Team Members

Edouard Colonerus
Edouard Colonerus; FWMCS; C.C.C.
Team Founder and President
When Edouard Colonerus founded Culinary Team in 1986, he hoped with his team bringing inventive and international cuisine to Canada. To this day, 26 years later, the Golden Horseshoe Culinary Team's influence can be felt in the professionalism of culinary team.

Born in 1941 in a small town in the South part of Belgium, Attended primary school in Atzerath – St-Vith. After completing my primary education I enrolled in the Technical College "Ecole d'Hotellerie" in Liege. There I completed successfully my Chef's education. During that period I worked as an apprentice at the Grand Hotel de Verviers In 1963 he received his culinary degree from the Hotel School in Belgium. In 1966 graduated as Chef from the Hotel School of Lucerne Switzerland.

Returned to the grand hotel in Verviers as Executive Chef for one year and then went on to take positions in various Hotels around the globe such as Hilton, Sheraton, CP Hotels, Bristol Place Hotel, Holiday Inn International Campbell's Hospitality Division in the USA Since then it has been success all the way. Worked for 16 years as Corporate Master Chef and Research Chef for the Campbell Soup Company around the world. In 1995 open up my own establishment in Milton, Ontario, which was very successful. Due to some medical conditions sold the business in 2000.

The profession has recognized me as a successful chef by bestowing upon me the privileged title of Master Chef Was also the Chairman of Les Toques International for over fifteen years and is a member of the International Order of Disciples of August Escoffier, Life Member of the Canadian Federation of Chefs de Cuisine, Maitre Rotisseur of the Chaine des Rotisseurs and The Fellowship of World Master Chefs Society. Honorary Life Member "Les Amities Francois Vatel" Luxembourg.

1970 » Barbados » Hilton Hotel
  • Team Captain » 8 Gold Medals
1971 » Barbados » Hilton Hotel
  • Team Captain » 9 Gold Medals
1974 » Toronto » Bristol Place Hotel
  • Individual Entry » 2 Gold Medals
1976 » Montreal » Sheraton Mount Royal
  • Individual Entry » 6 Gold Medals
1982 » Luxembourg » Campbell Soup Company
  • Individual Entry » 2 Gold Medals
1984 » Chicago » Campbell Soup Company
  • Individual Entry » 3 Gold Medals
1986 » Luxembourg » Campbell Soup Company
  • Individual Entry » 2 Gold Medals
1987 » Basel Switzerland » Campbell Soup Company
  • Individual Entry » 2 Gold Medals
1988 » Chicago » Campbell Soup Company
  • Individual Entry » 4 Gold Medals
1988 » Frankfurt, Germany » Campbell Soup Company
  • Team Manager » Grand Gold
1990 » Luxembourg » Canadian National Team
  • Team Manager » Trophy, Gold Medals
1994 » Luxembourg » Canadian National Team
  • Team Manager » 8 Gold Medals
  • Team Manager » 16 Silver Medals
  • Team Manager » 2 Bronze Medals
1995 » Limerick, Ireland » Canadian National Team
  • Team Manager » 6 Gold Medals
1996 » Berlin, Germany
  • Ontario Team » Team Manager » 5 Gold Medals
  • Toronto Team » Team Manager » 10 Silver Medals
1998 » Luxembourg » Toques Blanches Team
  • Team Manager » 2 Gold Medals
  • Team Manager » 2 Silver Medals
  • Team Manager » World Cup
2002 » Luxembourg » Golden Horseshoe Team
  • Team Manager » 4 Gold Medals
  • Team Manager » 2 Silver Medals
2006 » Luxembourg » Golden Horseshoe Team
  • Team Manager » 6 Gold Medals
  • Team Manager » 6 Silver Medals
2010 » Luxembourg » Golden Horseshoe Team
  • Team Manager » 10 Silver Medals
  • Team Manager » 5 Bronze Medals
2012 » Erfurt/Germany » Golden Horseshoe Team
  • Team Manager Team A » 5 Silver Medals
  • Team Manager Team B » 5 Silver Medals
  • Team Manager Individuals » 2 Gold Medals
  • Team Manager Individuals » 2 Bronze Medals
 

In 2018, for the 10th consecutive time, the Golden Horseshoe Culinary Team will participate at the Villeroy Boch Expo-Gast World Cup.

