Chef 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 Pulgia 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, where he redefined Canadian cuisine until his departure in 2006.
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.