Chef Brent Maxwell has been in the hospitality industry for over 20 years. He began is career in 1994 at the Millcroft Inn, where he spent six years honing his craft.
He left in 2000 to start working at a string of Oliver & Bonacini restaurants: Auberge du Pommier, Square Restaurant, Canoe, Biff’s, and finally as Chef de Cuisine at LUMA in TIFF Bell Lightbox. He also worked a four-month stint with famed French Chef Anne-Sophie Pic at her internationally renowned restaurant, Maison Pic, which has gained three Michelin stars.
Since LUMA, Brent has been the Chef de Cuisine at Spencer’s at the Waterfront in Burlington. He brings his multi-faceted, rich and vibrant culinary history to the helm of East Thirty-Six’s kitchen.
In the hospitality industry for over 10 years, Matthieu started his career in his hometown of Nice, France. Initially trained as a cook, he quickly realized that his passion was not only food, but wine and cocktails as well. Matthieu became a member of the association of European Sommelier, and furthered his education and journey into the complex relationship of food and wine.
When Matthieu arrived in Toronto 5 Years ago, he jumped back into the cocktail scene with a vengeance and got behind the bar where his true passion lies. His influence as a mixologist comes from his solid experience in both France and Toronto, and the avant-garde cuisine of his native country. Now the Bar Manager at East Thirty- Six, Matthieu is focused on designing an elaborate and evolving cocktail menu for the bar program.