From his first batch of scrambled eggs at age six, Chef Devon’s passion for cooking was hard to ignore. Growing up in Guelph, Ontario as the youngest of five boys, he often spent weekends in the kitchen with his father, learning the basics of cooking over family brunch prep. Although his early career had Chef Devon working with machines, his love of food never wavered, and he eventually made the switch from mechanic’s gloves to chef coat.
At 22, Chef Devon enrolled in culinary school at Kitchener’s Liaison College — his first official entry into the world of professional cooking. Putting his practical skills to the test, he began working in the fast-paced, high-volume kitchens of pubs and sports bars, holding his own on the line. As his skill set grew, so did his confidence. Eventually, he found his way to Borealis, a beloved farm-to-table restaurant in Guelph. There, he grew an appreciation for fresh, local ingredients, scratch food, and whole animal cookery.
Following the urge to further his career and food education, Chef Devon moved to Toronto in 2016. He joined the team at Oliver & Bonacini Café Grill, Yonge & Front and was promoted to Junior Sous Chef after a year and a half. He then found his way to Montecito Restaurant, owned by film director Ivan Reitman and Chef Jonathan Waxman, where he trained under seasoned chefs, cooked for celebrities, and sharpened his pasta-making skills in one of the city’s busiest neighbourhoods.
In 2019, Chef Devon once again found himself at the epicentre of Toronto’s Entertainment District when he returned to O&B at Canteen, bringing with him a wealth of experience and a love of diverse flavours. Inspired by what’s in season, Chef Devon’s hearty, balanced, and homey comfort dishes reflect his commitment to freshness and innovation. In his free time, Chef Devon finds joy in singing, playing the guitar, and working on his own brand of hot sauce. He and his wife, also part of the Oliver & Bonacini family, enjoy attending concerts and snowboarding in the winter.