Daniel :: Daniel Boulud
www.danielnyc.com
Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America's leading culinary authorities. Raised on his family's farm in the village of St Pierre de Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.
Daniel Boulud's New York City restaurants include DANIEL, a three Michelin star Relais & Châteaux member; the elegant Café Boulud with its adjacent Bar Pleiades; the more casual DB Bistro Moderne; Bar Boulud and DBGB Kitchen and Bar. Two new Manhattan destinations opened on the Upper West Side in May 2011, Boulud Sud, a Mediterranean themed restaurant, and Épicerie Boulud, an eat-in and take-out market and café offering housemade charcutierie, salads, soups, sandwiches, artisanal cheeses, bread and pastries, ice cream and more. .
EDO :: Ryo Ozawa
www.edosushi.com
Executive Chef Ryo Ozawa has brought to Canada a unique blend of culinary traditions that span the globe. With over ten years of training and work in his native Japan, Ryo specialized in classical French cuisine.
Chef Ryo's roots in Canada go back to the year of 2003, when the Canadian Embassy in Tokyo awarded him and the other CCC competition leaders with a trip to Canada to participate in a fundraising event on behalf of the Niagara Culinary Institute and the McMichael Gallery in Kleinburg.
Since becoming Executive Chef at EDO in October 2004, Chef Ryo's combination of Japanese essence and western sensitivities has refined EDO's menu. His personal charm, passion, eclectic training, artistic creativity and attention to taste and detail, make dining at EDO an exciting aesthetic and gustatory experience.
Chef Ryo has won several national and international competitions. Chef Ryo is married with two children. As he says about himself, "My hobby is cooking."
Four Seasons Hotel, Toronto :: Thomas Bellec
www.fourseasons.com
Thomas Bellec is in the midst of a return engagement at Studio Café at Four Seasons Hotel Toronto, only this time he's ruling the roost. Appointed Executive Chef in May 2010, he says the local culinary scene has transformed since his previous run. "There are lots of celebrity and up-and-coming chefs in Toronto these days, which raises the bar all around," notes Bellec, who spent two years at the hotel as Chef de Cuisine starting in 1999. "It's pretty competitive, which is a good thing – keeps you on your toes."
Raised in coastal Concarneau in Brittany, France, Bellec was inspired to cook by his grandparents, who ran a renowned bakery in Brittany. His desire to go professional was his own, however: "I always wanted to play with food and please people" – a recipe for restaurant success if ever there was one. Trained in the classical tradition at a Michelin one-star in his hometown, he worked a couple of French restaurants before Four Seasons opened the world with postings first in Toronto, and then in Carmelo, Uruguay, Lana'i, Hawaii, and Boston. The job of an Executive Chef isn't just to dazzle diners, of course. Bellec is hands-on in the kitchen, believing strongly in coaching and guiding his staff from "green talent" to gilded. "It's very rewarding to be able to ship someone off to another Four Seasons, because you know they're just going to spread that talent around."
George :: Lorenzo Loseto
www.georgeonqueen.com
Lorenzo Loseto has built an enviable reputation as one of Canada's premier chefs. As the Executive Chef of George and Verity, he applies his classical training and modern approach to developing innovative menus inspired by the diverse cultures of Toronto and Canada. Lorenzo is devoted to the creation of exquisite and flavourful cuisine that reflects both who he is and the food he loves to cook and eat. Using minimal butter and cream, he creates a la carte tasting menus that allow guests to explore bold flavours and textures.
Lorenzo's skill as a chef extends beyond the kitchen to the art of selection. For him, quality is paramount. He opts for local and seasonal foods wherever possible and makes early morning excursions to the food terminal to source the best quality ingredients available each week. Throughout the year, Lorenzo leads his team in a number of charitable and culinary events including: Gold Medal Plates, Empty Bowls, Grand Cru and The Stop. Voted one of Toronto's Best Chefs by Toronto Life magazine in 2006, Lorenzo honed his skills in some of Canada's finest kitchens before joining George in 2004.
