Class Instructors

Jill Wilcox

Jill Wilcox

Owner, Jill's Table

Jill Wilcox was born and raised in London, Ontario. It was on a trip to Europe that she knew her life would revolve around food, well-prepared meals and bringing friends and family together around the table.

For over 35 years, Jill has inspired others to cook through her London Free Press recipe column, many cook books and cooking classes. Since 1999, Jill’s Table has been London’s premier specialty food and housewares store, bringing in the best products from across Canada and around the world.

In the spirit of giving back to the community, she established The Jill Wilcox Foundation in 2012. All funds raised by the foundation go to local charitable organizations that help women and children in food related initiatives.

Click here for Jill’s Q&A

Anthony Abdullah

Anthony Abdullah

Earning his Red Seal Certification by the age of 23, Chef Anthony has worked in some of London’s finest restaurants including Idelwyld Inn, David’s Bistro, The Church Key, North Moore Catering, and Abruzzi Ristorante, and also at London, England’s renowned Oxo Tower Brasserie and Restaurant.

He attended The Art Institute of Vancouver’s Hospitality and Restaurant Business Management program under a James Beard scholarship, earning a Merit Award and making both the President’s and Dean’s Lists.

He founded Petojo Food & Catering with his sister Kimi in 2015, bringing the exciting flavours of Indonesian food to London.

Click here for Anthony’s Q&A

Ran Ai

Ran Ai

Ran is well-loved as the Resident Chef and cooking class coordinator here at Jill’s Table. 

A graduate of Western University and Stratford Chefs School, she moved to Canada in 2002 from Beijing, China.

Rooted in Chinese cuisine but trained in Classic French, Ran has worked in numerous restaurants with many types of international cuisines including French, Italian, and Japanese.

Click here for Ran’s Q&A

Carmen Barquero

Carmen Barquero

Carmen is a graduate of the Culinary Management Program at Fanshawe College. Her journey as a chef started at Bertoldi’s Trattoria and continued at the Black Walnut, and as a teacher at Jill’s Table and the Covent Garden Market.

She has been refining her baking skills for over 14 years and is always enthusiastic to learn new techniques from other chefs. Carmen loves being involved with the community through food events and looks forward to continuing to teach students how to bake, and have fun doing it!

Click here for Carmen’s Q&A

Vicci Coughlin

Vicci Coughlin

Vicci Coughlin has owned and operated three restaurants with her husband Jon since 1977:   Jon & Vicci’s Snack Bar, Fanshawe Park Road and Highbury, London, Ontario; Billy’s Deli, 113 Dundas Street, London, Ontario; the Telegraph House and Pineapple Dinning Room on Main Street in Port Stanley, Ontario.

These three establishments total almost thirty years of professional pie making for Vicci.

Her class emphasizes the importance of the right ingredients, techniques, and tools to make the perfect flaky piecrust from our Canadian culture.

Click here for Vicci’s Q&A

Paul Harding

Paul Harding

Bio coming soon

Yoda Olinyk

Yoda Olinyk

Red Seal Chef, restaurateur and private caterer, Yoda Olinyk opened Glassroots in 2016 and was honoured as one of London’s Top 20 under 40 Influential People and London’s Best Restaurant, being the first plant based restaurant ever to receive the honour.

Now, Yoda focuses on catering small in-home parties and healthy cooking classes.

Click here for Yoda’s Q&A

Christie Pollard

Christie Pollard

Christie Pollard is a culinary instructor and CAPS certified Sommelier. She shares her enthusiasm for all things food and drink in our Food & Drink Pairing classes.

She is the co-founder of Cork and Board Consulting, with chef Josie Pontarelli.

Click here for Christies’s Q&A

Daphna Rabinovich

Daphna Rabinovich

Position

Daphna is familiar to fans of Canadian Living Television, where she inspired viewers with her “you-can-do-it” approach to cooking.

