From an early age, I understood that hospitality could be a space where art, design and human connection converge. I come from a family of artists—my dad is a painter and sculptor, and my mom is an art curator with a gift for meticulous travel planning. Our family trips weren’t just vacations. They were immersive experiences that planted the seed: hospitality, when done right, is both an art form and an act of care.

A Kanien’keha:ka from the Wahta Mohawks First Nation near Bala, Ontario, Commandant is driven by a passion for preserving and sharing Indigenous culinary traditions. His work extends beyond the art of cooking—he is deeply engaged in conversations around Indigenous food sovereignty, food security, and traditional cooking methods.

For more than a decade, Jeremy Bonia has stood at the crossroads of hospitality and advocacy, balancing the immediate demands of running restaurants with the broader fight to shape national policy. As he steps down from his extended two-year tenure as Chair of the Restaurants Canada board of directors, Bonia leaves behind a legacy as a steady hand in turbulent times.

The journey from a high school cashier to the corner office is seldom straightforward, yet Michèle Boudria’s path to becoming McDonald’s Canada’s first female CEO reads like a modern parable of grit, growth and passion for hospitality.

Meeru Dhalwala is a celebrated chef and co-founder of Vij’s Restaurant, a cookbook author, co-owner of Lila restaurant and founder of My Bambiri Organic Baby Food. She is also the Restaurants Canada Culinary Award of Excellence Winner (2024).