Dave Nugent, CCC
President

president@culinaryguildofwindsor.ca

After earning a Culinary Management Diploma in my late forties, my most challenging and rewarding accomplishment, was attaining my CCC status.  I feel education is one of the most important things in our industry.  I’m not just referring to formal education, but to on the job learning, finding a mentor whose brain you can pick and always looking for what makes things tick.  If you want to become successful in any industry, you must constantly look for what’s new in your trade and challenge yourself, on a daily basis.  I urge our mature cooks to mentor and share their knowledge and special skills, with the younger generation; otherwise it dies with us when we step down. 

After a 23 year career at Hiram Walker, I returned to school to pursue my passion, cooking.  I have been working at Griff’s Cavern in St. Clair College for the past 9 years and spent some time at the Hilton in Windsor as Chef de Parti.  I teach on a part time basis for the culinary dept. at St. Clair and do cooking demos.  I am Chef/Owner of a catering business with my wife of 34 years, Marie.  We have three sons. 

Ron Hart
Vice President

vicepresident@culinaryguildofwindsor.ca

Robert Catherine
2nd Vice President / Junior Board Liason

secondvp@culinaryguildofwindsor.ca

Catherine Davies
Secretary/Treasurer

treasurer@culinaryguildofwindsor.ca

Upon completion of her studies at the Institut de Tourisme d’Hôtellerie de Quebec, Chef Catherine completed her apprenticeship under the guidance of Chef Albert Schnell at the Queen Elizabeth Hilton Hotel in Montreal. There she discovered her passion for the creative art of Pastry. After gaining experience working at Hiltons across the country, she was transferred to Windsor for the opening of the Hilton here. After 10 years in the hotel industry she re-discovered culinary and shared her knowledge, organizational skills as well as attention to details with the students of St. Clair College. Chef Catherine is proud to do the same for the Culinary Guild of Windsor by serving as Secretary/Treasurer on the team.

Ahron Goldman
Chairperson of the Board

chairman@culinaryguildofwindsor.ca

From his Father who Ahron learned the seafood business, to his Uncle Sol Adler of the famous Adler's Bakery, Ahron has been nurtured in the culinary industry.

Ahron studied under Chef Robert Long, Chef Ron Hart and Chef Glenn van Blommenstein, all of whom helped provide a foundation to build a career. Ahron has successfully participated in many culinary salons.

Grounded in the hotel environment with Hilton International he started his career in Windsor and moved to Toronto as Patissier under the tutilage of his mentors, Chef Albert Schnell and Michael Morris.

Ahron moved back to Windsor and began working in the family business, always trying find creative ways of introducing people to seafood. Ahron is considered an authority in the community on seafood and prepararations.

Currently, Ahron is the Executive Chef of Maryvale Adolescent & Family Services. He finds it to be an interesting challenge to provide nutrition and menu balance to adolescents experiencing extreme hardships.

Ahron was treasurer of the Culinary Guild of Windsor from 2004-2006 and in June of 2006, elected to President. Ahron served in this position for four years.. At the CCFCCCentral Region Conference in Barrie, ON, March, 2010, Ahron was elected as Central Region Vice President. He is excited about the prospects of the position and what can be accomplished.

Married to his wife Lorraine for 13 years, they have 3 children; Emma, Olivia & Jacob.

Daniel Beaulieu

Director

Anthony-John Dalupan

Director

Simeon (Sam) Drakich

Director

Phil Quenneville
Board Advisory Committee

phil.quenneville@mortonwholesale.com

Lisa Ohler
Board Advisory Committee

lisaohler@gmail.com