Chef Riley Bennet
Chef Riley Bennett began his culinary journey on his family farm and restaurant at age 9. Once graduating high school, he moved to Calgary, Alberta to pursue his passion and love for cooking. He enrolled in the one-year professional cooking program at SAIT.
Chef Bennett has worked with some of the top chefs in the country, from supporting Culinary Team Canada and Culinary Team Alberta to competing provincially, nationally and internationally in both hot and cold food competitions. Chef Bennett has worked in locally driven and slow food restaurants where being a steward of the land is at the forefront, including, but not limited to, Sooke Harbour House and Mission Hill Family Estate Winery as well as through his entrepreneurial adventures in catering.
Chef Bennett has been with George Brown Chef School since 2011 as Chef Technologist at The Chefs’ House, before becoming a full time Professor at George Brown Chef School as of 2016. The ‘thrive to learn’ and always push himself out of his comfort zone is integral to the philosophy that learning should never stop has Chef Bennett currently enrolled at the University of Guelph in the discipline MBA in Sustainable Commerce.