Who
we are
Our
Executive Chef, Helena Robertson
"When I took my first professional kitchen job in
October of 1991 I had no idea where the road  \would
take me. Cuisine was all I could think about – and it
still is! I was absorbed in it all and loving every minute of
it."
"I was asked to join the team at Salt Waters Restaurant,
division of la Costa serving fine dinning menus specializing
in sea food. There I was signed as an apprentice by chef Chris
La Roche.
Top of my class, I graduated with honours from George Brown
College."
"Since then I have worked in several fine kitchens, including
Prime Pubs and Denninger’s. The experience as executive
chef for Denninger's left me feeling as if I had traveled
the world since I had worked with many international products,
as well as the chefs and guests. All of these experiences
have influenced my approach to cuisine."
"I participate in many charity events including ACS,
St. Joseph's Health Sciences and Food Share.
I also sit on the board for the Hamilton
District Society of Chefs and Cooks as president."
Helena is Member of Canadian
Federation of Chefs & Cooks as well.
Our Team
No Business can be run successfully without teamwork.Each member
of our team plays an important part in helping to create a successful
event.
As Executive Chef, it is my responsibility for the service
Sol e Mar provides. In
order to maintain the goal of culinary excellence, I therefore
take great care in setting each menu and in articulating my
vision to guide, inspire and keep the team focused at all
times.
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