Anniversary
1982 - 2018
 
olden Horseshoe Culinary Team
Team Members
Marco Ripeci
Marco Ripeci
Team Captain
Born into a gastronomical family, it was very early clear for me, to take a walk in that direction on the professional road. After many valuable experiences in different restaurants and companies, I chose in 2008 the care branch, to work in. "Competition is our daily business, stress our beloved enemy and perfect working senses are indispensable." As I saw the creative pressure and the perfect teamwork of the teams we hosted, my deepest wish was to join that family of creative chefs, making the impossible happen with all their energies.

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Ingeburg Mayolle
Ingeburg Mayolle
Team Member
Completed her apprenticeship and Journeymen's certificate in Germany, specialized in Cold kitchen and Party services.

To expand her knowledge in the Hospitality field she went to Italy to learn their cuisine and cultures. Returned to Germany and served in well know establishments. Her dream remained to be able to see behind the closed doors on how a International culinary competitions is prepared and staged.

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Max King
Max King
Team Member
Born in Sudbury Ontario, moved to the Midland area and was first introduced to the culinary industry at his family owned restaurant, from there was hired at the Best Western Highland Inn where he began his apprenticeship and became Sous Chef. He is currently working as Executive Chef of Executive Caterers of Barrie, during his time with Executive Catering he has done numerous functions of over 500 people, many private parties and continues to caterer to many organizations regularly.

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Hapange Nuwan Prasanga Silva
Hapange Nuwan Prasanga Silva
Team Member
Skills professional counts more than fourteen years of progressive experience recognized for a comprehensive knowledge of culinary art competitions, international cuisine and an innovative approach for setting for customized dining experiences. Outstanding performances were rewarded with continuous promotion in the carries with the wide experience of the areas such as Culinary Art, Menu designing, kitchen administration, Resource procurement, Staffing, Training.

He is hard working, pro-active Chef with an upbeat and positive attitude, who is passionate about food and quality, posess excellent organizational & culinary skills, highly efficient and methodical with a good eye for detail. Has a good team spirit.

Currently employed as the Executive Chef at Jetwing Vil Uyana, Sigiriya Sri Lanka. Have over fourteen years of work experience in the hotel industry.

Worked at Cinnamon Citadel Kandy Sri Lanka as the Executive Sous Chef, Bentota Beach by Cinnamon Bentota Sri Lanka as a Sous Chef, Adaaran "Prestige" Water Villas– Maldives as a Sous Chef (Chef in charge), Heritance Ahungalla Sri Lanka as a Demi Chef de Partie and promoted as Chef De Partie, Asian Beach games catering - Muscat Oman as a Chef De Partie, Courtyard by Marriott, Kuwait as a Commis II - Commis I, J.W.Marriott, Kuwait as a Commis III- Commis II, Hotel Sewanee Moragalla Beruwala Sri Lanka as a Trainee Cook.

