Chef Smith, who currently works as Chef De Cuisine at Aloette Go in the heart of Toronto’s Liberty Village, knows how important it is for each player in a restaurant’s kitchen to be in sync, and how crucial it is to work alongside chefs who understand and support each other. And above all, practice makes perfect. Growing up, Chef Smith was an athletic kid, heavily involved in sports of all kinds. At the age of 16, his mom encouraged him to find his first job, aimed at keeping him busy and to help him understand the value of a dollar. Closely after jumping into his first gig at a Kelsey’s restaurant in Thornhill, Ont., Chef Smith wasn’t only surprised by the number of similarities between the restaurant’s kitchen staff and the players on his team — it was also the catalyst for his career as a professional chef. “At that point, I knew this was something I wanted to dig deeper into,” Chef Smith explains. “Initially, it wasn’t the food that drew me in... it was the sense of belonging and comradery that made me want to learn and become a chef. The food came afterwards, and by that point, I was obsessed with all things hospitality.”

Since that point, Chef Smith has built his reputation in Canada’s culinary scene, gaining nearly 20 years of professional restaurant experience. He’s trained under some of Canadas best chefs including Anthony Walsh (working as head chef at Bannock restaurant), Michael Noble of Calgary’s Notable and The Nash, and currently under Michelin-starred chef Patrick Kriss of ALO food group. This past year, he was able to publicly showcase his skills on the third season of Food Network’s Fire Masters, where he wowed judges with his globally inspired dishes using local Canadian ingredients. Beyond the restaurant scene, Chef Smith is also developing his entrepreneurial skillset. He’s the co-founder of Noir X TO — a private event series highlighting hospitality workers of Afro/Caribbean descent.