Ambition Nutrition logo with a flower in it 2016

headshot of Jeanne Da Silva

Jeanne da Silva


Jeanne da Silva is an accomplished chef and committed educator with international and world class Canadian experiences. Having completed a two year Culinary Management program at George Brown College and graduating with honours, she embarked on an impressive culinary tour, starting with an apprenticeship at The Sutton Place Hotel and then a two year stay in Switzerland. Upon her return to Canada, she continued her journey through The King Edward Hotel, The Metropolitan Hotel where she worked her way up to the position of Executive Chef, and ended up heading the Catering and Wholesale department of Senses Bakery and Restaurant for five years. While currently a chef professor at George Brown College, she continues to hone her culinary creativity being involved with events such as Toronto Taste and Eat to the Beat.

Some of the professional highlights of Jeanne’s career include the Much Music Video Awards 2008, co-ordinating the food service and staffing for The West Edmonton Grand Prix (2005, 2007), and catering various meals during Pope John Paul II’s visit to Toronto (2000) for Cardinals, press, and entourage. Jeanne was part of the culinary catering team featured on Michael Smith’s Chef at Large highlighting catering challenges at The Shaw Festival Gala, and was also featured making sushi with child star Emily Yeung of Treehouse’s This is Emily Yeung.

While the culinary landscape has evolved dramatically over the years, Jeanne feels that there are some things that will stand the test of time. “Good ingredients prepared and presented in a thoughtful and respectful manner, will create a wonderful experience for both the chef and his/her guests. Adding good nutritional choices to the mix will only further enhance our food appreciation along with the benefits of a healthier lifestyle.”