As Executive Corporate Chef for McCormick Canada, Juriaan brings a passion to flavour and a wealth of culinary experience.
Juriaan comes to us from Europe, and has significant culinary experience in Quick-Service, Casual Dining, and Fine Dining environments. In addition to his Certified Chef de Cuisine certification, Juriaan has a degree in hotel management and is fluent in English, Dutch, German, French and Spanish.
Prior to joining McCormick Canada, Juriaan held Executive Chef roles with Unifine, Richardson Foods and most recently Kraft Heinz. Prior to that, Juriaan worked in Culinary Sales for a Dutch spice and sauce company, covering the Benelux region of Europe (Netherlands, Belgium, Luxembourg, West Germany). Juriaan has also worked as a fine-dining chef in Aruba for four years, gaining extensive knowledge of Caribbean cuisine.
McCormick’s culinary partnerships bring together the best culinary minds from across the country and beyond. Through sharing of new ideas, developing innovative recipes, and highlighting inspirational flavors, these collaborations are creating new and noteworthy taste innovations.
Born in Saskatchewan, Chef Dale MacKay’s early culinary career as a fry cook in Vancouver helped him discover his deep passion for food. This led him to London, England, where he built upon his experience at Claridge’s, a Gordon Ramsay restaurant. After stints at Ramsay locations in Japan and New York, he returned home to become the executive chef of Lumière in Vancouver. He opened two restaurants here and found time to win the first Top Chef Canada competition.
In 2012, he decided to close his Vancouver locations, and a year later he returned to his hometown of Saskatoon to open the first of four restaurants under what would become his Grassroots Restaurant Group.
Chef Christine Mast began her journey in the Canadian foodservice industry at age 15. She worked her way from serving on dinner cruises and bussing tables to cooking in the kitchens of some of Toronto’s fine dining establishments.
After experimenting with whole animal butchery, culinary competitions, chef collaborations and charity dinners, Mast landed at Kitchen76, located at Niagara-On-The-Lake’s Two Sisters Winery.
Australian Chef Adam Hynam-Smith worked his way up in the kitchen beginning in his early teens. Along the way, he travelled the world learning about global flavours, their stories and how he could share them through his food.
After landing in Canada, Chef Adam became co-owner of the award-winning El Gastrónomo Vagabundo, Ontario's first gourmet street food truck. He also worked as a host on the Food Network’s hit series Restaurant Takeover. In 2015, Adam released his cookbook, 'Curbside, Modern Street Food from a Vagabond Chef.'
Today, you'll find Chef Adam at his international fine dining restaurant, Dispatch, in St. Catharines. He serves up his own Australian-inspired cuisine with a focus on hospitality and wine.
Born in Hong Kong, Chef Andy Yuen came to Saskatchewan with his family in 1996. He spent his early years working in kitchens for his uncle and parents. His formal education was in engineering, but when mining operations slowed down and his parents sold their restaurant, Chef Yuen pivoted careers to open The Odd Couple restaurant with his wife in 2014.
Coming from a farm home in England, Chef Benet Hunt was a culinary globetrotter, uncovering the flavour profiles in destinations like India, Thailand and Australia. His journey also included work at Michelin-starred establishments, namely Gidleigh Park and Alfred Dunhill Club.
Now residing in Saskatoon, Chef Hunt is the Executive Chef of Ayden Kitchen + Bar, a Top Chef Canada Alumni and the Corporate Executive Chef of Grassroots Hospitality Group.