Eddy Shamshuddin – Executive Chef
Eddy started cooking part time when he was 16 years old. His first job was a fryer/sushi cook at Earl’s. Eddy’s goal at that point in his life was to become a kinesiologist. He attended York University and achieved his Bachelor of Science in Kinesiology. During his years at university, Eddy always gravitated back to the kitchen working to help to pay for his education. Eddy became a registered Kinesiologist and worked at a hospital in the Physiotherapy department for six months. It was during this time that Eddy realized that his true passion was cooking and he made the decision to change paths and pursue a culinary career.
Eddy became a Sous Chef with O&B and then left to work as the Sous Chef of a Golf and Country club. He was at the Club for over four years. It was during this period of time that Eddy learned not only the role of the Sous Chef, but also how to become a Chef. Eddy learned how to develop a menu; how to train and coach staff and he was able to experiment with new ingredients which he loved. It was this experience that prompted Eddy to venture into the world of catering where he started his own catering business with a childhood friend. Eddy learned invaluable lessons about the business side of the culinary world during this time.
Eddy was offered a position as Executive Chef of Stone House in the summer of 2018. He was happy to join the team and considers this to be his dream job!