Carrie Rau is a Toronto-based food and wine professional. She is a graduate of the Stratford Chef’s School 04’ culinary program and red seal certified freelance chef. Carrie moved to Toronto in 2010 after working in some notable kitchens in her hometown of Stratford, ON and joined the ever-evolving hospitality scene where she discovered the wine community and fell in love! She has 17 years of professional cooking experience in restaurants, culinary teaching, culinary management and freelance work in research and recipe development. Combined with wine training at the Court of Master Sommeliers and a candidate in the WSET Diploma program at IWEG her experience has gained her a passionate footing in both worlds.