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Your experience at Perigee is made possible by the talents and passions of our world-class team.
Christopher Brown began his fine dining career at Avalon Restaurant. Soon after, Christopher embarked on a three-year tour working at some of the top restaurants in Italy and France. His return to Canada coincided with the opening of Perigee's doors and in 2003, Chris became the sous chef at Perigee. After a brief stint lending his expertise in establishing La Crêperie, an eatery known for impeccable food at affordable prices, Chris returned to Perigee and is now our executive chef.
E-mail Christopher at christopher@perigeerestaurant.com
Anthony's prolific restaurant career began at the tender age of 19 when he enrolled in the New York-based Culinary Institute of America.
After graduating, Anthony worked at some of the most prestigious restaurants in the British Isles including the Connaught Hotel, Lindsay House, The Commons and Roussillon.
The experience exposed Anthony to a wealth of culinary styles ranging from classical French to modern Irish - and helped define the budding sous chef's own cuisine.
Later, Anthony was offered an opportunity to work for Susur Lee in 2005. He joined the Perigee team in early 2006, where his talents have helped him rise to the position of sous chef.
E-mail Anthony at anthony@perigeerestaurant.com
Biography Coming Soon!
E-mail Brendan at brendan@perigeerestaurant.com
Michael Brown's humble beginnings in hospitality took root as he was helping clean lettuce for his parents' catering company in the early 1980s. He later realized his passion for the restaurant business while a busboy at the Auberge du Pommier restaurant in Toronto. Little did he know then that in the future, with a sommelier diploma from the International Sommelier Guild in hand, Michael would one day manage that restaurant's bar.
In 2003, Michael joined his father and brother as the general manager and sommelier at Perigee.
E-mail Michael at michael@perigeeerestaurant.com
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