Chefs
Chef John Cirillo
John's role in promoting the culinary arts has been recognized by his peers with awards and medals in culinary competitions. He is a two-time honoree of the Escoffier Society as Toronto "Chef of the Year" (1998 and 2003). In addition, as Team Captain of Culinary Team Ontario at the 2004 Culinary Olympics, he led the team to victory, winning 2nd overall (regional) as well as two Gold and one Silver medal. Despite these credentials Chef Cirillo does not behave like Chef Ramsey on Hell's Kitchen. He's a personable and approachable Chef who is passionate about his work, his family and life in general.
His dedication to teaching has been evident in his hiring and training culinary team members at both the Hilton Toronto Airport and Hilton Toronto, where he also developed an apprenticeship program. He has also taught courses at Humber College and a number of local area schools.
Chef Cirillo grew up in a Toronto household where food took centre stage. His mother’s Sicilian roots filled home-cooked meals with Mediterranean style while his father, originally from Italy’s Puglia region, was a cheese importer whose store featured deli meats and a popular take-out section. Early aspirations of becoming a carpenter or drummer were replaced with a desire for a culinary career when a teacher at Bramalea’s North Peel High School enthralled the young chef-to-be with stories of working in hotels and kitchens in different countries, and competing in the Culinary Olympics (1972, 1988). At 17, Chef Cirillo began an apprenticeship at the Hilton Toronto Airport under Marcel Rothlin. He then travelled to Europe, learning his trade at the Hilton on Park Lane in London, England and then Switzerland’s Hilton Basel. He returned to Toronto to complete a Certified Chef de Cuisine (C.C.C.) diploma at Humber College. Between 1994 and 1996, he was Executive Sous Chef at the Hilton Toronto working under the legendary Chef Albert Schnell. At 31, Chef Cirillo returned to the Hilton Toronto Airport as Executive Chef. Four years later, Chef Cirillo was appointed to the position of Executive Chef of the Hilton Toronto and Tundra Restaurant, where he redefined Canadian cuisine until his departure in 2006.
Chef Cirillo's dream of opening his own recreational cooking school came to life in 2009 when he and his wife, Margit, launched Cirillo's Culinary Academy, a state-of-the-art facility located in the heart of Toronto's Islington Village. In the summer of 2010, Chef Cirillo extended the Cirillo's brand with the launch of his first restaurant, Oregano by Cirillo's, a neighbourhood bistro-grill located next door to the Academy.
John Cirillo is an active member of the Canadian Federation of Chefs and Cooks, Escoffier Society of Toronto, and the international organization, Les Toques Blanches.
Chef Instructor Terry Port
Terry's culinary journey began at the age of 17 when he received his first restaurant job as a dishwasher. Working for a notoriously tough boss had taught him a great deal about the industry and cooking. Not realizing at the time, his hobby to be in a kitchen environment would turn into his future career path.
Choosing to pursue his passion for gastronomy, he attended the world-renowned Cordon Bleu Cooking School in Paris completing the Basic and Advanced Pastry courses as well a Sugar (blowing and pulling) course. He continued his training with a two year apprenticeship program at Humber College and received his Red Seal Certification shortly after.
Terry`s career, now spanning 17 years has taken him on a path where he has had the opportunity to work for several prestigious establishments such as the Mustard Grille, Saucy’s, Steak Frites, Rogues, Strada, The York Club, Auberge du Pommier and La Cote Saint Jacque, a 3 star Michelin restaurant in the Burgundy region of France. He continued his growth as a Chef and Instructor at other culinary schools teaching diploma-seeking students.
Most recently Terry went back to school himself to earn his Ontario Certified Teacher certificate from the University of Windsor. He continues to grow professionally as he is currently enrolled in the Certified Chef de Cuisine (C.C.C.) course at Humber College.
Now working under Chef John Cirillo C.C.C., Terry proudly brings his love, passion and professional culinary experience to Cirillo's Culinary Academy.