After completing her Honours Bachelor of Commerce in Hotel & Food Administration from University of Guelph – Gordon S. Lang School of Business, Monika Kruzska completed her Ontario College Certificate in Baking & Pastry Arts at Niagara College – Canadian Food & Wine Institute.

She worked as Operations manager for Tribeca Coffee Co. in Oakville, Ont. before launching Wallflower Doughnuts, a co-brand of Tribeca housed in the same space.

As the co-founder and pastry chef for the fledgling company, Kruzska trained and led a team of three bakers while planning, costing, and executing seasonal menu changes; Creating strategies to expand the wholesale and special event catering programs; and Coordinating promotional and networking events to showcase the brand.

“As a young student, Monika immediately showed true hospitality spirit and enthusiasm, standing out in her class both for her work and extremely positive attitude,” recalls William Murray, associate professor in the School of Hospitality, Food and Tourism Management, Lang School of Business. “She just naturally had/has the intangible characteristics that hospitality leaders look for in up-and-coming talent, and it was easy to see that she had real potential in our field.”

Simon Pierre Picard 28
Breakfast, Banquet and Meetings Manager, Hotel Escad Quartier DIX30, Brossard, Que.

A graduate of the Hotel and Tourism Institute of Québec (ITHQ), Simon Pierre Picard has honed his hospitality skills with a number of internships both in Canada and internationally. He also worked in a variety of restaurants, learning the F&B side of the business.

In 2014 he joined the Hotel Fairmont, Le Manoir Richelieu as a customer service co-ordinator, where his hotel journey began. Today, Picard is the Breakfast, Banquets and Meetings manager at Germain Hotels’ Hotel Escad Quartier DIX30, where he manages a team of more than 10 people comprised of supervisors, servers and cooks. Since taking on the role in 2021, he has surpassed sales objectives month over month, bringing the department to top quartile for the Germain Group.

“Driven by passion and with the desire to re-build the department greatly affected by the COVID-19 pandemic, Simon-Pierre jumped quickly into his new role and got to work as the tasks at hand were not small,” says Jean-Philip Dupré, GM, Hotel Escad Quartier DIX30. “He quickly stood out from the team by his ability to learn quickly, his dedication and his determination.”

Miguel Brito 29
Director of Banquets, Park Hyatt, Toronto

Miguel Brito has been described by those who have worked with as a valued colleague and exemplary leader. “His commitment to our industry was apparent from his eagerness to learn as much as possible from his colleagues, as well as the different projects and events entrusted to him,” says David Robitaille, GM of the Four Seasons Centre for the Performing Arts, who has worked with Brito at both the Four Seasons and Park Hyatt Toronto Hotels. “He was well respected for the high level of attention, energy and time he invested in ensuring his complete understanding of the work and could make the appropriate decisions.”

After graduating with a PG in International Hotel Management, from Les Roches Marbella International School of Hotel Management in Marbella, Spain, Brito joined Hoti Hoteis in his home country of Portugal in the accounting, finance and purchase department. He then held positions at InterContinental Chicago Magnificent Mile in Illinois, Four Seasons Hotel at Park Lane in London U.K. and Four Seasons Hotel Toronto before joining Park Hyatt Toronto in 2021 as director of Banquets.

“Miguel joined the Park Hyatt team on the heels of the re-opening and has been an integral leader establishing the banquet operation for the hotel,” says Bonnie Strome, GM, Park Hyatt Hotel Toronto. “He is a wonderful example of a true luxury hospitality leader that has a great future ahead.”

Nick Chindamo 29
Head Cheesemaker/Ecological guide/chef/forager, Nick of North, Charlottetown, P.E.I.

Drawing inspiration from cultural traditions and the intricacies of the landscape, Nick Chindamo uses food education and a philosophical approach to catalyze communities and foster human development.

In 2022, he launched Nick of North, an educational platform built around gathering wild edibles from across P.E.I. and teaching small groups of chefs about their greater ecological purpose, how to prepare them for consumption, and about much of the area’s natural history and food traditions.

