advisory board / ..

Advisory Board Member: Chef Mick Elliott

Michael (Mick) Elliott c.c.c., was born and raised in the north east of England. He is a graduate of the "City and Guilds" London, England and apprenticed under Chef Anton Mossimann at the Dorchester Hotel, London, England. This is where he earned his Certified Chef de Cuisine designation. He has contributed material for "On Cooking" (a Canadian Culinary text book), and for the TV series "From Soup to Nuts".

He and his wife Chef Ana Paula are the owners of two Liaison College Campus locations – Downtown Toronto, and Whitby.

Chef Mick has attained international status, as the former Executive Sous Chef of "Little Dix Bay", a 5-star resort in the British Virgin Islands and former Executive Chef of the Queen Elizabeth II, the luxury cruise liner. He has judged numerous international cooking competitions and was one of the host chefs for the 1988 Winter Olympics in Calgary, Alberta.

Chef Mick is the winner of various Gold, Silver and Bronze Apex Medals in food competitions in Atlantic Canada, UK, Channel Islands, U.S.A, British Virgin Islands, and the Nisod Excellence Award from the University of Texas.

Chef Mick enjoys teaching and prior to joining Liaison College he taught at Canadore College in North Bay, Ontario (where he received teacher of the year in 1991), the Culinary Institute of Canada, PEI and Humber College, Toronto.

Chef Mick is a proud member of the Chef Guild, London England; the Canadian Federation of Chefs de Cuisine; and the Escoffier Society.

Chef Mick brings his international experience to the Advisory Board.