Greg Chernoff, General Manager

A native of British Columbia, Greg’s love of hospitality was influenced by watching his mother prepare family meals and ready for and host dinner parties as he was growing up.

Greg began working in the business at various positions in bars and nightclubs in Vancouver. He relocated to Toronto in 1999 eventually working with the Toronto Hotel Intercontinental as an Assistant Manager.

Greg joined Fire on the East Side in 2005 eventually taking on the role as Assistant Manager. He was promoted to the position of General Manager in 2010.

In addition to Greg’s interest in running an exceptional restaurant, he is both an avid and well versed film buff. Late summer, when Toronto hosts the Toronto International Film Festival, is his favourite time of the year.

Tomas Siebert, Head Chef

Recognized by food critics Joanne Kates and Cynthia Wyne, acclaimed chef Tomas Siebert trained in classic French cuisine at Toronto's George Brown College and is a Red Seal chef.

Both artful and passionate, Tomas focuses on creating food that is both honest and genuine, using only the freshest, highest quality ingredients.

Tomas joined Fire on the East Side as Head Chef in the very last week of 2011, just in time to help us ring in the New Year.

He has held Head Chef positions at L'Esspresso Mercurio, Restoronte Bar Mercurio, Bravi Restorante, Pravda Vodka Bar and Primi Restorante. Tomas also held a leadership position at Centro Wine Bar and Grille.

When not creating great food, Tomas likes spending time in the outdoors and also enjoys a good game of chess.

Daniel Gould, Sous Chef

Born and raised in Toronto, Daniel’s love of cooking was given to him by his cousin, also a chef.

Daniel has a true belief that great food is best enjoyed in an also great atmosphere with good company.

It’s this ethos that drew him to join the kitchen brigade at Fire on the East Side in 2009. Daniel was promoted to Sous Chef in 2011.

Prior to working at Fire on the East Side, Daniel spent time working at The Wellington Court Restaurant, Salerno Fine Foods and Moxies Classic Grill.

Daniel enjoys the outdoors, spending time with his son and trying new foods.

Liberato Pulsone, Pastry Chef

Pastry Chef Liberato Pulsone trained at George Brown College’s School of Culinary Management and is a native Torontonian.

Liberato’s passion for cooking and baking was influenced by his grandmother. “It was Nonna’s cooking and baking that brought the family together. That is what I want – to bring people together.”

Prior to joining Fire on the East Side in 2008, Liberato worked at Sopra Supper Lounge, Mistura Restaurant and Cucina Southern Italian Café.

When not pouring his heart into creating incredible, delicious desserts, Liberato enjoys spending time with family and friends, reading and exploring music.