THE CREW OF DELICA

Devin Connell, Owner
Devin's first foray into the food business was at the age of ten when she gave up summer camp to bake and sell cookies to the local health food store. She spent years developing Delica's concept, and travelled (and ate) in and the best cafe's, deli's, and traiteurs the world over. She has attended classes at Cordon Bleu and in 2008 wrote the cookbook 'Two Dishes' with her mother Linda Haynes (founder of ACE Bakery).

Graham Bower, Executive Chef
Graham started working in the restaurant business at age 16. He has worked in some of Toronto's most well renowned kitchens, and has used his adept culinary skills to his advantage in Delica's tiny kitchen. He is a graduate of the NSCC and International Boulangerie with honours and continues to learn and grow within his position as Executive Chef. His sophisticated taste and undying passion for food is evident throughout the menu at Delica.

Levy Mascunana, Sous Chef
Levy graduated from George Brown Culinary Management program with honours. Levy's drive and passion for food make him a great member of the team. His smile is almost as sweet as his cooking.

Leni Brem, Manager
Leni has been working in Toronto's food and beverage industry for almost 15 years. Her hospitality adventures have taken her from Air Canada Centre's in-house catering department to hotel food & beverage management, through upscale-casual dining rooms, cafe and retail management, and consulting. After surveying all that the industry has to offer she is happy to have found a home at Delica where her passions for pleasing guests and for good, real food are satisfied on a daily basis.