Toronto Bailliage Conseil
Scott A. Riess
Scott was born and raised in rural Saskatchewan. He developed a passion for cooking at a young age and has not looked back. He was intronized to La Chaine in 2004 as Rotisseur, and devotes his time to the development of young cooks. Scott has worked with Four Seasons Hotels and Resorts in Whistler, Vancouver and Toronto. Presently he is the Executive Chef of the Toronto Golf Club and has held the prestigious post for the past two years. Scott enjoys good food and wine and sharing it with others.
Vice Echanson L'ordre Mondial
Career: Chef, later to become off-premise caterer
Gardening: Gardening, collecting and drinking traditionally-made wines, cooking, and enjoying good cigars
Born: London, England
Passion for Food and Fine Wine: Both of Geoffrey's parents were in the food and hospitality industry. He has, in the last decade become an ardent supporter of local and slow food and prominent in real food education. With regard to fine wine, he has been a drunk since the age of sixteen.
Greatest Culinary Experience: Eating rat, many times, and absolutely enjoying it in a rat restaurant in Southern China.
(1) Bacholar in Mechanical Engineering
(2) Master in Business Management
(3) Professon Engineer in Production
(4) Have worked in England in Building Research, Lucas (aircraft equipment division)
(5) Managing Director of Atlas Electronic in Malaysia (OEM supplier for Sony)
(6) General Manager of Sabre Time (a division of Seiko watch)
(7) Chief Executive of Binatone Electronic (a British Electronic inporter)
(8) Immigrate to Canada in 1990 and started Salad King since 1991
(9) Have been in the restaurant business for the last 19 years.
Although Ernest likes eating, he prefers simple food. Simple but tasty food is very difficult to make and not too many chefs can do it right.
He had many good meals before, but the most memorable one is from el bulli. The experience started from the moment he left Barcelona. Being able to stay in a beautiful hotel facing the sea and watch the sunset before driving off to the restaurant was so much to enjoy. He hadn't even thought too much about food at that time. He appreciated appreciate the attention to details and the innovation. Exploring Roses next day was another highlight. Ernest and his wife, Linda, actually enjoyed the grilled fresh fish from a local restaurant more than el bulli. In whole, it was the overall experience that made his meal a memorable one.
Chargé de Presse
Kitty was born in Hong Kong and immigrated to Canada at the age of 16. With an engineering degree and a master degree in business administration, she pursued the financial industry and joined Scotiabank in 1998 as an analyst. After 12 years in the organization, she is now a Director in the Finance division of Scotia Capital.
Golf, wine, and food have always been the major part of her interests. Inspiring by the diversified culture in Toronto, Kitty and her husband are constantly looking for gourmet food, fine cuisines and even fusion food around the city. Seeking for good restaurants and special dining experiences are also their greatest enjoyments during vacations.
Kitty was intronized in 2006. After a few years of great experiences, she is enthusiastic to promote La Chaîne to more people who share the same interests, to increase the publicity of the Toronto Bailliage, and to expand its member’s networking experiences.
Dr. Paul Truelove
Vice Conseiller Gastronomique
Paul is a chiropractor in the east end of Toronto for the past 30 years. He is a member of the Rotary Club of Toronto where he is a member of the Chefs crew at Camp Scugog. He enjoys cooking and trying combinations of taste and texture at any opportunity. He also enjoys the many fine meals and wines at Toronto's finer establishments. Paul is widowed with no children but makes up for it by serving on the Board of Directors of the Easter Seals Society of Ontario. With over twenty thousand children with a disability he has more than his share of kids to look out for. He is also on the Board of Director for the Off Center Music Salon where he helps out with their annual gala by preparing a variety of hors d’ouvres for about 80 guests, He is not alone in this task because he is blessed with many friends who also enjoy cooking for others.
Chargé de Missions
Membership and Administration
Susanna Joy was intronised into the Confrérie de la Chaîne des Rôtisseurs in 1993 in Kuwait and has been privileged to attend some spectacular themed events in the Middle East, as well as some inherently British dinners during her couple of years with the Thames Valley bailliage in England. Susanna has been fortunate to be able combine her passion for the Hotel and Catering Industry with her desire to travel, and most of her twenty-year career in the Hotel and Catering Industry has been spent internationally. Susanna has now been four years in Toronto and was most recently employed at the Fairmont Royal York. Susanna has taken a career break this past year in order to fulfill some personal goals and ambitions – from learning to ski to touring and sampling the vineyards and restaurants of the Okanagan, Mosel and Rhine Valley regions. For a sensational, out of this world dining experience, her recommendation would be the three-Michelin starred “La Pergola” Roof Garden Restaurant of the Cavalieri Hotel in Rome, Italy. Susanna believes in the fundamental importance of training, supporting and developing the raw yet passionate talent that comes into the hotel and catering industry and ensuring that both they, and the industry, continue to move from good to great.
Dr. Joshua E. Josephson
Chargé de Missions
Presently, Dr. Josephson serves as CEO of Josephson Opticians Limited. He is also the proprietor of The Cookbook Store and also serves as a director of No No, Inc., a pharmaceutical company conducting clinical trials of a drug that prevents the complications of stroke and a drug for neuropathic pain, and with other pharmaceutical interests.
Dr. Josephson serves as the Chairman of the Ophthalmic Devices Subcommittee (TC 172 /SC7 ) of the Standards Council of Canada . The principal working groups of this subcommittee is responsible for setting world standards for spectacle lenses and frames, optical instruments, contact lenses and contact lens care products. In this capacity he has represented Canadian interests, as Canada ’s appointed expert in the areas of contact lenses, contact lens quality control instruments, contact lens solutions and care products and contact lens safety test methods at the International Standards Organization meetings, since 1983.
Clubs: Chevalier de la Confrerie de la Chaine des Rotisseurs; Ordre Mondial des Gourmet Desgustateurs; Ordre International des Anysetiers; Confrerie des Chevaliers du Tastevin; The International Wine and Food Society (president, Toronto chapter 1994-2000; director 2000-2002.
Chaine des Rotisseurs
Bailliage de Toronto