Supporting the Community
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Catering and Events
Chef Donald Williams
Chef Williams has over 15 years of experience including stints in Jamaica, The United States and Canada. This award-winning chef has earned an impressive 24 medals, including three gold, 11 silver, and ten bronze awards from various culinary. Competitions including the Villaroy and Boch Culinary World Cup in Luxembourg,the American Culinary Federation and the Caribbean Culinary Federation. His career brought him to Toronto in 2006 where he started at Grand Bacchus Banquet Hall, before taking over at the Valerians Restaurant (now closed). He then moved on to become Executive Chef at the Best Western Cobourg and Convention Centre in 2008. A few years later he became Executive Chef at Toronto Don Valley Hotel and Suites and excelled in the position, attaining the title of Executive Chef /Food & Beverage Director in 2016.The accomplished chef currently serves as Executive Chef/ Culinary Instructor at Hospitality Workers Training Centre .
Line Cook - Malefia Abebe
Malefia came to Hawthorne as a Kitchen Helper trainee under the Investing in Neighbourhoods program by Toronto Employment and Social Services. She hails from Ethiopia and was a technical football coach for women’s national team in her past. She has embraced her new country and the new profession with love, dedication and hard work and has recently been hired full-time at Hawthorne as a Line Cook after 8 months of training under Chef Ricky’s wing.
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.
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.