With extensive experience in professional restaurants around the world, he also aims to bring forth a regenerative approach to fine dining through a zero-waste mentality, a collaborative outlook, and region-specific ecological knowledge.

He believes that the future of food extends far beyond the restaurant setting and that by blurring the lines between foragers, farmers, fishermen, chefs, scientists, and teachers, we can help to build a sustainable future for generations to come.

“[Nick] is a superb role model for chefs… his creativity will help bring Canada even more so into the culinary spotlight,” says Chef Imrun Texiera, who nominated Chindamo for the Top 30 Under 30. “Chef Nick has a passion for foraging and sustainability and his creative dishes show a true depth of technique and knowledge of the land.”

Hannah Harradine 29
Owner/Operator, Sumac & Sal, Markdale Ont.

Hannah Harradine’s work ethic, leadership qualities and positive attitude fuel her entrepreneurial spirit. In 2019, she launched Sumac & Salt with her partner, Joel Gray, to showcase local, seasonal and foraged ingredients from Grey, Bruce and Simcoe Counties through multi-course, tasting-style menus. When COVID hit, Sumac & Salt transitioned into a catering company. While the duo develops recipes, Harradine manages all aspects of the business, from booking clients to social media to finances.

Harradine’s passion for local food and natural wines is evident in her willingness to learn and strengthen her skills. After earning her Winery and Viticulture Technician Diploma from Niagara College, Harradine worked a harvest at Rosehall Run Vineyards, helping to sort grapes and performing various winemaking tasks. She also spent three years at Bruce Wine Bar/Crow Bar and Variety as a floor manager and marketer.

Harradine’s focus on eating local is inspiring and her commitment to partnering with local farmers and producers is creating more vibrant communities. Undoubtedly, Harradine and her partner will be leading figures in the buy-local movement for years to come.

Sam Clark 28
Bar Manager, Hello Sunshine/Banff Hospitality Collective, Banff, Alta.

When Hello Sunshine, a contemporary Japanese restaurant in Banff, Alta., opened in June 2021, it had an immensely successful launch, establishing the restaurant as the best place to grab a cocktail in Banff. According to Hello Sunshine’s GM, Annika Hame, Sam Clark single handedly created and managed the bar programming from scratch and dedicated himself “wholeheartedly to recruiting and training and educating the team.”

During his time in Banff, Clark has organized countless training programs, all on his own time, to share his knowledge and passion for mixology and the hospitality industry. He has been sought out by many individuals within our hospitality driven town for advisory and oversight on beverage programming.

This year, Clark competed in Diageo World Class Canada bartending competition, where he finished in the top three. “World Class is the most prestigious and difficult bartending competition in the world, and tests competitors in every aspect of their craft,” says bartender and judge James Grant. “From menu development and service to community and hospitality, each stage of the competition puts bartenders through their paces to help determine the best of the best in our industry.”

Clark not only represented himself well enough to place in the top 3 nationally, but won the Tanqueray No. Ten Tableside Service Challenge, in which he was tasked with serving two original cocktails to a very intimidating panel of judges including Agostino Perrone (beverage director for the iconic Connaught Bar in London), author and actor Stanley Tucci, and two World Class Global Winners.

Alexandre Lepage 26
Executive Chef, ClubLink, Mont-Tremblant, Que.

Alexandre Lepage has climbed the culinary career ladder with patience, passion and consistency. In his current role as executive chef with ClubLink for its two golf courses, Le Maître and La Bête de Mont-Tremblant, Lepage pushes the boundaries of food and motivates his team to learn.

Previously, Lepage was chef de partie at Choux Gras Brasserie Culinaire and AXE Lounge Bar at Fairmont Mont-Tremblant, working alongside executive chef Jonathan Legris for two years.

“During these two years, Alexandre was able to showcase his leadership, his creativity and his passion,” says Jonathan Legris, executive chef at Fairmont Mont-Tremblant. “With his presence and his dedication, we were able to put Fairmont Tremblant’s flagship restaurant at the forefront of the region’s gastronomy. It’s a great pleasure to have had him as a colleague, and now to consider him an accomplished chef.”

