Chef Alex Page Brand & Media Kit

Chef Alex Page is a Durham Region chef, host of Bell Fibe TV's "The Roaming Chef," expert on CTV's "The Good Stuff with Mary Berg," and Farm to Table Tourism Professor at Durham College. Winner of MarCom Gold Medal (2025).

Chef Alex Page has been working professionally as a chef for 15+ years, teaching cooking classes and hosting dinners across Durham Region and the Greater Toronto Area. He hosts "The Roaming Chef" on Bell Fibe TV1 and makes regular expert appearances on CTV's "The Good Stuff with Mary Berg." As a Farm to Table Tourism Professor at Durham College, he has taught over 500 students about sustainable, locally-sourced cuisine. Chef Alex's passion for Durham Region's farms and producers earned him much recognition, and his "Page's Platefuls" blog with Durham Tourism won a MarCom Gold Medal (2025). He believes food has the power to bring us together and create important conversations.

Chef Alex Page is a celebrated Durham Region culinary professional with 15+ years of experience bringing farm-to-table cuisine to life through education, television, and unforgettable dining experiences. As the host of "The Roaming Chef" on Bell Fibe TV1, Chef Alex explores Durham Region's incredible food scene, showcasing local farms, producers, and restaurants. He frequently appears as a culinary expert on CTV's "The Good Stuff with Mary Berg," sharing his expertise with a national audience.

In his role as Farm to Table Tourism Professor at Durham College, Chef Alex has inspired over 500 students to embrace sustainable, locally-sourced cooking. His dedication to promoting Durham Region's agricultural community has been recognized with lots of awards, while his innovative "Page's Platefuls" blog collaboration with Durham Tourism earned a prestigious MarCom Gold Medal (2025).

With over 50 popup dinners, 25+ restaurant collaborations, and partnerships with 12+ local farms, Chef Alex has built a reputation for exceptional culinary experiences that celebrate the best of Durham Region. His philosophy is simple: when we use high-quality, locally-sourced ingredients, we can practice simplicity in the kitchen and still create elevated, memorable dishes that bring people together.

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