Executive Chef Ryo Ozawa has brought to Canada a unique blend of culinary traditions that span the globe. With over ten years of training and work in his native Japan, Ryo specialized in classical French cuisine. Chef Ryo has attained the senior rank of teaching chef, and he enjoys an outstanding reputation in the Japanese culinary world. Chef Ryo has won national competitions in Japan, including first place in the Canadian Culinary Cup (CCC) in 2002, a Japan-wide competition for 13,000 chefs sponsored by The Canadian Embassy in Tokyo. As well, Chef Ryo attained first place on the Japanese team in the competition sponsored by MLA Meat & Livestock Australia sponsored competition in Japan in 2002. Chef Ryo’s roots in Canada go back to 2002, when the Canadian Embassy in Tokyo awarded him and the other CCC competition winners a trip to Canada. This team participated in a major fundraising event on behalf of the Niagara Culinary Institute and the McMichael Gallery in Kleinburg. This team’s extraordinary talents were showcased at an exquisite banquet featuring Canadian ingredients.

Since becoming Executive Chef at EDO in October 2004, Chef Ryo’s combination of Japanese essence and western sensitivities has refined EDO’s menu. His personal charm, passion, eclectic training, artistic creativity and attention to taste and detail, make dining at EDO an exciting aesthetic and gustatory experience. Chef Ryo excels when challenged to present an O-Makase (Chef’s Choice) menu. Chef Ryo is married with two children. As he says about himself, “My hobby is cooking.”