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.
CHEF GABRIEL SANTOS
I was born and raised in Sao Paulo, Brazil. Besides the fact that I’m Brazilian, I’m a terrible soccer player and a horrible dancer, but I do wear my sunga when I go to the beach (Google it).
My interest in food started when I was a toddler. I was chubby, loved to eat (still do), and always tried to cook a few things here and there.
I had my first “professional” cooking experience when I was in high school. As part of the curriculum, I had to work somewhere for a few hours. So I ended up in a hotel kitchen in the middle of nowhere boiling sausages, chopping onions, and frying stuff with old ladies in a kitchen that had a pet parrot (yes, in the kitchen). That experience was enough for me to understand how much I actually enjoy to work in a kitchen.
After that, I went to college, spent some time in Mexico and Australia working for restaurants and hotels, before moving to Canada in 2014.
As a chef I don’t have a favorite food or meal, I simply love food when is properly cooked, no matter how simple or humble it is. Some of the best meals I had in my life were not cooked by chefs, but by people who love and respect food. I can’t imagine myself doing anything else, I’ve been working in the foodservice industry since I’m a teenager and I’m simply thankful for doing what I love.