33 Carlson Court, Toronto, Ontario

(see map below)

For Reservations call

 416-675-1234 and Press 0

Mention you are booking an

"IN-HOUSE RESERVATION" using

Flaming Star Festival

Discount Code FLS

 

OR EMAIL:   reservations@cptayyz.com

DEADLINE for using the

Discount Code FLS is October 15th! 

1/1

ATTENTION – IMPORTANT INFORMATION REGARDING PARKING AT THE CROWNE PLAZA AIRPORT HOTEL

Please note that the Parking situation has changed from last year. In order to add an additional layer of security, the hotel has installed gates for entry and exit to their premises.

If you are dropping or picking someone off, just take a ticket. Thirty (30) minutes of free Parking are provided.

If you are staying at the hotel, take your ticket with you when you check in and they will program your room key to provide Parking in and out access.

If you are attending an event but not staying at the hotel, take your Parking Ticket with you. When you are leaving, go to the reception desk and present your Flaming Star ticket and Parking Ticket to pay for the reduced Parking rates. They will program or stamp your Parking ticket to enable you to exit.

Meet CHEF TONY FERNANDES

Crowne Plaza Toronto Airport Hotel Executive Chef

 

Summary of Merit

 

Gold Medalist

Villeroy & Boch Culinary World Cup 2014, Luxembourg

 

Silver Medalist

IKA Culinary Olympics 2012, Germany

 

Silver Medalist

Villeroy & Boch Culinary World Cup 2010, Luxembourg

 

WACS Approved International Culinary Judge – Level A

 

Worldchefs Master Chef

 

Worldchefs Certified Executive Chef

 

Master Craftsman (MCFA, GC)

The Cookery & Food Association, UK

 

Emirates Culinary Guild - UAE Lifetime Honorary Vice president

 

Canadian Red Seal

 

Canadian Interprovincial Certification

 

Hotel Management, Catering

 

Technology & Applied Nutrition, India

Tony Fernandes began manifesting his passion for food at age 11, when he learned to cook alongside his father, a cooking instructor at the Institute of Hotel Management in Mumbai, India. Chef Tony later graduated from the same institute and began pursuing his culinary dreams, becoming the third generation of Chefs in his family.

To date, Chef Tony and his teams of chefs have won more than 45 medals from culinary competitions worldwide, including two silver medals at the 2012 IKA Culinary Olympics and 2010 Culinary World Cup, respectively, and a gold medal at the 2014 Culinary World Cup. Chef Tony has also organized and judged various culinary competitions as a WACS Approved International Culinary Judge – Level A.

In 2012, Chef Tony was asked to sit on the Global Advisory Committee for The Canadian Tourism Human Resource Council as an industry expert, where he helped develop the Food and Beverage Management International Competency Standard and Certification. In 2014, Chef Tony was appointed by InterContinental Hotels Group (IHG) to the Americas Culinary Committee, which is responsible for reviewing current F&B best practices, test and pilot programs, and future standardization.

In 2015, Chef Tony was honored by peers and the Canadian Culinary Federation of Canada as Central Region Chef of the Year.

Chef Tony is a Worldchefs Master Chef and Worldchefs Certified Executive Chef, as well as a Master Craftsman of the UK’s Cookery and Food Association.

Having previously held the position of Director and Vice President of the Escoffier Society of Toronto, Chef Tony is also an honorary lifetime member of the Emirates Culinary Guild as their Vice President and a member of Les Toques Blanches.

Known for his ability to fuse global flavors with top quality foods, Chef Tony is proud to be the Executive Chef and F&B Director for Crowne Plaza Toronto Airport, Canada, owned and operated by Manga Hotels Group.

Chef Tony has had the privilege of working in different parts of the world at the best five star deluxe hotels in India, Saudi Arabia and the United Arab Emirates, and has personally catered to celebrities and prominent political figures including Hollywood, Bollywood stars and International cricket teams. His infectious personality and culinary skill have also garnered him coveted spots on Breakfast Television, CBC News, The Food Network, CHCH Morning Live, radio shows, and recognition in dozens of hospitality print publications and cookbooks.

Chef Tony is also an avid Elvis fan.  He has been to Collingwood many times and now enjoys the Flaming Star Festival each year.

Lambchop And Flat Iron

Pan Seared Smoked European Seabass Mille-Feuille

Atlantic Salmon Tatar Vodka Cured Salmon, Avocado Salad

Roast Turkey in Thyme, Seared Steak, Sweet Potatoes

Shrimp, Roasted Red Peppers,

Feta Salad

Peach Crème Brulee, Chocolate Sable, Brandy Snap

Chocolate Mousse