Meet the Chefs

Modern Pastry · Local & Seasonal

Chef Ashley Stock's culinary journey began in Stratford, Ontario, where she developed a deep appreciation for pastry and seasonal ingredients. A graduate of Stratford Chefs School, Ashley was recognized with several awards related to culinary excellence including the Olymel Culinary Management Award and Outstanding Overall Achievement.

Fine Dining Pastry · Artisan Baking

Junelle is the co-owner and pastry chef of Castle & Coal. She graduated the Culinary Management Program at George Brown College and developed her pastry skills working in Toronto's various fine dining restaurants before going abroad to work and volunteer at Michelin restaurants around the world: Marcus Wareing in London, England, Eleven Madison Park, Per Se and Le Bernardin in New York, USA.

Luxury Pastry · Afternoon Tea

Gerald Tan's deep appreciation for desserts was cultivated at a young age through his mother's love for baking. Born and raised in Manila, Philippines, he began his career studying Culinary Arts at De La Salle University. Over the past 20 years, he has worked across Canada and the U.S. for Fairmont Hotel, Hyatt Hotel, Shangri-La Hotel, Autograph Collection by Marriott, and St. Regis Hotels & Resorts.

Contemporary Pastry · Global Influence

Chef Priscilla Li is an internationally trained pastry chef whose career spans some of the world's most distinguished luxury hotels and culinary destinations, including Toronto, Hong Kong, and New York City. Currently serving as Pastry Chef at Park Hyatt Toronto, Chef Li leads the hotel's pastry program across its acclaimed dining and hospitality venues, including Joni Restaurant, Writers Room rooftop bar, Stillwater Spa, luxury banquets, weddings, VIP events, and bespoke catering experiences.

Chocolates & Fine Pâtisserie

Chef Steven Tran started his culinary career at the age of 16. After winning a local teen culinary competition that awarded him a scholarship to attend culinary school, it was an internship in the south of France that would redirect him into the pastry world.

Japanese-Inspired Pastry · Aburi Cuisine

Hailing from Yamaguchi, Japan, Award-Winning Chef Aiko Uchigoshi brings 15 years of impressive knowledge and experience in culinary arts to ABURI Hana. Chef Aiko began her career with ABURI Restaurants Canada in 2012 and was an important member of the Miku Toronto opening team when the restaurant brand expanded in 2015.

French Pâtisserie · Chocolaterie

Rodney Alléguède is the owner and Head Pastry Chef of Goûter. He completed his studies of the culinary arts and hotel-restaurant management in Paris, which allowed him work-terms in Michelin starred institutions — Fouquet's, Les Violon d'Ingres (Maison Constant) and La Maison Lenôtre. His work experiences in France and subsequently in Canada allowed him to refine his culinary skills, and fall in love with pâtisserie and chocolaterie.