Bill Gregorash, Program Coordinator/Faculty

Local to Thunder Bay, Bill attended Fort William Collegiate Institute and then attended Sault College to graduate in 1976 with a diploma for chef training. He has an Ontario journeyman's certificate with the interprovincial seal and was the recipient of the outstanding achievement award, from the Ontario Government.  Bill has worked in various hotel kitchens as well as in hotel and restaurant management across Canada including Canadian Pacific Hotels and Kelsey's Restaurants.

He founded Giorg Ristorante in Thunder Bay which he opened in 1987. Giorg Ristorante is a fine dining northern Italian Restaurant featuring fresh food, vintage wines and great service. It has won numerous awards:  "Award of Excellence" Wine Spectator, "Three Diamond Award" CAA, AAA, "Top Three Hundred Restaurant in Canada" Enroute Magazine. "Where to Eat in Canada" Guide Book. Giorg Ristorante also offers seasonal cooking classes to the general public for recreational cooks.

Bill is the chef on "Adventures in the Kitchen" which is a segment on the "Venture North" TV show now being aired in Ontario, USA satellite Network and on the OLN channel in Spring '02. He has produced videos from his show that are available on Amazon.com.

In his spare time Bill likes to entertain at home and enjoys training for triathalons like Ironman Canada, which he has completed five times. In the winter he likes to ski downhill and is also an avid ice climber.  Bill has mountain climbed to 20,000 feet in South America.

Jodi Strizic, Faculty

Jodi graduated from George Brown College in May of 1988 where she received her diploma in Culinary Management. Jodi has been a Red Seal chef for more than two decades.

Over the years Jodi had the opportunity to put her culinary talent to work at Confederation College as a culinary instructor, at the Valhalla Inn as an Executive Sous Chef and at various resorts as an Executive Chef including Wigamog Inn, Trillium Spa and the Delta Pinestone Golf and Conference Resort.  Adding to her experience, she has worked on the Norwegian Cruise Line as a Chef Tournant and Executive Sous Chef.  Jodi has also worked all over the world as a chef in Australia, New Zealand, Fiji, Bali, the Hawaiian Islands, Costa Rica, Belize, Mexico, St. Thomas, St. Martins and many more places. Jodi has received many awards for her culinary skill including gold and bronze medals for desserts, fish and restaurant buffet platters at the World Culinary Competition.