ANDREW R. EADE
His first job in the food industry was actually behind the cafeteria heat lamps in his middle school during lunchtime. It was food from the freezer into the fryer. Naturally, he knew there was something more to food than all these F words - Frozen, Fried, Fatty & Flavorless.
Chef Andrew Eade's passion for experimentation first began with my favorite food, grilled cheese. There had to be more flavor waiting to be discovered. The standard was not cutting it, compared to the 16-grain bread at Toronto's St. Lawrence Market and an aged Canadian Cheddar.
Chef Andrew Eade, trained formally through the George Brown Culinary Management Program where he earned "The Making It Happen" award. Andrew apprenticed at Toronto's famous King Edward Hotel as well as other noteworthy restaurants. With his passion for local sustainable food and culinary excellence, Andrew personifies the Garden of Eade philosophy.