Executive Chef | Hexagon Restaurant | 7 Enoteca

Rafael Covarrubias is a Mexican born chef based in Ontario, Canada. His cuisine focuses on local ingredients with an emphasis on simplicity, seasonality & creativity.
Covarrubias discovered his love for cooking at a very young age in his family’s kitchen and began working in professional kitchens at the age of fourteen. He earned his first ‘Cuisine Diploma’ at Le Cordon Bleu shortly after finishing high school. His ambition took him away from home and led him to Calgary, where he graduated with honours from the Southern Alberta Institute of Technology.

Following graduation, Covarrubias honed his craft in several prominent Calgary area restaurants. In 2017 he moved to Toronto to lead the opening team at Hexagon Restaurant in downtown Oakville, prior to assuming the role of Executive Chef of both Hexagon and 7 Enoteca.

Covarrubias’s leadership and skill contributed to Hexagon being recognized as one of the most exciting new restaurants in the Greater Toronto Area and being ranked among the top Best New Restaurants by Toronto Life magazine shortly after opening in 2018. These accolades were also echoed by the Toronto Star newspaper that rated Hexagon as receiving 3.5 out of 4.

In 2019, chef Covarrubias was victorious at the North America San Pellegrino Young Chef Competition in New York City. Covarrubias represented North America in the grand finale in Milan, Italy and placed 5th overall.

In 2020, Hexagon was included as one of “Canadas 100 Best” restaurant list and chef Covarrubias was named “One to Watch” chef . Hexagon has been part of the prestigious list since the first mention in 2020 and currently ranks at 26th.

In addition, in 2020 Covarrubias was awarded as part of the top 30 under 30 by the OHI, this high-profile recognition program celebrates and recognizes future generations of hospitality leaders who are and will continue to make a difference.

Most recently Hexagon was awarded One MICHELIN Star in the Toronto and Region award ceremony in 2024 and chef was honored with the “Chef Young Award”.

Covarrubias describes his cuisine at Hexagon as contemporary with a heavy influence from several other cultures specifically his mexican heritage. He works closely with his team to envision and create a culinary experience that continues to evolve and captivate diners.

Co-founder, Lila Restaurant  |  Co-founder, Vij’s Restaurant  |  Founder, My Bambiri Foods

Meeru Dhalwala is co-founder of Vij’s and Lila restaurants, both in Vancouver, BC. For 30 years, she created all the recipes and ran the kitchen at Vij’s (and Rangoli for 17 years). In April 2024, Meeru received the Restaurants Canada Award for Culinary Excellence.

Vij’s received the Michelin Bib Gourmand in 2022 and 2023 with Meeru at the helm. Meeru also wrote the three awards winning Vij’s cookbooks.

In May 2024 Meeru opened Lila, a modern Indian pescatarian/vegetarian restaurant with a strong focus on “small is beautiful”, with co-founder Shira Blustein (of the Acorn restaurant).

Meeru is a self-taught chef who erased traditional boundaries within Indian cooking to create her style of original cuisine. She holds a Master of Science in Development Studies from Bath
University, UK, and brings her passion for economic development and humanity into her business practices. She is one of Vancouver’s most prominent promoters of independent business, women in leadership, food sustainability, as well as healthy and elegant home cooking.

In addition to her intellectual curiosities and enjoyment of all things that bring the world of humans together through food, Meeru enjoyed being a chef/judge on Food Television Network’s “Wall of Chefs” for two seasons.

Meeru is current or past board member of many organizations that focus on food and business—notably the Vancouver Farmers Markets and Food Stash Foundation (a charity that redirects rescued fresh foods from grocers to people in need.) She also serves on the Faculty Advisory Board for Land and Food Systems at the University of British Columbia (UBC). As part of a program with UBC’s Sauder School of Business, Meeru co-taught a condensed, two-week course on starting and maintaining small businesses in Kigali, Rwanda, with a focus on Rwandan women business owners.

One of Meeru’s most enjoyable ongoing activities is participating as a judge for Canadian (as well as BC) Outstanding Young Farmer for farmers aged 40 and under.