Jamie Kennedy Kitchens :: Jamie Kennedy
www.jamiekennedy.ca
For over three decades Jamie Kennedy has been instrumental in shaping the culinary landscape in Canada. His innovative approach to gastronomy, commitment to sustainable agriculture and advocacy of local food have been unwavering.
Following his cooking apprenticeship with George Brown College, Jamie set his sights on an finding work in a kitchen. His first job out of school was at the Windsor Arms Hotel in downtown Toronto under Chef Herbert Sonzogni and it was there that Jamie cut his teeth.
George Minden, owner of the Windsor Arms, was quick to notice the prowess Jamie demonstrated in the kitchen and hired him as his personal chef at his home in Gstaad, Switzerland. Following his stay with Minden, Jamie enjoyed a brief career as journeyman throughout Europe where he honed his craft and approach to classical French cooking. It was during this time the budding chef forged an important and long-lasting friendship with Michael Stadtlaender.
Returning from Europe Jamie and Michael were hired as co-chefs at Scaramouche Restaurant in 1980. It was then that Jamie secured his position as one of the forerunners in Toronto's culinary scene and established Scaramouche as the uptown institution it is today.
In 1985, following his tenure at Scaramouche, Jamie opened his first restaurant on College Street, the now famous Palmerston Restaurant. With its intimate dining room and open-concept kitchen, Jamie executed seasonally driven French bistro-style dishes, further establishing him as one of the most influential chefs in the country.
North 44 Restaurant :: Mark McEwan
www.north44restaurant.com
From his early years as Canada's youngest ever, executive chef at Toronto's upscale Sutton Place Hotel to his latest endeavor, trendy resto bar Fabbrica, Mark McEwan is never content to rest on his laurels. Using food as the ultimate palate for his boundless creativity and energy, McEwan has led the restaurant scene in Toronto for many years. He joins the ranks of the truly innovative with groundbreaking Toronto standards from "North 44" to "Bymark" to the always interesting "ONE", a staple for the "see and be seen" crowd in Yorkville. With Fabbrica, he has taken another turn and captivated customers with rustic Italian fare in a warm, yet contemporary setting at The Shops at Don Mills.
But, it doesn't stop with dining -- in early 2009 he turned his attention to upscale gourmet food and opened McEwans at The Shops at Don Mills. Always attentive to the changing needs of the consumer, he created a jewel box of a grocery store that caters to foodies and chefs alike. His best selling cookbook "Great Food at Home" added author to his resume and he hasn't stopped there. Mark has also added television personality to his long list of talents and is currently the head judge on "Top Chef Canada". His first show for The Food Network, "The Heat" was a riveting behind the scenes look at North 44 Caters as well as the building of McEwans grocery store - a ratings winner.
Mark's new cookware line by Fresco is sold nationally across Canada and with his chef's stamp of approval for a high quality product in the kitchen. And for the future ... this Canadian "original" is rarely still and always innovative and "out of the box".
Nota Bene :: David Lee
www.notabenerestaurant.com
Born in England, David Lee is the third generation in a family line of Chefs. He began his apprenticeship in the village of Hertfordshire where game meats and local produce were in abundance. From there at age 17 he made the move to London and the Hotel Intercontinental in Hyde Park where he worked under the tutelage of Executive Chef Peter Kromberg. Here at Restaurant Le Soufflé David got his first taste of cooking Michelin starred food, and was exposed to such masters as Raymond Blanc and Michel and Albert Roux. Chef Lee's next destination was the Relais and Chateaux Hotel Fleur du Lac in Switzerland where Eric Allouch developed his sense for how food should taste; i.e. the honesty of the ingredients.
In 1992 David was recruited by Anton Mosimann to work at his eponymous restaurant. It was here, as one of Mosimann's key team members, that David built a relationship with the Master Chef while travelling across the globe cooking for both media and royalty. Due to his merits and efforts he was soon promoted to sous-chef. At age 24, David moved to Canada and was hired as the chef de cuisine by Marc Thuet, executive chef/owner at Centro. While working for Thuet David travelled to Napa Valley, Hong Kong, Madrid, Italy and France New York in order to expand his knowledge and craft. At the age of 29, David teamed up with Yannick Bigourdan to acquire Splendido.
