From Kitchen to Community Panelists:
Colin JohnSon
Colin has been with Queen’s since 1993, and is A Red Seal certified chef since 1989, Colin worked in several restaurant kitchens before joining the Queen's University as a Sous Chef. He has held a number of positions within Hospitality Services and has been the Campus Executive Chef since 2006.
Along with training from George Brown, Loyalist College and the Culinary Institute of America in New York, Colin was named Sodexo Chef of the Year in 2004 and 2010, and was the team leader on the Silver Medal and People’s Choice winner team for the 2008 Canadian College and University Food Services Association’s Chef Competition. He was also a member of the Silver Medal team on the 2002 North America Culinary Competition, and the Executive Sous Chef at the 2010 Winter Olympics in Vancouver. Colin is passionate about local food and sustainability . He currently resides in Glenburnie with his wife Jackie and Maggie their Labradoodle.
Bellen tong
Bellen is the co-founder of Miss Bao Restaurant + Cocktail Bar, an innovative dining establishment launched in March 2020. Guided by a commitment to environmental responsibility and community engagement, Miss Bao has achieved an impressive 98.5% waste diversion rate.
Beyond her work at Miss Bao, Bellen is an advocate for improving environmental practices in the foodservice industry. From 2023 to 2025, she served as a working board member of LEAF (Leaders in Environmentally Accountable Foodservice), Canada’s only nationwide nonprofit foodservice certification program. During her tenure, she contributed to advancing environmental practices in restaurants across Canada and supported industry education and training.
Bellen is currently pursuing a Master’s degree in Environmental Studies at Queen’s University, where her research examines organic waste management and the role of municipal governance in shaping waste management practices in the restaurant sector.
Bill Welychka
Many Canadians will recognize Bill from his years as a VJ with MuchMusic and MuchMoreMusic, where he became one of the country’s most recognizable television personalities. His career has since spanned television, radio, print, and conducting thousands of interviews. He is a world traveler and a best-selling author. Bill's previous broadcast markets include Toronto, Edmonton, Ottawa and Kingston.
Now, Bill is bringing that experience to Lionhearts.
Over the years, thousands of incredible stories have unfolded through the people we serve, our volunteers, community partners, donors and team. As Lionhearts has grown across Kingston, Ottawa and London, so has the opportunity to tell those stories better.
Bill will help us do exactly that — getting out into our communities, meeting the people behind the impact and helping share the stories that show why this work matters.
Bill says "Everything I have done professionally, from engaging the community to interviewing to telling stories to bringing people together, has paved the way to this moment in time. Working with Lionhearts and its communities will no doubt be the adventure I am most proud of. All I ever wanted to do was contribute, connect and elevate community. Lionhearts will feed my soul."
There are so many incredible stories behind Lionhearts. Now you’re going to hear more of them.
Amy sebo
H&A Registered Dietitian and Wellness & Sustainability Manager, Queen's
Amy began her career as a Registered Dietitian in 2023, working in Public Health in Kingston, with a focus on food literacy and food systems. In May, she joined Queen’s University in a term role as Wellness and Sustainability Manager within Housing and Ancillary Services, part of the Department of Student Affairs.
Under the direction of the Director of Business Development for Housing & Ancillary Services, Amy supports initiatives that promote health, wellness, and sustainability across campus. Working alongside the Housing and Ancillary Services team, she helps bring programs and initiatives to life that align with Queen’s Climate Action Plan and the United Nations Sustainable Development Goals.
Amy is excited to be part of work that makes a meaningful difference in the campus community, particularly when it comes to improving food access and reducing food waste. She is proud to support Hospitality Services initiatives such as food rescue programs and the PEACH Market, which help connect people with food while reducing waste. She looks forward to continuing to learn and contribute to building a more sustainable and food-secure campus.