As Yes Shef, the celebrated culinary event spotlighting women in the food and beverage industry, gets set to make its Ontario debut on Monday, March 9, 2026 at RC Show 2026, taking place at The International Centre in Mississauga, some of Canada’s most talented women chefs are prepping to take centre stage. We caught up with one of this year’s culinary stars to talk mentorship, inspiration, and what she’s serving up at this landmark celebration of women in food and drink. —Noa Nichol
Since Yes Shef! is all about pairing established pros with the next generation of talent, if you could go back in time and cook one meal for your younger self on your first day of culinary school, what would it be?
Over the course of my career, I’ve explored so many styles, techniques, and trends. Like most chefs, there were phases where I gravitated toward more complex or experimental food. But what’s truly stayed with me over the years is the beauty of simple, thoughtfully executed dishes.
If I could cook one meal for my younger self, it would be my homemade sourdough pizza. I’ve spent years perfecting that dough — getting it to bubble in all the right places while still staying light and airy. It’s not flashy or overcomplicated, but it’s deeply satisfying. I’d want to show that young culinary student that you don’t have to do “crazy” things to make incredible food. Master the fundamentals. Respect the ingredients. Simplicity, when done right, is powerful.
Of all the signature dishes you’ve created throughout your career, which one holds the most personal story for you, and where can our readers find the recipe (or a table to taste it) right now?
In my current role as Culinary Manager at the Leslie Street Keg, I’m not heavily involved in developing menu items — maybe one day?
That said, I make it a point to cook for my team during holidays and special events. Creating memorable meals for them is something I genuinely love. On days that are especially high-volume and draining, I try to give back through food. For me, cooking is the most authentic way to show appreciation — sometimes it says more than words ever could.
One of my favorite memories was hosting a floor-walking appreciation dinner for my assistant managers. I created a seven-course tasting menu, and every single course had a seafood component — yes, even dessert.
The standout for me was the Crudo Trio: citrus-cured salmon, tuna, and lingcod served with a bright citrus vinaigrette and fresh zest. It was simple, clean, beautiful — and delicious. I was incredibly proud of that dish.
What is the one song or album that is guaranteed to be playing in your kitchen to get the team hyped during a busy Friday night service?
Honestly, the playlist can be all over the place — but my team knows strong female artists are always the vibe.
You’ll hear a lot of Mariah Carey, Britney Spears, Celine Dion, and Madonna in our kitchen.
High energy, big vocals, zero apologies — that’s the Friday night mood.
After a long night of hosting tasting stations and mentoring students, what is your ultimate, no-judgment comfort food that you crave the second you get home?
Homemade sourdough pizza. Always. After spending all day cooking elevated dishes, there’s nothing better than something familiar,comforting, and made with your hands. It’s my reset button.
You are doing incredible work for women in the hospitality industry—where can our readers follow your journey and keep up with your latest culinary adventures online?
I know it’s rare these days to not have a huge social presence, but I really value being present in real life — with my team, my guests, and the people around me. It’s easy to get caught up in following profiles instead of truly connecting.
That said, if you’d like a glimpse into what we are up to at The Keg, you can find us on
Instagram at @tapintothekeg.
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