Chef Riley Bennett’s journey with food first began at his family’s restaurant located in the Okanagan Valley, British Columbia. Thanks to the encouragement Bennett received from his high school Chef Instructor, he pursued his passion at the Southern Alberta Institute of Technology in Calgary where he had graduated with honors. While going to S.A.I.T. and apprenticing at The Calgary Westin Hotel, Chef Bennett had the opportunity to compete Provincially, Nationally and Internationally under the tutelage of some of the finest Chefs from around the world.
After the Food Hotel Asia International competition in Singapore where the team placed among the top ranks, Bennett was driven to Vancouver Island at Sooke Harbour House where the seasonal, organic and locally wild foods were the focus.
After a short entrepreneurial adventure to Ontario, Bennett returned to B.C. and worked his way up the ranks to the Restaurant Chef at Mission Hill Family Estate Winery in Kelowna, B.C. that was later announced as one of the ‘Top 5 Winery Restaurants in the World’ by Travel and Leisure Magazine, while under the direction of his mentor Chef Michael Allemeier. In 2010 Bennett competed at the Bocuse D’or Canadian National qualifying competition while completing the International Sommelier Guild level two.
Over the years he has had the pleasure of working with some of Canada’s most recognized chefs through various events, has cooked for the Belgium Ambassador, Governor General of Canada and has had the pleasure to work with Michelin starred Chefs form around the world.
Currently Chef Riley Bennett is a Culinary Professor at George Brown Chefs School and was previously one of the Chefs interactively mentoring and guiding students at The Chefs’ House in Toronto ‘where learning is our main ingredient’.