  • Represented the Golden Horseshoe Culinary Team Canada at the Culinary World Cup 2014 which was held in Luxembourg and Won a Silver Medal of Category Regional Team Canada.
  • Participated the Bocuse d’Or culinary competition held in Sri Lanka in year 2013
  • Participated the Chef's Guild of Lanka 2011
  • Six Different Plated Appetizers Gold Medal
  • Plated Five Courses Set Menu Bronze Medal
  • Hot Live Cooking Bronze Medal
  • Participated the Chef's Guild of Lanka 2010
  • Six Different Plated Appetizers Gold Medal
  • Plated Five Courses Set Menu Gold Medal
  • Hot Live Cooking Bronze Medal
  • Trained the Jetwing Vil Uyana Culinary Team 2016 & won 2 Gold Medals at Jetwing Culinary Challenge 2016
  • Trained the Cinnamon Citadel Culinary Team 2015 & won 27 Medals including 04 Gold Medals, 08 Silvers and 12 Bronze at Culinary Art 2015
  • Key member of Most Outstanding Culinary Team won by Heritance Ahungalla at Culinary Art Sri Lanka 2013
  • Led the culinary team at Adaaran Prestige Water Villas and Adaaran Select Meedhupparu for the Hotel Asia culinary challenge Maldives 2013
  • Participated the "Mystery Box" Culinary Competition organized by the Chefs Guild of Lanka 2011 2nd runner up
  • Key member of Most Outstanding Hotel team Overall Champions 2011 won by Heritance Ahungalla
  • Key member of Most Outstanding Culinary team 2011 won by Heritance Ahungalla
  • Key member of Most Outstanding Culinary Regional team, Southern Region 2011 won by Heritance Ahungalla
  • Key member of Overall 1st Runner-up Culinary team 2010 won by Heritance Ahungalla
  • Key member of Best Five Star Resort In Sri Lanka 2010 Heritance Ahungalla
 
Culinary Competition Training Centre
Team Members
Dimuthu Kumarasinghe
Dimuthu Kumarasinghe
Team Head Coach & Artist
Team Captain
Group Skills Development Chef for Aitken Spence Hotels and Heritance Hotels & Resorts (Sri Lanka, Maldives Island, Oman & India). In the current position, is responsible for the skill development of all the cooks of the group, as well as training cooks and chefs for culinary art competitions both local and international.

Summary of Merit
Professional Achievements
  • Culinary World Cup 2010 Team Manager and Head Coach for Heritance Hotels & Culinary Team
  • Head Coach for Golden Horseshoe Culinary Teams Canada - 2010
  • Presidential Award for Travel & Tourism 2007 – Service Excellence Chef
  • Only person to win 4 Gold Medals at Culinary World Cup in four individual events.
  • Only person to win 5 Gold Medals at the Culinary Olympics.
  • Most Outstanding Artist at the Sydney ICTF 2000 29th International Catering Fair.
  • Most Outstanding Pastry Chef at the 13th Food and Hotel Asia International Salon Culinaire, 2002, Singapore.
  • Outstanding Individual at the Emirates Salon Culinaire, 1999, Dubai.
  • Won the Trophy of Honor at the MEFEX 98 Salon Culinaire, Bahrain.
  • Emirates Salon Culinaire 1999 Master baker Award for the Best Overall Performance in Pastry.
  • Most Outstanding Artist at the Chefs Guild of Sri Lanka Salon Culinaire, 1993.
  • Invited judge in the FHA 2006 Culinary Challenge, Singapore (25-28 April, 2006).
  • Felicitated by the Tourism Ministry of Sri Lanka in 2007 for achievements in the culinary field, by the Minister of Tourism, Fairer Mustapha.
  • Felicitated by the Sri Lanka Tourist Board and the Chairman in 2004 successful participation in the 21st Culinary Olympics in Germany. The Minister of Tourism Anura Bandaranaike gave a special award.
  • Conducted lectures and demonstrations in pastry and pastry artistry for Indian cooks and Chefs of the Savor Park Plaza Hotel Group. The workshop was conducted at Radha Park Inn, Chennai, India in 2007.
  • Conducted workshops for Mahindra Holidays & Resorts India Ltd. on pastry and pastry artistry in 2006 at Club Mahindra, Coorg, India.
  • Conducted workshop on pastry and pastry artistry for Golden Horseshoe Culinary Team, Toronto, Canada, 2005.
 
Francine Wickler
Francine Wickler
Team Member
Born in 1979 in a small village in the east of Belgium. I grew up in the family business and I loved this from my birth. In the age of 15 years I attended the hotel school "Alexis Heck" in Diekirch "Luxemburg".

During that period, I had different work placements such as:
  • Restaurant l'Ecuelle
  • Commission Européenne (Luxemburg Kirchberg)
  • Radisson SAS Nice
  • Hotel Central Résidence Leysin (Switzerland)
Before I went back home to our family restaurant in 2000 I worked in Switzerland at the Hotel Sunstar. After almost 15 years I decided in 2015 to take a huge step forward and rebrand the whole business. A new name "Le Jardin", a new look, a great kitchen and the lifelong dream of an "à la carte restaurant" became true.
 
