Faculty
Chef Steve Benns
- Program Co-ordinator
Steve started his culinary career in the Cobourg area then moved to Toronto where he completed his culinary education in Toronto earning a Culinary Management Diploma. He then continued his studies at Ryerson Polytechnic University where he received a Bachelor’s degree of Commerce.
Steve then worked in Toronto where he gained several years experience in a variety of fine dining restaurants. He also spent time designing commercial kitchens.
Chef David Hawey
- Program Co-ordinator
David completed his Apprenticeship training in central Ontario working at country resorts and inns. He has over 20 years experience as chef in a variety of kitchens and 15 years teaching experience. David is a Red Seal Certified Cook, Baker & Patissier.
Throughout his career he has gained experience through hotels, fine dining restaurants, institutional kitchens, and private clubs. David has taken several courses through the Culinary Institute of America and when he’s not in the kitchen he enjoys participating in ice carving competitions.
Casey van den Heuvel, C.H.E., B.Com
- Professor
Casey completed his Cook Apprenticeship over two and a half decades ago at Hogan’s Inn in King City, Ontario.
His education continued at Ryerson University, Toronto, where he earned his Bachelors of Commerce Degree in Hospitality & Tourism Administration.
Chef Sara Phillip
- Professor
Sara completed her apprenticeship in Toronto. After many years experience in Toronto restaurants, she spent several years working at the Toronto Airport Marriott and the King Edward Hotel in Toronto. Sara now lives in Eastern Ontario, working as a Chef in addition to her teaching at Fleming.
Shelly Wilkinson-Adair, CNM
- Professor
Shelly is a Certified Nutrition Manager and active member of the Canadian Society of Nutrition Management and the Ontario Society of Nutrition Management. In the past 20 years she has worked as a Nutrition Manager, Dietary & Nutrition Consultant, Regional Manager, and Instructor for Fleming College.
Shelly has held the positions of: Director of Food Services, Regional Manager for SFS Food Services and Nutrition & Dietary Consultant.
Mme Sylvie Provost
- Professor of Dining Room Service
Her passion for excellence is enthusiastically received by the students as they learn professional service techniques in Fulford’s Dining Room.
Sylvie’s experience has provided her the opportunity to work in some of the finest hotels and dining establishments from her native Quebec to Vancouver including the Four Seasons Hotel in Vancouver, Sutton Place Hotel and Windsor Arms Hotel in Toronto.
Chef Neil Cobham
- Professor
Chef Neil came to Fleming after several years working in the West Indies. He was trained at the 5 Star Grosvenor House Hotel in London England. He is a Certified Hospitality Lecturer United Kingdom. He has held a variety of education positions around the world including; Senior Lecturer Bahamas Hotel Training College, Principal Lecturer Cayman Islands Hotel School, and Locum Hospitality Professor University of the West Indies.
Chef Steve Moghini
- Professor
Steve is Swiss born, emigrating to Canada several years ago. His European training is carried through in his teaching practices. He has held a variety of positions as chef in Canada and Europe. Steve now works as Chef of a local Inn and Spa.
Chef Lisa McKay
- Professor
Lisa is a graduate of the Cook Apprenticeship Program at Fleming College. After spending several years gaining experience in restaurants and private clubs, Lisa now operates her own restaurant and catering company.
Chef Brian Henry
- Professor
Brian comes to Fleming with several years of international cooking experience. He has worked across the United States and in the Caribbean Islands. Brian is passionate about food and the culinary arts. He is the organizer of the Lakefield Polar Fest Ice Carving Competition.
Mr. Nick Fortis
- Culinary Operations Liaison
Nick comes to us with experience from a variety of kitchens including; Wayne Gretzky’s Restaurant, Banff Springs Hotel and Delta PineStone Resort and Golf Club, Renee Foot at Mercer St. He also worked for the Calgary Flames.
Nick completed his culinary training at SAIT, the Southern Alberta Institute of Technology.