Management Team

	Mark Moffatt
	General Manager and Sommelier mark.moffatt@crushwinebar.com Mark Moffatt moved from his native New Brunswick to Jasper, Alberta to follow his love of skiing over 20 years ago; after joining Fairmont Jasper Park Lodge he quickly became enamored with the hospitality industry, and his passion for wine and food began to grow. It was there that he developed a palate for great wine, food and service, three things he wants to bring to you daily. With a wealth of industry experience behind him from high profile establishments- The Wildflower at Chateau Whistler, The Rimrock at the Palliser Hotel, Buffalo Mountain Lodge, reds bistro in Toronto, and most recently Chez Victor at Hotel Le Gemain- he now takes on Crush Wine bar in Toronto. He is also an accredited Sommelier completing his WSET Level 4, and then completing the Sommelier Diploma Program through the International Sommelier Guild, and now pursuing his MS. At Crush he oversees one of the city’s most eclectic wine programs, nurturing and growing the acclaimed list carefully to pass on value, quality and diversity to the guests. His ambition is to provide unique wines which compliment the food that ultimately lead to a memorable dining experience. He regularly attends industry wine tastings keeping his palate and knowledge razor sharp to provide his guests informed wine suggestions to enhance their dining pleasure. “Delivering absolute satisfaction to everyone that enters our doorway” is his number one priority, he says, while motivating, managing and training his team “to deliver the highest service levels in Toronto, giving our guests an exceptional, unmatched dining experience”

	Michael Wilson
	Executive Chef m.wilson@crushwinebar.com Michael Wilson graduated with an Economics degree but knew he wanted more. Food was always a key interest and started for him as a part-time job. This made him consider it as a career so he decided to train at Stratford Chef School. After graduating, he worked in London, England for well-known Chef Gary Rhodes and then in the south of France under Chef Phillipe Monti at Crillion le Brave where he was trained in classical French cookery. He began cooking professionally at one of Toronto's top restaurants, Scaramouche in 1998 under Chef Keith Froggett, where the young Wilson found his mentor. After 6 years at Scaramouche, it was time to move on. Wilson then joined the Oliver Bonnacini team for a brief time to work at the now defunct Square Restaurant. He was brought on at Crush Wine Bar in 2005 as Sous-Chef and in 2007 filled the role of Head Chef. While being trained in classical French cooking, he has always enjoyed the bistro style which has allowed Wilson to utilize and highlight local ingredients adding Canadian flair. Inventively marrying his culinary arts with the extensive wine list at Crush is a challenge that Wilson faces with flourish.

	Carla Mundwiler
	Events Manager privatedining@crushwinebar.com Carla is a veteran of the Hospitality Industry. She has worked in every facet of the business from cooking in the kitchen, to serving tables and has even been employed as a baker. Due to this extensive experience, she has a unique understanding of the value of each team member and their impact on our guests. Carla has been managing events at Crush since 2007, and has overseen weddings, business meetings, and family gatherings. While doing so she has created great relationships with the Canadian Opera Company, Subaru and Osler Law Firm to name a few. She has honed her skills through organizing charitable events, arts community fundraisers and freelance work with Event Spectrum Inc. Her attention to detail and strong desire to create virtually stress free events for her clients is a key reason for her success. Carla looks forward to working with you on your next event.

	David Bridgland
	Restaurant and Bar Manager d.bridgland@crushwinebar.com A relative late comer to the hospitality industry, Toronto born David Bridgland's interest in all things food and wine began much earlier than his seven year history in the business. David graduated from culinary school in 2002, and spent the following years working his way through the ranks from the back of house through to the front. Following a three year stay with Keg Restaurants and one year as the Dining Manager/Assistant Sommelier for a Private Members only golf club, he has chosen to continue his growth at Crush Wine Bar. He hopes to entertain you with with his belief that the best dining experience can be had here at Crush. His goal is to ensure every guests leaves Crush saying "We have to come back tomorrow."

Last Updated: Friday, April 23, 2010