Rebecca Gordon manages culinary projects at Arrell Food Institute. In her role she oversees the Anita Stewart Memorial Food Lab, develops Deep Dish Dialogues programming, and assists with promoting AFI programs and events.

Rebecca holds a MSc. in Tourism and Hospitality Management from the University of Guelph. She has conducted research on several topics in the restaurant industry from job quality, sustainability initiatives and even how restaurants use food delivery apps. Prior to completing her MSc, Rebecca spent several years managing restaurants. She has travelled to New York to cook at the prestigious James Beard House and she has represented Slow Food Canada in Italy.

Outside of her role at AFI, Rebecca can be found swimming, going on food tours, and having fun creating drinks.

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