In winter 2022, Meeru founded and piloted My Bambiri Foods, an online organic baby and toddler food company. All recipes are original and sourced from BC organic farms. My Bambiri foods are sold via a three-tiered pricing, where parents select their price relative to their incomes and financial agency.

Meeru is a 2018 recipient of UBC’s Alumni Builder Award. For her work, she has received honorary doctorates from UBC and Simon Fraser University.

Chef. Caterer. Restauranteur. Entrepreneur.

With over 20 years of culinary experience spanning Canada, the United States, Norway, Italy, and Japan, Joe Friday is a seasoned chef, restaurateur, TV host, content creator, and producer. Known for a dynamic approach to food and storytelling, they specialize in building and managing both quick-service and fine dining restaurants, leading catering operations, hosting private dinners and pop-up events, and consulting on everything from menu development to full-scale restaurant launches and rebrands.

His culinary content reaches audiences across YouTube, Instagram, and television. As the host of Cheeseburgers of the World on Gusto TV, he explores global burger culture with curiosity and flair. He also produced and directed a short-form culinary documentaries and collaborate with brands to craft custom content, showcase products, and tell unique food stories.
Born in North Carolina and raised in Okinawa, Japan, Joe Friday trained in French cuisine and graduated top of their class in Restaurant Management from The Culinary Institute of America at Walt Disney World. Their early career included elite training at Disney, staging with Thomas Keller at The French Laundry, working as a saucier at Nobu Honolulu, and serving as Executive Sous Chef at Hilton Hawaiian Village.

After relocating to Toronto, he joined the opening team of Luma at TIFF Bell Lightbox and later introduced Hawaiian cuisine to the city with the launch of Calii Love, a popular poke restaurant. He is the founder of The Chef Collective, a chef-driven organization that supports culinary talent through competitive Chef Battles. Their love for burgers inspired the creation of Friday Burger Company, a quick-service concept featured in Toronto Life.

Throughout their career, Joe Friday has cooked privately for NBA and NHL athletes, celebrities, entrepreneurs, and world leaders. Joe continues to welcome new opportunities to share their passion for food and were recently recognized by Toronto Life as one of the top private chefs to bring home for the holidays. Currently Joe resides in Calgary, AB with his family.

Executive Chef | Culinary Director | TV Personality

Chances are you’ve eaten Chef Craig Harding’s food. He is the owner and Executive Chef of the California meets Italy inspired, La Palma, was the brain behind the beloved gem, Campagnolo, and has recently created his latest outpost, Constantine, inside Toronto’s chic new boutique hotel, The Anndore House. Craig’s passion and talent jumps off every plate which is why, in a city where restaurants come and go on the regular, his have endured and outlasted his competition. Craig Harding’s most recent addition to Queen St West is Bar Prima.

His restaurants have landed him on the most acclaimed restaurant lists from Canada’s top 100 to Toronto Life’s Top 10 and Enroute magazine’s Best New Restaurants in Canada. But Craig’s talents aren’t limited to back of house, he’s also a star in front of the camera appearing on Food Network’s Chef in your ear, TLN’s Chef’s Bar and TLN’s Opening Canada in celebration of Canada’s 150th Birthday. He has also recently wrapped production on his 7th season of the “Opening” series travelling to distant and remote locations throughout Sicily to find the most authentic food possible.

It’s no wonder the Toronto Star named Chef Craig a Torontonian to watch. Craig is also a skilled public speaker, spokesperson, and brand ambassador for companies such as American Express and BMW. He has appeared many times on shows like Breakfast Television and The Global Morning Show, as well as having longstanding partnerships with Banana Republic, Tennis Canada, and Delissio just to name a few.

The Chef’s Bar With Craig Harding & Rob Rossi | TLN

Chef Jagger – a maestro of flavors, a global storyteller, and a beacon of hope through the art of food.

Introducing Chef Jagger Sean Gordon, the jet-setting private chef whose culinary mastery transcends borders. As he globe-trots, creating extraordinary culinary experiences, Chef Jagger seamlessly blends his military-trained discipline with his culinary expertise. Utilizing skills honed through both military service and culinary school, he brings his artistry to countries and cities devastated by natural disasters and war zones.

