Luke’s illustrious career has earned him a gold medal at the Gold Medal Plates competition, working alongside Executive Chef Antonin Bonnet at London’s Michelin-starred The Greenhouse restaurant, and being a culinary leader at the Four Seasons, Oliver and Bonacini and Chase Group.
Starting out as a young line cook in the GTA’s top restaurants, he’s grown into being a leading culinary voice for some of Canada’s top foodservice companies. Prior to joining KitchenMate, his passion for product and recipe development has landed him roles as Corporate Executive Chef for Compass Group Canada and Sysco Central Ontario.
Ekaterina joins us from the dynamic world of in-flight catering. She led the quality assurance program for Etihad Airways and audited on behalf of Air Canada, Virgin Atlantic Airways, and KLM/Air France.
Her experience at an award-winning catering facility that produced over 65,000 meals per day led her to become a progressive food safety professional.
Also a registered dietitian, an alum of McGill University, and a current master’s candidate in regulatory science at Johns Hopkins University, Ekaterina envisions a world where safe, fresh food is accessible at every workplace.
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