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    September 25 2017

    Anthony Walsh

    One of Canada’s most highly revered and respected chefs, Anthony Walsh is the Corporate Executive Chef of Oliver & Bonacini Restaurants. In this role, Chef Walsh oversees the culinary direction of all properties in the diverse O&B portfolio, including the restaurants, the event spaces and the catering arm. More specifically, he ensures every menu reflects the specific flavours and characters of the many unique venues. For Chef Walsh, defining Canadian food and elevating it to the world stage is not only a top priority, but a passion.

    Prior to his appointment to O&B’s Corporate Executive Chef, Chef Walsh served as Executive Chef for the iconic Canadian restaurant Canoe. There, his leadership, unrivaled culinary craftsmanship and visionary sense for haute Canadian cuisine played a vital role in the restaurant’s meteoric ascent on the country’s fine dining scene. Quickly recognized by media, foodies and the culinary world, the restaurant earned four stars in Toronto Life magazine, was named Best New Restaurant by The Globe and Mail and Where Toronto magazine, and ranked #3 in Gourmet magazine’s list of Top Tables.

    Prior to joining O&B, Chef Walsh opened JAW, a boutique restaurant in Toronto’s Queen West neighbourhood, which received unanimous critical acclaim for its inspired fresh market cuisine and frequently changing menu. It was his work at JAW that caught the attention of local restaurateurs, Peter Oliver and Michael Bonacini, who then brought Chef Walsh onto the O&B team in 1996.

    Over the course of his career, Chef Walsh has won critical acclaim by national and international media and has received numerous awards, including gold medals from Taste of Canada, Black Box, Salon Culinaire and the Ontario Hostelry Institute. He has been a featured guest chef at James Beard House, and has cooked for a number of notable dignitaries, including Canadian Prime Minister Brian Mulroney, U.S. President George Bush, and Princess Diana. In 2016, he was named Chef of the Year by Foodservice & Hospitality Magazine as well as one of Toronto Life’s Most Influential People.

    Anthony Walsh

    Corporate Executive Chef

    One of Canada’s most highly revered and respected chefs, Anthony Walsh is

    the

    Corporate

    Executive Chef of Oliver & Bonacini Restaurants

    . In this role,

    C

    hef

    Walsh

    oversees

    the culinary

    di

    rection of

    all properties in the

    diverse O&B

    portfolio

    ,

    including the restaurants, the event

    spaces

    and the catering arm

    .

    M

    ore specifically,

    he ensures every

    menu

    reflects

    the specific

    flavour

    s

    and character

    s

    of the

    many

    unique venues.

    For Chef Walsh,

    defi

    ning Canadian food

    and

    elevating it to the world stage is not only

    a

    top priority, but

    a

    passion.

    Prior to his

    appointment to

    O&B’s

    Corporate Executive

    Chef,

    Chef Walsh

    served as Executive

    Chef for the ic

    onic Canadian restaurant Canoe. There,

    h

    is leaders

    hip,

    unrivaled culinary

    craftsmanship and visionary sense for

    haute

    Canadian

    cuisine

    played a vital role in the

    restaurant’s meteoric ascent on the

    country’s

    fine dining scene.

    Quickly recognized by media

    ,

    foodies

    and

    the culinary world

    , t

    he

    restaurant

    ear

    n

    ed

    four stars

    in Toronto Life magazine,

    was

    named

    B

    est

    N

    ew

    R

    estaurant by The Globe and Mail and Where Toronto magazine

    ,

    and ran

    ked

    #3 in Gourmet magazine’s list of Top Tables.

    Prior to joining

    O&B

    ,

    Chef

    Walsh opened JAW, a boutique restaurant in Toronto’s

    Queen West

    neighbourhood, which received unanimous critical acclaim for its inspired fresh market cuisine

    and frequently changing menu.

    It was his work at JAW that

    caught the attention of local

    restaurateurs, Peter Oliver and Michael Bonacini, who

    then

    brought Chef Walsh

    o

    nto the O

    &B

    team in 1996.

    Over the course of hi

    s career, Chef Walsh has won critical acclaim by national and international

    media

    and has received

    numerous awards,

    including gold medals

    from

    Taste of Canada

    ,

    Black Box

    ,

    Salon Culin

    aire

    and

    the Ontario Hostelry Institute

    . He has

    been a featured guest chef

    at

    James

    Beard House, and

    has cooked for a number of

    notable

    dignitaries,

    including

    Canadian

    Prime

    Minister Brian Mulroney, U.S. President George Bush

    ,

    and Princess Diana.

    In 2016, he was named

    Chef of the Year by Foodservice & Hospitality Magazine as well as one of Toronto Life’s Most

    Influential People

    Anthony Walsh

    Corporate Executive Chef

    One of Canada’s most highly revered and respected chefs, Anthony Walsh is

    the

    Corporate

    Executive Chef of Oliver & Bonacini Restaurants

    . In this role,

    C

    hef

    Walsh

    oversees

    the culinary

    di

    rection of

    all properties in the

    diverse O&B

    portfolio

    ,

    including the restaurants, the event

    spaces

    and the catering arm

    .

    M

    ore specifically,

    he ensures every

    menu

    reflects

    the specific

    flavour

    s

    and character

    s

    of the

    many

    unique venues.

    For Chef Walsh,

    defi

    ning Canadian food

    and

    elevating it to the world stage is not only

    a

    top priority, but

    a

    passion.

    Prior to his

    appointment to

    O&B’s

    Corporate Executive

    Chef,

    Chef Walsh

    served as Executive

    Chef for the ic

    onic Canadian restaurant Canoe. There,

    h

    is leaders

    hip,

    unrivaled culinary

    craftsmanship and visionary sense for

    haute

    Canadian

    cuisine

    played a vital role in the

    restaurant’s meteoric ascent on the

    country’s

    fine dining scene.

    Quickly recognized by media

    ,

    foodies

    and

    the culinary world

    , t

    he

    restaurant

    ear

    n

    ed

    four stars

    in Toronto Life magazine,

    was

    named

    B

    est

    N

    ew

    R

    estaurant by The Globe and Mail and Where Toronto magazine

    ,

    and ran

    ked

    #3 in Gourmet magazine’s list of Top Tables.

    Prior to joining

    O&B

    ,

    Chef

    Walsh opened JAW, a boutique restaurant in Toronto’s

    Queen West

    neighbourhood, which received unanimous critical acclaim for its inspired fresh market cuisine

    and frequently changing menu.

    It was his work at JAW that

    caught the attention of local

    restaurateurs, Peter Oliver and Michael Bonacini, who

    then

    brought Chef Walsh

    o

    nto the O

    &B

    team in 1996.

    Over the course of hi

    s career, Chef Walsh has won critical acclaim by national and international

    media

    and has received

    numerous awards,

    including gold medals

    from

    Taste of Canada

    ,

    Black Box

    ,

    Salon Culin

    aire

    and

    the Ontario Hostelry Institute

    . He has

    been a featured guest chef

    at

    James

    Beard House, and

    has cooked for a number of

    notable

    dignitaries,

    including

    Canadian

    Prime

    Minister Brian Mulroney, U.S. President George Bush

    ,

    and Princess Diana.

    In 2016, he was named

    Chef of the Year by Foodservice & Hospitality Magazine as well as one of Toronto Life’s Most

    Influential People

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