If you have any questions or require information, please feel free to contact a team member below.
As an advocate of the trades, first studying the art of welding before moving into the art of culinary, Lisa Graduated from the Culinary Arts program at Scottsdale University,
where she also obtained her
Le Cordon Bleu Diplôme de cuisine. Her technical expertise led Lisa back to Canada where she continued her food and beverage career holding a variety
of management roles while achieving her Ontario Red Seal. Her culinary and restaurant operations background laid the groundwork for her transition into foodservice sales where
she has spent 8 years building relationships with food service operators, chain accounts and in the foodservice equipment dealer network.
Lisa takes pride in her consultative and customer focused sales approach. She is an active member of the Canadian Culinary Federation and currently sits as Branch President for her local chapter. When she is not on the road visiting clients you can find Lisa cooking for friends and family or out in the Canadian Hinterland on a paddle board, in a sailboat or hiking to her favourite fishing spot.
Jonathan started his career at an early age in the Hotel and Private Club industry. He attained a diploma in heating, refrigeration and air conditioning at George Brown College, and a certificate in culinary at Humber College. As a Red Seal Chef, Jonathan has 18 years of experience in many sectors of the hospitality business which range from banquet/catering to small fine dining restaurants. During his career, Jonathan, who is also fluent in Spanish, decided to travel California to enhance his experience in Latin-American cuisine. Furthermore, he has overseen the 2019 PGA Canadian Open and managed at some of Canada’s top private country clubs.
With his experience and expertise, Jonathan joined The Solution Foodservice Group in 2021 as a Corporate Chef.
When Jonathan is not in the kitchen, he has a passion for culture, dining and sports.
Ilio Di Nardo started his full-time career in the refrigeration manufacturing industry in several industrial engineering and management roles after receiving his 4-year Industrial Engineering Technologist degree from Ryerson. He spent another year in Engineering and Economics at the University of Toronto followed by a course in Marketing at Humber College. Further along, he was fortunate enough to receive specialized professional development opportunities: Certification in CNC programming from California, and Certification in Lean Manufacturing from Japan.
For much of his career, he managed several subsidiaries in VP and GM roles for sales, marketing and operations. The companies primarily served the foodservice, institutional, building, pharmaceutical, cold storage, supermarket, and c-store markets. He has experience in entrepreneurial, publicly traded, and private equity organizations, most operating globally.
The Foodservice equipment industry and relationships he cherished along the way never stopped flowing through his veins and eventually lured him back into the industry. He collaborated with his long-time friend and colleague, Craig Muzylo, and joined The Solution Foodservice Group ranks of manufacturers’ representative in 2010 – never to look back.
When not following his professional passion, he can be found creating in the kitchen with a perfectly paired wine, spending time with his family and enjoying exotic cars!
With over 28 years in food-related industries, it is safe to say that Nicole Gardiner has a passion for what she does. She has spent the last 16 years as president of a leading manufacturer sales group in Atlantic Canada before joining The Solution Foodservice Group in 2016. Prior to that, Nicole had laid roots on the food distribution side, including safety focused training (HACCP). Originally, her food-related journey started at Mount Saint Vincent University where she obtained her undergraduate and master's degree in nutrition. Subsequently, she worked as an accredited dietician for one of Canada’s leading national supermarket chains and the Capital District Health Authority.
Being very active in the industry, Nicole has held memberships and executive positions with the following: Dietician’s of Canada (DOC), Canadian Association of Foodservice Professionals (CAFP), Nova Scotia Chefs and Cooks (NSACC), and Nova Scotia Restaurant Association (RANS).
When she is not doing her favourite part of the job (eating good food paired with even better wine), she can be found in the rink or on the links.
With more than 30 years of experience in kitchens, Yan has parlayed a progressive career path leading hotel culinary teams into a successful role as a chef consultant. His understanding of kitchen operations, plus his expertise in sous-vide applications, drove sales at both the dealer and multi-unit level across a variety of unique product groups. His natural talent as a presenter has given him a very large internet presence with thousands of followers benefiting from his educational videos. His professional adoption of Alto-Shaam products made him a natural fit for both Alto-Shaam Canada and the Solution Foodservice Group where he joins both teams as the Corporate Chef for Quebec.