Lepage has also worked for Lee Restaurant by Iron Chef Susur Lee as chef de partie garde manger; Le Cheval de Jade as apprentice sous-chef; and Joey Restaurants Toronto as a line coach and closing coach. Since completing hands-on training in the Culinary Skills Program at George Brown College in 2018, Lepage had exactly what he needed for a flourishing career.

Samantha Medeiros 27
Chef de Cuisine, La Palma Restaurant, Toronto

Billy Alexander, director of Programs (he/him) Culinary Tourism Alliance, describes Samantha Medeiros as “a fantastic chef who is methodical in her approach in everything from origin of ingredients to cultural inspirations, creating dishes that resonate on the pallet and the heart at the same time.”

Medeiros’ culinary journey began in 2013 as FOH staff at Mercatto College Street in Toronto. When she approached Mercatto’s chef, asking to participate in kitchen tasks/part time BOH, just for the desire of learning, she was rejected, says executive chef and long-time friend Miriam Echeverria, “being told that she was too pretty to be part of the kitchen team and she should stay as FOH. I believe that this episode changed her career goals completely.”

Since then, says Echeverria, Medeiros “eagerly started her way into the culinary world, travelling around the world, staging at different restaurants and gaining all kind of kitchen skills, motivated to be the best chef possible — and here she is, one of the best chefs in the city.”

She attended George Brown College where she obtained her diploma in Culinary Management. She also completed a diploma in Pastry Arts at École Nationale Supérieure de la Patisserie in France.

With her desire to give back to the community, Samantha participated in several fundraising dinner events including Chefs for Change in 2020 and Tribe Five Dinner in 2018 and has done several speaking engagements.

Shruti Kukreja 22
Associate, Consultancy and Valuation, HVS, Vancouver, BC.

After completing a Bachelor of Commerce, Hospitality and Tourism Management from University of Guelph — along with Certification in Hotel Industry Analytics (CHIA) by Smmoth Travel Research and a scholarship from InnVest Hotels — Shruti Kukreja joined the team at Hospitality Valuation Services (HVS), performing economic feasibility, market study and appraisals for lodging assets in the Western Canada market.

“Shruti Kukreja is a fantastic example of the young and enthusiastic talent coming into the hospitality field,” says William Murray, associate professor in the School of Hospitality, Food and Tourism Management, Lang School of Business.

During her time at U of G, Kukreja was president of the Hospitality & Tourism Management Student Association as well as presidents of the Hotel Association of Canada’s Guelph Student Chapter. She was also co-director of Charitable and Academic Events for the university.

Lisa Pileggi of Marriott International says “As a senior sales leader, with over 24 years of experience working in the hospitality and tourism industry, I have seen many young professionals come and go. Shruti Kukrejais one individual I have worked with who uniquely stands out.”

Tyler Nicklin 28
Chef de Cuisine, The Other Bird, Hamilton, Ont.

“Tyler Nicklin is not a boss, she is a leader,” says Travis Blaesing, who worked under Nicklin at Rapscallion and Co. “She puts an incredible amount of effort into helping grow the people around her.”

Nicklin graduated from Niagara College’s Culinary Management program in 2012 and steadily worked up the ranks at restaurants across Ontario. In her current role as Chef de Cuisine at The Other Bird’s Hamilton, Ont.-based Rapscallion Rogue Eatery, she collaborates on menus with the executive chef, monitors food/labour costs and organizes both onsite and off-site services.

“Even as a young female chef in a time when it wasn’t easy to be a young female chef, she handled herself with grace, dignity and professionalism,” says Matt Johnny, VP Operation, The Other Bird. “Her story through The Other Bird starts at The Alex, then on to The Mule, Rapscallion Rogue Eatery, Burro, ODDS, and finally lands now at Rapscallion and Co. …her first position in a leadership role in our company.”

During COVID-19, Nicklin had the task of opening Rapscallion and Co during the height of an epidemic. She and her team had the challenging opportunity of making a restaurant relevant during this period. She led and executed countless pop-ups and had to navigate hiring and training a team during numerous lockdowns and business restrictions.

