About

I’m a chef, educator, and sourdough specialist with over 20 years of experience working in Michelin-starred restaurants, world-class bakeries, and artisanal pizzerias. My passion for baking has taken me across the globe, from studying at renowned baking schools to working alongside top bakers and millers, refining my craft in sourdough fermentation and traditional bread-making techniques.

Today, I am a full-time professor of Baking and Pastry Arts Management at Centennial College in Toronto, Canada, where I teach professional bakers the art and science of bread-making, fermentation, and pastry. I also taught at George Brown College and spent five years as the program coordinator for the Baking and Pastry Arts Management program at Centennial.

Beyond the classroom, I actively contribute to the global bread community, sharing my knowledge through workshops, consulting, and online courses.

My Baking Journey

I’ve been fortunate to work closely with some of the best millers, bakers, and chefs in Canada and beyond, learning firsthand how different flours perform in sourdough baking. My journey has taken me to some of the most respected bakeries, mills, and educational institutions in the world.

Professional Experience

• Resident sourdough expert on The Social, Canada’s longest-running daytime TV show (Watch my segments here, here, and here).
• Worked for five years as a sous chef and baker for Chef Daniel Boulud at Café Boulud in New York and Toronto.
• Baked at a 1 Michelin-starred restaurant in Siena, Italy.
• Staged at Elmore Mountain Bread in Vermont, learning traditional stone milling and wood-fired baking.
• Worked alongside a German master baker at Bäckerei Pfeifle in Freiburg, Germany.
• Baked at Langdon Hall (Relais & Châteaux), Rundles, and other prestigious Canadian restaurants.
• Represented Canada in 2008, 2010, and 2024 at Terra Madre in Turin, Italy, where I led workshops, ran baking demos, and collaborated with Italian Slow Food bakers.
• Spoke and taught at major baking events and conferences, including:
  • King Arthur Baking School (Instructor)
  • Bread Bakers Guild of America (Instructor)
  • IBIE (International Baking Industry Exposition) (Speaker & Instructor)
  • Food on the Edge in Ireland (Speaker)
  • The Kneading Conference in Maine (Speaker & Attendee)
  • MAD Symposium in Copenhagen
  • Cook It Raw in Charleston
  • World Pizza and Bread Expo in Las Vegas
• Selected as Canada’s bread baker for the 2026 Coupe du Monde de la Boulangerie (the world’s most prestigious bread-baking competition).

Education & Training

I have dedicated my career to mastering the art of baking through hands-on experience and formal training:

• University of Guelph – Hotel and Food Administration
• Stratford Chefs School – Culinary Arts
• Red Seal Certified Chef
• Studied at world-renowned baking institutions, including:
  • San Francisco Baking Institute
  • King Arthur Flour Baking School (Instructor & Student)
  • École Internationale de Boulangerie in France
  • French Pastry School in Chicago
  • Montreal Chocolate Academy

Why I Teach & Share My Knowledge

For me, baking isn’t just about making great bread—it’s about understanding tradition, science, and craft. I love sharing what I’ve learned through teaching, consulting, and online content, helping bakers of all levels refine their skills and gain confidence.

When I’m not teaching or baking, I’m at home making bread with my wife Jody and our two children, Juniper and Frankie.

I hope this site helps you refine your sourdough skills, explore new techniques, and get inspired to bake better bread.