Women’s Celebration Game

Celebrate women in hockey with special edition t-shirts available for fans to purchase in store at Real Sports Apparel. 20% of net proceeds will be donated to Girls Forward Foundation through MLSE Foundation.

Features player signed Toronto Maple Leafs Women's Celebration jerseys, player-worn apparel, and player signed name plates with proceeds being donated to Girls Forward Foundation through MLSE Foundation. The auction opens on Saturday, March 7th at 10am and will close on March 12th at 8pm.

Chef Christine Lametti studied at George Brown College, finishing both the Chef Training, and Italian Culinary Program, and received a certification as a VPN pizzaiola. She has worked at multiple restaurants in both Niagara and Toronto before joining the MLSE team, where she worked with many talented and supportive Chefs who helped her develop and move up the ranks into the Chef she is today.

Chef Christine’s focus has always been mainly on Italian cuisine, with a passion for the lesser-known regional dishes. She loves to enhance the guest experience by bringing the fans comfortable but creative dishes that reflect the seasonality of food in a familiar yet elevated way.

You can enjoy Chef Christine’s regional Italian dishes along with our handpicked and house-dry aged steaks in the Hot Stove, every game night at Scotiabank arena.

I come from very humble and strong beginnings. I started to cook with my family at a very young age. I had developed a devout passion for food, very early in her life. Believing food and love really bring people together.  Growing up my grandfather was also a chef (within the Guyanese naval ships and Pusateri’s Toronto) making me a second-generation chef within the family.  Upon graduating from the George Brown Culinary Management Program, I started my journey with a fine dining background at LUMA restaurant (Oliver & Bonacini). From there I was able to hone my skills and “from scratch” approach even further. After leaving LUMA, I transitioned into the Catering division at Arcadian Court and fell in love with it immediately. At Arcadian Court I was able to focus on the attention to detail and time management aspect of the Catering industry. Being part of the Oliver and Bonacini umbrella, I was able to work in many other different venues within the company such as The Carlu, Rebel and Malaparte (to name a few). After covid, I had landed my first management role at The Granite Club as a Junior Sous Chef, which taught me many valuable things that play a major role in my leadership style and success.

All in all, I am very excited to see what magic and flare we as a team can create together at MLSE! I am very proud to be a part of such a powerhouse of an organization!

I started in 2015 as a FOH Concession Supervisor and honestly just fell in love with the culture and the people right away. What was supposed to be just a job quickly turned into something more. I loved the energy, the teamwork, and being part of something bigger every day.

After a while, I realized I wanted to find a role that felt like an even better fit for me, so I went back to school and worked on building my skills. That journey led me to move into the BOH of QS as a Culinary Supervisor, where I could mix my leadership experience with my passion for food and keep growing along the way.

Cooking started as love for me, a love for flavor, creativity, and the way food brings people together. What drew me into hospitality wasn’t just the craft itself, but the energy of a busy kitchen, the dance during service, and the fulfillment that comes from nourishing others. Over time, that passion became my purpose. I grew from a curious cook into a disciplined and resilient culinary leader, embracing both the artistry and the operational precision this industry demands.

As a woman in hospitality, I lead with heart and strength. I’m passionate about building strong teams, creating meaningful dining experiences, and using food as a powerful way to connect, empower, and inspire.