About Our Team
Chef & Operations Manager
Born in Korea and came to Canada at the age of 13. Soohyeong has always loved food but at times eating more than cooking. He grew up watching Food TV network and soon realized that cooking could become a profession. However, after going back and forth about his career path with his parents, he was convinced attending York university to study kinesiology was a safer path. Unfortunately, he graduated from York university feeling unsatisfied with the choice he made. Soon after, Soohyeong applied to George Brown college to study in culinary arts to finally pursue his career in eating and cooking.
After graduating from culinary school, Soohyeong has worked non-stop in restaurants, catering kitchens, hotels and butcher shops all over the world. His global culinary experiences in Peru, Italy, India, and Asia has helped fine tune his style of cooking. As a result, he likes to cook with seasonal ingredients with French and Asian techniques. Since the pandemic, Soohyeong has been working on baking and pastry skills to expand his cooking repertoire.
On his days off, he loves spending time with family driving around town to find a new restaurant or bakery but mostly spending time at home to help out as much as possible because he is always working.
Events & Hospitality Manager
Born and Raised in Montreal Quebec, Emily fell in love with event planning while at a young age. She was always the planner in her friend group, be it a movie night, cottage weekend away or an evening out, she always had a plan. While studying Community recreation and Leadership training at Dawson College Emily started working in Bars and restaurants in various roles solidifying her interest in a career in hospitality.
A few years later she moved West to Whistler, British Columbia where she worked for Fairmont hotels in Banquets and in the fine dining restaurant. Later moving to Toronto Emily went back to school part-time at George Brown College completing the Event and Meeting Management certificate, while doing so she worked night-audit at The Fairmont Royal York, Once she completed her certificate she worked for Oliver & Bonacini Events and Hospitality in various roles including, events administrative assistant, event specialist, restaurant key holder and supported the Events operation team through TIFF and busy Holiday seasons.
Now calling Aurora, Ontario home, Emily is a key person in the Aurora operation as the Events and Hospitality Manager overseeing the day-to-day operations for Sales and Event Management. Emily Joined the team in 2021 and has been an integral part of the operation as we emerged from covid restrictions and re-opened the business operations.
Emily continues to learn and grow her passion within Hospitality and is currently completing her WSET: Level 2 in wines.
Events & Hospitality Coordinator
Hi, I’m Christopher Stafford, and serve as The Events & Hospitality Coordinator here at The Armoury.
A large part of my role is working directly with our clients to help them understand the depth of possibilities within our space, then executing on those ideas by way of collaboration, adaptability, and careful planning, ensuring that everything is well-coordinated and runs as smoothly as possible day of.
A graduate from George Browns, Meeting & Events Planning program, my reverence for people and playing a small role in helping to create a new memory is why I got into this career, and why I’m approaching my 10th year in the events industry.
With a lifetime love for storytelling, witty humor, and creative hijinks, I try to bring a flair of assurance, inclusivity, intelligent planning, and focused effort to every client I work with.
Ezio Deiana was born and raised in Woodbridge Ontario into an Italian household known for owning and operating the local Butcher shop. At a young age Ezio was passed down his family’s age-old techniques and traditions of butchery including curing and preserving, knowledge of skilled butchery techniques and various house made products.
Ezio, inspired by his family traditions enrolled at Humber College so he may apprentice at some of the local restaurants. Once he developed the necessary culinary skills, traveled to Lake Louise to work for Fairmont Hotels as Chef de Partie for banquets, as well as fine dining.
He returned to Ontario to attend Niagara College to further his knowledge in Food Science. He was accepted into the Culinary Innovation and Food Technology program. At the same time he obtained a position at the college as a Research Intern in the development of products in relation to his program training and assisted in the development of various products reaching market. Ezio graduated from the program after 3 years and immediately accepted a position as Head pitmaster of a BBQ Restaurant where he learned live fire cooking/smoking as well as furthering his experience in restaurant operations.
In 2022 he accepted a Sous Chef position at Niagara College Armoury excited for the next chapter in his culinary career cooking for The Armoury.