Paese Ristorante :: Christopher Palik
www.paeseristorante.com
Cooking is in Chris Palik's blood; for the Executive Chef of both L-EAT Catering and Paese Ristorante, food is a family affair with his brother Nathan also working as a professional chef in the Niagara region. Frequently described as a unique combination of unusual flavors, Palik's culinary creations are modern spins on traditional Italian classics – a feat accomplished by an exacting attention to technique and a fearless attitude towards food instilled in him during his upbringing.
This one – time dishwasher and 'Belgian waffle boy' started his career at the Country Kitchen, a Prince Albert, Saskatchewan family – style restaurant. Over the years Palik has perfected the rustic elegance his food has become known for by working in such locations as Megève France, Vancouver's the Wedgewood Hotel and Ontario's Langdon Hall. Although Palik has been nominated as 'one of the city's top rising chefs' in Now magazine's, the Nine of Dine competition and has cooked for numerous celebrities and dignitaries – including U.S. President Bill Clinton – he remains faithful to his 'keep it simple' approach, taking his greatest pleasure from cooking for his friends and family.
Scarpetta :: Scott Conant
One of New York’s most beloved and respected chefs, Scott Conant brings a deft touch and unwavering passion to creating food that is unexpected and soulful. After 15 years of cooking some of the city’s favorite Italian cuisine, he opened Scarpetta in New York and Miami in 2008. Both received rave critical reviews, an enthusiastic following and established Conant as one of the country’s preeminent Italian chefs. In early 2010, he opened Faustina at The Cooper Square Hotel, where he oversees the hotel’s entire food and beverage program.
Conant’s love of cooking began at an early age. Growing up in an Italian-American household, he began taking cooking classes at age 11 and later attended the Culinary Institute of America (CIA). After graduation, he studied pastry for a year at the Hotel Bayerischer Hof in Munich, Germany. He returned to New York City to work as a sous chef at The New York Times three-star rated San Domenico, a famed Italian restaurant where Conant externed as a culinary student.
Trattoria Sotto Sotto :: Marisa Rocca
www.sottosotto.ca
Marisa Rocca, born in Rome, moved to Canada in 1989 in search of new opportunities. She started in a busy downtown restaurant and quickly worked her way up through different positions both in and out of the kitchen. It was during this time that she discovered her true calling as a chef.
In 1993 Marisa opened Sotto Sotto Trattoria, one of Toronto's finest Italian restaurants. With the help of her highly skilled culinary team, including Chef Massimo Renzi, Sotto Sotto has become known for its delicious, simply prepared dishes, award winning wine list, and excellent service. Marisa Rocca has further extended her authentic Italian cuisine and hospitality with her second location, Sotto in the Village, which opened in the spring of 2006. Here, she and Chef Massimo have brought traditional rustic Italian cuisine to the heart of Forest Hill.
Trattoria Sotto Sotto :: Massimo Renzi
www.sottosotto.ca
Massimo Renzi was born and raised in Rome, Italy. Inspired to go into the culinary arts after reading Pellegrino Artrusi, he attended Cordon Blue and Café de Paris in Rome. He then made the trek across the Atlantic to settle in Toronto, bringing his vision of modern Italian cuisine with him.
He learned the importance of continuity, quality, standard of care and responsibility through his formal education and throughout his culinary career. In turn, this has enhanced his respect for the kitchen and its assortment of ingredients allowing him to consistently produce high quality dishes. Working alongside Marisa Rocca, they strive to create savoury menus of distinction.
Via Allegro Ristorante :: Marco Zandona
www.viaallegroristorante.com
Chef Marco Zandonas love affair with Italian gastronomy began at an early age driving him to pursue it as a career. With his thirst for knowledge needing to be quenched he enrolled at George Brown College in 2002 and graduated from the Italian Culinary Arts Program in 2003. During this period Chef Zandona was able to develop his skills in various restaurants in Toronto, Tuscany, Milan including a period at The Fat Duck in England.
