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Meet the Culinary Team
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Chef Carlos Ventura
CAMPO RESTAURANT
Some kitchens feed a neighbourhood. Carlos Ventura's has become part of it.With over two decades of culinary experience, Chef Ventura has built his craft on a foundation of quiet dedication and an unwavering respect for tradition. His formative years cooking in northern Spain, including time at the legendary Mugaritz, one of the world's most celebrated and boundary-pushing restaurants, instilled in him a deeply thoughtful, ingredient-driven philosophy that remains at the heart of everything he creates.
In 2014, he brought that philosophy home. Campo, nestled in Toronto's charming Baby Point neighbourhood, is the full expression of those years of experience and travel. A place where exceptional food is served without pretension, and where every dish feels both considered and familiar. More than a decade on, Campo has earned its place as a true neighbourhood gem, beloved not just for what's on the plate, but for the warmth, consistency, and genuine sense of place that defines every visit.
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Chef Lifni Kalikutty
CONTRADA
Lifni Kalikutty came up through a range of kitchens across Toronto, starting at Enoteca Sociale, Cluny and Rosalinda before moving into a sous chef role at Superfly. He then began working across several of the city’s most iconic Italian restaurants, including Ascari, followed by a sous chef position at Giulietta and as part of the opening team at Michelin-starred Osteria Giulia.Along the way, he spent time at The Wood Owl, working closely with the sous chef, and also led the food program for the Distillery District Christmas Market, expanding his perspective on scale, execution, and consistency.
As opening sous chef of Contrada, he helped shape the restaurant’s culinary identity. After some time away, he returned to take over the kitchen.
His cooking is rooted in a deep appreciation for the ingredient-driven simplicity of Italian cuisine, paired with a strong personal connection to the flavours of Sri Lankan cooking, reflecting his family background. That dual influence shapes a style that is focused, expressive, and grounded in both restraint and depth of flavour.
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Sommelier Stephanie Guth
SOMMELIER
With a career spanning three continents and some of the world's most discerning dining rooms, Stephanie Guth is one of Canada's most accomplished sommeliers. Certified through the Court of Master Sommeliers, Stephanie honed her craft in celebrated restaurants across Canada, the UK, and New Zealand — developing a refined palate and an instinct for pairing that few can match.
Driven by an insatiable passion for the vine, she pursued an MBA in Wine Marketing and Management in France before returning to Toronto to take on the role of Portfolio Manager at The Living Vine, curating exceptional wine collections for some of the city's most notable tables.
A WSET Diploma holder and educator at George Brown College — where she instructs both Wine and WSET courses in the continuing education department — Stephanie brings equal parts expertise and elegance to everything she does.
On May 21st, she joins the DINR Supper Club as your guide through an extraordinary evening of premium wine, where each pour is as carefully considered as the food on your plate.
The DINR Supper Club is
Presented in Partnership With
First Access for DINR Premium Members
DINR Premium puts you at the front of the line, with first access to the city's most sought-after restaurants, reservations, events and chef collaborations plus other exclusive benefits and perks.