Cambridge Mill chef joining Conestoga restaurant program
Brad Lomanto will lead newly expanded facility at college’s Waterloo campus
WATERLOO — Cambridge Mill’s former executive chef, Brad Lomanto, will head up the new student-run restaurant at Conestoga College’s Waterloo campus.
“I love creating menus and coming up with new concepts and doing all those other great things that come along with being a chef, but seeing people become attached to something, or figure out that they have just stumbled upon their actual career ... that got me really excited,” said Lomanto, who decided to leave the Mill after eight years to take on the new role.
During his time at the Mill, Lomanto became particularly passionate about training students and apprentices. So when Conestoga College issued a job posting earlier this year for executive chef and instructor in the culinary program, he didn’t hesitate to apply.
This fall he will lead students in the School of Hospitality and Culinary Arts as they cook, serve and manage the new, 50-seat restaurant which has yet to be named.
“I want to get to know them and see what they’re excited about and just make this a great experience for them,” he said. “Expose them to as much as I can (and) introduce them to people that I’ve met over the years in this industry — whether they’re farmers or craft beer makers.”
About one-third of the newly expanded Waterloo campus at University Avenue and Weber Street — which has undergone an 18-month expansion worth more than $40 million — now belongs to the culinary and hospitality department. It’s a much-needed space for a nearly 20-year-old culinary program that has been steadily growing for the past few years.
More than 500 new and returning students are expected to attend the college for culinary studies this year, said Keith Müller, program chair for Hospitality and Culinary Arts.
Along with a brand new facility and a student restaurant, the school has also launched a baking and pastry arts program. This is meant to complement the existing culinary management and chef training programs.
“This is just taking us to the next level (to) becoming a major player not only in the region but also within the colleges in Ontario,” he said.