Chef Lili completed the culinary management graduate program at George Brown College. Her years as Sous-Chef at Toronto Life Magazine’s number one restaurant choice, Auberge du Pommier, fostered her passion for exquisite cuisine, highly motivated team environment and strong management skills. Lili was Head Chef at Chapeau Bistro and The Rebel House, establishing a loyal following of food lovers for her unique take on classic comfort foods. For almost two decades, Lili has been committed to the organic and slow-food movement in Ontario. She has spent nine years on the Board of Directors of Organic Advocates and Feast of Fields. 6 Years ago, Lili and her family relocated to Prince Edward County where she worked on the opening project of the Bloomfield Carriage House Restaurant. She moved on to Direct at the Waring House Cookery School and work as Sous-Chef at Clara’s at the Claramount Inn & Spa. For East & Main Bistro, Lili is creating a signature brand of take home products and freshly baked pastries using only County products.