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Chef Doug Robertson
Doug’s journey to Toppits actually began with his mother, who was a food critic. When Doug wanted to begin working, his mother was able to get him a job in one of the many kitchens she had access to; Doug’s job quickly turned into his passion and he was soon determined to become a true chef. After receiving his papers from apprenticing at the Northern Alberta Institute of Technology, he decided to further his education by attending the Executive Training Program at the Culinary Institute of America at Greystone. During his 27 years of experience in the kitchen, Doug has served as the Executive Chef at both Sysco Food Services of Edmonton, and Rexall Place, home to many sporting and entertainment events. In 2009, Doug decided to pursue new challenges outside of kitchen, and accepted a new opportunity with Toppits. Doug is now Toppits’ Executive Chef and Seafood Specialist. Doug’s passion, coupled with his extensive food knowledge and experience gained from his years in the back of the house, enables him to provide his customers with an unmatched educational experience.
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Chef Stephan Schulz
Growing up in Berlin, Stephan's passion for cooking began at a young age working in his parent's restaurant. Stephan's close relationship with his mother, who hosted her own local television cooking show, Golitaskitchen, propelled him towards the culinary arts. Stephan's career began at Loblaws, where he worked with David Nichol overseeing the bakery and deli departments regionally for more than a decade. His cooking skills, culinary knowledge, and jovial demeanor made him a must-have for the Toppits team. As Toppits’ Customer Business Review Specialist, Stephan builds longstanding relationships through food and flair, ensuring that our partners think Toppits when they think of seafood.
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Chef Alanna Fleischer
Alanna began her career as a chef at Le Cordon Bleu Culinary Institute in Paris. After completing the cuisine course, she returned to Toronto and enrolled in Culinary Management at George Brown College. During her summers, Alanna worked in the President’s Choice test kitchen for Loblaws, developing products and creating recipes. After successfully graduating from George Brown College, Alanna enrolled in the Italian Chef program, and will be traveling to Italy to work at a Michelin-starred restaurant. Alanna’s involvement with Toppits began when she was eighteen, cooking at food shows, in house events and in-store demonstrations. In her spare time, Alanna enjoys experimenting with her wood-fired pizza oven, striving to achieve the perfect pizza!
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