FRANK Management and Culinary Team
Chef de Cuisine, AGO
Ryan Wilson-Lall brings a dynamic perspective and expertise to FRANK’s culinary team with experience gained at a wide range of restaurants, banqueting and catering companies.
Prior to joining the Art Gallery of Ontario in 2011, Ryan worked in the kitchens of the Legislative Assembly at Queen’s Park, the Metropolitan Hotel, and as Sous Chef at Hotel Le Germain Maple Leaf Square. Ryan is also experienced in offsite catering for sporting events and festivals including Hockey House Canada at the 2010 Vancouver Olympics and the 2013 Toronto Hot and Spicy Festival.
Chef Ryan has contributed to exceptional fine-dining experiences for some of the country’s most discerning guests. Since being appointed Chef de Cuisine of FRANK in 2014, Ryan has combined his passion for bold flavours and rustic presentation with his love of global cuisine.
Annick Le Goaix
Special Event Chef, AGO
Annick Le Goaix has been working in the kitchens at the Art Gallery of Ontario since October 2001. Trained at the renowned Stratford Chefs School, chef Le Goaix brings to her role impeccable culinary skills, a refined palate that reflects her Breton French heritage and a passion for food and wine.
Taking two years off during AGO renovations from 2006-2008, Le Goaix focused her culinary expertise on her own catering business, Wild Sage Catering. Upon returning to the AGO, chef Le Goaix worked her way from sous chef to special event chef, where she now collaborates with executive chef Jeff Dueck to create dazzling and inventive menus for galas and events of all sizes.
Van Vi Lam
Pastry Chef, AGO
Van Vi Lam has been working in the pastry department of the Art Gallery of Ontario since summer 2001. While still at Dufflet Pastries, where he worked as production supervisor for 10 years, Van would join us at the AGO on weekends, lending his expertise to wedding cakes and fine pastries.
Van began his pastry career at George Brown College, later apprenticing at Rahier Pastry, then working at Bakers Street and, finally, moving to Dufflet, to acquire a rounded skill set of all aspects of pastry craftsmanship and production management.
Van joined the AGO full time after its renovation and reopening, in November 2008, working first as pastry sous chef and later taking the position of pastry chef, overseeing the production and assembly of all desserts and pastries served at five venues throughout the AGO. Under his direction and skilled hands, our pasties and desserts are renowned throughout the city as some of the best.