Chef Tonia Wilson

Tonia Wilson began her culinary journey while completing her university degree at l’Universite du Maine in the Loire region of France. She returned to Ottawa inspired by the gastronomy of the region and decided to change her career to culinary studies. After having worked her way up through restaurants in the nation’s capitol she was on her way to the "Caput Mundo", Rome, Italy. Tonia held the position of Executive Chef at the Canadian Embassy in Rome, and also at the Mission of Canada to the European Union in Brussels, Belgium.

During her appointments she had the fortune of cooking for dignitaries such as the President of Italy, Ciampi and the Queen of England, At the same time she focussed her concentration on studying the important relationship between food and wine. While attaining her certification in wine with the Italian Sommelier Guild she spent much time visiting the vineyards of Europe’s greatest regions.

She has appeared on television networks in Europe and Canada, has written and been interviewed on food and wine topics in several respected gourmet magazines. She now spends her time offering courses on Taste Education and teaching about the dynamic intricacies between food and wine. Tonia is a member of both the Italian Sommelier Guild and Canadian Association of Professional Sommeliers, the Canadian Federation of Chefs and Cooks, the Ontario Cheese Society and Slow Food.

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