Chef Iris Roteliuk
Red Seal Certified Toronto Pastry Chef Iris Roteliuk explores her passion for pastry and chocolate. As former chocolatier and pastry chef / present consultant for MoRoCo Chocolat, Roteliuk creates a menu which includes an inventive artisanal collection of truffles and convections that are delightfully pleasing in flavor, texture and design. Roteliuk’s philosophy is using natural, honest, fresh ingredients to create memorable flavors to savour. She feels an element of surprise will lend itself to the pastry and chocolate lover when encountering the delicate balance of art and science in nature’s ingredients such as purity of flavors and interesting textures both resulting in a rewarded satisfaction of nutritional benefits.
Roteliuk’s style is French influenced. Her 22 years of industry experience includes working in Toronto pastry kitchens along side some of Canada’s finest pastry chefs Francois Rahier of Rahier Patisserie and Thomas Haas of Senses Bakery along with inspirational and educational travels to France, New York and California.
Roteliuk’s love for sharing her vision and passion for the Pastry Arts has led her to become a Professor at George Brown College part time.
“As professors we must engage our students and lead by example giving to them the knowledgeable base on to which they can build.”