+ CORPORATE CHEF
GEORGE BROWN COLLEGE
Chef John Higgins has cooked for the Queen at Buckingham Palace, on the Royal Yacht Britannia, for heads of state in Washington and for celebrities around the world.
At the beginning of his culinary career, he apprenticed at the Michelin Star Restaurant in Glasgow, Malmaison, and then worked at the world-famous, five-star luxury hotel in Scotland, Gleneagles. Upon immigrating to North America, John worked for the Four Seasons Hotel in Canada and the United States and his final stint in the hotel industry was at the King Edward Hotel in Toronto.
Now, John is the director of one of North America’s best cooking schools, George Brown Chef School in Toronto. Since arriving in 2002, John has steered the school through a massive expansion due to an explosive demand in enrolment. With his Scottish brogue, keen wit and passion for teaching, John is leading the way for the next generation of talented chefs. He has traveled the world, from India to Italy and Sao Paulo, promoting Canadian cuisine.
John has made several television appearances including, Food Network’s At the Table With, he was also a guest judge on the first season of Top Chef Canada and one of the judges of Food Network’s Chopped Canada. He has a long list of accolades, and was recently awarded the Glenfiddich Award for Chef of the Year by Trillium Chefs Canada and the Gold Award for Educator by the Ontario Hostelry Institute (OHI). Recently, he has been selected to be the President for the Bocuse d’Or Team Canada for the Bocuse d’Or 2019 Competition in Lyon, France. In this era of celebrity chefs, he reminds his students that being a chef is hard work that requires passion and dedication.