Bloom offers a formal, yet comfortable dining atmosphere. There is no dress code, and pricing is extremely reasonable.

Tips are appreciated and are pooled together and used towards enhancing student education in the way of field trips.

About our Chefs

Chef Gini Bechtel

Chef Gini Bechtel has strong roots in the local food community. Surrounded by a family of cooks, bakers and farmers who take hospitality seriously and are closely tied to a seasonal approach to growing and eating food, Gini was destined to be a Chef early on.

Gini has worked in kitchens since the age of 14. After degrees in History and Religious Studies at the University of Manitoba and traveling in Europe and India, she apprenticed at Janet Lynn's Bistro and 20 King Restaurant.

Gini's formal training has been primarily in French-based fine cooking. Most recently as Sous Chef at Verses Restaurant. Gini has been involved in promoting food localism as a member of Slow Food Canada, Taste Local! Taste Fresh! and the Waterloo Region's Community Garden Project.

Chef Paul Torrance

Chef Paul holds an MBA in Hospitality and Tourism Management and his Certified Chef de Cuisine (CCC).  He has graduated from George Brown, Humber College, ICIF (Italian Culinary Institute for Foreigners), and the University of Guelph for Culinary and Hospitality related programs. Acquiring his first Executive Chef position at age 24 Paul has lived and worked in Italy, Scotland, Switzerland, Dubai, and the United States. He joined Conestoga College in 2009 as a Chef in our Culinary Program at the Waterloo Campus.

Chef Paul mainly shares his expertise with the restaurant production kitchen with first and second year students running bloom. (our dining room at Waterloo Campus). He also teaches Culinary classes in our Continuing Education Program.