A year later, he joined the Metropolitan Hotel Toronto and Hemispheres Restaurant and Bistro as executive chef where he oversaw the Metropolitan's culinary program, including banquets, in-room dining and the restaurant.
A year later, he joined the Metropolitan Hotel Toronto and Hemispheres Restaurant and Bistro as executive chef. He oversaw the Metropolitan's culinary program in-room dining. This was including banquets. He oversaw the Metropolitan's culinary program in-the restaurant. This was including banquets.