When not working or immersing himself in all things culinary, Yan enjoys spending time with his large family, playing and listening to music while exploring his passion for food culture.
Sandra MacInnis has enjoyed a 30+ year progressive career path in hospitality, beginning as a pot-washer/line cook. After graduating from Carleton University, she moved into front of house operations and senior management. She spent 12 years with Le Cordon Bleu Ottawa Culinary Institute and was part of the opening team of Signatures at Le Cordon Bleu which was awarded the coveted 5-Diamond award from CAA. Sandra moved on from operations and management to food service design and consulting with a prominent Canadian company. She led the management advisory services and operated as a senior consultant and the resident food evangelist. Using her professional experience both as a restaurateur and her consultancy work, the logical next step was to apply this knowledge providing a unique hands-on approach to sales in food equipment technology. She has worked as part of an international sales team and finally found her perfect home in manufacturers’ agent representation as a senior associate in business development and government relations with The Solution Foodservice Group.
Sandra is also the proud mom of two adult children, a puppy, enjoys travelling, exploring the world and driving Ferraris as often as possible.
As a graduate of the University of Toronto and over 30 years experience in the foodservice equipment industry, Ron Singh has certainly earned a great reputation for looking after his customers.
Ron gained extensive knowledge while working in territory sales and customer development for food equipment dealers and manufacturers. He then decided to take his expertise and apply it to a manufacturers’ agency consequently joining The Solution Foodservice Group as an associate in 2010.
When not working, Ron can be found on his deck enjoying a cold brew and spending time with family.
Daniel St. Onge completed his Civil Engineering degree at CEGEP, and Business Administration (first cycle) at the University of Québec both in Trois-Rivières. He switched to the foodservice industry from engineering and construction in the early 1980s taking his project management and design skills to the leading manufacturer of foodservice equipment in Québec. Having found success in this industry, he then moved into the climate control segment as VP Sales and Marketing for a Québec based walk-in cooler and freezer manufacturing business. This is where his success in sales put him on the national radar. Always up for a challenge, Daniel then moved into ware-washing with an international commercial dishwasher manufacturer as sales director for Québec. By the end of the 1990s, he decided to leave manufacturing and become an associate with a Toronto based manufacturers’ agent that managed multiple product lines in Québec. In 1999 Daniel and his wife bought a food service equipment dealership in Trois-Rivières, that expanded into manufacturing and stainless-steel fabrication. In 2015 he joined The Solution Foodservice Group to serve the Québec market.
Daniel is active member of his community as VP Board of Directors with a local nonprofit organization that employs 120 disabled people.
With 40 years as a foodservice professional, Tony began his career after graduating from Hotel School in the UK. Following a period of working in several London hotels and at a commercial foodservice design centre, he came to Canada in 1976 and further developed his design expertise with a major Canadian foodservice consulting firm. His role as Senior Consultant involved him in a broad range of sectors across Canada, the US and Asia, including Healthcare, B & I, Defence and Corrections.
Tony took on the role of introducing Waste Management consulting services into the practice, including, solid waste, bio waste and other emerging waste handling technologies. He directed projects, from the Toronto office, in Canada and the US, and expanded the services into multiple offices within the US. Consulting assignments included single sites such as stadiums, theme parks, corporate and retail developments, as well as local municipalities.
Following his position of Principal in two successful consulting practices and receiving industry design awards and recognition, he joined The Solutions Foodservice Group to broaden their base of activities.
After a brief retirement, Tony has rejoined his friends and colleagues at The Solutions Foodservice Group to focus on supporting specific products.
Craig Muzylo has spent over 45 years in the foodservice industry, beginning his career in internal sales for a major national dealer. He then joined Canada’s largest manufacturer of cooking and ventilation equipment starting as a regional sales representative and eventually heading up the Canadian sales team. After a career of 20 years, he decided to explore other opportunities. This led to the refrigeration side of the industry taking on the role of VP of Sales for a major Canadian manufacturer of refrigeration and industrial panels.
With his always present passion for the industry, an opportunity was presented that piqued his interest which related to representing a small group of select companies. Subsequently, this gave rise to The Solution Foodservice Group in 2010 with a vision to build a team with specific expertise to focus on the goals of the companies we represent and the needs of the industry in general.
