Savvy Diner Culinary Student Challenge

Meet the Judges

Rose ReismanTed Reader | John Cirillo | Mark Wilson | Tony Fernandes

Rose Reisman is an award-winning entrepreneur, caterer, author and media personality. As a registered nutritional consultant armed with an MBA, Rose has taken her passion for healthy living and developed it into a multi-faceted enterprise making her one of Canada’s leading authorities on the art of eating and living well. She recently published her 19th cookbook, Rush Hour Meals. She is the owner of Rose Reisman Catering, which focuses on healthy cuisine, and Personal Gourmet, a fresh and frozen food delivery program. Understanding the importance of nutrition at an early age, Rose launched a Kid’s Lunch Program, providing hot and healthy meals to schools in the GTA, in 2015. Rose is also the restaurant consultant for the light menus at the Pickle Barrel restaurant chain and Glow Fresh Grill.


Chef Ted Reader – Known as the ‘Godfather of the Grill’, his charm and fearless culinary spirit has led Ted to becoming an award-winning chef, author, food-entertainer and most recently professor of Modern Culinary Applications Innovations at the Canadian Food and Wine Institute at Niagara College.

Ted’s culinary adventure began at George Brown College Chef School in Toronto which to date has paved the way for his dynamic career. He cooks for all walks of life from swanky corporate affairs; to backyard BBQ parties and summer festivals.

He has written twenty-one cook books including; Taste Canada’s 2016 Gold Medal Winner Gastro Grilling plus Napoleon’s Everyday Gourmet Grilling, Napoleon’s Everyday Gourmet Plank Grilling and Napoleon’s Everyday Gourmet Burgers which all took home the Gourmand World Cookbook Awards for Best Barbecue Book. Newer books to Ted’s collection include; Beerlicious: The Art of Grillin’ and Chillin’, and the Complete Idiot’s Guide to Smoking.

Ted’s passion for all things smoked and grilled is extremely contagious so much that you’ll often find him spreading the gospel of BBQ at live cooking demonstrations, TV appearances and on the radio to audiences that keep salivating for more!

Today he owns a handful of grills and smokers (like 50+), but most recently added a 1972 Ford Seagrave Pumper Fire Truck to his collection called Hoptimus Prime.  It all about beer n bbq in Teddy’s world.

Ted can usually be found in his backyard of his Toronto home tinkering with toys and developing creative and delicious recipes to which he is known for. Get Sticky!!


Chef John CirilloChef John Cirillo – A passion for food born of his Italian immigrant roots led John to a career in the kitchen from the age of 17. Since then, his distinctions in promoting the culinary arts have been lauded through awards and medals in culinary competitions. He is a two-time honoree of the Escoffier Society as Toronto “Chef of the Year” and captained the Culinary Team Ontario to victory at the 2004 Culinary Olympics in Germany.

Chef Cirillo started as an apprentice with Hilton in Toronto at the Toronto Airport Hilton, then honed his skills in Europe at the Hilton Park Lane in London, England and Switzerland’s Hilton Basel. After completing his Certified Chef de Cuisine (C.C.C.) diploma at Humber College in Toronto, he resumed his career with Hilton in Canada. After a stint as sous-chef, he assumed the role of Executive Chef at Hilton Toronto where he redefined Canadian cuisine at the flagship restaurant Tundra until his departure in 2006.

A steadfast advocate for youth development, John initiated the first apprenticeship programmes at the Hilton Toronto Airport. Throughout his career, he has also taught at a number of Canada’s leading chef training colleges and there discovered a true vocation for teaching.

Today, John owns and operates Cirillo’s Culinary Academy, a premier culinary training facility of his own design in Toronto, at which he shares his passion for food with trainee chefs and the public at large. He is an active member of the Canadian Federation of Chefs and Cooks, Escoffier Society of Toronto, and the international organization, Les Toques Blanches.

Chef Mark Wilson was born and educated in the UK and now calls Canada home. He strongly believes that life is way too short for bad food and avoids it at all costs.  With over 35 years experience in the industry, he is now a consultant helping food manufacturers and chain restaurants create innovative ways to develop and market their products and brands. He also assists restaurant startups; setting them on the right track for targeted success

Mark and his partners recently launched Klear Cook® products which are modern, BPA-free, high temperature cooking materials designed for healthy and inventive cooking applications.

Mark is also an active member of the Canadian Culinary Federation, World Association of Chefs’ Societies and the Canadian Association of Food service Professionals and an advisory committee member of the Toronto Public Health’s Savvy Diner program.

Chef Tony FernandesTony Fernandes began manifesting his  passion  for food at age 11, when he learned to cook alongside his father, a cooking  instructor  at  the  Institute  of  Hotel  Management  in Mumbai, India. Chef Tony later graduated from the same institute and began pursuing his culinary dreams.

To date, Chef Tony and his teams of chefs have won more than 45 medals from 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. In 2001, Chef Tony was part of the culinary team inducted into the Guinness World Book of Records for creating the Biggest Bowl of Biryani in the world. Chef Tony has also organized and judged various culinary competitions as a WACS approved international judge.

In 2012, Chef Tony was asked to sit on the Global Advisory Committee for The Canadian Tourism Human Resource Council as an industry expert, where he helped develop the Food and Beverage Management International Competency Standard and Certification. In 2014, Chef Tony was appointed by Intercontinental Hotels Group (IHG) to the Americas Culinary Committee, which is responsible for reviewing current F&B best practices, test and pilot programs, and future F&B standardization.

In 2015, Chef Tony was honoured by peers and the Canadian Culinary Federation of Canada as Central Region Chef of the Year, and in 2016 he judged the Emirates Salon Culinary competition in Dubai.

Having previously held the position of Director and Vice President of the Escoffier Society of Toronto, Chef Tony is also an honorary lifetime member of the Emirates Culinary Guild as their Vice President, a member of Les Toques Blanches, and a Master Craftsman of the UK’s Cookery and Food Association.

Known for his ability to fuse global flavors with top quality foods, Chef Tony is proud to be the Executive Chef and F&B Director for Crowne Plaza Toronto Airport, owned and operated by Manga Hotels Group.

Chef Tony has had the privilege of working in different parts of the world at some of 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, radio shows, and recognition in dozens of hospitality print publications and cookbooks.