Brooke Husband 28
Assistant Winemaker, Domaine Queylus / Mason Vineyards / Honsberger Estate Jordan Station, Ont.

A graduate of Niagara College, Brooke Husband is a driven, passionate winemaker, whose talents are only growing. Currently, she is assistant winemaker at not one, but at three wineries in the Niagara region, managing 55 wines from harvest to bottle. Since Husband joined Honsberger Estate in 2020, she has helped expand their portfolio to include two sparkling wines, Blanc de Blancs and Cabernet Franc Brut, and three table wines, Sauvignon Blanc, Sauvignon Blanc Skin Fermented and Chardonnay Musqué. At Domaine Queylus, she actively mentors and teaches interns about winemaking processes.

Husband is the co-winemaker on a Viognier and Rosé on the Mason Vineyard collab series and she won gold at the Ontario Wine Awards 2022 in the categories Chardonnay Oaked over $20, Pinot Noir, Cabernet Franc and White Wine of the Year. She also won two Lieutenant Governor Awards for Excellence in Ontario Wine in 2022.

“She has come so far in a short period of time,” says Kelly Mason, owner and head winemaker at Mason Vineyard, who also works for The Farm, Domaine Queylus and Honsberger Estate wineries. “She is a rising star in the industry and will leave a mark that will be noteworthy to Niagara if not only in her wines, but also in the trail of amazing talent she will have had a hand in mentoring and encouraging.”

Ivan Bekcic 28
Executive Chef, The Wine Academy, Toronto

Running a private enterprise while maintaining full-time employment as an executive chef is not an easy feat, but Ivan Bekcic has proven himself to be capable of culinary excellence.

For the last 17 years, Bekcic has been working in the restaurant industry in executive and sous chef positions in Toronto. He trained in Italy, France and the U.K., which has allowed him to bring a unique perspective on fine-dining and avant-garde cuisine to Toronto’s culinary scene.
Currently, Bekcic is the executive chef at Wine Academy where he develops bespoke tasting menus for private member events, among other things. His level of expertise, commitment to quality and exceptional customer service is widely recognized. In fact, Bekcic was credited with increasing average monthly food sales by 17 per cent over his predecessor at Wine Academy. As a private chef, some of his standout Canadian creations include pinecone preserves, pickled spruce tips and lilac cordial.

Bekcic’s devotion to his career is admirable, and he will continue to expand his reach and develop new relationships with clients, peers and other industry professionals.

Patrick Jones 27
Sustainability Manager & Capital Projects Co-ordinator, Fairmont Jasper Park Lodge, Jasper, Alta.

Named as one of Alberta’s Top 30 Under 30 Leaders in Sustainability, Patrick Jones’ success is backed by a world-class education at six prestigious institutions and demonstrated industry experience in hospitality, advanced education and civil society. In his role at Jasper Park Lodge, he chairs the Sustainability Committee and leads all environmental initiatives at the 700-acre, 450+ room luxury resort and three adjacent communities comprising of 500+ Heartists & families.

With the direction of the ownership group, Jones has successfully co-ordinated a number of multi-million-dollar capital upgrades across the property, including the refurbishment of 300 guest bathrooms, landscape re-development and critical infrastructure upgrades.

“There is no doubt Patrick has significantly contributed to the visible improvement of the resort’s operations and guest experience,” says Wayne Hnatyshin, director of Engineering, Fairmont Jasper Park Lodge. “Patrick has also reduced the resort’s environmental impact and helped to protect the pristine mountain environment for generations to come.”

Liezle Espejo 28
Sous Chef, The Ritz-Carlton, Toronto, Ont.

Liezle Espejo studied at Humber College, earning her Culinary Management Diploma in 2013. She also received the Cecile Girard – Hicks Memorial Award and the president’s Medal Award for the School of Hospitality, Recreation and Tourism. In 2018, Espejo completed her Red Seal certificate.

