FRANK Culinary and Management Team
Executive Chef, Art Gallery of Ontario
With 20 years of culinary experience, Executive Chef Renée Bellefeuille has worked at some of the city's premier dining establishments, including The Drake Hotel, the Consulate General of France in Toronto, and alongside Jamie Kennedy, with whom she worked as Pastry Chef for five years.
Having grown up in Waterloo County, Ontario, surrounded by fresh fruits and vegetables, Bellefeuille visited weekly farmers' markets and honed her culinary skills under the tutelage of her French-Canadian grandmother. As such, she truly understands the importance of harvesting and preserving the best of the season, and she appreciates the value of local and slow food.
Bellefeuille also takes inspiration from around the globe. Some of her favourite flavours can be found in Indian, Sri Lankan, South American, Mexican, Middle Eastern and North African cuisine.
She is a member of Slow Food International* and strongly believes in supporting the local community through various culinary fundraisers, including Toronto Taste, The Stop Night Market and Eat to the Beat. Her extensive work as a private chef has also led her to contribute to Tour de Bleu, an annual cycling fundraiser benefiting various local hospitals.
As Executive Chef at the Art Gallery of Ontario, where food inspires artful conversation, Bellefeuille leads an extraordinary team that combines global flavours and locally sourced ingredients to produce aesthetically pleasing dishes that satisfy the senses.
*Slow Food International is a gastronomic group that promotes traditional cooking rather than fast food and focuses on local and seasonal ingredients to inspire its menus.
Chef de Cuisine, FRANK
Chef de Cuisine John Romick started at the AGO as FRANK Sous Chef, and he now runs our dynamic kitchen, creating and developing unique dining experiences through collaboration with our Execuive Chef inspired by our city's global diversity and our Gallery's great art.
Romick is passionate, knowledgeable, and highly motivated by great food, and he has followed a career path though some of the most popular and demanding kitchens in Toronto, including The Granite Club and Luma.
He has developed a focussed and formidable culinary skillset, taking responsibility for both à la carte services and private catered functions for up to 200 people, as well as overseeing daily specials and dining room menu development.