Chef Mick Elliot's Profile

Chef Mick Elliott

Chef Mick Elliott heads a team of experienced Culinary Instructors.

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. Subsequently he earned his Certified Chef de Cuisine designation.

Professional Chef Accomplishments

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, Chef Mick has attained international status. He has won various Gold, Silver and Bronze Apex Medals in food competitions in Atlantic Canada, UK, Channel Islands, U.S.A, British Virgin Islands, the Nisod Excellence Award from the University of Texas, as well as being one of the host chefs for the 1988 Winter Olympics in Calgary, Alberta.

Teaching Highlights

Chef Mick's extensive teaching experiences include:

Canadore College in North Bay, Ontario (where he received teacher of the year in 1991, Culinary Institute of Canada in PEI and Humber College in Toronto.

Chef Mick is a proud member of the following:

Chef Guild, London England; Canadian Federation of Chefs de Cuisine; Escoffier Society and The Pastry Guild of Ontario.

Additional Accomplishments:

Chef Mick's other accomplishments include: contributing material for culinary text books “Professional Cooking” and "On Cooking" (a Canadian Culinary text book), TV series "From Soup to Nuts" and “Sizzling”, and judging numerous local and international cooking competitions.

He is currently ranked 3rd best chef instructor in the world by chef2chef.com

Chef Mick also is on the following advisory boards:

Liaison College Advisory Board
USA Rice Federation
Wiley Publisher (Wayne Gisslen “Professional Cooking”) culinary text book.
The Regional Municipality of Durham (Gates Open)