Chef Nathan Hogan
A native of Peterborough Ontario, in the past 20 years Nathan has experienced the hospitality industry from all angles; Encompassing the rapid progression of Toronto’s dining scene while at Millie’s Bistro to actively developing Canada’s gastronomic stronghold through his efforts at Restaurant Accolade, Rosewater and Rain. He would finish his tour in North America as Executive Sous Chef at the elite private gold club Magna, where Bill Clinton, Tiger Woods and Gene Simons would experience his creativity and passion.
Always a Chef of the world, Hogan would next rise to the challenge of Executive Chef for the innovative Rhombus Hotel Group in Hong Kong. His personal interest in the cultures of Asia and past experience in the techniques of Chinese, Japanese and Thai cuisines would allow him to continue to strive for excellence as he opened Hotel LFK, Hotel Panorama and Hotel Bonaparte in the heart of cosmopolitan Hong Kong. Always hungry for more, Nathan completed a stagier at 3-Michelin starred Bo innovation.
Over the course of 2 months he cooked with Chef Alvin Leung and his team, and continues to be inspired by that amazing opportunity. Before leaving Hong Kong he was the Chef and partner of La Luna Rice & Tapas Restaurant and worked for Umami Concepts Consultants. In the latest chapter, Chef Hogan has become a full-time Culinary Professor at George Brown College and has been involved with curriculum development as well as teaching.