High-Caliber Talent · Award-Winning Pedigree · A New Era of Produced Dining
Within the Black Apron Society, the chef is never an afterthought.
Our chefs are the architects of the night — each one selected for technical mastery, cultural depth, and the ability to create a cinematic dining experience worthy of a produced event.
This is not restaurant cooking.
This is chapter-based storytelling, curated by some of the most compelling culinary voices in the city.
Below is the official profile of the Black Apron Society Culinary Collective — the headline chefs shaping the 2026 season.
Chef Jae Anthony Dougan — The Visionary of Modern Caribbean Expression
Modern Caribbean Architecture · Nationally Recognized Talent · High-Impact Creativity
Chef Jae Anthony is one of the most innovative culinary minds in Canada. A Top Chef Canada competitor and a recurring presence in Canada’s 100 Best, Jae represents a new generation of Caribbean chefs whose work blends heritage with haute technique.
His cooking balances:
- refined spice layering
- bold flavour architecture
- Michelin-style plating rooted in cultural legacy
Jae doesn’t cook for the table — he commands the room.
His energy, presence, and execution set the perfect tone for a Black Apron Society opening night.
In every chapter he leads, Jae delivers a modern culinary vision that feels elevated, intentional, and unmistakably his own.
Chef Erica Karbelnik — The Precision-Driven Champion With International Pedigree
Chopped Canada Champion · Top Chef Canada Winner · Technical Mastery
Chef Erica Karbelnik is one of the most decorated chefs in the country.
A dual champion of Chopped Canada and Top Chef Canada, she represents the pinnacle of fine dining discipline.
Her cuisine blends:
- Mediterranean influences
- Middle Eastern elegance
- Modern Canadian refinement
Erica’s style is defined by:
- surgical precision
- immaculate plating
- a composed, confident execution honed through competition and international kitchens
Her presence within the Culinary Collective brings a high-profile national prestige to the Society — reinforcing that our standard is not merely high, but competitive at the highest levels.
Chef Andrea Bolis — The Milan-Trained Architect of Northern Italian Elegance
European Technique · Decades of Mastery · 300+ Produced Events
Chef Andrea Bolis represents the classical backbone of the Culinary Collective.
Milan-trained and internationally seasoned, Andrea’s approach to Italian cuisine is rooted in purity, balance, and time-honored technique.
His dishes are:
- intentional
- narrative-driven
- anchored in Italian culinary discipline
Andrea’s chapters feel timeless — the kind of refined elegance that turns a dinner into a portrait. His work embodies the European lineage of fine dining, grounding the Society in old-world craftsmanship paired with contemporary polish.
Chef Nicholas “Trick Nick” Stennett — The Innovator Redefining Caribbean Fine Dining
Award-Winning Competitor · High-Energy Culinary Architect · Cultural Storyteller
Chef Nicholas “Trick Nick” Stennett is one of Toronto’s most decorated Caribbean chefs — a bold, high-caliber force whose craftsmanship and charisma elevate every room he steps into.
With major wins including:
- Champion – Grace Caribbean Cook-Off
- Champion – TD Jerk Food Festival (1st Place)
- Founder of Tric Nic Catering
- Featured talent across Caribbean culinary showcases
Nick is not just expressive — he is elite.
His style blends:
- explosive spice geometry
- culturally rooted storytelling
- modern plating with competition-level focus
- a guest-first delivery that electrifies the dining energy
Nick brings a soul-forward approach to fine dining, transforming Caribbean cuisine into a refined, multidimensional experience built for a produced luxury environment.
Where Jae brings vision and Erica brings precision,
Nick brings heat, identity, and atmosphere — the emotional center of a Black Apron night.
A Collective That Redefines the Standard
Each chef in the Culinary Collective has a unique voice — but together, they form the backbone of the Black Apron Society’s new era of dining.
They represent:
- technical excellence
- cultural authenticity
- narrative-driven cuisine
- competitive pedigree
- and the ability to perform, not just plate
This is not a restaurant roster.
This is a curated ensemble — chosen for their ability to turn a dinner into theatre.
The Future of Fine Dining in Toronto Is Produced, Curated, and Chef-Led
The Black Apron Society was built on the belief that fine dining has evolved.
Guests no longer want a table — they want a chapter.
A night with structure, meaning, artistry, and atmosphere.
Our chefs are the authors of those chapters.
This is the Culinary Collective that will lead the 2026 season — a lineup intentionally crafted to reshape the expectations of fine dining in Toronto.