Chef Stephen Sandiford

Our Executive Chef, Stephen Sandiford, began his culinary career at age 18 while studying at Humber College. He moved on to begin his apprenticeship at Deerhurst Resort in Huntsville, Ontario. Two years later his path carried him out West to work at the Buffalo Mountain Lodge in Banff, Alberta where the focus was on local and regional Canadian cuisine. His formal training continued when he returned to Toronto where he worked at Auberge du Pommier under Executive Chef, Steven Treadwell and Executive Sous Chef, Vauhagn Chittock. Here the emphasis was on haute cuisine. During these two years at Auberger du Pommier he acquired valuable experience working his way throughout all the stations in the kitchen.

Stephen worked at a number of restaurants where he had opportunities to work with many experienced chefs. In 1997 Stephen had the opportunity to open a successful kitchen for a high-end restaurant in Richmond Hill, Spezzo Ristorante. "The style of the cuisine", says Stephen, "was fresh market cuisine". Stephen remained at Spezzo for four years where in addition to his food contributions; he successfully managed and guided a large kitchen brigade.

In 2000 Stephen felt it was time for change. He was reunited with Vaughn Chittock, Corporate Chef for ARAMARK Canada to open Cuisine Restaurant and Catering, a division of ARAMARK Canada. This Marche style restaurant was an opportunity for Stephen to switch his focus from hands on cooking to the daily operations. This included the daily management of the restaurant and large volume catering.

In the early part of 2003 Stephen joined Mike and Teresa with the planning of a new restaurant. And in November Brix Napa Valley Grille and Wine Bar was successfully opened. With this menu Stephen featured a progressive fresh market California style cuisine. In the early part of 2006, with close to 3 years of successful menu changes, it was time for a new challenge. With Brix so well received it was time to bring something fresh and innovative to the restaurant and night life scene of the GTA. Nava Restaurant and Bar opened with a colorful flare in May of 2006. For the menu, Stephen took traditional Southwestern dishes and twisted them into a postmodern style cuisine. Using both the influences of Southwestern and American cookery Stephen has presented us with a menu that without doubt rises above the 'traditional' Southwestern cuisine.

In addition to his successful 16-year culinary career, Stephen boasts an impressive list of accomplishments. He competed in the Taste of Canada Competition for 1989 earning a Silver Medal. He earned his JourneyMan's papers (Red Seal). He studied in Stratford, Ontario at the Stratford's Chef School and in Bologna, Italy where he completed the Corso di Cucina. More recently, he completed the WHMIS Training and Serve Safe Food Course.