Yet, Chef Jagger’s impact extends beyond exquisite dishes. Founder of FeedItForward, his non-profit has evolved into a powerful force for good, feeding millions globally. Beyond symphonies of taste, Chef Jagger Sean Gordon is a compassionate storyteller. Each dish becomes not merely a sensory delight but a catalyst for positive change.

In places like war-torn Ukraine, Chef Jagger has implemented food programs, leveraging his culinary expertise and military background to feed tens of thousands. Get ready for a culinary journey like no other, where each bite tells a tale of resilience, compassion, and a commitment to making the world a better place. Chef Jagger – a maestro of flavors, a global storyteller, and a beacon of hope through the art of food.

Reyna Hospitality Group | View the Vibe Founder & Publisher | Let’s Talk Womxn Co-Host Toronto

Born to a worldly family, Nicki Laborie’s passion for great dining experiences was cultivated at a young age with her mother’s impeccable cooking and hosting and her father’s love of wine and travel. Growing up in between the French Alps, Bordeaux and Montreal, Laborie was exposed to many cultures in her travels with her adventurous and entrepreneurial parents. Laborie’s adult life was spent everywhere from Montreal to New York to St. Maarten, before she finally ended up in Toronto and then back to New York in 2021.

In 1993, Laborie attended Montreal’s LaSalle College, where she studied Restaurant Management. Shortly after, she moved to New York City to continue her studies at the Fashion Institute of Technology where she graduated in Fashion Marketing & Communications. While in school, Laborie worked in promotions and organized events for various nightclubs including Life, Nell’s, Paladium, Tunnel and more. The education and hospitality experience ultimately set her up for a powerhouse PR career at Nike Communications working in fashion, luxury, and hospitality, where she worked for some of the world’s top fashion and luxury brands such as Bottega Veneta, Kenzo as well as renowned Chef Charlie Palmer.

Laborie truly began her culinary journey in 2004 in St. Maarten, where she worked as General Manager of the modern sushi restaurant, Bamboo Bernies. Hosting over 2000 guests on certain nights, the restaurant was 25,000 square feet of oceanfront dining and dancing. A few years later, Laborie ended up in Toronto running a 250-seat waterfront restaurant. In 2010, Laborie founded View the Vibe, where she combined her 360-degree expertise in PR, marketing, media, and hospitality industries to create a Canadian online publication offering news and insights into Toronto restaurants, trends, fashion, people, and culture. However, her dream of opening her very own restaurant and bar came to fruition with the opening of Bar Reyna in 2016, then Reyna at Assembly Chefs Hall in 2017 and then Reyna on King in 2019. The successful locations continue to thrive today with one location having closed during Covid, due to it being in the financial district. It was at that point that Laborie decided it was time to expand South of the border and in 2021, she found the perfect location for REYNA New York – a true dream come true. All the locations have successfully captured Laborie’s vision of creating an establishment that combines a unique casual elegance with a hip and eccentric vibe.

Today, View the Vibe and Reyna Hospitality Group are Laborie’s passions that keep her ear to the ground about hospitality trends and the latest in the culinary and cocktail world. Looking forward, the REYNA brand is growing with potential beach and hotel locations.

EXECUTIVE CHEF – OWNER SHOKUNIN, RESTAURATEURS | ENVIRONMENTAL ADVOCATES| CANADA’S SOLE CONTENDER AND A FINALIST ON NETFLIX’S GLOBAL COOKING COMPETITION ‘THE FINAL TABLE”.

Chef Darren MacLean is one of Canada’s most acclaimed and outspoken chefs, restaurateurs and environmental advocates.

MacLean was Canada’s sole contender and a finalist on Netflix’s global cooking competition ‘The Final Table.’ He is also the first-ever Canadian chef invited aboard to consult and collaborate with Princess Cruises. He uses his profile to showcase Canada’s culinary scene to international audiences.

