Meet the Chef

After completing his bachelor’s degree in Hotel Management and Catering Technology from India, Chef Virgyl Fernandes took up various culinary roles in Singapore, Australia and France. He moved to Canada in 2015 to specialize in French baking and pastry. He has completed the Advanced French Patisserie postgraduate program of George Brown College, and has earned his Certificat D'aptitude Professionnelle from France's renowned pastry school, Ecole Nationale Supérieure de Patisserie.

Chef Virgyl has had exposure to various facets of hospitality business over the last 10 years, including stints at the Sydney Opera House, some Michelin-starred restaurants, small neighborhood eateries, private clubs, star hotels as well as artisanal bakeries. In his most recent role, Chef Virgyl was Pre-opening Chef at Treizieme Boulangerie in Oakville, Canada.