Editor’s Note: This special feature focuses on professional chefs from various facets of the foodservice industry. Culinarians answer questions delving into their views of current foodservice developments and how culinary students can obtain positions within different industries. Introduce your students to a plethora of foodservice career options. Click here to view the previous profiles.

In what foodservice area do you work? 
I own and operate a full-service restaurant, Eddington’s of Exeter. I also run a 25-acre farm, sourcing and growing specialty fruits and vegetables for the restaurant. In addition, I host Chef Table Tours, an international culinary tour company where we take groups of about 14 people to France, Italy, Portugal, Spain and Ireland and explore culinary offerings. 

Briefly describe your position. 
I am the executive chef and owner of the restaurant. I am the primary grower and farmer on the farm. I am the host and a chef for Chef Table Tours.

At the farm, we commercially farm 15 acres of rotating crops: corn, edible beans and wheat. Our pride and joy are the 25 varieties of fruits and vegetables that we are so enthused to serve at the restaurant.

Where do you see your foodservice area in five years? 
We are proud to have been in the restaurant business for over 25 years, and our focus is always on sourcing, growing and purchasing the best quality ingredients. We have built a great relationship with our region’s farmers, suppliers and producers, and will continue to focus on these relationships and sourcing the best from around the world, as we do with our Australian lamb. 

In the next five years, I see downsizing menus and more focus on a seasonal approach. Although I still see sourcing high-quality and local when-possible ingredients will still be important. I am worried that processed and production food has taken over a large part of the industry and will continue to do so. Patrons who care about what they eat and how they dine will continue to support and foster relationships with those restaurants that keep to their beliefs and serve quality products. 

Describe two current foodservice trends you are seeing right now.
The first trend is a return to older traditions and classical cooking, such as preserving, pickling and seasonal batch freezing. The second trend is the use of aminos as an alternative way to build flavor.  

Please describe one surprising event in your professional life that made a valuable impact on your career today.
It is purchasing the farm after 15 years of running a restaurant. It was a game-changer. I often say we are so blessed to be living in Ontario as it’s such an agriculturally rich area. I love fresh-grown produce from our farm, including specialty fruits like blood peaches, arctic kiwis, apples, pears, and plums, which are all unique to the region. 

I work hard and remind myself every day that there’s something to learn from every experience and every opportunity. I also deeply believe in the importance of self‑care. The work can be intense, so I make it a priority to take care of myself before and after service, and I encourage others in the industry to do the same.

As a restaurateur, chef, farmer, and the host of Chef Table Tours, my life has always been rooted in hospitality. I’ve learned firsthand that this industry isn’t for the faint of heart, but I’m grateful for every chance I get to share my passion for food, farming, and hospitality with others. In addition to these endeavors, I am a Lambassador for Meat and Livestock Australia (MLA).