Returning to Canada in 2004 he took a position at Via Allegro, an award winning restaurant in Toronto. Here he was able to work in one of the most prestigious kitchens in Toronto, working with its renowned artisanal beef program years ahead of its time. Via Allegros incredibly high standards allowed him to both grow in his knowledge and contribute to a cutting edge menu. In 2008 Chef Zandona was honored with the 30 under 30 awards. With one of the most formidable wine cellars in the world, an award winning scotch list 5 sommeliers and whisky experts he was able to pursue another great passion, wine and spirits. Chef Zandona is currently completing his sommelier diploma.
Aria :: Eron Novalski
www.ariaristorante.ca
Eron Novalski began his culinary journey in the kitchen as a toddler, creating his own recipes. Upon graduation in Culinary Management at George Brown College, he studied at Le Manoir Culinary Institute in Paris, graduating with honours. While in Paris he also worked at the prestigious 'Tour D'Argent Restaurant' and being fully bilingual was very advantageous for him.
After completing his studies, Eron did a wine and culinary tour through France and Italy and returned to Canada with a broader knowledge of French and Italian cuisine. Eron worked at Senses for five years and during that time he traveled to New York to work with some of the top Chefs in the US. He also participated in the James Beard event in New York, Vancouver and Toronto.
Chef Novalski, a passionate food aficionado, brought with him to Noce a wealth of knowledge acquired through his travels abroad. Just as he did in the kitchen at Noce, as Aria's Executive Chef, Eron Novalski spares no expense in sourcing the freshest, highest quality ingredients to create dishes of elegant simplicity.
Noce :: Giorgio Taluri
www.nocerestaurant.com
GGeorge Taluri is a food aficionado who has challenged traditional boundaries at Noce with many different menus. Chef Taluri studied culinary arts in Italy. He worked for many years in places where he came to understand freshness of food and how it should best be utilized. He came to Toronto and put his knowledge and techniques into practice at Barolo Restaurant. He joined Noce in 2001..
Harbour Sixty Steakhouse :: Bruce Kowalchuk
www.harboursixty.com
Bruce Kowalchuk is the executive chef at Harbour Sixty Steakhouse, one of Canada's great steakhouses. He has overseen the kitchen at Harbour Sixty since 1999, when the restaurant opened.
Bruce began cooking as a student, working while attending university but decided to make it a real career when he started an apprenticeship with Chef Dominic Zoffaraneri at Toronto's Chelsea Hotel. With his training complete, Bruce traveled to the United States to work in several restaurants.
In 1998, Bruce joined the Pinnacle Catering Group to open the suite catering kitchens at the Air Canada Center. Soon after the first season at the new arena, Harbour Sixty opened its doors and Bruce has been there since
Spendido :: Victor Barry
www.splendido.ca
Victor Barry’s culinary journey began working alongside his uncle at a small pizzeria in Niagara-on-the-Lake. Victor next pursued placement at the Prince of Wales Hotel, under the tutelage of Executive Chef, Lee Parsons, where he refined his skills in the kitchen and a new chef was born. Victor migrated overseas to spend 2 years as Chef de Partie at the 2 Michelin Star rated Gidleigh Park Hotel in Devonshire, England, where Executive Chef Michael Caines taught Victor the values of discipline, accuracy and precision.
Upon his return to Ontario, Victor met Executive Chef of Splendido, who invited Victor to become a part of his kitchen team. Chef Lee took on a mentoring role teaching Victor about smart business practices and the bottom line for achieving success in the industry. Together with General Manager Carlo Catallo, Victor purchased Splendido in 2009. When he is not at Splendido, Victor seeks inspiration at places like the Food Terminal and local farms across Ontario. He is actively involved in the local culinary community by teaching cooking classes at Humber College and participating in charity dinners throughout the province.
Nihonbashi-Yukari :: Kimio Nonaga
www.nihonbashi-yukari.com
Japanese cuisine is often described as utilizing the natural characteristics of seasonal ingredients using fresh foods from Japan and unique items from around the world.
