Thistletown Chefs Harvest Party Brings 30+ Ontario Chefs to Etobicoke
The Thistletown Chefs Harvest Party returns to Etobicoke on September 26 with more than 30 Ontario chefs.
The annual fundraiser brings restaurants, hotels, culinary schools, and students together for an afternoon of food and community.
Thistletown Collegiate Institute will host the eighth edition from noon to 3:30 p.m. Guests can explore more than 30 chef-led food stations and watch live cooking demonstrations. The event also includes a culinary silent auction and a giant used-cookbook sale.
Admission includes food and beverages throughout the afternoon. This year’s fundraiser will support Thistletown culinary students travelling to Italy in March 2027. The trip will give students hands-on culinary and cultural learning outside the classroom.
Students Will Work Alongside Ontario Chefs
The Harvest Party does more than raise money for student travel. Thistletown students help organize the event and work alongside professional chefs throughout the afternoon. Students will operate three TCI stations and assist participating chefs with food preparation and service. They also prepare food and preserves using skills developed through Thistletown’s culinary program.
Retired culinary instructor Chef Keith Hoare founded the Harvest Party in 2017. He returned from retirement to organize this year’s event with current instructor Chef Tawfik Shehata. “After retiring, I knew I wanted to keep supporting Thistletown’s students,” Hoare says.
He says previous trips helped students become more independent and confident about their futures. The initiative has raised more than $800,000 since its launch. Funds have supported student programming and educational trips to destinations including Italy and Spain.
More Than 30 Chefs Join the Lineup
This year’s lineup brings together chefs from Toronto and across Ontario.
- Chef Davide Ciavattella joins from Toronto’s MICHELIN-starred Don Alfonso 1890.
- Donna Dooher, the chef and restaurateur behind Mildred’s Temple Kitchen, will also participate.
- Daniel Craig, executive chef at The Westin Harbour Castle Toronto, joins the lineup.
Ascari Hospitality Group owner and executive chef John Sinopoli will also take part. Guests can also expect Jon Rennie, co-founder and culinary director of MICHELIN-recognized Odd Duck.
The roster also includes Joshna Maharaj, Shonah Chalmers, Brian Kang, Heyden Sin, and Chef Myeongseok Jeong. Other participating chefs include Christian Pritchard, Cameron Taylor, Murali Thamba, Raymond Costain, and Matt Fulton.
Chefs and instructors from Centennial College, George Brown College, and other hospitality organizations will also join. Members of Culinary Team Canada and the Bocuse d’Or Team will participate as well. Organizers may update the culinary lineup before the event.
A Food-Focused Fundraiser in Etobicoke
Guests can move between food stations throughout the afternoon and try dishes from participating chefs. Live demonstrations will offer another look at the techniques and ideas behind the food.
A culinary silent auction will run alongside the tasting stations. Guests can also browse a large collection of used cookbooks during the fundraiser.
Ontario Pork sponsors this year’s Harvest Party. S.Pellegrino joins the event as its official water sponsor. Other supporters span Ontario’s food, hospitality, farming, and community sectors.
What to Know Before You Go
- What: 8th Thistletown Chefs Harvest Party
- When: Saturday, September 26, 2026
- Time: Noon to 3:30 p.m.; doors open at 11:45 a.m.
- Where: Thistletown Collegiate Institute, 20 Fordwich Crescent, Toronto
- Tickets: Purchase tickets here
- Food and drinks: Admission includes both
- Children: One child under 12 can enter free with each paid adult
- Parking: Organizers offer complimentary parking
- Weather: The event runs rain or shine, with an indoor option during poor weather
- Refunds: Tickets are non-refundable
The Harvest Party gives Toronto diners access to dozens of Ontario chefs during one afternoon. It also gives Thistletown students valuable experience alongside professionals before their upcoming culinary trip.
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