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 staff
Brad Lomanto came to Conestoga from the Cambridge Mill, where he spent eight years as executive chef.
Graduating from the Niagara College culinary program, Lomanto has always made education part of his career, considering that you are both always instructing and always learning as a chef. In Conestoga's student-run restaurant, Lomanto offers his experience and practical approach to cooking professionally, and enjoys seeing students make progress in the profession and in their lives.
"This is another restaurant in town, not just the college restaurant. We're going to operate for customers and cook what people want to eat right now, in this season and what farmers and markets are offering at the moment just as much as we can. That's exactly the way I've always run kitchens, and I want to expose students to those processes."
Dining Room Technologist and General Manager
Andrew Brock came to Conestoga with more than ten years of front-of-house management experience having worked at Spencer's at the Waterfront in Burlington and Whistle Bear Golf Club in Cambridge.
In addition to his role as dining room technologist and general manager of Bloom, Brock also teaches Restaurant Operations II, Sanitation and Safety, and Applied Restaurant Management to students in both hospitality and culinary arts for well-rounded training.
"Successful restaurants and successful team members come from a seamless front-of-house and back-of-house. A lot of students want to own a restaurant, and this training gives them the chance to see both operations."