SATURDAY, JANUARY 10 @ 2:30PM AT THE CULINARY stage

FEATURE

Chef Brandon Stewart will prepare Herb and Dijon Crusted Rack of Venison, served with Wild Mushroom & Beet Root Risotto, Seasonal Vegetables, Sweet Potato Puree and Bordelaise Sauce.

BIOS

Chef Brandon Stewart

Chef Brandon Stewart is Executive Chef extraordinaire, overseeing a team at Forest City National and Greenhills Country Club.

Born and raised in London, he graduated from Fanshawe’s Culinary Management Program and from ICS Food & Beverage Program. A Red Seal certified Chef with over 23 years experience.

He has worked at The Delta London Armouries, The Elm Hurst Inn, Fanshawe College’s Hospitality Culinary Department and The Windemere Manor.

His love of fresh and seasonal ingredients makes his dishes come to life. A favourite of the London Food & Wine Show, Brandon will bring that same flare to the food he prepares at TasteEx. He loves traditional and classic styles but with a “nouveau” twist.