Hoteliers among OHI's Top 30 under 30

TORONTO
— The Ontario Hostelry Institute (OHI) has released its annual Top-30-Under-30
list. Honourees were celebrated at a ceremony on March 28. Several hotel winners made the cut.

This
year’s OHI Top 30 Under 30 are:


Stephen Baidacoff, executive chef, Campagnolo

James Bailey

James Bailey


James Bailey, bartender, The Drake Hotel


Cody Dodds, assistant general manager, Richmond Station


Jarid Barnes, manager, Canteen


Johnny Chan, operations, Next Door Restaurant


Imogen Christie,

Imogen Christie

Sales manager, Hilton Mississauga/Meadowvale


Scott Denyer, head brewer, Dominion City Brewery

Imogen Christie


Sarah Fiore, sous chef, Il Covo – Cecchetti e Vino


Alanna Fleischer, chef and owner, The Edible Story


Kathryn Gee, front-desk duty manager, Sheraton Centre Toronto


Sid Grover, director of Operations, La Prep and Chaska


Kathleen Johansen, Corporate Sales manager, The Drake Hotel Properties


Rachel Kvas, Research & Development coordinator, Arterra Wines Canada

Kathryn Gee.

Kathryn Gee.

Kathleen Johansen.

Kathleen Johansen.


Rebecca Lafferty, manager Operations, Wayne Gretzky Estates Winery &
Distillery


Stephanie Mirabelli, chef instructor, Humber College


Bailey Singer, Restaurant manager, 360 Restaurant, CN Tower


Cassidy Lim, sous chef, The Chase Fish and Oyster


Ryan Lister, chef de cuisine, Liberty Commons


Jessica Martineau, sous chef, O&B Canteen


Scott McInerney, food stylist, THP Agency

Yatan Nizzar

Yatan Nizzar


Robyn Muise, manager, Canoe Restaurant


Joanna Muratori, director of Marketing and Public Relations, Two Sisters
Vineyards


Sheena Naidu, senior Operations manager, Kasa Moto


Shreyas Nawkar, executive chef, Reds Wine Tavern, Square One


Yatan Nizzar, director of Training, Fairmont Royal York Hotel


Maggie Skelton, senior sous chef, Planta, Toronto

William Tolentino.

William Tolentino.


William Tolentino, sous chef, The Ritz Carlton Toronto


Kylie Toner, Sales and Marketing manager, Tide and Vine Oyster House


Angela Villalta, chef, l’Unità Restaurant


Brian Young, general manager, Luma