the chef

I have always loved the way that good food can transport you. A bite of strawberry rhubarb pie that brings you back to your childhood,  a spicy lamb that brings you to the Mediterranean, or lush greens with mango dressing that recalls the Caribbean on a cold winter day.

With more than 15 years of experience, working in kitchens all over the world, from  high end Toronto dining to provisioning in the galapagos, from touching  the Mediterranean  coast and  leading culinary teams in Bermuda I have been blessed with many gorgeous food moments

 Berry Hill is our memory book recreating the flavours and dishes learned while working all over the world infusing the best of our travels in our menus while creating cherished new memories.