Chef
School
Culinary Management (Integrated Learning)
Program
Faculty Members
Chef Roger Romberg
 Roger
Romberg graduated from Kristinebergs Hotel and Restaurant School,
Stockholm Sweden with Honours.
Chef Romberg has worked with many of the world's greatest chefs
and has traveled extensively to further his passion for food and
wine.
Arriving in Canada, Chef Romberg worked at Winston's, Harbour
Castle Hotel, Hyatt Regency Hotel and Westbury Hotel, to name a
few. Then in 1984 Chef Romberg joined George Brown College as Chef
Professor.
During his years Chef Romberg has taught many Culinary Students
and Apprentice Chefs. Many have competed and won National and International
competitions. He has also had an influence on several successful
chefs throughout Canada. One highlight was as coaching the 1988
National Culinary Youth Team, which George Brown represented, and
received the Gold Medal.
Chef Romberg has developed numerous manuals for Basic, Advanced,
Post Diploma and Continuing Education programs as part of the Curriculum
Development team. He has also developed and led many seminars for
the
industry.
In the past few months Chef Romberg has been busy setting up WebCt
to
be in contact with the students and enhance the student teacher
communication. Chef Romberg is committed to Excellence.
Chef Mario Gozzi  Mario has over 30 years of experience. He trained in Switzerland
and
graduated from the Hotel School in Interlaken. Mario honed his
craft by working in some of Europe's and Canada's finest restaurants
and hotels, teaching and mentoring many apprentices who have gone
on to be leading chefs. With his expertise in Italian wines, he
brings a complete understanding of his profession to students at
the George Brown Chef School. His dedication to his craft has earned
him the
Crystal Apple Award for teaching excellence.
Emmanuel Manchin
Mr. Manchin has worked for over 14 years hospitality industry.
After graduating with a Bachelor of Food and Beverage Management
in France, Troyes he moved to London, England, and worked for
Marco Pierre White at the Criterion in Piccadilly Circus Theatre
where he started as a food runner and got promoted to Chef de
Rang. In order to learn as much about his craft as possible Mr
Manchin then worked as a Butler for an Event company called Gardner
Merchant in London, at the Metropolitan Hotel in London, and
as a Maitre D’ for the opening of a gastronomic restaurant
in Lyon, The Gastronomic Capital of France. His desire to travel
and experience different culture grew, and so I decided to move
to Toronto where I worked at the Fifth restaurant. He joined
the part-time faculty at George Brown College in 2002.
Return to: Culinary Management (Integrated Learning)
Program - H116
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Programs page
Revised:
August 13, 2008
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