Born and raised in Wyoming, Ontario, Michael Mansfield has absorbed a wealth of culinary knowledge in his life. By the age of 17, Michael joined the food industry and began an apprenticeship. After attending the Stratford Chef School, where he wrote the Red Seal exam, he achieved his goal of becoming a highly trained certified chef.

Michael has gone on to cook at some of the most prestigious fine-dining establishments in South Western Ontario, including several within Sarnia and Restaurant Tony DeLuca in Niagara-on-the-Lake.

Michael now brings his expertise to the table at Landmark Village. When Michael isn’t working, he enjoys sharing his knowledge with the next generation of chefs by teaching at Lambton College. Whether teaching or in the kitchen, Chef Michael will continue to develop his craft and pass on his knowledge and love for cooking.

At the table with Chef Mansfield

Q: What would people be surprised to find in your kitchen?
A: Kraft Dinner.

Q: Which kitchen tool couldn't you live without?
A: My chef knife.

Q: What is your favourite guilty pleasure?
A: Honey garlic and Cajun chicken wings.

Q: What’s the most unusual thing you’ve ever eaten?
A: Dark Chocolate and Potato Soufflé.

Q: What type of food has influenced you the most?
A: A combination of classical French and “plain home-style” cooking.

LCBO EXMOUTH STREET | JULY 7

LCBO THE ROUNDHOUSE CENTRE | JULY 22

LCBO ORION GATE | AUGUST 11

LCBO MILLCROFT CENTRE | AUGUST 12