With three decades of global culinary experience, Executive Chef Sushil Pansare brings precision, innovation and a dedication to excellence to The International Centre. Previously, he oversaw the culinary department at Bermuda’s prestigious Waterloo House, where his work garnered AAA Five Diamond accolades. Ignite spoke with Chef Pansare about his culinary philosophy, approach to custom menus and the trends influencing event cuisine today. How would you describe your cooking philosophy, especially when it comes to large-scale events? Our culinary philosophy is rooted in global inspiration and grounded in local Canadian ingredients. Every dish is thoughtfully crafted to accommodate diverse dietary needs without compromising on flavour or presentation. With a strong commitment to hospitality and guest experience, we deliver consistent excellence across high volumes while embracing sustainable practices to minimize waste. Our goal is to create memorable dining experiences that celebrate the multicultural richness of our region and embody the highest standards of contemporary Canadian cuisine. How do you describe your approach to event menus? We work closely with event planners to create customized menus that align with the event’s purpose, guest profile and culinary vision. Each menu is thoughtfully designed to accommodate dietary requirements and wellness preferences. Through detailed tastings, logistics planning and seamless coordination with our operations team, we ensure flawless execution. Throughout the process, our focus remains on delivering a memorable dining experience, marked by creativity, precision and flexibility. What current food and beverage trends are influencing your event menus? Current food and beverage trends shaping our event menus include globally inspired flavours paired with locally sourced seasonal ingredients, and a strong emphasis on wellness-focused options. Guests are increasingly drawn to elevated comfort foods, interactive dining experiences and inclusive menus that cater to a wide range of dietary needs. Sustainability remains a key priority, with waste reduction and eco-conscious practices integrated into every stage of planning. Additionally, there is growing interest in innovative non-alcoholic beverages and lighter, health-conscious drink selections. How do you incorporate sustainability into your kitchen operations? We embed sustainability into every aspect of our kitchen operations— from sourcing Ontario-grown, seasonal ingredients whenever possible to minimizing waste through whole-ingredient cooking and precise portion control. Our partnerships with local farms, facilitated through trusted vendor suppliers, help maintain a responsible and transparent supply chain. Daily practices include the use of energy-efficient equipment, composting and low-impact packaging, all supported by ongoing staff training. Our goal is to deliver exceptional culinary experiences while reducing environmental impact and promoting long-term operational sustainability. GATHER SEAMLESSLY A state-of-the-art facility with more than 500,000 sq. ft. of multi-purpose and contiguous exhibition space, along with a 48,000 sq. ft. conference centre, The International Centre is a blank canvas for meetings, conventions, trade shows and social gatherings of all kinds. Recently recognized with BOMA BEST Silver certification, the venue demonstrates a commitment to sustainable operations, energy efficiency and environmental responsibility. Boasting an award-winning culinary team, decades of hosting experience, complimentary on-site parking and the convenience of being in close proximity to Toronto Pearson International Airport and more than 10,000 hotel rooms, this versatile and dynamic facility provides adaptable spaces and professional support where events of any size can unfold seamlessly. internationalcentre.com CULINARY GLOBAL ROOTS, LOCAL FLAVOUR 92 | Ignitemag.ca | Fall 2025
