JONATHAN CHEUNG

Jonathan grew up in the restaurant business. Hanging out in the kitchen of his father's restaurants, because that's where the action was, he developed a passion for food from a very young age. Jonathan began his cooking training at the Culinary Arts program at Vancouver Community College and learned the basic principles of classical French cuisine, during a three year apprenticeship at Vancouver’s Le Petit Genève under Gerhard Pichler. After obtaining his Red Seal, Jonathan moved to Hong Kong to work at his family's restaurants where he learned many different styles of cooking including German, Russian, Spanish, and Chinese. After two years in China, Jonathan moved to Montreal and he was the Sous Chef at a restaurant Old Montreal. But Jonathan’s long-time dream was to not only cook, but to teach others of the joy of cooking and this became a reality with the opening of Bon Appetit Cookbooks.

MICHELLE CHEUNG

After spending a few years in Lausanne, Switzerland studying French and being surrounded by the finer ingredients of Europe, who wouldn’t become a passionate gourmand? Upon returning to Canada, Michelle dove deep in to her studies and her career in finance. After a successful and decorated career in banking, Michelle moved on to working for one of the world’s premier video game developer. There she was involved in studio operations and human resources. But her passion for food never left her. With nearly ten years of experience in finance and business management under her belt, Michelle’s dream of marrying business with food was realized with the opening of Bon Appetit Cookbooks.