Julinda Pushpa
Julinda Pushpa
Team Member
I am Julinda Pushpa Kumara, 36 years old presently working for Hikka Tranz by Cinnamon John Keells holdings as a capacity of Executive Chef. I gain my basic culinary qualification at Sri Lanka Institute of Tourism and Hotel Management specialized in Professional Cookery.

In my culinary currier I have participated for East Coast International culinary competition in Fujairah and won the best gastronomist with two gold medals for three course set dinner menu and beef practical cookery {live} in 2014, and I have awarded a Bronze medal for a Five Course set dinner menu at Chef Guild completion in Sir Lanka 2002, participated in Oman Chefs competition in 2009 and won the first prize for best salad and won best main course and Champion of the year with a Gold Medal at Amazing Culinary Expedition in 2012, these are just to name a few.

To justify above statements I have gained my professional cookery knowledge at Hilton Shalala Oman as a kitchen in charge and acting executive Chef from 2010 to 2011 and gained experience in Taj Samudra, Camolot Beach, Pegasus Reef and Hotel Sigiriya in Sri Lanka. My ultimate goal and my dream is to be the best chef in the world and educate my culinary juniors.
 
Team Support
Team Support
Ute Milz
Ute Milz
Team Support
In 2014, I was approached by the Golden Horseshoe Culinary Team Logistic Director if I would be interested in joining in the capacity of Team Support. It was my great pleasure to support the team again in the same capacity at the IKA Culinary Olympic 2016 in Erfurt Germany. I am honored and looking forward to support the Golden Horseshoe Culinary Team for their 10th. participation at the Villeroy Boch Expo Gast World Cup 2018 in Luxembourg.

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Uschi Ripeci
Uschi Ripeci
Team Support Nurse
Working as a surgical nurse, I am looking for challenges in my life. The first contact with culinary competitions, I had in 2016, when the GHTC prepared themselves in the Eisenach facility. Fascinated by accuracy, the techniques, the team spirit and the results, I wanted to be a part of this great team and I am looking forward to get things done for our competitive chefs. Supporting my husband, Marco, at big events, the Expo Gast World Cup 2018 will be another highlight in my life.

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Peter Milz
Peter Milz
Team Support
For the Villeroy Boch World Cup Expo Gast 2014 Luxembourg, I was approached by the Team Logistic Director, whether I would like to support the team as a designated driver. In 2016, I supported the Golden Horseshoe Culinary Team at the "Culinary Olympic" as their designated driver. I feel very honored to support the Golden Horseshoe Culinary Team for their 10th. participation at the Villeroy Boch Expo Gast World Cup 2018 in Luxembourg.

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Guest of Honor
John Rice
John Rice
Indian Chief
John Rice, Zahgausgai zhinkaazo, Mukwa Dodemin, is an Ojibwa/Anishinabeninni and a 3rd Degree member of the Three Fires Midewiwin Society from Wasauksing First Nation near Parry Sound, Ontario. John is a student of the Miikaans Teaching which is an Anishinaabe teaching about the Spirit's journey through this physical realm and the mind's adjustments to physiological and experiential events. He adds this expertise to the Early Psychosis Intervention Team at Canadian Mental Health Association in Barrie, Ontario and the Enaahtig Outreach Team in Orillia, Ontario.

His past experience includes work for his community such as; Chief of his community, Band Planner, Executive Director of Wasausink Lands Inc., Director of Education. Outside his community he has worked as Part time lecturer at Georgian College – Barrie, the Coordinator of Aboriginal Spiritual Services at the Mental Health Centre in Penetanguishene (currently known as Waypoint Centre for Mental Health Care) and Elder/Healer to Aboriginal inmates at the Fenbrook Institution near Gravenhurst, Ontario.

John is a story teller, powwow singer, dancer, drum maker and ceremonialist. He enjoys watching our youth learn and place the Anishinaabe culture and practices into their lives.