Fraser MacLeod graduated in 1986 from SWTC in Winnipeg. He was already working in the hospitality industry at the time, employed at Winnipeg landmark restaurants such as Grapes on Grant and the Corydon Village. He summered in Ontario working as head cook at B’Nai Breth in Kenora and Minaki Lodge.

In 1986, he started working for WOW! Hospitality at the Old Spaghetti Factory while also attending the University of Winnipeg. When he graduated with a degree in Anthropology, he moved to BC and further honed his culinary skills at Hys in Stanley Park and at Whistler Ski Resort.

In 1993, he moved back to Winnipeg where he immersed himself in the industry. He developed his signature “Less is more” attitude, allowing beautiful food to speak for itself, preparing simple, clean dishes, and adding subtle twists to classics to reinvent them.

Fraser was part of the opening team of 529 Wellington, working closely with Micheal Dacquisto to ensure 529 became the premier steakhouse it is today. Micheal handed him the reins in 2008, and he became Executive Chef. He brings his passion for food combined with humility and kindness to his kitchen every day. Working with three Red Seal Chefs, he is constantly teaching and inspiring.

The menu at 529 has changed very little in the past 20 years, but Fraser has added his own subtle touches to keep it fresh and current, such as pan-seared black cod with mirin butter and milk-fed veal chop with shiitake peppercorn cream sauce.

Fraser participates in numerous charitable events, most notably his work with the Boys and Girls Club. Each year, he is center stage preparing food for 475 guests at the annual 100 Mile Dinner, where all ingredients are sourced within 100 miles of Winnipeg, with all proceeds funding the Boys and Girls Club.

Fraser’s dedication to his craft, his infectious joy, and calm presence have helped keep 529 Wellington, our flagship steakhouse, at the very top of the restaurant industry.

With 25 years of dedicated service to Maple Leaf Sports & Entertainment (MLSE), Evan has had the opportunity to feed both fans and teams alike. The MLSE Culinary Team has the unique privilege of keeping the Toronto Argonauts, Toronto Raptors, Toronto FC, Toronto Marlies, and the Toronto Maple Leafs at the top of their game with healthy but delicious food.

Evan’s culinary philosophy is rooted in using local, sustainable ingredients to craft dishes that are both elevated and approachable. Whether it’s a refined plate at e11even, or bold crowd-pleasing flavours at Real Sports, his menus reflect a commitment to quality, seasonality, and innovation — always with the guest at the center.

Throughout his career with MLSE, Evan has played a key role in shaping the organization’s food and beverage identity, consistently raising the bar in high-volume, high-expectation environments. Under his leadership, both venues continue to be recognized for exceptional food, service, and atmosphere — making Maple Leaf Square a culinary destination in its own right.

Chef James Hughes is a 30-year restaurant veteran whose culinary journey has taken him from Vancouver to Toronto to the Maritimes. As the owner of Sophia & Spritz in Moncton, New Brunswick, and the creative force behind Boulevard Kitchen & Bar, as well as the world-class BBQ program at Belle’s Kitchen & Music Hall in Winnipeg, Chef Hughes is known for blending bold Maritime flavours with modern hospitality. His warmth, creativity, and passion for food shine through every dish — and this year, he brings that same signature energy to the Taste of the CFL stage.

Kaeli Robinsong began helping out at a young age in the kitchen of a retreat centre co-founded by her parents. By 10 she was earning wages as a dishwasher, and from 12 she spent her summers working full time, learning prep, third and second cook positions. By 18 she was a 1st cook, leading a team, planning and executing multi-course buffet-style meals for up to 120 guests. She spent the summers of her early 20's cooking for tree planters in the wilds of northern BC and Alberta, and winter evenings and weekends private cheffing and cooking on film catering trucks in Vancouver (where she attended Emily Carr Institute of Art and Design). In 2009, at the age of 26, with the confidence and experience she'd gained from these formative culinary endeavours, she moved to Tofino and started Tacofino in a bright orange food truck in the back of a parking lot with a couple of friends. Sixteen years, a few new business partners, a blended family, and 11 brick-and-mortar locations later, Kaeli's passion for feeding people and building community continues. Her love language is food, and her kitchen table is a hub for nourishment, connection, and good conversation.

Brandi McLean is a dynamic and seasoned culinary professional with over two decades of hands-on experience across Western Canada’s hospitality landscape. Currently the Executive Chef at the Calgary Sports and Entertainment Corporation, Brandi has carved an impressive career path – rising through the ranks from Jr. Sous Chef to the top of the culinary ladder since joining the organization in 2013.With Red Seal certification in Culinary Arts from Vancouver Community College and a Culinary Apprenticeship from SAIT, Brandi combines technical excellence with a passion for leadership, team development, and culinary innovation. Whether leading large-scale event catering or mentoring rising chefs, Brandi brings precision, creativity, and a relentless drive for excellence to every plate.

