FRANK Management and Culinary Team
Executive Chef, AGO
The Art Gallery of Ontario (AGO) has appointed Jeff Dueck to the role of executive chef, effective June 15, 2013.
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 Brick Works, Toronto Taste and Recipe for Change.
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.