by Malcolm Jolley

Bruce McAdams is a professor at Guelph University’s School of Hospitality and Tourism Management, but seven years ago he was a young executive at the Oliver & Bonacini Restaurants who took an interest in the Ontario Hostelry Institute. The OHI was set up in the late 70s to encourage local hospitality talent by J. Charles Grieco and colleagues in the restaurant business. The OHI’s main area of programming is awarding scholarships to Ontario culinary students. Since the 90s they’ve raised money to this by holding a blow-out OHI Gold Awards Gala (this year’s is April 14), which recognises industry leaders who are, at least, in mid-career. Wouldn’t be nice, McAdams explained to Grieco, if the OHI could also recognise some of the bright young stars in the industry as a way of encouraging continuing excellence? Grieco agreed right away and the Top 30 Under 30 Awards were set-up and continue to focus on the best young talent in restaurants, hotels and the food and beverage industry across the province.

Candidates are nominated by their employers or colleagues, and then a committee vets out the winners. This year a record 125 candidates were nominated. Awardees this year included GFR contributor and Ontario Culinary Tourism Alliance Operations Manager, Noelle Munaretto along with fellow ‘Good Food Fighters, Retail Manager Amanda McSpadden from Good Earth Food and Wine Co, Laundry Manager Scott Turyk from the Fairmont Royal York Hotel and Inniskillin, Jackson-Triggs and Le Clos Jordanne Estate Chef David Penny. (Jump to a full list of award winners below the video.) In the video below, The OHI’s J. Charles Grieco, George Brown’s John Walker and Guelph University’s Kerry Godfrey explain the importance of the awards.

2011 OHI Top 30 Under 30 Winners
Angela Aiello (Founder and Creative Director, iYellow Wine Group Inc.). Scott Bailey (Chef du Cuisine, Ancaster Old Mill), Jennifer DiRaddo (Human Resources Generalist, Oliver & Bonacini Restaurants), Stephanie Guth (Cook, The Ritz-Carlton Hotel), Todd Hand (Director, Procurement, foodbuy Canada (Compass Group Canada)), Anis Khoury (Director of Group Sales, The Westin Ottawa – Starwood Hotels and Resorts), Jacqueline Lambert (Catering Manager, Granite Club), Kevin Mackinnon (Front Office Manager, Four Seasons Hotels and Resorts), Grayson McDiarmid (Wine Director/ Senior Service Manager, play food & wine), Jon McQuaid (Junior Brand Manager, Casey’s Grill Bar, Prime Restaurants Inc.), Malcolm McSorley (Owner/ Operator & President, Pita Pit, Blue Mountain & Collingwood locations), Amanda McSpadden (Retail Manager, The Good Earth Food and Wine Co.), Wesam Metwalli (Corporate Group Sales Manager, Starwood Hotels & Resorts), Andrew Miele (Development Analyst, Four Seasons Hotels and Resorts), Noelle Munaretto (Operations Manager, Ontario Culinary Tourism Alliance), Andrew Nasr (Assistant General Manager, Joey Restaurants – Joey Don Mills), David Penny (Estate Chef, Great Estates of Niagara-Inniskillin, Jackson Triggs, Le Clos Jordanne), Sasha Saladziak (Teaching Assistant, University of Guelph, College of Management and Economics, Scoool of Hospitality and Tourism Management), Steven Salm (General Manager, e11even, Maple Leaf Sports & Entertainment), Carrie Santelli (Human Resources Manager, The Westin Harbour Castle), Erin Schiestel (Pastry Chef, Earth To Table Bread Bar), David Sider (Chef de Cuisine, Langdon Hall Country House Hotel & Spa), Rachel Stryker (Head Chef, Borealis Grill and Bar), Taylor Thompson (Wine Director, The Ritz-Carlton/ iYellow Wine School), Amy Tomes (Sales & Group Business Manager, The Hazelton Hotel), Maria Felisa (Torres-Hives (Customer Service Representative, Centre for Hospitality & Culinary Arts-The Chefs’ School, George Brown College), Scott Turyk (Laundry Manager, The Fairmont Royal York Hotel), Kylee Vankoughnet (Operations Standards Manager, Hot & Cold Beverages, The TDL Group Corp.), Yannick Wertsch (Co-Owner and Winemaker, Between The Lines Winery and Wertsch Family Vineyards),Robin Wilson (Manager, Events, Oliver & Bonacini)

Malcolm Jolley is the Founding Editor of Good Food Revolution and Executive Director of Good Food Media, the non-profit organization that publishes GFR. Follow him at

This video was made possible through the kind support of Fortessa Canada / Schott Zwiesel.