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Culinary Program

As a leader in Stadium Hospitality, Scotiabank Arena is committed to bringing top-quality ingredients sourced from Canada’s best suppliers.

Scotiabank Arena is the only stadium in the world that has partnered with Ocean Wise to bring the freshest and most sustainable seafood to your table. In addition, our partnership with Ontario Corn Fed Beef means that all our steaks are hand-selected at grading and sourced within a 150km radius to ensure quality and reduce the environmental impact of our supply chain.

Our eco-commitment ensures we take part in initiatives that source local ingredients, recycle cooking oil into biofuel, and use biodegradable products. Being a strong community partner is also a priority of ours, as we rescue thousands of meals in our spaces and distribute them to those in need through Second Harvest.

Directed by Culinary Director Chris Zielinski, Head Sommelier Anne Martin, and Corporate Executive Chef Matthew Sullivan, our kitchens are overflowing with a breadth of culinary talents, who put their expertise to the service of our guests to constantly deliver exceptional experiences.

Chris Zielinski

Culinary Director, F&B

Chef Chris Zielinski is the Culinary Director and Executive Chef for all MLSE properties. This includes three stadiums (Scotiabank Arena, BMO Field, Coca-Cola Coliseum) and five restaurants (Real Sports, e11even, Platinum Club, Scotia Club, Hot Stove).

Growing up in Western Michigan, Chef Zielinski eventually re-located to Toronto where he attended and completed the culinary management program at George Brown College. Upon graduating, he was hired by the then up-and-coming Chef Susur Lee.

Prior to his role at MLSE, Chef Zielinski was named head chef at Tippler's restaurant, earned Now Magazine’s Chef of the Year, and was also the executive chef for the National Ballet School, Mercer St. Grill, YYZ Restaurant and Wine Bar, and Ultra Supper Club.

Chef Zielinski started working with MLSE 9 years ago and currently oversees a staff of 17 executive chefs and sous chefs, 250 cooks and 65 stewards. A large part of his job is working with each of the chefs on new menu items and ensuring that MLSE meets the challenge of exciting our fans, while being on the forefront of setting culinary trends.