About Corporate Executive Chef Anthony

For the past 15 years, Anthony Walsh has been the Corporate Executive Chef at Oliver & Bonacini Restaurants in beautiful Toronto. The restaurant holds up to 120 guests and specializes in Regional Canadian Cuisine cuisine. With over 25 years of experience, Anthony wows us with a signature dish "Canadian Squab with Newfoundland Screech and Maple Syrup".

Press & Awards

Over the course of his career, Chef Walsh has won critical acclaim by national and international media and has received numerous awards, including gold medals from Taste of Canada, Black Box, Salon Culinaire and the Ontario Hostelry Institute. He has been a featured guest chef at James Beard House, and has cooked for a number of notable dignitaries, including Canadian Prime Minister Brian Mulroney, U.S. President George Bush, and Princess Diana. He and his cuisine have been featured in the New York Times, the London Times, Food Arts, Bon Appetit, CNN and the Food Network, among many others. Other notable accolades: * Represented Canada at the World Gourmet Summit in Singapore * Featured chef at the World Leader’s Festival in Toronto accompanying artist Joni Mitchell *Member of the Canadian Trade and Tourism delegation promoting Canadian products in the US market * Featured chef at a James Beard Dinner at Tru in Chicago * Captured gold at the first ever Gold Medal Plates competition in Toronto * Received the Ontario Hostelry Institute’s Gold Award, their highest accolade * Hosted dinner at James Beard House in New York City * Captured gold once again at the Gold Medal Plates competition, Toronto * Silver Medal Finalist, Canadian Culinary Competition

Anthony 's Bio

One of Canada’s most highly revered and respected chefs, Anthony Walsh is the Corporate Executive Chef of Oliver & Bonacini Restaurants. In this role, Chef Walsh oversees the culinary direction of all properties in the diverse O&B portfolio, including twelve restaurants, five event spaces and the catering arm. More specifically, he ensures every menu reflects the specific flavours and characters of the many unique venues. For Chef Walsh, defining Canadian food and elevating it to the world stage is not only a top priority, but a passion. Before being appointed O&B’s Corporate Executive Chef, Chef Walsh served as Executive Chef for the iconic Canadian restaurant Canoe. There, his leadership, unrivaled culinary craftsmanship and visionary sense for haute Canadian cuisine played a vital role in the restaurant’s meteoric ascent on the country’s fine dining scene. Quickly recognized by media, foodies and the culinary world, the restaurant earned 4-Stars in Toronto Life magazine, was named best new restaurant by The Globe and Mail and Where Toronto magazine, and ranked #3 in Gourmet magazine’s list of Top Tables. He and his culinary talents have also been featured by the New York Times, the London Times, Food Arts, Bon Appetit, CNN and the Food Network, among many others. Over the course of his career, Chef Walsh has won critical acclaim by national and international media and has received numerous awards, including gold medals from Taste of Canada, Black Box, Salon Culinaire and the Ontario Hostelry Institute. He has been a featured guest chef at James Beard House, and has cooked for a number of notable dignitaries, including Canadian Prime Minister Brian Mulroney, U.S. President George Bush, and Princess Diana.

Video of Anthony