Welcome To Our Newest Baillis

Kevin Toth, Bailli Bailliage de la Nouvelle-Ecosse

A member of la Chaîne des Rôtisseurs since late 1990 with stops in Edmonton, Vancouver and Halifax, Kevin has recently agreed to serve as Bailli for the “Nova Scotia” Bailliage. He brings with him over 40 years of experience in resort/hotel operations, real estate development, ski and golf operations management and destination marketing.

Currently, President of Fox Harb’r Resort (2015 –Present), he was previously President & COO of Skyline Hotels & Resorts from 2010 – 2015 and spent 17 years with Fairmont Hotels & Resorts, serving as General Manager at such properties as the Fairmont Chateau Whistler, Fairmont Jasper Park Lodge and Fairmont Hotel Macdonald and as Manager at Fairmont Chateau Laurier early in his career. Prior to joining Skyline, he was managing partner and president of Rockwater Properties, which included a 15-acre luxury oceanfront development on British Columbia’s Sunshine Coast.

Kevin is certainly no stranger to volunteering his time in the business, travel, hospitality and culinary arenas. He is a member of SKAL since the late 1980’s in Toronto, Vancouver, Edmonton, Halifax and Ottawa; has been a member of various Rotary Clubs across Canada and is a prospect member of Confrerie des Chevaliers du Tastevin – Halifax.

On the organizational side, he is currently Secretary / Treasurer of the Tourism Association of Nova Scotia and serves as a Director at the Hotel Association of Nova Scotia and the Atlantic Canada Agreement Tourism. Previously Kevin was the President of the Sunshine Coast Tourism Association, Hotel Association of Edmonton and the Jasper Tourism Association as well as Director of the Hotel Association of Alberta.

Kevin is married to Deanna and has two grown children, Georgia and Dylan.

Jason Nordsletten, Bailli Bailliage de l’Outaouais (Ottawa)

Since his graduation with a Culinary Arts Diploma from Winnipeg’s Red River College in 2008 (followed by a time at Le Cordon Bleu in Paris, France), Executive Chef Jason Nordsletten has seen it all - from the smallest dining room kitchens to the largest restaurants internationally. With a particular interest in molecular gastronomy, he has worked with all types of menus, settings, and events.

Starting off in 2005, he began his career as a Cook at Amici Restaurant, Winnipeg moving on after his graduation to the Manitoba Club as well as Sous Chef at Breezy Bend Country Club from 2008 to 2015. Jason then earned his Red Seal Certificate and took his first Executive Chef position at Rossmere Golf and Country Club. In 2016, he moved to Ottawa as a Contract Chef until 2017, ultimately ending up as Executive Chef at the Prohibition Public House & Banditos in Ottawa. Since March 2019, he has been Executive Chef at A past competitor at our own Jeune Chefs Competitions from 2009-2011, Nordsletten is a Culinary Olympics veteran with Team Manitoba and spent time in Europe studying the art of cuisine. His varied background allows him to take pride in creating memorable dishes for all dining experiences from intimate dinners to large banquets.

Lois Gilbert, Bailli Bailliage Val d’Okanagan

Lois is excited to revive the Bailliage Val d’Okanagan after a 9 year hiatus. Her recent move to Kelowna has provided old and new members in the Okanagan Valley a chance to showcase the abundance of wineries and a rising culinary culture.

Lois was introduced to the Chaîne des Rôtisseurs in Moscow Russia while living there for 6 years. She held positions in the Moscow Bailliage of Chargée de Missions, Chargée de Presse and was Bailli of Moscow for 2 years before returning to Canada. During that time she became a member of the International Jeunes Chef Competition Committee and continues to be a valued member for the past 10 years. Lois’ personal career started in the kitchen at the age of 13 where she worked for her mother who was a professional cook.

Even during her nursing career, Lois continued to take an active interest in the culinary arts. She managed a cooking school in her spare time. Eventually when she left nursing, she turned back to the kitchen. After two years of managing a catering company in the UK, Lois returned to Canada and opened a Kitchenware store with an attached catering company and taught cooking classes for non-professionals. During COVID, while the Chaîne paused, Lois returned to the medical field to manage COVID research in Toronto.

Retiring to the Okanagan does not mean that Lois will slow down. She has already been busy meeting with former members and planning a full event schedule for the Bailliage. Lois invites members and non-members to reach out to the Bailliage to attend events or visit the exceptional Okanagan Valley year round.