We arrange major corporate events and festivals or let us put together your birthday party, bachelorette party, etc.
The tour was amazing and Steve was such a great host. He was very knowledgeable of the area and the stops on the tour. The food was delicious and I would definitely do another tour. It was well worth the money.
Attended the chef series at Vertical last night and it was fabulous! Fabulous food, fabulous wine paring and made great new friends! Can’t wait for the next one.
Our group had an absolutely FABULOUS time!!!! Raves galore and I believe it was the highlight of their trip! MY THANKS to YOU!!!
Steven Hellmann is a major league foodie. He follows chefs and dining the way sports enthusiasts follow their favourite players. From an early childhood, Steven learned the value of a home cooked meal. Born and raised in Toronto, to a working class family of Italian and German decent, his mother would spend countless hours at the end of a work day in the kitchen, ensuring that each dish was made from scratch with love and the freshest ingredients. Big family dinners filled with endless plates of good food and loved ones were the norm. You could say this was the original communal dining.
In university, Steven began to expand his palate, and, has never looked back. Having traveled the world to experience the best in all things food, he shares his passion, and, the amazing food revolution that is taking place in Toronto, with fellow food lovers through Foodies on Foot™.
If trapped on a desert island, a meal consisting of fresh hot boule (you would need the carbs with all the labour), a perfectly cooked medium-rare rib eye, herb roasted fingerling potatoes, bocconcini and tomato salad, washed down with a local KLB Framboise, would do the trick, however, he saddens thinking that he would have to limit himself to one meal over and over with all the great food to experience.
Born and raised in New Jersey, to Polish immigrant parents, Gloria moved to Toronto in her 20s and has been in the heart of the city’s evolving food scene ever since. As a child, she has fond recollections of growing up and seeing her mother always make great food from scratch. Her mother would bake her own bread, with Gloria’s favourite being the Easter babka. She gets nostalgic when thinking of the milk man, Pete, who would deliver milk in glass bottles until she was in university, every Tuesday and Thursday morning. At times, she worried she was the milkman’s daughter but he was too short for it to make sense!
Her parents also took pride in their garden so she was brought up with food that was simple and fresh. Sunday afternoons were reserved for family lunches, either at home, or at a restaurant. The ability of food to bring the family together is something that Gloria still treasures to this date and ensures that it takes place at home with her family. As Gloria puts it “family meals, over good food and conversation, feed the mind, body, and soul”. As time passes and people move on, Gloria always ensures that she re-creates those food experiences time and time again, and shares them with people who have the same passion for food in Toronto. If trapped on a desert island, Gloria would be in her glory as she is a seafood lover. Couple the catch of the day with a bottle of Billecart Salmon Brut Rose, and, this mermaid is happy.
Having been mentored by the best classically trained chefs in the Toronto food scene, including Chef Fred Reindl, Chef Marc McEwan, and Chef Arpi Magyar, he mastered the skills of Traditional French Cuisine, Mediterranean Cuisine, and Pacific Rim Cuisine. Having worked thought the best kitchens in Toronto, including roles as Chef Tourant at Splendido, Chef Tourant at North 44, and Head Saucier at ByMark, to name a few, Chef Harrington decided to expand his repertoire by taking a stint in the Caribbean, as an Executive Banquet Chef at the Ritz Carlton Rose Hall, and, Chef Du Cuisine at Grande Lido Braco. His 5 year tenure in the land of milk and honey gave Chef Harrington the opportunity to create cutting edge Caribbean cuisine and add another cooking style to his repertoire.
Returning home, Chef Harrington moved to one of the food capitals of the world, Niagara, where he directed the Crowne Plaza culinary team, including Chef Massimo Capra’s Rainbow Room, for 3 years as an Executive Chef, and, followed that with a position as the Executive Chef at The Pillar and Post in Niagara-on-the-Lake, part of the Vintage Hotels Collection.
He brings his world class experience to his most creative role to date with Foodies on Foot. Since no two events are ever the same, Chef Harrington’s creativity is able to flow freely. Whether customizing intimate dinners for high-end clients, private dining experiences, cooking classes, or, working on the abundance of creative events that Foodies on Foot puts together, Chef Harrington’s creativity is hitting new heights.
As a Holistic Nutritionist Talia works with clients implementing food and lifestyle changes to help them achieve their most beautiful skin. Her favourite healthy foods are avocados and leafy greens and her favourite ways to indulge almost always involve chocolate. She loves exploring Toronto in search of the best restaurants and patios and can’t wait to take you around on your next Foodies on Foot tour!
As a child Caslon’s nana had said, “I don’t live to eat, I eat to live.” From this point onwards Caslon believed there were two types of people, of which she fit into the former. Felling at ease with those who embraced a similar food philosophy, Caslon and Steven immediately got along. They soon realized her
skills could be used to help Foodies on Foot in other ways. As a PR & Events Coordinator, Caslon assists with planning private events, tours and food festivals. She also takes on an active role as a Tour Guide, so, don’t be surprised to see this lovely face leading your next tour.
If she were trapped on a desert island she would choose to live off charcuterie boards. Believing variety is the spice of life, Caslon struggled with the idea of having to eat the same meal indefinitely, but at least the board would offer different combinations. She also hopes it would be paired with a craft beer and that both would change seasonally, although she acknowledges that’s a bit of a stretch!
We bring a personal and effective approach to every project we work on.