Chef Kimio Nonaga says ‘I am mindful to never overwork the ingredients, but rather appreciate texture and natural tastes. Throughout my training I reaffirmed this value and it became ingrained in my style. Inspired by the distinct history and cultures of Tokyo, Kyoto and Japan, while adopting global ideas, I maintained the concept of bringing about the new through reviewing the old’.
Since 1997, Chef Nonaga has assumed operations at Nihonbashi-Yukari in Tokyo, a restaurant which has been part of the family for three generations, since 1935. In 2002 Chef Nonaga was named Grand Champion of the Iron Chef Competition in Japan. In 2003 he was selected as one of the ‘Best Five Young Japanese Chefs’, by New York Times magazine.
Hawksworth Restaurant :: David Hawksworth
www.hawksworthrestaurant.com
Chef David Hawksworth realises his culinary vision at his first eponymous restaurant, in the very heart of downtown Vancouver. At Hawksworth Restaurant he has created the ideal setting to deliver compelling contemporary Canadian cuisine; a demonstration of his European-trained technical ability, deep appreciation for local ingredients and an absolute insistence on only the very best quality.
A native Vancouverite who spent a decade honing his talents in Europe working in Michelin-starred kitchens such as Le Manoir aux Qaut' Saisons, L'Escargot and The Square, David Hawksworth soon emerged as one of Canada's leading culinary talents upon his return in summer 2000. With Hawksworth at the helm, Vancouver's West restaurant became a perennial winner at the Vancouver Magazine Restaurant Awards and drew attention from international media who immediately recognized his talents.
In 2005 Hawksworth was named Vancouver's Chef of the Year and in 2008 he was named to Western Living's 'Top 40 under 40' and became the youngest chef inductee in to the BC Restaurant Hall of Fame. Hawksworth has travelled extensively as a guest chef, most notably to the James Beard House, in New York City and to the Masters of Food & Wine, in Carmel. Hawksworth has donated his time to a number of charitable causes and continues his long-standing commitment to Fishing For Kids the West Coast Fishing Club's annual charity tournament benefiting the Canucks Autism Network and BC Children's Hospital.
Mistura Restaurant :: Massimo Capra
www.mistura.ca
Chef Massimo Capra is the Chef co-owner of Mistura Restaurant and Sopra Upper Lounge. Born in Italy, Massimo’s culinary training began in Salsomaggiore, Parma. He then went to the Trattoria dall'Amelia in Mestre near Venice. He spent several years at Hotel Royal in Courmayeur, Val d’Aosta, Hotel Savoy and Drei Tannen restaurant in San Martino di Castrozza, and under contract with Gallia Hotels. Massimo came to Toronto in 1982 and worked at Archers, a restaurant owned by a family member. In 1989, he became an acclaimed chef at Prego, where he stayed for nine years. In 1997, Massimo joined forces with Paolo Paolini, formerly of Splendido Restaurant, to open Mistura Restaurant. Sopra Upper Lounge, opened in 2006, is a favourite among many of Toronto live music lovers.
Massimo is a regular guest expert on City TV Cityline and is a chef host on the hit series Restaurant Makeover on the Food Network. He has appeared on several cooking shows including The Beer Buddies, The Movable Feast, Table for Two, Chef Worthy, Three Takes and many others. Chef Capra is the author of One Pot Italian and Three Chefs cookbook and he regularly writes for The Globe & Mail Life section.
EPIC, Fairmont Royal York :: David Garcelon
www.epicrestaurant.ca
David Garcelon, Executive Chef at The Fairmont Royal York is at the helm of Canada's largest hotel kitchen. He brings over 20 years of culinary experience to his brigade of over 110. From the kitchen he ensures that Fairmont's award-winning environmental program encourages guests to think green when traveling and dining by offering healthful and delicious menu choices that highlight organic products, VQA wines, sustainable Oceanwise seafood, and local purveyors. The hotel's on-site roof-top herb garden and apiary are natural extensions of his interest in sustainable food sourcing and purchasing. What Chef Garcelon's menus can do for the earth is just as important as what he expects his kitchens to deliver to the palate.