MacLean is passionate about sustainability and the food building community. While he regularly participates in events as an educator, speaker and culinary judge in Canada and abroad, he is happiest in his kitchens.

MacLean’s Japanese izakaya-style restaurant Shokunin, in his home city of Calgary, has been voted one of the country’s top 50 restaurants for four years in a row. Its predecessor Downtownfood was also listed as one of Canada’s top restaurants. In September 2019, he opened Greenfish, North America’s first fully sustainable sushi eatery, take-away and delivery.

In 2020, MacLean opened NUPO located in Calgary’s East Village Alt Hotel. This restaurant, bar and Omakase Sushi Experience focuses its offer on vegetarian, sushi, and large-format fish dishes and features a unique-in-Canada dry-aging chamber for fish. He also opened EIGHT, a discreet, eight-seat, high-dining restaurant where tasting menus focus on MacLean’s unique philosophy of true Canadian cuisine. Further, he and his team have been tending an organic plant and free-run small animal farm on the outskirts of Calgary to supplement his careful, sustainable ingredient procurement, focusing on promoting his movement “Food in Recovery”.

Inspired by its cultural mosaic, MacLean believes this forms the foundation of what defines Canada’s national food culture. His appreciation for diversity leads him to travel extensively, further developing his unique perspective on food and the culinary experience as well as ensuring equal opportunity for all in his kitchen and front of house operations.

MacLean spent extensive time traveling in Japan studying the cuisine of the country that inspires him. Believing in the power of food to bridge cultures, he welcomes global chefs to his country and kitchen and travels often, collaborating with inspirational Chefs such as Yoshihiro Narisawa, Shane Osborn, and Rodrigo Erazo. This exploration extends further into his Cultural Chef Exchange program, curated with the help of Food Tourism Strategies, in which MacLean hosts renowned international chefs in his hometown to begin an exploration of culture and how our environments, local ingredients, traditions, and nationality define us through cuisine.

Keynote Speaker | Cybercrime | Fraud | AI Risk | Organized Crime

Chris Mathers is a leading expert on cyber fraud, money laundering, and organized crime, drawing from decades of undercover law enforcement experience. A Canadian keynote speaker and consultant, he is renowned for his deep expertise in cybercrime, fraud prevention, and corporate security.

Throughout his career, Mathers worked undercover for the Royal Canadian Mounted Police (RCMP), U.S. Drug Enforcement Administration (DEA), and U.S. Customs Service, infiltrating criminal organizations by posing as a gangster, drug trafficker, and money launderer. His firsthand knowledge of criminal operations gives him a unique perspective on the evolving threats facing businesses and governments today.

Keynote Speaker & Consultant

Chris Mathers is a sought-after speaker at:

• Cybersecurity conferences
• Corporate summits
• Law enforcement training events

As a consultant, he advises organizations on:

• Risk management
• Internal vulnerabilities
• Strategic responses to cyber threats

His presentations are engaging, insightful, and grounded in real-world experience—helping audiences understand how criminal tactics evolve and how to stay one step ahead.

Cyber Fraud & AI Expertise

Chris covers a wide range of topics, including:

• Cybercrime trends: phishing, ransomware, identity theft, social engineering
• AI-driven fraud: deepfakes, impersonation, synthetic deception
• Corporate risk & compliance: building resilient systems and identifying weak points

He emphasizes that cyber-attacks are no longer a matter of if, but when. At events like the Northern Cyber Defence Conference, he shares actionable insights drawn from decades of fieldwork and consulting.

Chris also explores how AI is transforming day-to-day business and life—from automating operations to enabling new forms of deception. He helps organizations navigate the double-edged nature of AI: its power to streamline and its potential to exploit.

Chris is the author of Crime School: Money Laundering, a gripping exploration of financial crime from ancient trade routes to modern terrorism. His writing is known for its clarity, urgency, and insider perspective.

He frequently appears in: media interviews, webinars and expert panels to discuss the intersection of technology and crime—including how AI is reshaping global fraud schemes.

