Stewart’s interest in food started at the early age of 16 when he would prepare the family Christmas dinner. Ultimately, a culinary career seemed to be a natural choice. After graduating with Honours from George Brown College, Stewart developed his skills at Spinnakers; Le Bistingo and Scaramouche. As Executive Chef at Bowers, Caro and Azaela, Stewart was granted the creative freedom he desired. In 1993, Stewart joined the Catering By Davids’ and Rose Reisman Catering team as Executive Chef and partnered in the business one year later. Stewart used his culinary expertise to re-vamp the operations of the By Davids’ and Rose Reisman Catering kitchen. This new structure allowed the company to accommodate the execution of up to 5,000 daily meals. Stewart’s success in culinary management led him to take on the role of president of Rose Reisman Catering. In this position, Stewart ensures that the company effectively produces a high quality product to Toronto’s most discerning entertainment, corporate and social crowds.

Contact:
stewart@rosereismancatering.com