As a culinary graduate of Calgary’s Southern Alberta Institute of Technology in 1993; Charles’ love of food and nature took him to British Columbia for his apprenticeship. After time working and training he returned to Calgary to mentor under members of Culinary Team Canada. Continued growth and development culminated in a Sous chef position at the prestigious Post Hotel Relais and Chateau in Lake Louise; followed with the Executive Sous chef position with the Calgary Flames. Life and opportunity brought Charles to Toronto with positions at the Royal York and with catering companies. Currently leading the culinary brigade at Rose Reisman with support and assistance from Corporate Chef Bobby Wong and Personal Gourmet Chef Ali Mussa, he continues to develop and learn the Rose Reisman philosophy.

Contact:
exec-chef@rosereismancatering.com