Joel Lyons has been navigating his way around the kitchen since he was a teenager. He got his start cooking at Andre’s Swiss Country Dining in Port Elgin, Ontario, where he learned traditional French techniques and earned a sponsorship for the chef apprenticeship program at George Brown College. Shortly after moving to Toronto, Joel landed the role of Saucier at Oliver & Bonacini Café Grill, Bayview Village. After almost two years spent rotating through all of the stations, Chef Joel transferred to Biff’s Bistro to continue his French cooking education under Chef Basilio Pesce. There, he learned all about butchery and charcuterie, as well as strengthened his passion for cooking with high quality ingredients from respected suppliers.
In 2008, with the help of O&B, Chef Joel participated in an exchange to Provence, where he trained at Hôtel Crillon Le Brave for three months. In 2010, Chef Joel was promoted to Sous Chef and later sent to Canoe to work as the butcher and private dining chef under Chef John Horne. Two years later, Chef Joel joined the team at Bannock as Senior Sous Chef, working alongside Chefs Stephen Pynn and Miheer Shete. Now, as Bannock’s Chef de Cuisine, Chef Joel looks forward to leading the team in creating fresh, innovative Canadian dishes inspired by quality local ingredients.