In our 8th year of hosting the Terroir Run, we are doing something special and are thrilled to be offering our runners an amazing post run lunch which is going to be prepared by two of our great friends Chef Karin Desveaux and Chef Albert Ponzo.
Beginning her culinary career in Toronto in the mid 90’s, Karin Desveaux cooked in some of the city’s finest restaurants including Ivory, Borgo Antico, Winston’s and Rosewater. From there, she transitioned into high end catering and eventually became a private chef for a prominent family.
Karin moved to Prince Edward County in 2003 with then-husband Michael Potters to open The Milford Bistro, Harvest and Pinch Gourmet. Together, Karin and Michael worked with local producers and winemakers to celebrate seasonality and terroir through their food and service.
Now in her eighth year of teaching in the Culinary Program at Loyalist College in Belleville, Karin takes great pride in her role of Program Coordinator; together with her team, she weaves creativity, excellence, sustainability and wellness into the program that they share with aspiring chefs of the future.
Albert Ponzo is the Executive Chef of The Royal Hotel in Picton. The historic Royal Hotel has been under re-construction for the past two years and will re-open in 2019.
Albert brings over two decades of food knowledge and experience in sustainable farming and nose-to-tail eating. With a passion for working closely with nature, and sourcing ingredients ethically produced in a sustainable manner, Albert strives to prepare farm-driven food with the best seasonal local ingredients at their ripest time.
Prior to joining The Royal, Albert served as Executive Chef at Toronto’s iconic Le Sélect Bistro, where he was the creative force behind the restaurant’s contemporary rendition of classic French cuisine. He is a strong supporter of SlowFood Toronto and has received numerous awards, including: 2015 Winner of Toronto’s Cochon 555 Heritage BBQ, 2014 Awarded Fellow of the Ontario Hostelry Institute and 2012 Winner of Ocean Wise Toronto Chowder Chowdown. He has also worked at celebrated Toronto restaurants Canoe and Crush Wine Bar.
In his spare time, Albert enjoys teaching nose-to-tail butchery and collaborating with other chefs internationally. He also volunteers with organizations focused on food education and sustainability. Supporting the work of the Second Harvest Food Bank, The Stop (Community Food Centres), The Child Development Institute and many others. His culinary talent won the hearts of eaters at the 2nd annual Hinterlude that took place this past February at Hinterland Winery.
Albert is an avid hobby beekeeper, enjoys gardening and finding wild foods. He draws continual inspiration from his Italian roots, music, books, life experiences, his wife, Marlise, and their three children.
We are SO EXCITED to enjoy their culinary talents on June 2nd and know our runners will love the locally sourced meal they will be serving for all of us!