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Chefs Dave and Ted

T

he Dimoglou brothers were born and raised in Windsor, Ontario to a very large Greek family of eaters. Since they were young, food and the preparation of it, has always taken center stage in daily life. Their father Peter has a passion for gardening and he always cultivated a large garden of herbs, fruits and vegetables for the family.  Through him the brothers learned to appreciate the fresh bounty the earth has to offer.

An adventurous spirit led the boys to explore flavours beyond the Greek cuisine of their childhood while holding on to the values with which they were raised. Family, friends, wine, music and fresh home made dishes have all found their place front and center at The Willistead Restaurant.

 

Our Chefs

Chef / Owner
Chef David Dimoglou

Chef Dave started his long career in the kitchen at the ripe old age of fourteen. He quickly showed an aptitude for creating interesting and original flavours out of whatever was at hand and his curious palate always craved a challenge. Dave soon advanced through many apprenticeships at prestigious establishments including Bridges Restaurant in Vancouver and Senses Restaurant in Toronto among others.

Most recently he acted as Executive Chef at the enormously popular Origin Restaurant in Toronto where he organized and ran a large volume operation without compromising food quality or inventiveness. Dave is a natural teacher, and as a Chef Instructor at George Brown College, he inspired students to look at humble dishes with a keen and appreciative eye.

Chef Dave’s main passion has always been cooking for family and friends and this focus shows through in what he has built at The Willistead. Cultivating personal relationships with farmers and vintners has always been a priority. Knowing the methods used to produce his ingredients is the first step in striving for the best flavours in his creations. Dave’s passion and commitment to food and friends is reflected in the eclectic menu and convivial atmosphere he has created at The Willistead Restaurant.

 

 

Chef de Cuisine
Chef Ted Dimoglou

Chef Ted followed in his brother’s footsteps but decided to focus on sushi and Japanese cuisine. He opened his first restaurant, Teka Sushi, in 2004 and quickly became popular for his fresh ingredients and meticulous attention to detail. His creativity led him to combine flavours in adventurous ways which earned him a loyal following in Windsor and St. Clair Beach.

Receiving his Red Seal Certification only stoked a relentless hunger for knowledge. His desire to test his skills led him to take different stage placements, most notably with the Michelin starred Takashi Chicago where he learned the rigours of artful presentation. A stage placement at Montforte Dairy helped hone his cheese making skills. He has also been a Chef Manager at St. Clair College’s Catering Department, Head Chef at Oishi Sushi Bar and Head Chef of the Raw Dept at Toscana Restaurant.

His current passions are cheese making, charcuterie, hunting, fishing and preparing wild game. Those passions are subject to change without notice.

True Bros