Programme Principal
Suman Roy
Suman Roy, a visionary leader at the forefront of culinary innovation and community empowerment with decades of experience. With a rich background spanning private, public, and not-for-profit sectors, Suman's passion for food justice and community development has shaped his impactful career. As the driving force behind the FoodHall TO incubator, Suman has cultivated a nurturing environment where aspiring restaurateurs can thrive. Through his leadership and expertise, Suman continues to elevate Toronto's culinary landscape while empowering the next generation of food entrepreneurs. Join us in celebrating Suman Roy's unwavering dedication to creating a more vibrant and inclusive food community.
Sukhmani Singh
Sukhmani Singh, a seasoned professional with over a decade of experience in spearheading incubators and community development programs to drive impactful change in both India and Canada. With a fervent dedication to initiatives like the Food Hall Incubator, Sukhmani is committed to nurturing aspiring entrepreneurs and cultivating a thriving culinary ecosystem. Leveraging his extensive background, he brings invaluable expertise to the forefront, shaping initiatives for enduring success. As Sukhmani puts it, "In the incubator, we don't just build businesses; we innovate to empower dreams." Join us in exploring Sukhmani Singh's profound contributions to program development and operations.
Kristine Guerrero-Del Rosario
Born and raised in Manila, Philippines, Kristine developed her fondness in baking as influenced by her mother.
With formally trained in Baking and Pastry from the US, Kristine returned to Philippines to start her own lifestyle & Baking business, as well as develop recipes for Nestle Philippines.
Kristine has lived in Toronto for the last 13 years with her husband and they have a 4 year old daughter. Prior to joining FoodHall TO, she was at the Executive Lounge for a Bank's Head Quarters.
Mehmet Birsen
Mehmet Ersin Birsen is a Culinary & Hospitality Trainer with Bachelor’s and Master’s degrees in Gastronomy and Culinary Arts, combining strong academic credentials with extensive industry experience. He began his career in five-star luxury hotels, holding roles including Sous Chef, and gained expertise in high-volume, multicultural kitchen operations.
Internationally, he served as a Culinary Instructor within assignments connected to the Turkish Ministry of Foreign Affairs, delivering gastronomy training in contexts related to cultural representation and diplomacy. Academically, he has worked as a Lecturer at the university level in both the Republic of Türkiye and the Turkish Republic of Northern Cyprus, where he taught applied and theoretical culinary courses. In addition, he supported academic and administrative operations as Assistant to the Deputy Manager (Vice Chair) of a Gastronomy and Culinary Arts Department.
In Canada, he became the entrepreneur behind Big Bears Baked Potato in Toronto. His academic portfolio includes theses, peer-reviewed journal articles, and book chapters, reflecting a multidisciplinary approach that integrates culinary practice, pedagogy, and research.
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