Rodney Good

Passionate and dedicated culinary professional with over 15 years of experience in leading high-volume kitchens, managing teams, and crafting exceptional dining experiences. As a Culinary Executive Manager and Head Chef, I have successfully overseen menu planning, cost control, catering, and daily kitchen operations for restaurants, resorts, and large-scale events serving between 250-300 guests.

My expertise lies in team leadership, food production, and ensuring the highest standards in kitchen efficiency, safety, and innovation. I have a strong background in catering for weddings, corporate events, and fine dining, always aiming to deliver outstanding quality and service.

When I'm not in the kitchen, I enjoy staying up to date with the latest food trends and continuously honing my craft. Open to exciting new opportunities where I can bring my leadership and passion for food to the table. Let’s connect!

With over 15 years of experience in the culinary industry, I have led high-volume kitchens, managed teams, and overseen menu planning, cost control, and catering for events serving between 250-300 guests. As a Culinary Executive Manager and Head Chef, I specialize in food production, team leadership, and maintaining the highest standards in kitchen efficiency, safety, and innovation. My background includes catering for weddings, corporate events, and fine dining, ensuring exceptional quality and service.

I hold a Chef Basic and Advanced Culinary Studies diploma from Leasion College in Kitchener-Waterloo, where I graduated in 2005. Additionally, I have certifications from CCFC and True Balance, along with an up-to-date Food Handling Certificate. My training and certifications have strengthened my expertise in food safety, kitchen management, and maintaining industry standards.