Meet us

OWNER  

Andrew has been in the food service industry for over thirty years. Starting at the age of thirteen has provided him with well over half a lifetime of experience in a variety of kitchen settings. 

Growing up in Stratford Ontario, The Stratford Chef School boasts one of the top chef schools in the country and is unique in the idea that only the finest ingredients are given to the students. The premise of starting with the best leads to the idea that you will finish with the best.

After the Stratford Chef school program, Andrew spent time working with Chris and Mary  Woolf at Wildwood .Then moving on to some of the top restaurants in Toronto. Including work with the Oliver Bonaccini Corporation, under Chef Anthony Walsh, Andrew  went on to work in many reputable restaurants in Stratford, Calgary and Canmore.

Confident in his abilities as a classically trained French chef, Andrew’s inspiration comes from the diversity of many ethnic cuisines,  his passion for excellence, sustainability, and local food.

 CHEF

Stratford Chef School alumnus Michael Taylor’s culinary journey has taken him through many kitchens over his 35-year career. From intimate gastronomic menus to organizing corporate banquets for guests in the thousands, Michael has come full circle in his exciting culinary career.
Michael began working at Stratford’s Rundles Restaurant at age 14. After high school Michael enrolled in the Stratford Chefs School and spent another six years honing his craft at Rundles before setting off to Toronto for turns at Scaramouche Restaurant, Auberge du Pommier and Canoe. Mike then returned to Stratford to chef at The Sun Room and Foster’s Inn.
Michael was offered an opportunity to join the hotel team at the Fairmont Hotel in Banff, Alberta, where he stayed for three years before a move to Toronto’s 

The Royal York. Most recently, Michael worked at Foster’s Inn, Lynn River Farms and The Bruce Hotel before bringing his many talents to TuttCo.