As an advocate of the trades, first studying the art of welding before moving into the art of culinary, Lisa Graduated from the Culinary Arts program at Scottsdale University, where she also obtained her Le Cordon Bleu Diplôme de cuisine. Her technical expertise led Lisa back to Canada where she continued her food and beverage career holding a variety of management roles while achieving her Ontario Red Seal. Her culinary and restaurant operations background laid the groundwork for her transition into foodservice sales where she has spent 8 years building relationships with food service operators, chain accounts and in the foodservice equipment dealer network.
Lisa takes pride in her consultative and customer focused sales approach. She is an active member of the Canadian Culinary Federation and currently sits as Branch President for her local chapter. When she is not on the road visiting clients you can find Lisa cooking for friends and family or out in the Canadian Hinterland on a paddle board, in a sailboat or hiking to her favourite fishing spot.
Jonathan started his career at an early age in the Hotel and Private Club industry. He attained a diploma in heating, refrigeration and air conditioning at George Brown College, and a certificate in culinary at Humber College. As a Red Seal Chef, Jonathan has 18 years of experience in many sectors of the hospitality business which range from banquet/catering to small fine dining restaurants. During his career, Jonathan, who is also fluent in Spanish, decided to travel California to enhance his experience in Latin-American cuisine. Furthermore, he has overseen the 2019 PGA Canadian Open and managed at some of Canada’s top private country clubs.
With his experience and expertise, Jonathan joined The Solution Foodservice Group in 2021 as a Corporate Chef.
When Jonathan is not in the kitchen, he has a passion for culture, dining and sports.
Ilio Di Nardo started his full-time career in the refrigeration manufacturing industry in several industrial engineering and management roles after receiving his 4-year Industrial Engineering Technologist degree from Ryerson. He spent another year in Engineering and Economics at the University of Toronto followed by a course in Marketing at Humber College. Further along, he was fortunate enough to receive specialized professional development opportunities: Certification in CNC programming from California, and Certification in Lean Manufacturing from Japan.
For much of his career, he managed several subsidiaries in V.P. and G.M. roles for sales, marketing and operations. The companies primarily served the foodservice, institutional, building, pharmaceutical, cold storage, supermarket, and c-store markets. He has experience in entrepreneurial, publicly traded, and private equity organizations, most operating globally.
The Foodservice equipment industry and relationships he cherished along the way never stopped flowing through his veins and eventually lured him back into the industry. He collaborated with his long-time friend and colleague, Craig Muzylo, and joined The Solution Foodservice Group ranks of manufacturers’ representative in 2010 – never to look back.
When not following his professional passion, he can be found creating in the kitchen with a perfectly paired wine, spending time with his family and enjoying exotic cars!
With over 28 years in food-related industries, it is safe to say that Nicole Gardiner has a passion for what she does. She has spent the last 16 years as president of a leading manufacturer sales group in Atlantic Canada before joining The Solution Foodservice Group in 2016. Prior to that, Nicole had laid roots on the food distribution side, including safety focused training (HACCP). Originally, her food-related journey started at Mount Saint Vincent University where she obtained her undergraduate and master's degree in nutrition. Subsequently, she worked as an accredited dietician for one of Canada’s leading national supermarket chains and the Capital District Health Authority.
Being very active in the industry, Nicole has held memberships and executive positions with the following: Dietician’s of Canada (DOC), Canadian Association of Foodservice Professionals (CAFP), Nova Scotia Chefs and Cooks (NSACC), and Nova Scotia Restaurant Association (RANS).
When she is not doing her favourite part of the job (eating good food paired with even better wine), she can be found in the rink or on the links.
With more than 30 years of experience in kitchens, Yan has parlayed a progressive career path leading hotel culinary teams into a successful role as a chef consultant. His understanding of kitchen operations, plus his expertise in sous-vide applications, drove sales at both the dealer and multi-unit level across a variety of unique product groups. His natural talent as a presenter has given him a very large internet presence with thousands of followers benefiting from his educational videos. His professional adoption of Alto-Shaam products made him a natural fit for both Alto-Shaam Canada and the Solution Foodservice Group where he joins both teams as the Corporate Chef for Quebec.
