Supporting the Community
Catering and Events
Executive Chef - Ricky Casipe
Hawthorne’s Executive Chef Ricky Casipe joined Hawthorne 3 years ago. Casipe is a 25-year old Torontonian with Filipino roots and has achieved a lot at this young age. He is passionate about the concept of “Farm-to-Fork City Food”, and wants to be a part of the movement that is changing the way we source our food. His academic culinary training took place at George Brown College, although his own signature style of cooking evolved in the years he worked with socially responsible chefs at Hawthorne. Before he assumed the duties of an Executive Chef himself, he dabbled in working for catering companies and other restaurants and returned due to his wish for working in a smaller restaurant that gives back to the community.
Ricky believes that a huge responsibility comes with being a Chef and it is important to create food with sustainable practices and treat our proteins with the respect they deserve. Moreover, to him, nothing makes more sense than eating what is grown locally. Ricky loves his city, his province and his country. His “Farm-to-Fork City Food” reflects his support for Ontario and celebration for Toronto. He uses every culture and neighbourhood in the city as an inspiration to create his dishes. In addition to his regular duties as an Executive Chef, Ricky trains HWTC trainees, both Front and Back of House at Hawthorne.
Talent Development Manager, Front of House - Adrian Proszowski
Adrian has lived and worked in Toronto on and off for over 20 years. His main profession has been acting, but his wish to give back to the community and a strong sense of responsibility drew him to Hawthorne about a year and a half ago. His experience in “boutique” restaurant service for many years has taught him to respect, take pride in and appreciate every job involved in making a restaurant run successfully. It is this respect he feels is most crucial to impart to the trainees working through the Front of House program at Hawthorne.
Cook - Olivia Simpson
After recently returning from New York City Olivia Simpson is excited to join the growing team at Hathorne Food and Drink as a cook. After working and learning in restaurants such as Blue Hill at Stone Barns, Dirt Candy and Mission Chinese Food she is inspired to bring back what she has learned and cook seasonal food with sustainable and local Ontario ingredients. After graduating from George Brown College, not only has Olivia worked in many Toronto kitchens, for companies such as Oliver and Bonacini and Buca, but also with Toronto magazines in recipe development and food styling and photography.
Front of House - Dominic Chin Cheong
Trinidadian born and raised, Dominic has been working in the hospitality industry for over ten years. With experience ranging from casual to fine dining and fast food service, he has a wealth of knowledge about the sequence of service through systems, policies and procedure development for a well orchestrated front-of-house performance. Prior experience in senior management roles provides him with the ability to pursue integrity and excellence in his current work. His chosen career path has made him into an extraordinary restauranteur who has been provided with the opportunity to share his knowledge with HWTC trainees. Dominic possesses a diploma in Food and Beverage Management from George Brown College and a certification from the Wine Spirit and Education Trust.