It’s the Ontario Hostelry Institute mandate to honour those in the hospitality industry who’ve demonstrated excellence, passion, achievement, and success in the previous year. The OHI recently released a list of 2014 award winners, and we were thrilled to see some of our favourite people on the “Top 30 under 30” list, including Audrey Ooi of Tasty Tours, Geoff Dillon of Dillon’s Distillers, Paul Bradshaw of The Healthy Butcher, and Michael Hay of O&B’s Canteen.
Audrey Ooi was nominated for the award by our Communications and Membership Manager, Agatha Podgorski because she was so impressed with Tasty Tours,! The company now offers two walking tours on a regular basis: The Kensington Market Sweets Tour and the Trinity Bellwoods Chocolate Tour. On touring with Ooi, Traveler’s Digest had nothing but praise, saying: “Audrey is charming and poised, as she leads guests around Kensington Market, and offers unique gastronomic commentary that is both fun and informative.”
Geoff Dillon is the co-owner and distiller of Dillon’s small-batch distillery, and one of our favorite 2013 Summit speakers! A�They currently produce vodka, gin, a number of bitters, a white whiskey, and a Canadian rye whisky aged in Canadian Oak barrels. Dillon’s is a champion for using local ingredients to produce a local product: they use a base of 100% Niagara grapes, their herbs are either grown by them or by local farmers, and their grain is sourced locally in Ontario. All of their products are crafted with exceptional care, and produced one small batch at a time to ensure top quality results.
Paul Bradshaw is the head butcher of The Healthy Butcher‘s Queen St. location in Toronto. Bradshaw earned himself the title of THB’s resident “Haggis Master” and his haggis is available at all of the store’s locations. Years before, he learned the art of Haggis-making in Scotland from Haggis Master Mike Dorward (multiple winner of the European Haggis Competition). His haggis, like all the products sold at THB, come from locally-raised free-range meat, fed on natural foods that don’t contain pesticides, herbicides, growth hormones, or antibiotics.
Michael Hay is the Head Chef at O&B’s Canteen restaurant. Over the years, he’s honed his skills in various restaurants in Ottawa, working alongside prominent chefs such as Marc Lepine and Rene Rodriguez.A�His work at Ottawa’s Courtyard Restaurant and Back Lane Cafe led them both to land amongst the top ten restaurants in the city. Chef Hay’s menus at Canteen are always driven by seasonal products and local ingredients, resulting in flavourful, quality food.
Congratulations to all the OHI Awards 2014 winners! For the complete list � including the rest of the Top 30 Under 30 winners � check out the OHI website.