She began her culinary career working at several restaurants in Toronto, such as Bymark by Mark McEwan Group and Alba Restaurant, before re-locating to Fairmont Jasper Park Lodge in Alberta to work as chef de partie of banquets, Moose’s Nook Grill House and Orso Trattoria.

In 2019, Espejo joined The Ritz-Carlton Toronto as a senior cook in its banquet operations. She also pioneered the grand opening of EPOCH Bar & Kitchen Terrace in August 2021.

“Over these past two years and a very challenging period, Liezle has proven to be very dedicated, highly efficient, stress resistant and adaptable,” says Guillaume Benezech, general manager, The Ritz-Carlton Toronto. “Her knowledgeable and solution-oriented assistance was highly valued…and she has earned a very high esteem amongst our food-and-beverage team and guests. We were all impressed by the dedication Liezle has shown for our business and especially its guest relation, teamwork and technical components.”

Courtney Jenkins 29
Art Director, Kostuch Media Limited, Toronto

Courtney Jenkins joined Kostuch Media Ltd. in 2014 as a co-op intern, enrolled in Durham College’s Graphics Program, producing both paid and house ads, sourcing photography and illustrations, making editorial copy changes and more. She was instantly liked by the team, as well as advertisers, and quickly became a full-time employee to assist in the Production/Design department.

Jenkins possesses many admirable qualities. She has proven herself to be reliable, hard-working and is willing to take on whatever needs to be done, whenever it needs to be done.

In 2020, Jenkins was promoted to art director to assume the responsibility of producing Foodservice and Hospitality and Hotelier magazines internally. “Not only has she been able to handle the increase in workload, her creativity has soared and she’s helped create and produce wonderful cover art for both magazines, as well as creative magazine layouts,” says Rosanna Caira, editor and publisher of Foodservice and Hospitality and Hotelier magazines.

“Courtney is an extremely skilled designer with great creative instinct and her pleasant personality and diverse range of expertise make her a true professional,” adds Jennifer O’Neill, freelance creative graphic designer. “She insists on quality work and is liked, as well as respected, by staff and colleagues.”

Corbin Staniloff 30
VP, Development, MasterBUILT Hotels, Calgary

Corbin Staniloff is highly respected by his colleagues and his energetic personality is one that people can easily gravitate toward. Since joining MasterBUILT Hotels, Staniloff has assisted in the opening of four Microtel hotels, bringing the total to 24 across the country. Additionally, he has formed relationships with three First Nations groups, with plans to open another four new-build projects in 2022 and 2023.

“Corbin has excelled in his role,” says Jeremy Thal, president & CEO, Royop Development Corporation. “His ability to identify a site, convince the owners to sell, navigate the entitlements through the municipality and ensure successful completion all the way through opening and beyond is uncanny.”

Prior to his role at MasterBUILT Hotels, Staniloff was the senior associate of Hotel Investments, Western Canada at CBRE Hotels, advising clients on short- and long-term investment goals and working with private investors and sellers for hotel assets under $25 million from primary to tertiary markets.

When Staniloff isn’t securing deals, he’s busy supporting community initiatives. He has volunteered with Big Brothers Big Sisters, sat on the board with Urban Land Institute and is an active member of real-estate groups NAIOP and CREW, which supports women in the workplace.

Omar Karim 29
Executive Director, Alka Holdings Ltd., Consultant, Carpedia International Oakville, Ont.

Early on, Omar Karim’s manager at Carpedia Hospitality Ltd. identified him as a high potential employee, in large part due to his work ethic and eagerness to learn. These skills coupled with his strong focus on building team culture made Karim one of the top consultants amongst his peers.

“His relentless pursuit of client and team member satisfaction gives him the drive to produce work of the highest quality,” says Shaan Ghai, director at Carpedia Hospitality Ltd.

Karim first joined Carpedia in 2019 but decided to go back to school to obtain his Accelerated Masters in Business Administration from Queen’s University. He re-joined the company in upon graduation in 2022, where he analyzed work process and management systems using interviews, data analysis, field observations, and client collaboration to increase profitability by four per cent on average.

