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Chef Michael (Mick) Elliott C.C.C. 

Born and raised in Newcastle, at the northeast end of England, Michael (Mick) Elliott has attained the status of being ranked among the top three chef instructors in the world.  He is a graduate of the “City & Guilds” in London, England and apprenticed under Chef Anton Mossimann at the Dorchester Hotel in London.  He has achieved the acclaimed designation of Certified Chef de Cuisine (C.C.C.) and is a Certified Red Seal chef.

As a former Executive Chef of The Queen Elizabeth II, a luxury cruise liner, and Executive Sous Chef of “Little Dix Bay”, a 5-Star Resort in the British Virgin Islands, Chef Mick has attained international status.  A chef of great skill and finesse who has earned a reputation for gastronomic brilliance, Chef Mick has long had a passion for all things local, and his creativity with culinary techniques, specifically his patisserie skills, is unparalleled.  He has received numerous medals and awards for culinary excellence in regional and international competitions, televised series, contributions to culinary textbooks, and associations with various advisory boards within the food industry.

Chef Mick has won various Gold, Silver and Bronze medals in Atlantic Canada and the United Kingdom, Channel Islands, U.S.A, and British Virgin Islands, the Nisod Excellence Award from the University of Texas, as well as being one of the host chefs for the 1988 Winter Olympics in Calgary, Alberta.

Chef Mick’s joy comes from inspiring enthusiasm in student chefs of all ages, which led him to instruct culinary programs at various colleges in Ontario, specifically at Canadore College in North Bay, The Culinary Institute of Canada in Prince Edward Island, and Humber College in Toronto.  In 1991, Chef Mick was chosen as “Teacher of the Year” at Canadore College.  Following these teaching successes, he is currently Director/Owner and Chef Instructor of two Liaison College Culinary Arts locations in Ontario.  A private career college, Liaison College, Downtown Toronto, in operation since 2002, has graduated over 700 students, several who have progressed to Executive chefs within the industry.  With his wife and Administrative Director, Chef Ana Paula, born and raised in Mexico, Chef Mick continues to instruct and motivate the younger generation of future chefs of the world.  Passion powers performance and Chef Mick is a testament to not only his own personal standards but to those he inspires.