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:
Federal Industries
Federal 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.
Tablecraft
TableCraft 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.
CONTACT OUR TEAM
Chris Jeens
(877) 677-4428 Ext 203 | CELL: (416) 346-2602
Neville Jeens
(877) 677-4428 Ext 204 | CELL: (416) 420-0002
Frank Chiarantano
(877) 677-4428 Ext 207 | CELL: (780) 886-8928
Jim Harlow
(877) 677-4428 Ext 208 | CELL: (416) 346-3104
Frank Chiarantano
(877) 677-4428 Ext 207 | CELL: (780) 886-8928
Dan Frenette
CELL: (416) 432-2512
Jim Harlow
(877) 677-4428 Ext 208 | CELL: (416) 346-3104
Clark Irvine
CELL: (705) 444-4861
Matt Roth
(877) 677-4428 | CELL: (519) 998-7880
Steve Tyler
(877) 677-4428 Ext 215 | CELL: (519) 212-6504
Dave Wilson
CELL: (416) 432-2512
INSIDE TEAM
Kathy Brearley
Amanda Erwin
Nancy Flagel
MEET OUR CHEFS
CHEF DAVE WILSON
I love being a chef, but if I were doing anything else it would be home renovations, general contracting, or some type of woodworking. I’ve built plenty of furniture in my basement workshop, and I helped renovate three kitchens in my youth.
Speak of kitchens and youth, I used to work at KEG restaurant for many years in my teens. I loved it then, and I still love it now. In fact, it’s my favorite restaurant.
For meals, I love a BBQ’d steak – cap-on, bone-in rib steak done over charcoal with roasted yams that are sliced and grilled for a little extra texture. Add some grilled asparagus and grilled sweet peppers to go with the yams I get from my garden in the summer.
Not flowers. Vegetables. When spring hits, many people don’t realize that’s when my veggie seedlings go in the ground. I use the extra herbs that grow at home for any culinary demos we have at the office test kitchen.
Get to know Chef Dave at one of our upcoming demos:
VIEW DEMOS
CHEF DAN FRENETTE
I’m Chef Dan Frenette. I live in downtown Toronto, but I love long walks on the beach, candlelit dinners, and listening to 80s love ballads… just kidding!
I actually love being in the great outdoors. I love to climb mountains, to fish, and to enjoy the occasional hunt as long as, in true chef fashion, there’s nothing wasted from the animal. Trophy hunting is wrong on so many levels.
If you want to know my favourite restaurant and meal, it would have to be when I dined at Chef Grant Aschatz’s restaurant, Alinea, in Chicago. It was 24 courses of pure bliss! They have earned all three of their Michelin Stars if you ask me.
I love working with foodservice equipment, but my real pleasure is cooking on it. I am a chef by trade and will always love to throw down a tasty meal or two for people who like to eat.
Care to take him up on his offer? Visit Chef Dan in the W.D. Colledge test kitchen.
VISIT THE TEST KITCHEN
CHEF MIKAEL OTTONI
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.
VISIT THE TEST KITCHEN
Would you like to speak with foodservice equipment expert in Ontario or visit one of our test kitchens for a foodservice demo?
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