Colin took a roundabout path to becoming a chef—he was studying hotel and restaurant management when he “fell in love with the back of the house.” He accepted his management degree, but decided to apprentice as a chef and pursue formal training in Toronto. Today, in spite of that teaching, he takes his culinary cues from his parents, who were adventurous cooks. “I love the creativity and freedom of expression that comes from creating a new dish. The process of taking a few simple ingredients and making something for people to enjoy is what inspires me the most.” Taste for yourself when you try one of his exciting dishes in your café.