Ben Heaton

Born in a small town outside of Yorkshire, England, Ben Heaton knew at a young age that he wanted to become a chef. After moving to Toronto, Heaton attended culinary school at George Brown College where he honed his passion for the culinary arts. After finishing school, Heaton moved back to England and worked in a variety of restaurants to...

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Born in a small town outside of Yorkshire, England, Ben Heaton knew at a young age that he wanted to become a chef. After moving to Toronto, Heaton attended culinary school at George Brown College where he honed his passion for the culinary arts. After finishing school, Heaton moved back to England and worked in a variety of restaurants to complete his chef training, including a number of Michelin-starred restaurants in Britain under Chefs Jason Atherton and Gary Rhodes.

After moving to Toronto, Heaton helped to open Globe Bistro and worked at many esteemed kitchens in Toronto, including the highly rated molecular gastronomy Colborne Lane and One Restaurant. Heaton was also the executive chef and co-owner at The Grove in Toronto. The Grove opened to rave reviews for its imaginative menu (named the “Best New Restaurant in Canada” by Macleans Magazine) and Heaton received recognition from national critics for his fresh and creative style of cooking. Following his time at The Grove, Heaton then joined ICONINK Hospitality as the corporate executive chef.

As the executive chef for ICONINK Hospitality, Heaton is responsible for overseeing the company’s global restaurant brands. This portfolio includes Estia, La Société, Patria, FIGO, BATCH, Byblos Toronto, Byblos Miami, Mira, The Fortunate Fox, Bisha Hotel, and Weslodge, in both Toronto and Dubai. Under Heaton, the Weslodge brand has experienced immense success overseas since opening in Dubai in March 2016. The restaurant received the Best New Restaurant award from the 2016 BBC Good Food Middle East Awards, as well as the Best New American Restaurant title by Time Out Dubai. Profiled in media outlets like Esquire Magazine, Heaton’s ability to master different styles and presentations of cuisines makes him undeniably one of the most talented and respected chefs in Toronto.

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