July/August 2020

TOP
30
UNDER
30
In April 2019, KML announced it would
take over stewardship of the Top-30-
under-30 program. Previously operated
by the Ontario Hostelry Institute (OHI),
the program is an annual initiative that
recognizes and celebrates the top-30 young
professionals across all sectors of the foodservice
and hospitality industry. The high-profile
program celebrates and recognizes future
generations of hospitality leaders who are and
will continue to make a difference. The brainchild
of Bruce McAdams, assistant professor of the
University of Guelph, and Charles Grieco, former
president of the OHI, the program was launched
14 years ago and, during its history, hundreds
of individuals have been recognized — many of
whom have gone on to stellar hospitality careers.
With the passing of Grieco last year, the torch
has been passed to KML to take hold and move
it forward. “We’re thrilled and humbled to have
the opportunity to do so and we’re proud to
continue recognizing tomorrow’s leaders who
undoubtedly will make the industry more vibrant,
more successful and more socially and ethically
relevant,” says Rosanna Caira, editor/publisher,
KML. “We look forward to keeping our readers
updated as to how the program will evolve in the
future, but one factor will remain constant: by
strengthening the Top 30 Under 30, we’ll continue
to honour the memory of the man who made it
all possible - J. Charles Grieco.”
KML is proud to present the winners of this
year’s Top-30-under-30 Awards. Not only are
these individuals great at their jobs, but they’ve
also shown leadership or leadership potential
and have sought to better the industry through
their professional and/or industry-related
volunteer work.
12 | JULY/AUGUST 2020
Nick
Yuli Lin
Sous Chef, Constantine;
F&B director QJD
Peking Duck Restaurant
Toronto, Ont.
Nick Yuli Lin has worked
in kitchens his entire life,
spending more than 11 years
in some of the finest
restaurants in Guangzhou,
China and in Toronto. His love
of cooking led him to George
Brown College and, during
this time, Lin worked at
Toronto’s fine-dining
restaurant Alo. Since
graduating in 2016, Lin has
represented Canada three
times on the world stage as
part of Bocuse d’Or Team
Canada, finishing as high
as second place at the
Continental Selection in 2018.
Lin’s passion, work ethic
and knack for learning on
the fly have guided him to
new heights, working as a
sous chef at Constantine in
Toronto, cooking specialty
dishes and helping run a
kitchen comprised of 20
peers.
Megan
van der
Baars
Social Media & Project
Manager, Fairmont Royal
York Toronto, Ont.
Megan van der Baars’ credits her career in
hospitalty to a passion for travel, hospitality
and culture. She majored in Hospitality
Management/Business at Florida State
University before moving to Toronto to
take part in the leadership-development
program at the Fairmont Royal York. The
program led her to the Sales & Marketing
department, where she excelled in the
role of public-relations coordinator before
being promoted to Social Media & Project
manager. Van der Baars pursued additional
education while working at the hotel,
completing a post-graduate PR
Certification from Ryerson University. She’s
credited with increasing engagement across
Fairmont Royal York’s eight social-media
accounts by 45 per cent since taking on
her current role in 2018. She also played an
integral role in projects such as the hotel’s
recent multi-million-dollar renovation and
the creation of the hotel’s Vision Labs — an
interactive colleague townhall aimed at
creating internal engagement. She’s also
involved in committees such as Accor’s
Planet 21 and RiiSE initiatives, holding the
role of co-chair for the latter.
hoteliermagazine.com
Ry