BOARD  OF  DIRECTORS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Chef, Author, Advocate

Suzanne Barr is one of North America’s most respected chefs with a signature flair for fresh comfort food. Her impressive culinary repertoire includes: Head Chef/Owner at True True Diner in Toronto, owner of Saturday Dinette; inaugural chef-in-residence at the Gladstone Hotel; a residency at Sand and Pearl Oyster Bar in Prince Edward County; starring role as one of the chefs in the acclaimed documentary film, The Heat: A Kitchen (R)evolution; and as a resident judge on Food Network Canada’s series, Wall of Chefs. As a long-time, rigorous advocate for food security, people of colour, mental health, equal pay for equal work, LGBTQ communities, nutrition literacy and food source sustainability, Suzanne brings an expansive lived experience and unique perspective to our board.

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Social Impact & Research

Tasha is a certified Project Manager with a master’s degree in Development Studies that focused on using food as a tool to build community. She has worked in over 15 countries, managing corporate social responsibility development projects. In Toronto, she has worked for a number of grassroots organizations leading fundraising events and campaigns, including as Volunteer Manager for Terroir Symposium for 5 years. Today, Tasha owns her own fundraising and philanthropy consultancy firm and works for the City of Brampton as the Coordinator of Culinary Tourism and Markets.

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President and CEO of Milestones Public Relations

Jenny is currently the President and CEO of Milestones Public Relations, a boutique PR and talent management firm based in Toronto. She is also an official TEDx scout and coach, President of The Canadian Public Relations Society (Toronto), and regularly guest lectures at PR and Communications programs throughout Ontario. Much of her work is fueled by social advocacy and she is firmly committed to volunteerism and encouraging others to be engaged in their communities.

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Fundraising Specialist

Danielle is a fundraising events and corporate partnerships professional with 10+ years of experience in the not-for-profit sector. Strategic and creative thinker with strong leadership skills who is able to motivate staff and volunteers to manage complex projects that increase revenue and donor engagement. Danielle brings her knowledge of fundraising, corporate partnerships and community engagement to Not 9 to 5 to give back to the hospitality community that has fed her in countless ways.

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Chef, CCO and Co-Founder of Scout Canning, MSC Chef Ambassador

Never bound by titles or labels, Charlotte Langley is constantly reinventing herself and what it means to be a chef, culinary curator, entrepreneur, ambassador for sustainability and champion of the people and causes she believes in. Over 10 years of honing her expertise working with and elevating seafood has taken her through some of the country’s most recognized restaurants (C Restaurant, Whalesbone, Catch, Rodney’s Catering) and in 2014, led her to create North Americas’ most trusted Seafood brand, Scout Canning.For Charlotte there is no greater pleasure or privilege than to play, share, laugh, educate, nurture and love through food and hospitality.

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Chef, Social Advocate, Indigenous Advisor

Canadian Indigenous born Billy Alexander is the Executive Chef and Culinary Advisor for Caldwell First Nation located in Leamington southern Ontario. As a world-renowned and globally trained chef, cultural pundit, and social advocate, his illustrious accomplishments and positions include: Founding Chair of Indigenous Culinary of Associated Nations; Culinary Development for WestJet; recipient of Calgary’s Top 40 Under 40; Executive Chef at Calgary’s Grey Eagle Resort and Casino; National Culinary Strategist for Indigenous Tourism Association of Canada; and mentor to countless youth.

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Chef

Chef Coulson Armstrong found his way into the kitchen after falling in love with food on a trip to Europe. The plan had been to go to business school, but instead he found himself at Oliver & Bonacini, working his way up to head chef at Canoe, where he oversaw a team of 40. He learned the business but the toll it took on his mental health wasn’t easy to recognize and unpack. Armstrong’s path led him to California, where he crossed paths and connected with Chef Matty Matheson and, when the pandemic arrived, their collaboration begat Matty’s Patty’s Burger Club, a contactless burger pop-up across the street fromToronto’s Trinity Bellwoods Park. From the beginning, the leadership team planned Matty’s Patty’s as an intentional, safe workplace. As a leader, Coulson is working on implementing mental health practices in the hospitality industry one project at a time.