Sarah Sweeney received her formal training at George Brown College’s prestigious Culinary Arts Program, during which time she interned in the kitchen of Toronto’s fine-dining institution Centro, then run by celebrity chef Marc Thuet. Sarah then went on to apprentice under Chef Anne Yarmovich at Agora Restaurant, earning her Red Seal Chef Certification in 2000. Her years spent in restaurant kitchens helped Sarah refine her culinary style, which she describes as “healthy, guilt-free comfort food with bold international flavours.”
In 2004, Sarah began working as a Private Executive Chef, overseeing the kitchens of some of Canada’s most prominent families. This opportunity provided Sarah with new creative freedom as well as the chance to hone her menu-planning and recipe-development skills.
Today, Sarah is a sought-after food stylist and recipe developer, with a roster of clients that spans the magazine, television, food-packaging and advertising industries. Sarah also loves teaching people to cook their own delicious, healthy meals; she’s a chef instructor at Dish Cooking Studio, and volunteers with the Boys and Girls Clubs of Canada, Kids Cook to Care and The Red Door Shelter. Sarah hopes her classes will inspire adults and kids alike to enjoy more healthy, homemade meals in their own kitchens.
Her media accomplishments include regular appearances on CityLine and Rogers Television. Her Bamboo Magazine column “From Scratch” helps her readers understand how to get most out of ingredients by offering alternatives to everyday meals. She is also a culinary instructor at the LCBO (Liquor Control Board of Ontario) Cooking School and Nella Cucina.
Christine has been passionate about food, lm, fashion, and television ever since she was scouted in a mall fashion show at the age of 15. The Newfoundland native has since posed for international beauty campaigns and appeared with Tom Selleck on screen, but this camera star, who now embraces big city living in Toronto, Ontario, still manages to keep it real.
Christine’s passion for food takes centre stage in her everyday life, despite her busy role as a yummy mommy of two. Her own enthusiasm for cooking began at an early age, when she used to help her mother bake bread.
Her obsession in finding the perfect dish led her to culinary school at George Brown College in Toronto. Today, when not appearing on HBO or on the cover of a magazine, Christine can be found working behind the scenes as a food stylist, or in her kitchen crafting homemade artisan goods.
Christine’s upfront, down-to-earth, vivacious personality is contagious and authentic. She believes in looking and feeling good, and is always on the lookout for the best ingredients in food and nutrition.
Michael Elliott started working in kitchens at the age of 13. In 2002 he began working as an assistant food stylist on the popular French Canadian cooking show “A la Di Stasio”. Since then he has worked as a food stylist, recipe developer, and writer in Europe, Asia, and Canada.
He is a trained chef and pastry chef with experience in still and motion media. He is fluent in French and English and speaks basic Mandarin Chinese.
He prides himself on attention to detail, vision, communication, and a smooth and unparalleled experience for his clients. His work has won multiple awards including Applied Arts (2012) and Sony World Photography Awards (2012).
LeeAnne Wright has been leveraging her culinary training and expertise in preparing mouth-watering food for editorial and commercial photography, packaging and television for almost a decade. She has contributed creative and interesting recipe and food feature designs for Glow, Wish, Gardening Life, Canadian Family, and Food & Drink magazines.
LeeAnne’s passion in food styling reflects a positive energy in every shoot. She loves the synergies that are vital to getting the best result. Remaining on her toes, LeeAnne is prepared in anticipation for anything that comes her way, known for bringing a fresh eye and sharp tweezers to every shoot.
LeeAnne’s expertise can be accredited to her training under New York based food stylist, author and C.I.A. instructor, Delores Custer.
Rodney’s passion for cooking has spanned most of his life. Having grown up in Belleville, Ontario and working on a farm in the early days, Rodney developed a love for having fresh ingredients at his finger tips. His passion for cooking poured over into photography and he has spent over 20 years cultivating his skills.
Over the years, Rodney has grown his love of fresh food creations, whether it was personally through travel and entertaining, or professionally working and collaborating with fellow foodies. Rodney’s ability to visualize, cook and create has allowed him to successfully blend his two passions of photography and food styling.
Food and photography are Andrew’s two passions. Ever since he was introduced to the world of cooking at a young age, he has always had fun with it. The only thing that he enjoys more than creating delicious beautiful-looking dishes is sharing them with friends and family.
Andrew debated between a “Chef Training” and “Photography” college degree, choosing Photography in the end. After traveling abroad and experimenting with different areas of the photography industry, he decided to give cooking a chance. Working in the restaurant industry allowed him to broaden his skills greatly. It was then when he decided to combine both worlds together and started styling food.
His work passion and talent have quickly granted Andrew the opportunity to work with some of Toronto’s most recognized names in the food styling industry. Always looking for new challenges and enjoying every step of the process, Andrew’s goal is to bring his clients’ visions one step further without forgetting to have fun.
Murray Bancroft is a food stylist and chef who works with a roster of international culinary clients spreading his gospel of seasonal, sexy and healthy food. Whole Foods, Kraft, McDonalds Europe, Sobeys, Kellogs and Garden Protein International are just a few of the companies who have benefited from his progressive and youthful approach to cooking.
Bancroft apprenticed at Vancouver’s renowned classical French restaurant Le Crocodile, and with the late Jean-Claude Ramond (The Smoking Dog) – one of the cities foremost culinary figures. After traveling and studying abroad, including two years in the South of France, the beauty and bounty of the Pacific Northwest lured him back to his native Vancouver, where he continues to consult with top food companies and restaurant chains throughout North America and Europe.
In addition to styling toothsome feasts for magazines such as Western Living and Condé Nast (he also has a degree in Art History), Bancroft’s product development projects have garnered international awards for innovation.
“Who doesn’t love food!” exclaims Heather Shaw. It all began for her at a young age, growing up in Toronto. Her uncle taught her what it meant to create beauty out of food. “Somehow it all made sense, if my food looked good, chances were it tasted that way too,” she says.
Shaw started out creating wonderful-looking dishes for her friends and family. She went to study at Sheridan College in the hopes of becoming a photographer, and when she graduated, Heather went straight into shooting food and beverage.
A photographer she was assisting noticed her skills with presentation and let her put together some shots for him. “It was then that I realized food styling was my thing,” says Heather. She took courses to further develop her skills and had the opportunity to work with some of the best in Toronto’s food styling industry.
Now, Heather works hard to achieve the very best results for her clients. She loves her job and is always thrilled to meet and create with different types of artists. “I can only ask that it keeps on coming my way and making you hungry,” she says.
Ashley’s client list has included Kraft Foods, Outback Steakhouse, Sobeys, and Visa among many others. The Torontonian graduated from the George Brown Culinary program in 2000, and immediately opened his own catering company. Although the business was gratifying, he was drawn to the creative energy and challenges of food styling.