With all of 27 years under his belt, Waterloo Region-native Benjamin Lillico is a Private Chef & Consultant. Most recently he was the Executive Chef at Holt Renfrew & Holts Café as they re launched a foodservice program across Canada.

Benjamin comes from multiple culinary roles in Waterloo Region and taught part time at Conestoga College in the Culinary department. With experience from Ontario’s only CAA five diamond awarded restaurant, the renowned Langdon Hall, he has also led mentorship roles with Ontario Colleges including Conestoga and Niagara.

Benjamin has extensive competition experience as well, most recently as team captain of Junior Culinary Team Canada for the 2016 Culinary Olympics in Germany. Winning multiple gold & silver medals on the international stage he knows what it takes to compete with some of the world’s best chefs! Benjamin has also won culinary competitions with the Chaine des Rotisseurs, Skills Ontario, and for Canada- being one of the top-place finishes at the Culinary World Cup in Luxembourg.

Benjamin is a recipient of the “Top 30 Under 30” award with the Ontario Hostelry Institute, recognizing his outstanding contributions to the hospitality industry. Most recently, Benjamin was voted as “Rising Chef of the Year” by The Globe & Mail. He has now become a Chef Ambassador with Feast on & the Ontario Culinary Tourism Alliance promoting local food movements.

Jessica Valiant is a Registered Holistic Nutritionist specializing in culinary plant-based, whole, fresh foods. Having grown up in the restaurant biz, Jessica found her niche at age 30 apprenticing with a natural foods chef and developing a special interest in raw food. Soon after, she became a trail-blazer in the healthy food industry by opening Rawlicious; the first Raw & Vegan restaurant in her home-town city of Barrie, ON years before a single Vegetarian establishment existed. Recognized for her efforts, Jessica was awarded “Best New Vegetarian Restaurant” consecutively, year after year while in business. Jessica writes, lectures, facilitates workshops and cooking classes and executes food and cleanse programs for plant-based, raw/vegan food and healthy living. Her work has been featured in print & digital media and TV.

Jessica has a keen eye for recognizing up and coming food trends and executing business ideas to capitalize on the growing demands of consumers. In 2014, after 3 years running her restaurant, she spotted an opportunity and without missing a beat jumped on it. Jessica was the key initiator in the growth and development of Boon Burger, Canada’s first all-vegan burger café by convincingly co-partnering with the Manitoba owners to bring Boon into the Ontario marketplace; later growing from two corporate stores into a multi-franchise establishment.

Jessica is a tireless champion for bringing healthy food to the masses. She travels the world with intentional curiosity as she gains insight into the food landscape of other cultures and regions. This knowledge translates into understanding global consumer demand, providing solutions to meet their needs, while keeping her pulse on the changing industry.

Chef Carmine Accogli- the Original “Big Ragu!”

From manning the stove to being in front of cameras and students, Carmine Accogli has been generously sharing his passion for making inspirationally good food for decades. The serial entrepreneur got his start after completing his culinary diploma at Toronto’s George Brown College. He started his professional culinary journey at Toronto’s Sutton Place Hotel, followed by stints in various other local restaurants, including the much-lauded Auberge du Pommier. After working in high-end French restaurants, Carmine decided he wanted to work in what he calls “smaller Italian ‘mom and pop’ rustic restaurants” where he learned to make rustic food with soul. He also learned immeasurable culinary and life lessons from his father-in-law, Italian Master Chef and Baker Nicola Chiaravalloti, who taught Carmine the “importance of making something from nothing, and to find ways to always make that ‘something’ special” while at his Buona Via Bakery in Scarborough.

It’s with those words of wisdom that Carmine’s own philosophy of “under-promise and over-deliver” was in part shaped. Always challenging himself while reinventing what he can do, Carmine has been the chef/owner of critically acclaimed Italian Trattoria, The Big Ragu, in Toronto’s west end, the resident chef on the CBC’s internationally syndicated “The Steven and Chris Show” for four seasons, and currently works as the official caterer of the High Park Club under his company, ABC Event Catering, with wife Barbara. During daylight hours, you’ll find him teaching restaurant culinary operations at Centennial College. He’s also taught commercial baking and baking and pastry skills to hungry students wanting to learn from Carmine’s vast experience. His one piece of advice to upcoming cooks and bakers alike? “The only constant in life is change. Always be prepared to reinvent yourself!”