To book Chris Mathers, contact Soniya at Sapphire Talent Lab

SENIOR CORRESPONDENT, ETALK

Beloved for her outgoing and lively personality, Traci Melchor (@stayfabulous) has been an icon on the Toronto entertainment scene for more than a decade. Vibrant, witty and fab, this Pickering, Ont. native is a senior correspondent for Canada’s most-watched entertainment program, ETALK.

Melchor has years of experience interviewing hundreds of stars, including Beyoncé, Justin Bieber, Mariah Carey, Madonna, Denzel Washington, Jennifer Lopez, John Travolta, Channing Tatum, Joan Rivers, Ryan Gosling, Zac Efron, Jamie Foxx, Dolly Parton, Dwayne “The Rock” Johnson, and Janet Jackson. When she interviewed Oprah Winfrey for Lee Daniels’ The Butler, Oprah told Melchor her question made her “salivate.” Melchor has travelled to her native St. Lucia to interview The Jacksons – Jackie, Tito, Jermaine, and Marlon – and she has also travelled to seven countries in seven nights on a chartered jet as part of Rihanna’s “777” tour in support of the singer’s seventh album, Unapologetic. She also covered both Michael Jackson’s public memorial service in Los Angeles and Joan Rivers’ funeral in New York City following their deaths. Melchor is seen in Crave Original series, CANADA’S DRAG RACE. 

Before joining CTV’s ETALK as an entertainment reporter, Melchor covered high-profile events including the OSCARS® and Super Bowl. Delivering daily entertainment news hits on CP24, Melchor was named one of the National Post’s “Worthy 30” for her contribution to the television industry. Melchor was also part of the launch of CTV’s daytime talk series, THE SOCIAL, which she co-hosted for two and a half years. Now a senior correspondent for ETALK, Melchor also contributes regularly to CP24 BREAKFAST, THE MARILYN DENIS SHOW, CTV NEWS CHANNEL, and CHUM 104.5. 

Melchor kicked off her career as host of the legendary RAPCITY on MuchMusic, followed by a move to Citytv Toronto as the station’s entertainment specialist. Melchor thrived in L.A.’s celebrity scene, guest-starring on hit series CSI: CRIME SCENE INVESTIGATION and LIZZIE MCGUIRE, and reporting from countless red carpets as the Hollywood correspondent for Star! (now E!). Melchor also hosted weekly F.Y.E. – FOR YOUR ENTERTAINMENT, celebrity profiler EXTREME CLOSE UP, and STYLE VIP. Melchor returned to Canada from Hollywood to host MuchMoreMusic, a move that kept her in the celebrity spotlight and plugged into multi-platinum superstars like INXS, Sheryl Crow, and Shakira. She also spoke one-on-one with multi-award-winning music icon Madonna in New York for the specialty station’s primetime TV special, MADONNA: CONFESSIONS. A seasoned writer, Melchor has contributed entertainment stories to magazines such as Elle, Essence, and The Source.

A true renaissance woman, Melchor has received the Harry Jerome Award and the Champions of Mental Health award both in the media category, and supports various charitable organizations that support mental health including Kids Help Phone. Melchor has also walked the runway in support of various causes including the Dare To Wear Love fashion show in support of The Stephen Lewis Foundation and The Heart Truth Fashion Show at Toronto Fashion Week in support of the Heart and Stroke Foundation.
Off camera, the graduate of Seneca College’s Radio and Television Program spends most of her time with her twins Phoenix and Phoebe, and her two adopted cats Charles and Raven. Melchor loves balancing being a mom and covering the business. From the hair salon, to fashion shows and red carpets, to driving the twins to hockey, fencing, and cheerleading, Melchor’s days are hectic, but she wouldn’t have it any other way.

CHEF | RESTAURATEUR | ENTREPRENEUR | CREATOR

Chef | Former Owner La Banane Restaurant and CXBO

Brandon Olsen’s name is synonymous with the best of restaurant hospitality. The famed chef has built a brand that encompasses three companies: La Banane, CXBO and Brando’s Fried Chicken, he is ultimate in all aspects of the culinary arts. Besides cooking, Brandon on an avid traveler, outdoor enthusiastic with a fashionable eye for design.There is much anticipation for Brandon’s newest culinary endeavour in the near future.