At the same time, Karim is the executive director of Best Western Plus Gatineau-Ottawa, managing the the operations of the hotel. “I have had the privledge to watch Omar grow into a leading force in the hospitality industry,” says Paul Lefebvre, president of PNL Hospitality Ltd.

Austin Granados 28
Co-owner/Pastry Chef, Cake-ology, Winnipeg, Man.

Admired for his positive attitude and willingness to learn new things, Austin Granados is a valuable addition to any team that he is a part of. After earning his Professional Cook Certification – Level 1 and Professional Baker Certification – Level 2 from Vancouver Community College,

Granados went on to channel his creativity into the baking processes at Dominique Ansel Bakery in Manhattan, Hotel X in Toronto and one-Michelin-Star VEA Restaurant in Hong Kong.

“Granados is a reliable and an extensively skilled chef who portrays his art in his baking,” says Vicky Cheng, executive chef and co-owner, VEA Restaurant, Tastings Group Limited. “He also excels at leveraging his thorough knowledge of pastry equipment and preparation to provide an exceptional level of customer service and satisfaction which have earned him quite a reputation amongst his peers.”

Most recently, Granados became the co-owner and pastry chef of Cake-ology, a small bakery known for its Kouign-Amann located in the heart of the Exchange District in Winnipeg. Granados manages a small team to produce custom cakes, cupcakes, French pastries, chocolates, viennoiserie and beverages and develops new concepts for flavours, textures and designs.

Additionally, Cake-ology was the 2022 winner of Sugar Rush Vegan Festival for Granados’ Pink Peppercorn Pavlova, as well as the 2021 winners of The Exchange District Biz Hot Beverage Week and Best “X” Coffee’s Perfect Match, Best Local Food Creative, Favourite Local Biz. Undoubtedly, Granados’ career will be filled with many more outstanding achievements.

Kirsten-Jean Kerpel 26
Suite Sales Administrator, Canucks Sports and Entertainment, Vancouver

At only 26, Kirsten-Jean Kerpel already has significant accomplishments under her belt. She attended renowned hospitality school ROC Mondriaan in The Hague, The Netherlands and obtained a Bachelor’s Degree in Hospitality, as well as Sales and Marketing.

From there, Kerpel has gained robust hands-on experience in various roles in Canada and the U.S. Hailing from the east coast of Canada, she completed an internship at the Halifax Harbourfront Marriott; managed a restaurant at Digby Pines Resort; assumed a sales and marketing position at Algonquin Resort Autograph Collection in St. Andrews, N.B.; travelled to Fairmont Chateau Lake Louise to become banquet manager and front-desk agent; and joined the pre-opening team of Courtyard and Residence Inn by Marriott in Jekyll Island, Georgia as assistant food-and-beverage manager.

Today, Kerpel is the suites sales administrator at Canucks Sports and Entertainment in Vancouver. She was promoted from private suites and catering coordinator at the company in just six months.

“Kirsten oversees the complete experience of 81 private suites and the respective fan base ensuring their experience is second to none,” says Robert Bartley, executive chef at Canucks Sports and Entertainment. “This is no small feat and a role that is extremely important to the overall financial health of the premium client fan base. Kirsten’s food-and-beverage knowledge from all her past experiences at restaurants, events and school has benefitted our guest experience.”

During her first month in this role, she made $13,000 in wine sales. Kerpel’s future in the hospitality industry burns bright as she continues to reach her full potential.

Janet Roper 28
Executive Housekeeper, Vintage Hotels, Niagara-on-the-Lake, Ont.

Janet Roper fell in love with the hospitality industry as a teenager working on Clifton Hill in Niagara Falls, Ont. greeting guests at the Great Canadian Midway.

Her passion for the industry grew stronger, driving her to earn her Bachelor of Business Administration – Hospitality from Niagara College in 2016. While completing her studies, she became a Certified Niagara Ambassador through the Tourism Partnership of Niagara. With a desire to advance her career further, Roper also became certified in Hotel Industry Analytics from the American Hotel & Educational Institute. In fact, she was one of the first 25 Canadians to receive this title.

