The Chef’s House (215 King Street East) is an innovative concept restaurant that operates in support of the Hospitality & Culinary Arts Program at George Brown College (GBC). The Program is headed up by Chef John Higgins, a native Scot with a deep love for the traditional and contemporary cuisine of his homeland.

Chef Higgins has cooked for the Queen at Buckingham Palace, on the Royal Yacht Britannia, for heads of state in Washington, D.C., and for celebrities around the world. He began his career as a culinary apprentice at a Michelin Star Restaurant in Glasgow (Malmaison) before moving on to the five-star luxury hotel, Gleneagles. Upon immigrating to North America, he worked for many years at various Four Seasons Hotel & Resorts. Before starting at GBC in 2002, he was the executive chef at the King Edward Hotel in Toronto.

A winning combination of skill and work ethic have earned Chef Higgins a slew of admirers. This brilliant write-up from when he won the Rosanna Caira Lifetime Achievement Award will give you a more detailed look into his career. Despite all his success, Chef Higgins has remained grounded and focused on helping others. In this era of celebrity chefs, he reminds his students that being a hospitality and culinary professional requires passion and dedication.

The St. Andrew’s Society is proud to support Chef Higgins and his team as they navigate this challenging time for the hospitality industry. Thanks to their hard work, another generation of students will learn dishes from around the world (including Scotland)!

The Chef’s House is currently open for takeout and hopes to return to full-service dining in the near future. Keep an eye out for Society events there once the Covid-19 restrictions at GBC are loosened. We hope to share some some food and laughter there with many of you soon.