MEET THE TEAM
We are so lucky to have the most wonderful, talented, knowledgeable, passionate staff a restaurant can employ.
Shelley & Bill Windsor, Owner-Operators
EXECUTIVE CORPORATE CHEF
A graduate of the Stratford Chefs School, Ryan has worked and studied in restaurants across Canada, Spain, Australia, France, England and the United States. As Executive Chef of Windsor Hospitality he continues to learn from local farmers, chefs and grandmothers. His driving goal is, through collaboration with the great talent at The Prune, Bar One Fifty One, Mercer Kitchen + Beer Hall, and Mercer Mercato, to do justice to their ingredients and bring guests joy in the process.
Mike Booth received a Bachelor of Science degree from Mount Allison University in 1999 before beginning his career in the culinary arts. In 2000, he left Canada for Europe to pursue his dream of becoming a chef. After staging in Borgomanero, Italy, at Michelin-rated Ristorante Pinocchio, he moved to The Netherlands to work in the beer and wine industry. Mike returned to Canada in 2004 to attend the Stratford Chefs School, graduating in 2006. While attending school, he spent two seasons at Rundles Restaurant in Stratford. Mike currently resides in Stratford, working at the Stratford Chefs school and as an integral team member at The Prune and Bar One Fifty One.
Hailing originally from Montreal, Randi lived in Kingston for 12 years. There, she took an undergraduate degree in philosophy at Queen’s University, taught clinical and communication skills at Queen's University Medical School, and co-owned a co-operative café, where she found her place in the kitchen. Randi graduated from the Stratford Chefs School in 2012, worked at Rundles for 6 years, at Pazzo Taverna last season, and is currently the Program Manager and a core instructor at Stratford Chefs School. She is delighted to be joining the Windsor Hospitality family at the Prune this season
CHEF DE CUISINE
Jamie Crosby is joining The Prune as Chef this year! Raised in rural Huron County, but has strong family roots in Stratford and surrounding area. Has a deep appreciation for this part of Ontario, and the ingredients that come from it. Worked at many restaurants in Bayfield before ending up at The Little Inn in 2008. Did an apprenticeship program, attended George Brown College in 2010.
Was promoted to Sous Chef in 2009
Travelled to Vancouver, BC and lived there for a winter, working with Fresh fish seafood from the pacific Ocean.
Worked at Eigensinn Farm and Haisai for Chef Michael Stadtlander in 2013, did a 3 month Stage at Noma In Copenhagen in spring 2014 and took over as Chef at The Little Inn in 2015. Jamie most recently worked at Grey Gardens in Toronto.
FRONT OF HOUSE RESTAURANT MANAGER
Orielle Wybrow, a native of Stratford, spent many years experiencing cultural variations in the culinary world while living in Toronto for ten years. After holding several leadership roles in the retail industry, Orielle completely fell in love with the culinary world, and chose to join The Prune team upon her return to Stratford last summer. Orielle is very passionate about creating a guest experience that exceeds the highest of expectations. She prides herself on creating a fun, welcoming environment that hosts a team consistently evolving their knowledge and expertise.