This Montreal born entrepreneur graduated from Loyola University in 1974. He earned his commerce degree. In 1976 he discovered his passion for the restaurant business when he became the manager of the Peel Pub in Montreal. He cemented his dedication for the restaurant business when he established The Peel Pub Inc. in 1985. Over the next 23 years owned and operated over 11 different Pubs and Restaurants in Montreal and Toronto. In 2008, Frank developed from the ground up, the first Organic Burger Bar in Toronto. In 2011 he moved on to consulting for other restaurateurs. In 2014, the restaurant bug struck him again. He founded the Bread and Bowla fast casual, take out restaurant featuring quality, fresh scratch made soups, salads, sandwiches and pizza.

In 2015 Frank joined the ERC Family. Frank brings over 35 years of passion and experiences and business intelligence to the brand. Some weapons in his tool chest include, analysis of restaurant locations and themes. Interviewing and training initial staff members to assisting streamlining restaurant efficiencies. Planning the programing of ‘Point of Sales’ system to incorporate both restaurant and retail functions, allowing the business to capitalize on both markets. Creation of restaurant menu selections and price points, analyzing costs and revenues to cover projected expenses. Forecasted revenues and expenses for first 12 months of operations, identifying required capital reserves and time until breakeven. Established initial inventory for both menu and beverage items through multiple distributors and purveyors.

A graduate of International Touring University in business administration, Jose Luis began his management career with Holiday Inn – Mexico and El Presidente, another well known and successful national chain. In 1985, he joined the management team at KFC – Mexico as a Franchise Manager. After being promoted to National Training & Development Manager and Director of Operation.

Jose Luis has held senior roles in operation and franchise areas. In 1999, he moves to Canada and he began working with various Canadian and American chains including being a Multi-Unit Franchise Manager for White Spot; one of Canada’s western largest casual dinner restaurants and start developing non-traditional concepts for their Triple O’s burger chain, after that he is heading up to a new development for an American franchise quick service chain; Subway.

Jose Luis started developing franchise food concept since 2005 has developed franchisees in more than 30 countries and performing franchise seminars, courses, and stores set-ups.

Also developing food concepts models as Zebatta Healthy Bistro, Gogrill, Pure Health, Yogood, Casa Maria, Earth Hand crafted Cold – pressed juices, among others. All this hands-on & operation knowledge is one of his advantages what allow him to understand and provide the assistance what you are looking for in order to take your business into another level.

Owner and founder of Rose Hill Design Build, Angelo has been in the construction industry for over 20 years. His strong work ethic, attention to detail coupled with his imagination and passion to create- has been the driving force and inspiration which has led him to his success.

For the first 10 years, Angelo focused his talents on residential projects. Starting with new residential builds, renovations and eventually custom-built homes, Angelo’s clientele expanded and extended into the commercial space.

Over the last 10 years, Angelo has added commercial projects to his portfolio. Most recently with franchise commercial work across Canada. What makes Angelo unique in the construction business is his personal touch in all projects. As the driving force behind unique designs, Angelo has a natural talent to create. With his expansion across Canada, Rose Hill Design Build will continue to grow under Angelo’s leadership, passion and determination.

Nick is the President of Portage Design Group Inc, a full-service interior design firm based in Toronto that he founded in 2010 and continues to quarterback.

Prior to starting his own firm, he worked at several studios including Hirschberg Design and MacKay Wong Strategic Design. Some noted projects are: Bangkok Garden on Elm St., OLG Slots at Georgian Downs, Great Blue Heron Charity Casino, Allstar Wings & Ribs, The Craft Brasserie and new concepts for Lastman’s Bad Boy Superstores.

In addition to teaching Interior Design for several years as a full-time professor at the college level he has been invited to teach several times at Ryerson University starting in the fall of 2011 and is currently a guest critic.