Trish was 18 when she worked in her first restaurant kitchen; it was a terrifying and exciting time. Working at the Royal York Hotel is where she developed her work ethic and her appreciation for being part of a team. After finishing her apprenticeship, Trish left Toronto and traveled through the United Kingdom, first as a pastry chef at Turnberry Hotel, then onto the Belgravia hotel London, as chef de partie.
When it was time to come back to Toronto, she headed straight to work for Jamie Kennedy at JK ROM, where her culinary foundation exploded with the awakening of what working with locally sourced, organic food was all about. After 14 years of cooking, it was time for a new challenge and Trish decided to take some time away from the kitchen and learn a very important skill in butchery, working at the Healthy Butcher. In 2008 she took over the kitchen at Oyster Boy Restaurant and with all its challenges and colorful characters, she knew it was where she belonged.
Three years of working with all things seafood it was time to move on and start Hobo Kitchen. Starting Hobo kitchen has given Trish the opportunity to work as a restaurant consultant, caterer, private chef and event planner. The world of hospitality is an exciting one, and Chef Trish Donnelly is proud to be a part of it.
Now at the University of Toronto, where all her years of experience has come together, she has an opportunity to grow as a leader and influence the next generation.