“The simple truth,” says Daphna, “is that I love food — the historical, sociological and cultural aspects, the preparation, including the shopping and the enjoyment of it. Food should be relished, appreciated and shared, not just consumed. I’m excited about the opportunity to show viewers how to enjoy Canada’s bounty, how to transform it into delicious everyday and special occasion meals, and how to have a wonderful time doing it.”

Matt Rice

Matt Rice

A graduate of the culinary program at Fanshawe College, Matt has worked most notably as Executive Sous Chef of The Black Trumpet and as a chef instructor at Fanshawe College. His focus is to always grow and learn as a chef with new techniques and ingredients, while sharing with his team and community alike.

He is chef and co-owner of Old East Village Catering, aiming to bring a passion for sustainable and delicious food to all of London.

Emily Richards

Emily Richards

Emily Richards is a professional home economist, freelance food writer and media spokesperson who also enjoys culinary instruction.

Author/co-author of 5 cookbooks including topics from Italian cuisine and glycemic index diets, she also writes for cookbooks, publications and websites that include everyday cooking and healthy eating. She shares her passion for food through trade and consumer shows, radio and television appearances.

Troy Spicer

Troy Spicer

Troy grew up in the retail bakery industry, starting work at 3AM every Saturday at the age of just 15.   

After subsequently gaining considerable experience in institutional cooking and catering, he went on to culinary school which tweaked a keen interest in butchery. Now an expert butcher, he shares his diverse skills teaching culinary studies, nutrition, and butchery at Fanshawe College.

Click here for Troy’s Q&A

Chris Squire

Chris Squire

Chris Squire has worked as a chef in London for the past forty years. Is currently the chef at Redtail Golf Course.

Deb Murray

Deb Murray

Position

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Josie Pontarelli

Josie Pontarelli

Position

Josie graduated from the Stratford Chefs School in 1999 and achieved Red Seal Certification shortly thereafter. She has a deep and enduring respect for the people, food and culture that go into the perfect dish.
Nettie Cronish

Nettie Cronish

Position

Nettie Cronish is a natural and organic foods chef, culinary instructor and cookbook writer. Her latest book, co-authored with Pat Crocker, is Everyday Flexitarian.

For 25 years, Nettie was the resident culinary instructor at The Big Carrot Natural Foods store in Toronto, Canada. For the vegetarian and flexitarian curious, she also gives classes at Nella Cucina, President’s Choice Cooking School (Loblaws), the LCBO and Nature’s Emporium. She has taught at George Brown College, Calphalon Culinary Centre, Dish Cooking School, and Great Cooks on Eight. Nettie also teaches corporate cooking classes and works with dieticians.

Nettie develops and tests recipes for companies and has written articles that have appeared in Chatelaine Magazine, Canadian Living, Food & Drink, Homemakers, Natural Health, Alive Magazine, Vitality, The Globe & Mail, and Toronto Star.

Nettie’s cooking philosophy is that “delicious is a prerequisite for healthy”. As a busy mother of three, she has extensive experience getting dinner on the table in under 30 minutes.

Kim Banman

Kim Banman

Position

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Daphna Rabinovich

Daphna Rabinovich

Position

Daphna is familiar to fans of Canadian Living Television, where she inspired viewers with her “you-can-do-it” approach to cooking.

“The simple truth,” says Daphna, “is that I love food — the historical, sociological and cultural aspects, the preparation, including the shopping-and the enjoyment of it. Food should be relished, appreciated and shared, not just consumed. I’m excited about the opportunity to show viewers how to enjoy Canada’s bounty, how to transform it into delicious everyday and special occasion meals, and how to have a wonderful time doing it.”

Thompson Tran

Thompson Tran

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Gift Cards

We are unfortunately unable to accept gift cards online. Gift cards may be used to purchase class tickets in-store. 

Policies & Parking

Much like concert tickets, all ticket sales are final. If you cannot attend, please send someone in your place.

We try to accommodate food allergies but not food preferences.

Nearby parking is available. Learn more 

Private Events

Corporate team building? Private parties? Customer appreciation nights?

Private cooking classes in Jill's Kitchen are a terrific idea. It's a wonderful space for private events of all kinds. Learn more

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