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 Chef Hayley Lauren Stevens  

Chef Hayley began her Italian culinary journey under Chef Alida Soloman at the landmark restaurant Tutti Matti in Toronto, Canada. She is a graduate of the Corso Superiore at the renowned Italian culinary school ALMA in Colorno, Italy. Chef Hayley was later happily employed on the Amalfi coast at the 2 Michelin star restaurant Don Alfonso 1890 where she spent several years enjoying fresh products from the fertile Vesuvian land and the nearby Mediterranean sea. She has experience in kitchens from the north to south of Italy; between Oderzo, outside of Venice, under the tutelage of Alessandro Breda at Gellius, to Licata, Sicily, where she worked with Pino Cuttaia at La Madia.

Chef Hayley’s most rewarding position to date was as chef/instructor at the International Culinary Center-The French Culinary Institute. Through public and classroom demonstrations and lectures, Chef Hayley was able to share her passion for Italian regional cuisine with students of all ages and skill levels. This past summer, Chef Hayley embarked again to Europe to study the production of olive oil and wine in regions including the Rhone Valley, France; the Mosel river valley, Germany; Istria, Croatia; and the Rioja region of Spain.

Prior to attending culinary school at ALMA, Chef Hayley graduated from Nazareth College with a degree in Italian Studies and French. She is fluent in Italian, French and Spanish.

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