Peter Keith began his cooking career at the age of 14, and has since worked in some of Canada’s top restaurants, won international cooking competitions, and earned degrees in culinary arts and business. Today, Pete’s work is at the intersection of food, entrepreneurship, community building, and education. He co-owns Meuwly’s (a smoked meats & charcuterie company), The Hub (a restaurant incubator), and Beb’s Bagels (a start-up bagel brand). Outside of work, Pete supports a number of non-profit initiatives, serving as Chair for In The Weeds (a hospitality mental health organization) and as a board member for the Canadian Culinary Fund and Skills Alberta. For his culinary and community efforts, he was awarded Canadian Chef of the Year (2020) and named to Edmonton’s 40 Under 40 (2022). In 2024, Peter was the youngest-ever chef inducted into the Culinary Federation's Honour Society — one of Canada’s highest accolades for culinary arts.

Chef Ash Abdelatty serves as Executive Sous Chef at Hamilton Stadium, where he leads a talented culinary team dedicated to transforming the stadium dining experience for fans, players, and guests of the Hamilton Tiger-Cats and Forge FC. Since joining the organization,

Chef Ash has revitalized food operations across the venue — from the sizzle of the Main Kitchen to the refined offerings in the Clubhouse, Suites, and Caretakers Lounge. His leadership has redefined what stadium dining can be, blending bold local flavors with global inspiration and elevating major events such as the Grey Cup into unforgettable culinary experiences.Chef Ash’s passion for food began in his family’s kitchen, inspired by his mother’s warmth and generosity and by his father, a professional chef who worked at Toronto’s historic Old Mill Restaurant. Early exposure to the discipline and creativity of professional cooking shaped his philosophy and commitment to excellence.

Over his career, Chef Ash has honed his skills across a range of cuisines and settings — from high-end restaurants such as Trattoria IL Timone and Omega Steak and Seafood to large-scale catering operations serving thousands at events including TIFF, the Canadian Open, the PGA Tour at Glen Abbey, and the Toronto Pan Am Games. He also co-founded King Café in downtown Toronto and later oversaw food operations for Terminal 3 at Toronto Pearson International Airport.

Whether serving thousands of fans on game day or crafting a special menu for a VIP event, Chef Ash brings the same passion and precision that first inspired him in his family kitchen — creating food experiences that bring people together.

Michael Coppa is a Montreal-based chef and the Executive Chef of Amea Café and Celeste. Born to Italian parents, Michael discovered his love for cooking at a young age, shaped by the irresistible flavors and traditions passed down from both of his Nonnas.

Known for combining classic Italian influences with fresh, modern touches, he creates dishes that are both comforting and refined. His cooking reflects a deep respect for heritage, a commitment to quality ingredients, and a passion for bringing people together through food. Michael credits his Christian faith as the cornerstone of his journey, shaping his values, inspiring his creativity, and grounding his dedication to excellence.

When he’s not leading his kitchens, Michael cherishes time with his wife and daughter — often gathered around the table enjoying the kinds of meals that first sparked his passion for cooking.

With over 25 years of culinary experience, Chef Andy brings passion, creativity, and precision to every event. Chef Hing’s approach is rooted in seasonality and sustainability, sourcing the freshest local ingredients to create vibrant, memorable dishes. His signature style blends classic techniques with modern flair, resulting in menus that surprise and delight.

Since joining the Levy group in 2023, Chef Hing has elevated the Otto’s premium experience, earning critical acclaim and a loyal following. His leadership in the kitchen is matched by his commitment to mentoring young chefs and fostering a collaborative, creative environment.When he’s not in the kitchen, Chef Hing enjoys exploring farmers’ markets, cooking for family and friends, and spending time on the golf course.

Executive Chef Brett Stecyk of The Hotel Saskatchewan, Autograph Collection, is a culinary leader with a passion for elevating prairie cuisine. A graduate of the S.A.I.T. Professional Cooking Program, Brett began his career at the iconic Fairmont Banff Springs Hotel, where he earned recognition as the 2015 Chaine de Rotisseurs Black Box Competition Alberta Champion and National Finalist. His career path has taken him through Saskatchewan, Ontario, and Alberta, including serving as Chef de Cuisine at three Banff Springs restaurants. Brett first joined The Hotel Saskatchewan’s culinary team in 2016 as Sous Chef, before returning in 2021 as Executive Sous Chef, and ultimately stepping into the role of Executive Chef.

In 2022, Brett spearheaded the development of The Burrow, the hotel’s signature dining concept now entering its third year. A shining example of his passion for prairie ingredients and local producers, The Burrow reflects Brett’s vision of blending contemporary culinary techniques with the rich flavors of Saskatchewan’s farmland.