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Meet the Culinary Team

Tommy McHugh

Executive Chef | 

McHugh, who started work as Executive Chef at TRSM Jan. 20, has served as Executive Chef for all seven Il Fornello restaurants and most recently as Executive Chef at STK in Yorkville. He brings 20 years of culinary experience, which will greatly benefit hospitality students and the broader TRSM community.  

He’s worked with Joel Robuchon (voted best chef of the 20th century), was the sous chef at Nota Bene in Toronto, worked with Anton Mosimann (the Royal caterer to HRH Prince Charles) and worked at The Ivy Restaurant the year it was voted #8 restaurant in the world.  

From his experiences in international and multi-concept dining in London, England, to working in Michelin-starred restaurants, five-star hotels and cafés across Europe and Canada – he’s ready to influence the next generation.

Pouravi Mediratta Headshot

 Pouravi Mediratta

Senior Sous Chef | 

Pouravi Mediratta got her start in the hospitality and tourism industry as a Culinary Association at the JW Marriott Mubai Sahar (Mumbai, Maharashtra, India).

After graduating from George Brown College, Pouravi has worked in many established restaurants in the Toronto food scene, including El Catrin Destileria, La Fenice, and as Chef de Partie at Böehmer. In 2021, Pouravi was featured in Food Service Magazine's Top 30 under 30 Hospitality List. 

In February 2022, Pouravi joined the team at the Ted Rogers School, where she joins the cuilinary team in passing down their knowledge to our #HTMTorontoMet students. 

Pouravi continued her mission to teach the future generation as she completed a stint as Cuilinary Instructor for the Cirillo's Academy!

Chris Galos Headshot

 Chris Galos

Sous Chef | 

Chris Galos was born in Essex County Ontario where he developed an appreciation for locally grown foods while working summers on various farms in the area.

After attending Fanshawe College he returned to Essex County where he worked in various award winning establishments before moving to Toronto in 2016. In Toronto he worked for several great chefs like Andrew Carter, Craig Harding and our very own Chef Tommy McHugh.

In February of 2020 Chris joined the team at Ted Rogers School of Management. He loves to pass on his knowledge of locally grown products to our staff and guests.

Evelina Kalantzi Headshot

 Evelina Kalantzi

Supervisor, Food Services Operations | 

Evelina Kalantzi is a Hospitality and Tourism Management Alumni at TRSM. While a full-time student, Evelina started working for TRS Catering in 2016 as a part-time Administration Assistant.

Upon graduation, Evelina was promoted to her current position as F&B Supervisor. Evelina's goal is to make everyone feel part of an inclusive team, passing forward her international experience and knowledge in Hospitality and Tourism, along with her passion and values to her staff and guests.