Born in Egypt, Tawfik’s love for food began in his mother’s kitchen. Classically trained at Cordon Bleu and George Brown, he completed his apprenticeship at acclaimed Scaramouche and took the Canadian culinary scene by storm. So much so, he was rated one of the “Top 10 Best New Chefs in Canada.”
Tawfik’s skill, passion and honest approach at cuisine has given him prized opportunities to lead in some of the country’s most highly rated kitchens the likes of; Café Asia, Auberge du Pommier, Winston’s, The Rosewater Supper Club, Boba, Truffles at The Four Seasons, Eau, The Elements at Taboo Resort, Vertical Restaurant and acclaimed 5 star Caribbean resorts.
Tawfik’s culinary work has not gone unnoticed as he has been the recipient of honourable awards, including, Fellowship by The Ontario Hostelry Institute for Outstanding Contribution to The Industry, and has topped many Best Restaurant and Chef lists to watch.
Tawfik is an oft-sought after industry consultant and is a regular editorial contributor to Huffington Post, Savour Ontario and Go Barley Pulses to name a few. In addition, he’s been invited as a guest on many Food Network and Television culinary shows.
Today, Tawfik is the Director of Culinary for the Ballroom Group of Companies, a culinary educator for George Brown and Humber Colleges; a consultant, recipe contributor and proud of his 10+ years as Foodland Ontario’s Media Spokesperson.
He launched his passion project “Julia’s Child”, with life-partner, Christine. A virtual, family food school concept that focuses on teaching family’s real kitchen life skills, while creating wholesome meals to feed their families with. It is an ode to the roots and loving simplicity of our familial dining memories we spend a lifetime building and carrying with us.