Today, Roper is the executive housekeeper at the Pillar and Post Inn owned by Vintage Hotels. There, she recruits, trains and coaches employees in a department of more than 30 team members; monitors budgets, inventory, operating costs and preparations for payroll; and organizes safety-training initiatives with cleaning staff through Joint Health and Safety committee. Roper first joined Vintage Hotels in 2015 as a lead room attendant and has received three promotions since.

“Janet regularly shows great leadership skills and strong work ethic,” says Ryan Murray, GM, Pillar and Post Hotel, Conference Centre and Spa. “She is an exemplary team member who careers deeply about her team and the happiness of our guests.”

Rachelle Boutin 28
Director of Lodging, Hotel Le Germain Montreal

Rachelle Boutin has been a part of the Germain Hotels family since 2018 when she assumed the role of guest services supervisor at the Alt Montreal Hotel. She quickly moved up the ranks and in May 2021 was named Room Division Manager at Hotel le Germain Montreal.

“Rachelle is a true hotelier at heart, an excellent team leader and a workhorse in her passion for service,” says Marie Pier Germain, VP Sales and Marketing at Germain Hotels. “Many people in our industry have those qualities, but I have never met anyone who embodies them as intensely as Rachelle.”

Boutin graduated from Universite du Quebec a Montreal (UQAM) in 2016 and quickly dove into her passion, joining Groupe Antonopoulos as the reservation supervisor at Hotel Nelligan in Montreal before moving to Alt Hotel Montreal in June 2018.

She is a member of Germain Hotels’ circle of ‘Ambassador Employees,’ which she sees as an opportunity to pass on her knowledge and advice.

“Rachelle exudes the company’s values loud and clear. She shines with positivity, empathy and humor. She is witty, bubbly, and has great ambitions for her team members, who she works very hard at developing.” says Germain.

Spencer Smith 28
Retail & Experience Manager, Wayne Gretzky Estates Winery & Distillery, Niagara-on-the-Lake, Ont.

Spencer Smith’s entire professional life has been spent working in hospitality. The Aurora, Ont.-native enrolled in a high-school co-op program washing dishes and making salad dressings at a local caterer and though the work was not glamorous, this first peak behind the curtain into kitchen life had him hooked.

He spent the next seven years working in back-of-house for various restaurants across North America before returning to Ontario to enroll in the Advanced Wine & Beverage Business Management program at George Brown College in Toronto.

In 2020, Smith began working at Andrew Peller Limited as the assistant Retail & Experience manager at Peller Estates. He was soon promoted to Retail & Experience manager at Wayne Gretzky Estates in January 2020.

“Spencer re-invented many of the guest experiences at Wayne Gretzky Estates and successfully managed his department through the many challenges that the COVID-19 pandemic presented,” says Mark Vaiana, Estate Manager, Wayne Gretzky Estates. “His vast wine, whisky and beer knowledge and passion for the hospitality industry is exceptional. He has helped to create a team that shares his passion with each guest who visits Wayne Gretzky Estates.”

Emilio Montenegro 27
Executive Chef, Fonda Fora, Calgary

Emilio Montenegro started cooking when he was 17 years old. Today, he’s executive chef at contemporary Mexican restaurant Fonda Fora, a concept by Thank You Hospitality located inside The Westley Calgary Downtown.

Montenegro’s interests in live-fire cooking, butchering and foraging, as well as his zero-waste mentality, have allowed him to excel as a leader in his new role.

“Emilio has started bringing in whole hogs and utilizing all its parts in dishes across our menu and running features on some parts of the animal that most chefs throw away,” says Tyson Duben, manager of Operations, Fonda Fora. “The philosophy that Emilio has brought to this restaurant is truly the future of modern cuisine.”

Previously, Montenegro spent time honing his skills and gaining experience at Brunelleschi Hotel Florence in Italy, Chou Chou in Taipei City, Taiwan. and Logy in Taiwan.

By Amy Bostock & Nicole Di Tomasso

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