Our Story

Supporting our community and other small businesses is very important to us; We’re proud to serve food and teach with products that are ethically, sustainably, and locally sourced. Whether it’s perfecting a specialty menu or cooking up some new classes, we’re always planning ahead and looking forward to something new and exciting! Starting Spring 2021: we’re planning to infuse our menu with fresh edible produce from our own garden beds.

Taylor Corbett | Executive Chef & Professional Chef Instructor

Chef Taylor grew up a classic Canadian kid playing hockey. It didn’t matter what season or sport, he found competition, and this drive quickly changed direction as he started cooking. From a 17 year old dishwasher to a line supervisor in a matter of two years, he found a new interest and devotion that changed his life; He was inspired to pursue culinary school and found everything he wanted in a career: science, structure, creativity, and competition. Graduated with honors while working in small restaurants, golf courses and large scale banquet halls. With the ability and desire to travel, he ventured internationally to study and continue working in Switzerland, Denmark, then Peru, where he developed an array of skills and techniques. He returned home to Canada and this past year he joined the Culinaria team with a variety of world influences, knowledge and experiences that are reflected in our menu development and teaching strategies. Proud to announce that he’s the current Executive Chef at Culinaria with a strong devotion to sustainability, preservation and fermentation practices, supporting local farmers and businesses, and engaging with new students that are eager to explore the culinary world here at Home Chef School.

Michael Stilson | Professional Chef Instructor

Chef Mike grew up on the farm in rural Southern Ontario. He developed his passion for food at an early age, spending his summers in the kitchen with his Grandma, and in the fields and gardens with his Grandpa. He moved to Toronto when he was 18 years old to pursue a career in the culinary arts. After spending his formative years training in traditional Italian cuisine, where he developed his love of fresh, handmade pastas, pastries and bread. He moved his way up through the industry, to eventually run a Sourdough Bakery and Restaurant in downtown Toronto. His dedication to quality handcrafted food lives on, and he is excited to share his knowledge and craftsmanship with our students here at Home Chef School and the Culinary Arts School of Ontario.

Brianna McFarlane |  Junior Sous Chef

Born in Victoria BC, Brianna grew up with an excitement about food ever since her earliest memories, and always knew she wanted to become a chef. She completed a provincial culinary skills competition and spent two years training with her mentor/teacher, prior executive chef, before finding her way here to further pursue her culinary interests and start her career. At only 19 years old Brianna is a strongly motivated and reliable support system for Chef Taylor and Chef Mike. Her willingness to learn, attention to detail and forward-thinking contributes to the overall success of our Back of House team at Culinaria and Home Chef School.

Chelsea Scott |  Business & Events Manager

Born and raised in London Ontario with a genuine positive attitude and motivation to succeed. After three years of studying while working full time, she graduated from Fanshawe College and has followed a career path in the hospitality/event industry ever since, building 12+ years experience in customer service, event planning, sales and management. She and her husband made the brave decision to move away from their families, start over and settle down in Mississauga, which allowed them to focus on career development and pursuing their dreams. With adaptability and enthusiasm, Chelsea joined the Culinaria team in March 2017 and has evolved over the years into her current position by working hard, building a strong relationship and connecting with many clients, and motivating her team members. She’s here, dedicated and ready to help plan a memorable celebration for all of your special occasions and life milestones!

Michelle Janik | Service & Operations Manager

Michelle developed her passion for the hospitality industry while working towards obtaining her Undergraduate Degree, which she earned in 2016 with an Honours B.A in Psychology from Wilfrid Laurier University. She is driven by her motivation to lead and facilitate organizational culture, increase team efficacy, engage with team members to set and accomplish personal and career goals, while also implementing company standards and processes. She is an experienced leader that strives to provide transparent and thorough communication, increase staff productivity and task initiatives, while also providing the tools to ensure that an exceptional customer service experience is achieved. She takes pride in maintaining relations with all guests visiting Culinaria, members of surrounding communities and all food and beverage vendors.

Stefano Petrilli |  Front of House Supervisor

Stefano is an intelligent, skilled and pleasant team member, truly the jack of all trades. Compliments to his hard work ethic, attention to detail, mixology, wine knowledge and exceptional friendly service. He awaits the opportunity to welcome you to Culinaria and Home Chef School for a wonderful dining or cooking experience!

David Buchanan | CEO & CFO

Driven by his military background, corporate success, ability to strategize and motivate others, he truly leads by example. Proud owner of Culinaria Restaurant & Events, Home Chef School and the Culinary Arts School of Ontario.

Kasha Buchanan | Director of Culinary Arts School of Ontario

Born and raised in Poland, Kasha moved to Canada aspiring to build the life of her dreams; This came true as she met David, got married, and developed a plan to open their own business and support their family legacy. They risked it all and opened up the Culinary Arts School of Ontario and then Culinaria Restaurant, both of which have been successfully operating for the past 19 years and counting, allowing domestic and international students to strive for success in the culinary industry. Her passions were heavily influenced and inspired by family and traditional home cooking.

The History of The Elliot House

The one and half story historic farmhouse was built in 1860 using Credit Valley stone, by an immigrant from Scotland, Adam Elliot when he and his family first settled in Peel. Elliot became notable in history when he served on the Grand Jury in 1827 and later after his son built the first reaping machine in Canada. In 1886 John Elliot, the son of Adam, sold their family home and for more than 90 years the Elliot House was home to many different owners.  In 1981 the property received it’s historical designation.

The Elliot House Today

Today the Elliot House is home to all of our Culinary adventures.  We use many of the original rooms for private dining spaces, with our West Room being the only extension to the space.  Inside the Limestone walls, you’ll find our event rooms, our restaurant, recreational cooking classes and even a culinary school which we’ve tucked into an additional kitchen we call “the learning kitchen”.  These historic old walls have their share of stories to tell.  Join us for dinner and experience the history.