NIAGARA ON THE LAKE, Ont. — NIAGARA-ON-THE-LAKE, Ont. — It's a select group — only 88 Canadian chefs have been inducted to the Honour Society of the Canadian Culinary Federation (CCFCC) since it was formed in 2011. Chef Tony Fernandes of Crowne Plaza Toronto Airport was among the new inductees.
The induction ceremony took place as part of the 56thNational Convention of the CCFCC, held in Niagara Falls, Ontario. Eight chefs including chef Fernandes were inducted into the Honour Society of the Canadian Culinary Federation on May 28, 2019 in a ceremony at Niagara College.
This is one of the highest accolades bestowed upon a Canadian chef. The Honour Society was developed in recognition of foresight, dedication, and contribution made to the Federation and lifetime passion and service to the culinary profession. The Honour Society has been chaired by Bruno Marti since 2011. He handed over the chairmanship to Claude Buzon at the ceremony.
Chef Fernandes was privileged when two chefs, Connie Volino, Secretary General and Thomas Gugler, President of the World Association of Chefs Societies introduced him at the podium. Chef Tony was touched by the speeches delivered especially when they described his contributions and achievements in the culinary world, not only Canada but globally.
The ceremony drew more than 120 chefs from across Canada and around the world to celebrate. In attendance was Thomas Gugler, president of the World Association of Chefs, Stafford DeCambra, president of the American Chef Association, Chef Gert Klotzke from Sweden, and chair of the Competition Committee for the World Association of Chefs.
Chef Tony remarked, “I was honoured by the introduction, which made me very emotional. I feel humbled and grateful that to have our country’s culinary leaders of the Culinary Federation recognize me with this prestigious and incredible honour.”
Chef Simon Smotkowicz, president of the Culinary Federation said, “I could not think of a more deserving chef to be initiated into Canadian Culinary Federation Honour Society.”
Rickey Randhawa, general manager of Crowne Plaza Toronto Airport Hotel, stated that we are very proud of Chef Tony of his leadership, commitment and mentorship to the young chefs.
Chef Fernandes is the executive chef/F&B director at Crowne Plaza Toronto Airport, owned and operated by Manga hotels. He is the Worldchefs Master Chef, Worldchefs Executive Chef and a Worldchefs approved Level A International Culinary Judge.
Chef Fernandes and his teams of chefs have won more than 50 medals from the culinary competitions worldwide including two silver medals at the 2012 IKA Culinary Olympics and 2010 Culinary World cup, respectively and a gold medal at the 2014 Culinary World cup.
Chef Fernandes has had the privilege of working in different parts of the world at the best five star deluxe hotels in India, Saudi Arabia and the United Arab Emirates and has personally catered to celebrities and prominent political figures including Hollywood, Bollywood stars and International cricket teams. His infectious personality and culinary skill have also garnered him coveted spots on breakfast television, CBC news, The Food Network, CHCH Morning Live and recognition in dozen of Hospitality print publications and cookbooks.