Compass Canada is Celebrating Culinary Excellence: Spotlight on Chefs During Chef Appreciation Week
In honour of Chef Appreciation week from September 8 – 14th, Foodbuy Canada is pleased to showcase a few of the Compass Group Canada (CGC) Chefs we work with as CGC’s procurement arm. Launched in 2013 and hosted by Compass Group, Chef Appreciation Week is our industry’s opportunity to honour and recognise all those serving in the culinary industry for their dedication and passion for food.
According to this group, chefs today face several significant challenges, including balancing the demand for innovative, health-conscious, and sustainable food options with the need for consistency, quality, and cost efficiency. They must manage rising product and labour costs while striving to maintain a balanced, nutritional menu without increasing expenses. Additionally, there has been focus on passing down knowledge to the next generation of chefs and connecting with them early to instill a positive influence. Despite the difficulty of finding passionate individuals for the demanding culinary profession, this challenge presents an opportunity for culinary leaders to foster enthusiasm for cooking and create memorable dining experiences.
We asked these CGC chefs how we’ve supported their efforts, to which they collectively replied: Foodbuy significantly enhances our culinary efforts by streamlining procurement, providing high-quality ingredients at competitive prices, and fostering valuable supplier partnerships. This collaboration allows us to focus on creating exceptional dining experiences while maintaining consistency. Foodbuy actively supports us by sharing insights on new products and helping us utilize existing favourites. Their commitment to understanding our culinary ideas and expectations ensures continuous improvement. With a dedicated team behind the scenes, their support is invaluable in managing our distinct operations and elevating our culinary offerings.
Chef Breanne Coulton
Meet Chef Breanne Coulton, Executive Chef, Patient Dining and Innovation who joined CGC in 2013. “It takes artistry, innovation and passion to create food that brings our patients to a place where they feel like they are enjoying the comforts of home.”
She is responsible for pushing the patient dining experience to the next level, ensuring our menus showcase amazing flavours and variety while bringing the comforts of home to each patient through food. Prior to joining CGC, she has led culinary teams at large events for Roger’s Centre and Liberty Entertainment Group. Chef Coulton graduated with honours from Humber College and completed her apprenticeship at one of Toronto’s top fine dining restaurants.
Chef Shaun Goswell
Meet Chef Shaun Goswell, Corporate Executive Chef, Levy Convention & Restaurant Associates (RA), Envision Group, who spent over 20 years working on award winning culinary teams. “Being an avid lover of nature and spending summers picking berries to make pies and tapping maple trees in the spring months and having sap boiling parties with family and friends sparked my interest for wild food and ingredients which led me to go to culinary school.”
Chef Goswell oversees Levy Convention Centres for Canada and RA. Having worked with top culinary teams, including Noma (A 3-star Michelin recipient) and Hillebrand Winery, he has also contributed to prestigious establishments like Wauinette Inn and Scotiabank Convention Centre. He currently serves on the Curriculum Advisory Council for Niagara College Culinary School and has partnered with celebrity Chef Anna Olsen to create client menus. He holds a culinary degree from the Culinary Institute of Canada in Charlottetown, P.E.I.
Chef Joshua Moore
Meet Chef Joshua Moore, Regional Executive Chef, Levy Canada Sports and Entertainment, Envision Group. “Being a Chef has always presented me with a chance to help others grow, while allowing for the opportunity to continually learn from those around me.”
Chef Moore joined Levy in 2016 where he has helped organize and support some of Canada’s largest annual sporting events. After spending 12 years with Fairmont and Hilton, he has helped organize and support some of Canada’s largest annual sporting events including the 2017 and 2022 Grey Cup and the 100th NHL Classic for Levy and supports a range of properties across Canada. He holds a Red Seal Chef’s Certificate and a BA Honours in History from Carleton University.
Meet Chef Sean Sloan, Corporate Chef for Eurest, where he supports accounts in business and industry, retail healthcare, and premium catering, bringing over 22 years of experience as a chef. “My culinary journey began humbly as a dishwasher in high school. I vividly remember my first shift, watching the chefs work down the line—the pace, the noise, the organized chaos. I was hooked and haven’t looked back since.”
Chef Sean Sloan
Chef Sloan took on the role of Food Service Director for the EA Sports campus, earning the prestigious Unit of the Year award in 2018, then served as the Regional Chef for Eurest and RA in BC and Alberta before moving on to the Envision Group as the Regional Executive Chef for Western Canada prior to his current role. He attended culinary school at Vancouver Community College.
Food First, Passion Always. Being a Chef at Compass Group goes beyond serving delicious food. Compass Chefs use their passion to help fight climate change by reducing food waste and sourcing locally. They support the communities where they live and work by purchasing from diverse and local suppliers. And, they invest in their own to create business leaders of our future.
Join us as we celebrate our inspirational colleagues and all the heroes behind the food: front and back of house colleagues, cashiers, sous chefs, baristas, chefs and hospitality leaders.