Adrian Rusyn, Executive Chef
From the moment my mother introduced me to a professional kitchen I was filled with a passion for the creation of food that would appeal greatly to all the senses.
My formal culinary training began soon after at George Brown College where I reveled in the learning atmosphere and bolstered my full time studies with part time work in some of Toronto’s great kitchens. I felt at home with the art of cooking and had a sense that it was a second nature for me.
The time I spent with Chef’s in places like The Boulevard Club, The Old Mill and Vaughn Estates honed an eclectic approach to food creation as well as giving me the essentials every good chef needs: concentration, speed cooperation and the ability to perform under intense pressure.
Once I arrived at The Waterside Inn I was ready to take on progressively more responsibility and to put my own touch on the creation of our fine culinary offerings. Spending time as Chef de Partie, Sous Chef and now proudly Executive Chef has expanded my skills in the areas of marketplace knowledge and team building that are needed to augment my constantly expanding cooking aptitude so essential to pleasing the palettes of today’s dining consumer.
The type of dedication I have I have for cooking is doubled in the type of devotion I have for my lovely wife Lori and my son Aiden, who inspire me every day to be the best father and best chef possible. – Adrian Rusyn
Andrew Cerniuk, Executive Sous Chef
The virtues of the field to plate lifestyle were extolled on me at a young age. My parents had a small hobby farm outside Chilliwack BC growing up. We grew most of our own food. That which we did not grow was bartered for with other neighbours. This has given me a deep respect for the value of one’s food and where it comes from.
My most humble beginnings started at the White Spot, a west coast chain of family restaurants. After a few years I decided I should try and “up the ante” a bit and moved to Toronto (the big smoke) and garnered myself an apprenticeship with Massimo Capra at Prego Della Piazza. There I learned to cook from the soul, keeping menu items interesting yet simple. Utilizing bold flavours over subtle nuances for dramatic effect. After completing my apprenticeship I moved to Pangaea restaurant. There I learned how to feed the businessman, quick, efficient with an emphasis on style. After that I went to Adega restaurant, known for elegant Portuguese cuisine. There I learned how to properly deal with seafood (the restaurant sales were %75 fish). From there I went to Opus on Prince Arthur. I was then tasked with re-inventing my style which I did whole heartedly. I was part of the team that won the Wine spectator’s Grand award and help the business double in 1 year. I learned to do every aspect of the kitchen and was eventually awarded the position of Sous Chef. From there I was asked to help a friend open a new venture- The Ultra-Supper Club. Again I re invented myself to ad Strong Asian and fusion elements to my repitoire and was asked at that point to head up my own kitchen. I was the executive Chef of The Wyndham Garden hotel Shortly after that. I was also an Executive at The Donalda Club and was also a part of the opening team for Thompson Hotels and their first international venture.
The Waterside inn is dedicated to the finest of service and culinary standards and I look forward to meeting and eventually, exceeding all culinary dreams…
Paul Borys, Sommelier
Sommelier Paul Borys began his journey in the mesmerizing world of wine once he started working in the hospitality industry at the age of 20 in Toronto in 2000. He continued working in the service industry where he was exposed to the wonders of multicultural cuisine indicative of the population of southern Ontario. This combined with the natural charm of the world of wine eventually led him to set foot in that direction and unfold his passion for wine. He devoured the fine science and art of wine making whole heartedly and with ever growing passion.
Having heard of the famous Breakwater Restaurant, the only four diamond restaurant in Mississauga, and its extensive wine list, he joined the team in 2005 and immediately took interest in the existing wine program. It was time to compliment his hands-on knowledge of wine by pursuing wine education through the “International Sommelier Guild” from which he proudly graduated in 2010.
Currently Paul is in charge of the wine list at this upscale restaurant that presents over 470 selections from around the world and has won the “Wine Spectator Award of excellence” and the “VQA Award of Excellence” for its broad Canadian selections year after year. Enthusiastic as he is, Paul continues to educate himself in this exciting and ever expanding field.