Chef Bios:

Gary Gingras – Chef/Director Liaison College – Barrie Campus

Gary was born and raised in Toronto, Ontario. He has always had a keen interest and Passion for cooking and food. His career began in the hospitality industry at age 18, working in various restaurants throughout the city. Gary has attained his Interprovincial Red Seal designation as well as various catering and hospitality awards.

Gary and his wife Pippa opened their first business in 1987, Piccadeli, a small retail delicatessen and catering company specializing in homemade products such as terrines, pates and a full line of take home Entrees.

Quickly the catering side of the business began to flourish until it was the main focus of their business.

Piccadeli grew to be one of the premiere caterers in the Durham Region. Through Piccadeli, doors opened and eventually the business was sold and a partnership with a major Toronto Caterer was formed, at this point Catering became their sole focus.

In 1998, an opportunity arose in Markham, Ontario. Gary & Pippa purchased Occasions Catering and Events. Occasions grew to be one of the largest and most successful operations in the GTA, winning the prestigious “Peoples Choice Award” for many successive years.

In 2007 Gary & Pippa opened the ninth Campus of Liaison College in Barrie Ontario. It was time to pass on some of the knowledge and expertise to the next generation of Chefs.

Liaison College is the Largest Trainer of Chefs & Cooks in Ontario. We are proud of our 98% Graduation rate of which we attribute to cutting edge instructors, a rigid acceptance procedure and an overall passion for the industry in general.

Gary and Pippa have been married for 19 years and they have 2 sons, Joshua age 15 and Zachary 13. They both alsohave a passion for food and cooking.  

Chef Michael Cortese

Born and raised in a small community, Cobourg Ontario, Michael’s passion for food and cooking began at a young age. Michael began cooking at the age of 14 in a small restaurant, at which point his desire to understand food became his focal point. Michael apprenticed under Executive Chef Frank Berger, one of seven Chefs in Canada to hold the European Master Chefs Degree, with a primary emphasis on French Haute Cuisine. Michael quickly developed a reputation within the Foodservice sector in Barrie, Ontario and his focal point shifted.

Michael then began to study food and acquire the educational background as demand for his consulting services became extensive. Michael’s educational focus allowed him the following designations: Inter-Provincial Cook Designation, Diploma in Hotel and Restaurant Management, Associates Degree in Hospitality, and he is currently completing his MBA at the University of Guelph (Major in Hospitality). Michael’s academic achievements and culinary expertise allowed him the opportunity to consult for numerous foodservice operations, including the opportunity to open two major restaurant operations within the Barrie Community.

Alongside Michael’s achievements he is the President and founder of OACAS (Ontario Annual Culinary Arts Salon), he is currently the monthly writer for Relax Magazine and Snap Magazine, he is the Executive Chef for Liaison College and he is currently finalizing a cookbook on Ontario Cuisine. Michael is a diverse Chef who places a strong emphasis on local and provincial ingredients and believes the key to culinary success is a combination of academics and hands on experience.

Master Chef Frank Berger

Chef Frank not only brings with him over 40 years of culinary experience, he also holds 2 Master Chef Degrees from Europe.

Having grown up in Hungary Chef Frank started his culinary career at a young age. Having gone through the traditional apprenticeship in Europe Chef Frank was quickly recognized by some of the leading hotels in the world. This led him on his culinary journey all over the globe. Having worked throughout Europe in countries like Italy, Germany, and Hungary, Chef Frank then made his way across the Atlantic to New York, then eventually Toronto opening the Hyatt, now the Four Seasons, and the Westburry Hotel where he spent many years.

Chef Frank has not only worked in some of the finest hotels in the world but also owned and operated his own restaurant just north of Toronto, and also made stops at Golf & Country Clubs and independent operations.

Chef Frank is not only respected globally as an artist and craftsperson, he has also won many national, and international Culinary awards including Gold at the International Olympics.

Chef Frank has now shifted his focus on training and educating the next generation of Culinarians and alas he teaches the Advanced studies at Liaison College in Barrie, passing down in the way of the past, the skills, techniques, and art of the trade that will place Liaison Grads a step above the rest.