There’s a lot going on in Toronto and Greater Ontario. Not to mention, it’s the headquarters of our W.D. Colledge team. Anyone in the Ontario area is cordially invited to stop by our facility to meet our team and our chefs. We enjoy providing foodservice solutions to the businesses we frequent ourselves.
We proudly represent the following manufacturers in Ontario:
DexterDexter-Russell, Inc. is the largest manufacturer of professional cutlery in the United States. Professional cutlery designed, built, and tested to be people friendly and kitchen tough.
Federal IndustriesFederal Industries fresh food merchandising displays include refrigerated, non-refrigerated, and hot display cases, as well as specialty and custom designs. Their near-century of experience shows in their craftsmanship, but innovation keeps their cases at the industry's forefront.
MibrasaMIBRASA ® is a closed barbeque grill invented and made in our workshops. Made from the best quality steel by expert hands, our grills are designed to satisfy even the most demanding chefs.
RDTRDT is home to the industry’s leading commercial refrigeration equipment. With our full range of solutions, operators will experience a range of benefits designed to increase efficiency and profitability of foodservice establishments and other operations.
TablecraftTableCraft is focused upon exceeding the highest standards of commercial quality while staying on track with today's trends in buffet service collections and classic and contemporary tabletop products. TableCraft delivers creative design, elevated style and one-of-a-kind product versatility.
VictoryWith a 65-year track record, Victory is a leading manufacturer of commercial foodservice refrigeration products, providing the ultimate in energy efficiency, food safety, storage flexibility, reliability, and durability.
CONTACT OUR TEAM
MEET OUR CHEFS
CHEF DAVE WILSON
CHEF DAN FRENETTE
Nothing beats a home-cooked pomodoro sauce with fresh pasta like my nonna used to make. In fact, if I wasn’t in the foodservice equipment industry with W.D. Colledge, I’d probably be in my own Italian restaurant. That is if I hadn’t become a police officer.
In my opinion, classic homemade Italian meals were all made fresh. You can say I grew up eating them, and they developed a sentimental value to me. The way nonna didn’t overwork the dough made her pasta light and delicious.
I started working in kitchens while I was in high school. I learned culinary techniques mostly in the field working in the field, by learning how to be a line chef and mass production in the kitchen. I wanted to up my game and learn the classic techniques in French cuisine, so I decided to go to a culinary school to develop more skills and become a more knowledgeable chef.
One I graduation, I then worked in hotels to gain more experience. Afterwards, I was approached by Chris Jeens for a job at WDC. My expertise in the kitchen was working the grill and as a saucier. Pastry was my least favorite.
See what Chef Mikael has learned through the years. Visit him in our W.D. Colledge test kitchen.