Before opening La Banane in January 2017, Brandon spent two decades working under some of the world’s top chefs – including two years with Chef Thomas Keller at his French Laundry and Ad Hoc restaurants. At age 25, Brandon was honored with Thomas Keller Restaurant Group’s “Core Award,” given annually to the TKRG employee that most exemplifies the core values of the company. After two years in Napa, Brandon returned to Toronto and rose to become chef de cuisine at Toronto’s Black Hoof Restaurant, and later Bar Isabel – two of Toronto’s most celebrated restaurants. During this period he honed skills in butchery, nose-to- tail cooking, charcuterie and Spanish cuisine, but classic French was always his passion. After two fruitful years at Bar Isabel (and helping it win Canada’s Best New Restaurant from EnRoute Magzine) he moved on to carve his own path. Inspired by his time observing the chocolatiers at the French Laundry, Brandon became a self-taught chocolatier and in October 2015, he opened CXBO together with artist and filmmaker Sarah Keenlyside. Their colourful, geometric, handmade confections were an instant hit, and earned them a 2017 Design Award from Wallpaper Magazine and two Canadian International Chocolate Awards. A year later, he and Sarah partnered with Toronto restaurant group King Street Food Co. and opened Restaurant La Banane, which was awarded the honour of Canada’s Best New Restaurant of 2017 by Canada’s Best Restaurants Magazine. La Banane is lively, 88-seat, pop art-filled French restaurant that features Brandon’s playfully reimagined Classics and an extensive raw bar. Favorite dishes at La Banane include Tuna Crudo with Capers and Brown Butter, “Liver and Onions” (chicken liver mousse with braised cipollini onions and hen of the woods mushrooms), Eurobass en Croute with Yuzu Beurre Blanc, and the wildly popular Ziggy Stardust Disco Egg, which is made by CXBO. These abstract, hand-painted dark chocolate eggs are lined with unique flavor combinations (such as ancho chile, coffee and dried apricots) and filled with 67% dark chocolate truffles. Guests are invited to smash the eggs with a gold spoon, which has contributed to their popularity both in the restaurant and on social media. In its first year, the dessert was frequently referred to in the media as the “most instagrammable dessert of 2017.” Brandon and Sarah’s next project is a 40 seat cocktail and wine bar located above La Banane that will serve smaller bites, but still in the French classic style

CHEF | CULINARY CONSULTANT | RESTAURATEUR | TV PERSONALITY | AUTHOR

Cory Vitiello is a Canadian restaurateur, chef, and cookbook author. He currently serves as director of concept and culinary development at LFG Growth Partners, where he leads culinary innovation across several restaurant brands. Vitiello gained national attention as a competing professional chef on the Food Network show Chef in Your Ear

He graduated from Stratford Chefs School and completed an apprenticeship at Scaramouche Restaurant in Toronto.

Vitiello began his international culinary journey as a sous-chef at Cecconi’s in Melbourne in 2003. From 2004 to 2007, he served as chef de cuisine at Toronto’s Drake Hotel. In 2009, he was named Best New Chef in Toronto by EnRoute Magazine. He was also the national spokesperson for Thermador in 2010 and 2011.

He has opened several acclaimed restaurants including Harbord Room, THR & Co., and Flock. Vitiello previously held the role of head of culinary development at Cactus Club Cafe.

In September 2025, Vitiello launched The Frederick, a refined bar and grill located in Toronto’s Financial District. The restaurant is housed in the historic Dineen Building and serves as the relaxed sibling to The Chase, another LFG Growth Partners property. The Frederick marks Vitiello’s first new restaurant in over a decade and showcases his signature bold cooking and hospitality.

In 2023, he released his debut cookbook titled Dad in the Kitchen, a collection of approachable recipes inspired by meals he prepares for his family.

Vitiello is partnered with Martina Sorbara, lead singer of Dragonette. In September 2018, the couple welcomed their son. His culinary philosophy is deeply rooted in family traditions and seasonal ingredients, often drawing inspiration from his home kitchen.