has worked for over 14 years hospitality industry.
After graduating with a Bachelor of Food and Beverage Management in France, Troyes he
moved to London, England, and worked for Marco Pierre White at the Criterion in Piccadilly Circus Theatre where he
started as a food runner and got promoted to Chef de Rang.
In order to learn as much about his
craft as possible Mr Manchin
then worked as a Butler for an Event company called Gardner Merchant
in London, at the Metropolitan Hotel
in London, and as a Maitre D' for the opening of a gastronomic restaurant in Lyon, The Gastronomic Capital of France.
desire to travel and experience different culture grew, and so I decided to move to Toronto where I worked at the Fifth restaurant.
He joined the part-time faculty at George Brown College in 2002.