Chef Dirk Noort

Dirk Noort grew up in the Netherlands and attended culinary school in Amsterdam at the age of 15 and completed a culinary and food and beverage hospitality diploma.at the age of 18 years old.

After 3 years of culinary and food and beverage school, Chef Noort attended ROC College in Amsterdam and did a 4 years apprenticeship, the College requires to work 5 days in a Hotel or Restaurant kitchen and 1 day attending College. During this period Dirk worked in several restaurants and Hotels in Amsterdam. 

After completing College with a Chef De Partie certification Chef Noort worked in several Michelin star restaurants and Hotels in the Netherlands before immigrating to Canada.

Worked alongside Chef Cees Helder the first 3 star Michelin Chef in the Netherlands in Rotterdam; Restaurant Parkheuvel in 2002, which is now a 2 Michelin star restaurant

Chef Noort worked as Chef de Partie/Saucier at the Four Seasons Hotel in Toronto with then acclaimed Chef Patrick Lin whom is also a Culinary Professor but is teaching in Hong-Kong

Chef Noort held restaurant positions at the Weston Prince Hotel and at the King Edward Hotel both in Toronto. Chef Noort worked for 10 years as Executive Chef at the Waterside Inn Hotel in Mississauga.

After working for 27 years in the Culinary Industry Chef Noort started teaching at George Brown College as a full time faculty member and has held this position for 10 years.