Thomas Heitz

Executive Chef Thomas Heitz C.C.C. Born in Lahr Germany, The Black Forest near the Rhine River an hour away from Strasbourg Alsace France, Chef Thomas Heitz affectation with food was influenced by European culinary focus on fresh ingredients and was nurtured by his mother Silvia’s passion for her career in Hospitality. He worked his way through the ranks starting out as a dishwasher. Coming to Canada he had the opportunity to perfect his obsession with fine gastronomy under celebrated Chefs who were at the top of their professions such as European trained Chef Omar Fathallah, the legendary Sushi Chef Joe Nagata, Executive Chef Mark Marchment, Quebecois Chef Carol Paradis and Michelin Trained Chef Frank Dodd. His exploration of new uncharted cuisines and fearless palate, honed his signature globally inspired style. He attributes his ability to structure, build teams and successfully drive revenues to his corporate stints at The Vogue-Montreal, Loews Annapolis-Maryland, The Sheraton Caswell Conference Centre-Sudbury, The Fallsview Casino and Resort-Niagara as well as the reputed Oliver Bonacini group of restaurants, The Old Orchard Inn-Nova Scotia and Hillebrand Winery-Niagara on the Lake. Today Chef Heitz is an accomplished Professor/Executive Chef/Sommelier at Centennial College considered to be Ontario’s first College. His contemporary fine dining approaches gives students relevant industry experience preparing them for a challenging but rewarding career in the hospitality industry. Thomas has an appreciation for good wine, great food and wonderful people; he loves frequenting farmers markets for locally grown produce, knows the local fish mongers and butchers by name and refuses to own a microwave at home.