The Underground Chef Cartel - UCC presents to you episode 1 of our highly anticipated Chef Battle series.

Admission $25 - no tickets sold in advance, arrive as early as 6pm

Secret protein revealed 5min before battle begins

The winner will be chosen by our panel of esteemed judges

This is a filmed event with live DJ

May the Best Chef Win!!

ERIC WOOD BIO:

At the age of nine, while accompanying his father on a business trip, Chef Eric Wood walked into a five star hotel restaurant by himself, and ordered the tasting menu. This meal planted a seed, and he has been confounding expectations ever since.

From a four star resort in the Rocky Mountains of B.C., a rustic organic gastro-brewery on St. Johns Harbour, or the tropical shores of Turks and Caicos, Chef Woods culinary career has taken him coast to coast, and developed a unique perspective of the food and diverse cultures of his home country. His food style is uniquely Canadian, evoking both tradition and innovation with an understated flair. This cuisine has won rave reviews in both local and national press, as well as international awards.

Eric has been responsible for the creation of such concepts as The Beverley Hotel, Hawthorne Food And Drink, FABARNAK, the YellowBelly Group, Eagle Ranch Resort and LAzia, for all of which he served as Executive Chef, and has worked with such industry leaders as Oliver Bonacini, SIRCORP, CHiP Hospitality, and Walt Disney World Resorts. Eric has also been featured on the Food network Canada Shows Chef at Large and Chopped Canada, as well as Featured as a syndicated food columnist, and frequent contributor and guest in national and international media.

Eric has been honoured with a number of accolades during his career including 2-time winner of Top 30 Under 30 2003, 2007, Restaurant of the Year Award ORHMA, 6 national and international medals in Culinary Arts Including the Grand Championship at le Toque Demangey, and the Salute to Excellence Award City of Edmonton.

Eric is involved in several Regional and National organizations for the advancement of the Food and Hospitality industry, including Food Forward, Local Food Plus, The Canadian Chefs Congress, Slow Food International, and the Canadian Culinary Federation. He recently sat as a Director of the Ontario Restaurant, Hotel, and Motel Associations Board, representing The GTA, as well as Serving as the Head of the Scholarship Committee. He Is also a member of the board of advisory for the Cafe 12 National Food Project, as well as the Business Coach for the St. Jamestown Food Co-op.

Eric Currently lives in Toronto, on the east side, with an aloof old cat, a brand new baby girl, and his wonderful and tolerant wife.

DERON ENGBERS BIO:

Deron began cooking 4 days out of high school at the ripe age of 17. As Deron will lament that truthfully he didnt grow up in a kitchen, as his mother was afraid he would blow the house sky high if he even attempted to use the stove.

However, what began as a summer job, has blossomed into a 23 year love affair. Over the course of his career he have been afforded the opportunity to work in number of award winning and renowned restaurants including The Carvery in Edmonton, Auberge du Pommier in Toronto, The Wickaninnish Inn in Tofino, and a stage at The French Laundry in Napa Valley at the age of 26.

When asked what drives him in the kitchen, Deron keeps his answer simple. Good food, good people, and a true love for the hospitality industry. He describes his food as modern Canadiana, using his French training to re-imagine classic dishes using fresh, local ingredients and a passion for proper technique.