inspired by canada’s raw, rich land
Connecting people to place through contemporary Canadian cuisine, Canoe crafts inspired dishes reflective of our country’s diverse landscape. Our chefs work closely with farmers and suppliers to source the finest ingredients from across the nation.
With over 25 years of culinary history, Canoe continues to challenge creative boundaries in the spirit of celebrating Canada and its distinct provinces.
Executive Chef – Ron McKinlay
As executive chef of Canoe, Ron McKinlay showcases a deep appreciation for uniquely Canadian ingredients. Chef McKinlay brings well over a decade of international cooking experience in renowned restaurants across the U.K., Australia and the Middle East. He works closely with producers, gatherers, and suppliers to create dishes inspired by Canada’s diverse landscapes and its distinct provinces. After travelling, working, and training with some of the best chefs around the world, he is constantly aiming to take Canadian cuisine to new heights.
District Executive Chef — John Horne
As District Executive Chef at Oliver & Bonacini Hospitality, John Horne not only leads the culinary vision for Canoe, Auberge du Pommier, La Plume, Maison Selby, and Biff’s Bistro but also plays a pivotal role in overseeing O&B’s corporate culinary operations on a national scale. His cuisine is marked by refined flavours, a focus on seasonal ingredients, and striking presentation.
Under John’s exceptional leadership, Oliver & Bonacini continues to flourish, setting new standards of culinary excellence and hospitality. His innovative approach to cuisine, coupled with his unwavering dedication to quality and creativity, has propelled O&B’s restaurants to the forefront of the culinary scene. Outside of the kitchen, John finds solace and joy in spending time with his wife and two children, cherishing moments of togetherness amidst his busy schedule.
Chef de Cuisine – Roderick Tomiczek
Toronto native Roderick Tomiczek’s culinary journey spans some of the most esteemed kitchens in Canada and the UK, blending international influences with a deep appreciation for local ingredients. After graduating from George Brown College, he honed his skills in Montreal and Toronto before embarking on a career-defining chapter in London, England, training under Michelin-starred chefs Marcus Wareing and Heston Blumenthal. Upon returning to Canada, he spent several years at Langdon Hall with Jason Bangerter before bringing his expertise to Canoe’s storied kitchen.
Grounded in classical French technique yet driven by a modern, ingredient-focused approach, Roderick’s cooking celebrates bold flavours, refined execution, and a commitment to seasonality. He leads with precision and creativity, continuously evolving his craft while mentoring the next generation of Canadian chefs.
Executive Pastry Chef – Raffaele Stea
Classically trained in his native Montréal, Raffaele Stea is known for innovative flavour combinations and modern techniques. Having spent the better part of the last decade in Michelin-starred restaurants across Europe, Raffaele embodies Canoe’s endless pursuit of excellence and ingenuity. Challenging creative boundaries, he draws inspiration from his French-Canadian and Italian roots to deliver meticulously crafted, artfully assembled desserts celebrating the best of Canadian harvests.
