Corporate Events Chef
Chef Jamie Meireles brings 15 years of international culinary experience to the O&B Events. After attending George Brown College Chef’s school, he apprenticed at the Fairmont Royal York. He went on to train at such notable international venues as Michael Caines at The Royal Clarence and the two-Michelin-starred Relais & Chateaux inn, Gidleigh Park. Joining the Liberty Entertainment Group upon his returning to Canada, Jamie rose to the position of Executive Chef, Rosewater Room. In 2007, Jamie accepted a position as Executive Sous Chef at the W New York Hotel. In mid-2008, he returned to Toronto, joining Oliver & Bonacini for the re-launch of the Toronto Board of Trade facility. Jamie currently oversees the O&B Events portfolio, including Malaparte, Arcadian and Toronto Board of Trade. With wide-ranging event and banqueting experience, and a true passion for great modern food rooted in the classics, Chef Meireles is capable of meeting any challenge.
Chef de Cuisine, O&B Events
Prior to his appointment as Chef de Cuisine of O&B Events in July of 2011, Michael was the Sous Chef at Auberge du Pommier for one and a half years. Chef Robertson graduated from George Brown College with a diploma in Food & Beverage Management. He began his culinary career as the Chef de Cuisine at the Scarborough Golf & Country Club. Michael then joined Oliver & Bonacini as a cook at Canoe, where he gradually moved from Sous Chef to Senior Sous Chef. His calm demeanour and intense focus brings success to every event.
Chef de Cuisine, O&B Blue Mountain
Chef Korten had been a Sous Chef at our Oliver & Bonacini Cafe Grill at Bayview Village since 2005, and prior to that had worked in many kitchens, including Chateau Whistler, Sen5es and Canoe. Jeremy's passion for food and wine brings another level of culinary excellence to our kitchen at Westin Trillium House, Blue Mountain.
Corporate Concept Chef
Markus Bestig received his apprenticeship training as a Chef in Germany at the Parkhotel St. Leonhard in Ueberlingen, Bodensee from 1992-1996. He then spent the next four years in Switzerland working at several esteemed hotels in various cook and Sous Chef positions. In June 2000, he returned to Canada to join the team at Auberge du Pommier. Under the direction of Chef Jason Bangerter, he quickly rose to the rank of Sous Chef. In 2006, he was transferred to Canoe, where he was promoted to Senior Sous Chef and named to the Ontario Hostelry Institute’s list of the Top 30 Under 30. Markus is currently the Corporate Concept Chef for all Oliver & Bonacini Café Grill locations across Ontario, as well as the historic Windermere House in Muskoka.
Director of Food & Beverage / Executive Chef, Windermere House
With over 20 years of luxury-culinary experience, Chef Mark Marchment brings a wealth of experience and knowledge to Oliver & Bonacini at Windermere House. Mark started his hospitality career with an apprenticeship at The Windsor Arms Hotel under Executive Chef Michael Bonacini. After gaining extensive experience including Four-Diamond hotels and award-winning Toronto restaurants, he returned to work with his mentor (Michael Bonacini) in the position of opening Executive Chef of Oliver & Bonacini Café Grill, Blue Mountain. Most recently, Mark was recognized for opening of The Rosseau, A JW Marriott Resort and Spa as Director of Food & Beverage / Executive Chef. Mark is excited to bring the O&B vision to Muskoka by using local and organic foods and drawing on the philosophy of ‘let the food speak for itself.’ Mark is an integral part in bringing a little piece of O&B to the picturesque Lake Rosseau.