Originally from South Africa, he was exposed to food at a young age by his mother who is a great cook and baker herself. She encouraged him to find a trade and got him his first apprentice position at the age of 16. From there he spent time in some of the finest hotels in South Africa, as well as Michelin restaurants in the United Kingdom and Denmark.
Originally from Winnipeg, Marques developed a passion for cooking watching his parents cook family meals for special occasions during the holidays. He studied cuisine and pastry at Le Cordon Bleu Ottawa. He spent 7 years living and working in Montreal, moved to Toronto where he currently lives and has worked in some of the top restaurants in the country.
Head of Pastry Chef
Sarah is originally from Taiwan. Time spent in her grandmother’s kitchen inspired her to pursue a culinary career. This led her to work in michelin restaurants within Taiwan. There she fell in love with the art of pastry.
Originally from Montreal, David has travelled extensively in East Asia, Europe, and Latin America, where he gained an admiration for unique flavor combinations. A certified sommelier and cocktail aficionado, he pairs his passion and knowledge with a down-to-earth approach.