When not working or immersing himself in all things culinary, Yan enjoys spending time with his large family, playing and listening to music while exploring his passion for food culture.
Sandra MacInnis has enjoyed a 30+ year progressive career path in hospitality, beginning as a pot-washer/line cook. After graduating from Carleton University, she moved into front of house operations and senior management. She spent 12 years with Le Cordon Bleu Ottawa Culinary Institute and was part of the opening team of Signatures at Le Cordon Bleu which was awarded the coveted 5-Diamond award from CAA. Sandra moved on from operations and management to food service design and consulting with a prominent Canadian company. She led the management advisory services and operated as a senior consultant and the resident food evangelist. Using her professional experience both as a restaurateur and her consultancy work, the logical next step was to apply this knowledge providing a unique hands-on approach to sales in food equipment technology. She has worked as part of an international sales team and finally found her perfect home in manufacturers’ agent representation as a senior associate in business development and government relations with The Solution Foodservice Group.
Sandra is also the proud mom of two adult children, a puppy, enjoys travelling, exploring the world and driving Ferraris as often as possible.
As a graduate of the University of Toronto and over 30 years experience in the foodservice equipment industry, Ron Singh has certainly earned a great reputation for looking after his customers.
Ron gained extensive knowledge while working in territory sales and customer development for food equipment dealers and manufacturers. He then decided to take his expertise and apply it to a manufacturers’ agency consequently joining The Solution Foodservice Group as an associate in 2010.
When not working, Ron can be found on his deck enjoying a cold brew and spending time with family.
Daniel St. Onge completed his Civil Engineering degree at CEGEP, and Business Administration (first cycle) at the University of Québec both in Trois-Rivières. He switched to the foodservice industry from engineering and construction in the early 1980s taking his project management and design skills to the leading manufacturer of foodservice equipment in Québec. Having found success in this industry, he then moved into the climate control segment as VP Sales and Marketing for a Québec based walk-in cooler and freezer manufacturing business. This is where his success in sales put him on the national radar. Always up for a challenge, Daniel then moved into ware-washing with an international commercial dishwasher manufacturer as sales director for Québec. By the end of the 1990s, he decided to leave manufacturing and become an associate with a Toronto based manufacturers’ agent that managed multiple product lines in Québec. In 1999 Daniel and his wife bought a food service equipment dealership in Trois-Rivières, that expanded into manufacturing and stainless-steel fabrication. In 2015 he joined The Solution Foodservice Group to serve the Québec market.
Daniel is active member of his community as VP Board of Directors with a local nonprofit organization that employs 120 disabled people.
With 40 years as a foodservice professional, Tony began his career after graduating from Hotel School in the UK. Following a period of working in several London hotels and at a commercial foodservice design centre, he came to Canada in 1976 and further developed his design expertise with a major Canadian foodservice consulting firm. His role as Senior Consultant involved him in a broad range of sectors across Canada, the US and Asia, including Healthcare, B & I, Defence and Corrections.
Tony took on the role of introducing Waste Management consulting services into the practice, including, solid waste, bio waste and other emerging waste handling technologies. He directed projects, from the Toronto office, in Canada and the US, and expanded the services into multiple offices within the US. Consulting assignments included single sites such as stadiums, theme parks, corporate and retail developments, as well as local municipalities.
Following his position of Principal in two successful consulting practices and receiving industry design awards and recognition, he joined The Solutions Foodservice Group to broaden their base of activities.
After a brief retirement, Tony has rejoined his friends and colleagues at The Solutions Foodservice Group to focus on supporting specific products.
Craig Muzylo has spent over 45 years in the foodservice industry, beginning his career in internal sales for a major national dealer. He then joined Canada’s largest manufacturer of cooking and ventilation equipment starting as a regional sales representative and eventually heading up the Canadian sales team. After a career of 20 years, he decided to explore other opportunities. This led to the refrigeration side of the industry taking on the role of VP of Sales for a major Canadian manufacturer of refrigeration and industrial panels.
With his always present passion for the industry, an opportunity was presented that piqued his interest which related to representing a small group of select companies. Subsequently, this gave rise to The Solution Foodservice Group in 2010 with a vision to build a team with specific expertise to focus on the goals of the companies we represent and the needs of the industry in general.
