As a child, Connor’s love of food began when going to the St. Jacob’s farmers market every Saturday with his father. The smells, the sounds, the people, and the food being prepared right in front of his eyes sparked a small fire which would eventually turn into the passion for the food industry that he now carries into everything he does.

Connor Graduated from the Humber College Chef Apprentice program in 2003 and worked in every kind of food establishment known to man for the next ten years. Fine dining, greasy spoon, golf courses, catering companies, and he still runs his own small-scale catering company. Connor stepped out of the fire of kitchen once he started a family with his lovely wife Laura. After leaving restaurants, Connor worked as a Cheese Maker at Monforte Dairy in Stratford, a food sales representative for another cheese company, and helped out at Stone Town Cheese company. After attending teacher's college at the University Of Windsor, he now teaches Hospitality & Tourism (cooking & baking) at John Paul the Second Secondary School in London, Ontario.

Last spring Connor began the process of becoming a certified master canner/food preserver through Cornell University Co-operative extension in New York State. He has finished up his teaching hours to complete the certification. Last summer, Connor with his family and a small group of friends participated in a canning cooperative where they together preserved over three hundred jars of preserved food. He also has a keen interest in fermenting food.