Chef Antonio Sousa Oliveira apprenticed at The Ambassador Hotel and Conference Center in Kingston from 1979 to 1983. He trained at Algonquin College, Ottawa Ontario from 1981 to 1983. His chief culinary characteristics is are his passion for the trade and trying to pass his knowledge on to culinary students

His favorite techniques are grilling and braised meets and making sauces. He loves to plate the presentation of an entrée with a beautiful protein and a glossy sauce to complement the dish. He believes dessert shouldn’t be complicated or large; rather it should be rich and delicate and complement the meal you just enjoyed.