Born and raised in Thunder Bay, ON, Hayden’s appreciation for food and drink came naturally. Growing up hunting, fishing, foraging and feasting gave the 27-year-old Culinary Institute of Canada graduate an appreciation for great food and what he calls “hospitality-with-personality”.
At the age of 15, Hayden’s first foray into professional cooking came in the form of a dishwashing job (a position he thinks every good cook should master). After graduating high school and while studying at CIC, Hayden seized an opportunity to work at Petraia Agritourismo (Tuscany, Italy) under chef and author Susan Mckenna Grant, combined with a stage at Machelleria Cecchinni, (Tuscany, Italy) under famed Italian butcher Dario Cecchinni. Upon his graduation, Hayden made it his goal to travel while cooking and so began work aboard the Antarctic expedition ship Akademik Ioffe. After his stint at the bottom of the world, Hayden spent time working at Treadwell Cuisine (Niagara Region), as well as stages at Bistro Vue (Melbourne, Australia), Blue Hill (New York, New York), Husk (Charleston, South Carolina) and Parts and Labour (Toronto, Ontario). Hayden has been working with Carl and Ryan since 2011 when the team was at Marben Restaurant. He is currently the Chef de Cuisine at Richmond Station in Toronto, ON. Competition is also a big part of his career. Hayden was San Pellegrino Canada Young Chef 2015 Runner-up, a Hawksworth Scholarship finalist as well as a Chopped Canada Champion.
Hayden’s technique driven and ingredient focused style of cooking has been influenced by the teachings of some of the most profiled farm to table chefs and authors. Success in cuisine is the combination of great relationships and great ingredients.