FRANK Management and Culinary Team
Executive Chef, AGO
Anne Yarymowich has served as executive chef at the Art Gallery of Ontario since 1996. Born in Montreal, to parents of Ukrainian decent, Yarymowich’s passion for cooking began at an early age. Influenced by her exposure to the French-Canadian traditions and her own ethnic heritage, Yarymowich has incorporated both of these cultures into her culinary repertoire.
As a member of Slow Food* and supporter of local producers, Yarymowich and her team strive to produce a “frank” and honest cuisine that supports all aspects of sustainability.
Yarymowich has earned her stripes as the recipient of a number of accolades, including:
- Chef of the Year, awarded by Ontario Hostelry Institute in 2009 at the annual Gold Awards Ceremony;
- Winner of the Bronze Medal at the Gold Medal Plates competition in November 2009, competing against nine of Toronto's most respected chefs; and
- Named No. 3 in Toronto Life's Top 10 New Restaurants in 2009.
Working with the AGO is a natural fit for Yarymowich, who began with a fine arts degree in visual arts and photography from the University of Ottawa. Deciding to switch from art to a culinary career, Yarymowich graduated from the George Brown College Chef School in May 1989 and has returned sporadically as a chef instructor.
A unique and cutting-edge museum dining experience, FRANK transcends visitors’ expectations of gallery dining. In developing the concept and menu for this distinct restaurant, Yarymowich focused on creating “contemporary comfort cuisine.” Drawing on regional ingredients, she sees the art experience as a major source of inspiration.
*Slow Food International believes in recognizing the importance of pleasure connected to food. It supports concepts of biodiversity, sustainability and fair trade, through the use of local and seasonal ingredients.
Executive Sous Chef, AGO
Jeff Dueck has been executive sous chef at the Art Gallery of Ontario since its renovation and reopening, joining in June of 2008 to collaborate with executive chef Anne Yarymowich on designing and overseeing five Food and Beverage outlets within the museum and overseeing a kitchen brigade of more than 30 chefs.
With 30 years’ experience in fine dining, Jeff has worked at some of the city’s finest restaurants, including Canoe, Bistro 990, Scaramouche and the Windsor Arms. Jeff also brings to the AGO more than 10 years’ experience in high-end event catering, introducing him to an elite clientele, where he organized and executed such prestigious events as the gala openings of Luminato, the Innovators’ Ball, Tennis Canada, the Toronto Jazz Festival and the Toronto Film Festival.
Chef Dueck’s passion and enthusiasm for all things food and wine mark him as one of the city’s most dedicated and creative chefs, contributing to the exciting culinary program at the AGO and representing our brand at numerous culinary events throughout the year, such as Sip and Savour, PicNic at the Brickworks, Toronto Taste and Recipe for Change.
Special Event Chef, AGO
Annick LeGoaix has been working in the kitchens at the Art Gallery of Ontario since October 2001, taking time off during Transformation AGO to operate her own catering business, Wild Sage Catering, where she honed her skills as a catering chef and learned all aspects of the business with hands-on passion.
Trained at the renowned Stratford Chefs School, Annick brings to her role impeccable culinary skills, a refined palate that reflects her Breton French heritage and a passion for food, wine and gastronomy.
Returning to the AGO after its renovation and reopening in 2008, Annick worked her way up from sous chef to special event chef, where she now collaborates with executive chef Anne Yarymowich 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.