CHEF PROFILE

Chef Andre Walker

Originally from a small town in the North Island of New Zealand, The Distillery Districts Executive Corporate Chef Andre Walker had to make the decision between a career in Rugby or the Culinary World, and lucky for us he chose to follow his passion for food. When Andre was applying to cooking school he was asked why they should accept him and he simply said "because I love to eat!" That was the beginning of an adventurous and fulfilling career he is still enjoying today.

During his apprenticeship, Andre worked throughout New Zealand and once obtaining his City and Guilds qualifications went to work in Switzerland at the luxurious Hotel Kirbuchul. He then came to Canada to work at the Westin Harbour Castle before heading back to New Zealand to work at the 5 star hotel Park Royal in the South Island, in Queenstown as a Sous Chef. The traveling bug hit again and Andre was off to Australia to work at the Savoy Park Plaza, here he had the opportunity to begin writing his own menus and incorporating his own unique style and flair.

Andre was then offered a position as Executive Sous Chef under the famous Albert Schnell at the Toronto Hilton, which he knew would shape him into the Executive Chef he is today. Under the guidance of Chef Schnell, Andre opened the uniquely Canadian Cuisine Restaurant, Tundra. This opportunity introduced Andre to a wealth of knowledge, experience and a unique experience on the incredible diversity of Canadian Cuisine.

After enjoying the position of Executive Chef at Pusateri's Fine foods for over ten years, he is now thrilled to have made the move to The Distillery District. "Working in restaurants has always been a big part of my career and I am thrilled to be part of the Distillery District. Our three restaurants Archeo Trattoria, Pure Spirits Oyster Bar and The Boiler House offer an incredible variety of food in a historical part of Toronto, and our extensive catering is second to none" Andre enthusiastically comments.