Chef Matthew Rivers brings nearly a decade of diverse culinary experience in restaurant operations, private dining, catering, and community-based culinary education. Throughout his career, he has held leadership positions as a Sous Chef as well as Chef, where he has trained and mentored kitchen staff, developed innovative menus, managed food and labour costs, and maintained the highest standards of food safety and kitchen operations. Most recently, Matthew has served as a Chef Instructor with the RCMP Community Engagement Culinary Program, teaching youth essential cooking skills, food safety practices, nutrition, and kitchen fundamentals while providing mentorship and guidance. His passion for culinary education, combined with his extensive hands-on industry experience, allows him to create an engaging and supportive learning environment for aspiring chefs.

With over 20 years of experience in the culinary and pastry industry, Chef Giuliana brings a wealth of knowledge, creativity, and leadership to our culinary program. Her background includes extensive experience in menu development, high-volume dessert production, and training culinary teams in both restaurant and educational settings. She has worked in renowned establishments across Canada, the Cayman Islands, Spain, and Peru, including luxury and Michelin-trained environments such as Le Bernardin and Eleven Madison Park. Specializing in classic and contemporary French and Italian pastries, she is passionate about seasonal ingredients, artisanal baking, and mentoring the next generation of culinary professionals.

Raymond Turner is a chef, recipe developer and owner-operator of a variety of hospitality businesses and food products. Over the last 15 yrs Raymond has used his culinary skills and creativity in the kitchen to serve one of ‘Hamilton’s most loved brunch menus’. With an extensive career spanning linguistics, national operations management and teaching, he has honed a variety of skills into keeping multiple kitchens running for the last decade. He has a unique creative palette, which is brought to life through a practical and systematic approach in the kitchen. Raymond’s current projects are Public House Studio and Sunny Pies & Rolls; working on in-house retail food products, supporting client recipe development, hospitality management consultancy and catering for select events.

With over two decades of experience in the culinary industry, Chef Jerry brings a wealth of knowledge, skill, and passion to the classroom. As a former Head Chef at the Sheraton Hotel, Chef Jerry has honed his expertise in both banquet dining and culinary education, mentoring aspiring chefs and refining innovative cooking techniques. His dedication to excellence, strong leadership, and commitment to culinary education make them an invaluable asset to our school.

In the classroom and kitchen, Chef Jerry emphasizes hands-on learning, attention to detail, and a deep respect for ingredients. He is passionate about inspiring the next generation of chefs, instilling the discipline and creativity necessary to thrive in the culinary world.