Andrew Nelson began is Culinary career at the Historic Glen Erin Inn in Mississauga and trained at George Brown Chef’s School in Toronto. He was a member of the Culinary Team that opened the Mustard Grille in Mississauga and has cooked in restaurants around the city such as Live Cuisine at the Living Arts Centre, Thyme Restaurant and Wine Bar in Oakville Ontario and worked for Starwood Hotels for 10 years spending time in the Kitchen of their busiest Canadian property in the Toronto International Airport.
He is now the Executive Chef at the Delta Meadowvale Hotel and Conference Centre which opened Quest Restaurant in and Bar in 2011 focusing on fresh market, globally inspired Cuisine.
In 2010 Andrew was part of the Regional Canadian Culinary Team that participated in Expogast-Villeroy & Boch Culinary World Cup in Luxembourg capturing a Bronze Medal with his team. In 2011 he won 1st place for the Barilla Pasta “Calling all Chefs” Recipe competition. In 2012, he and the Trillium Chefs Canada team participated in the 23rd IKA World Culinary Olympics in Erfurt, Germany where they were awarded silver medals.
Chef Terry Port began his culinary career at the popular Asian fusion restaurant in Mississauga, the "Mustard Grille" when he was just 17 years old. Then chef Terry worked for, although a notoriously tough boss; taught him a great deal about the industry, cooking, but most of all speed and organization. To Terry's amazement, he fell in love with his new world and never looked back.
When Chef Terry decided this was the path he wanted to pursue, he enrolled at the world renowned “Le Cordon Bleu Cooking School of Paris”, completing their Basic and Advanced Pastry courses, as well as a Sugar (blowing and pulling) course
Terry then completed his training with a 2 year apprenticeship program at Humber College and received his Red Seal Certification shortly after.
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