EPIC, Fairmont Royal York :: Tim Palmer
www.epicrestaurant.ca
Under the direction of Restaurant Chef Tim Palmer, the EPIC culinary and service team welcome diners to this new interpretation of a Toronto classic. EPIC takes a reputation for innovation and quality and infuses it with premium quality regional elements. EPIC's fluid, contemporary design is an effective backdrop for a menu that features the best of Ontario's growers. Seasonally, hand-nurtured herbs from the rooftop garden, 14 stories above Front Street brighten each dish. Desserts are flavoured with hand-harvested roof top honey. And as a certified Ocean Wise restaurant, EPIC's fish and shellfish choices contribute to sustainable oceans for generations to come. Complimenting each course, a wine list that has received the VQA Award of Excellence for the past two years provides renowned Ontario and international wines.
Mildred's Temple Kitchen :: Donna Dooher
www.templekitchen.com
Chef Donna Dooher, celebrated cookbook author and restaurateur, is one of North America's leading advocates of the return to the table. With over 25 years of professional experience in the kitchen, Donna has established herself as a prominent figure in the Toronto hospitality community. Donna expanded her successful catering business Avant-Goût in 1990 to create an intimate restaurant called Mildred Pierce. Built in the west end of Toronto's warehouse district, Mildred Pierce introduced its guests to a unique dining experience and established brunch as a culinary trend in the city.
In 1998, Donna founded The Cookworks Cooking Studio, offering entertaining and informative workshops focused on practical cuisine. Her hit Food Network show The Cookworks grew out of this initiative and is currently aired in over 120 countries worldwide. Donna served as Food Editor for WISH magazine, and authored the best-selling Market to Table cookbook, adding to her previous triumph with Cuisine Canada's award-winning Out to Brunch with Mildred Pierce.
Donna's newest venture Mildred's Temple Kitchen, in the heart of Toronto's Liberty Village, reflects her commitment to providing locally sourced, seasonal ingredients, simply and sumptuously prepared. Donna is an active member of Slow Food, and a self-proclaimed 'fork hugger' dedicated to supporting Ontario farmers and local agriculture.
Buca :: Robert Gentile
www.buca.ca
Executive Chef Robert Gentile has always had a special place in his heart for food. From a young age he could be found in the kitchen with Nona. The influence of family and food was passed on and has made an impression on his professional training. Gentile enrolled in the culinary program at Toronto's George Brown College while working in the industry. He started working under one of Canada's top and most influential chef's, Mark McEwan.
With McEwan, Gentile began as chef de partie at one of the top rated restaurants in the country, North 44. In the 10 years since, Gentile has worked every station and position in McEwan's kitchens, from pantry, to saucier, to jr. sous-chef to executive sous-chef. Gentile moved to another McEwan property and one of the city's favourite restaurants, Bymark and later, part of the opening team at One Restaurant, located at the Five Star Hazelton Hotel in the trendy Yorkville area of Toronto. While diligently growing and learning under the tutelage of McEwan, Gentile had his own aspirations: to showcase and cook the Italian fare with which he was raised. Gentile was intent on exposing guests to the food of his upbringing, with professional refinement.
Opportunity presented itself in the form of Buca Osteria & Enoteca. Gentile teamed up The King Street Food Company and King West innovators & restaurateurs, Peter Tsebelis and Gus Giazitzidis (from the original Brassaii Bistro Lounge and Jacobs & Company Steakhouse). After years with McEwan, Gentile's pedigree was a natural complement and extension to the food philosophy and physical space provided. The simplistic and rustic approach to sourcing, assembling and presenting sustainable ingredients, paramount in Italian cooking, has been the mandate of Buca and Gentile's kitchen. Buca opened in September 2009, to rave reviews, and has been ranked as one of the top restaurants in Toronto.
Marea, New York City :: Michael White
www.marea-nyc.com
Although Michael White's soulful, flavorful interpretations of Italian cuisine indicate otherwise, he is not an Italian native who absorbed generations of recipes at birth. He is, in fact, a Midwesterner who spent the majority of his childhood days in Beloit, Wisconsin. By whim or intuition, White decided to try his hand at culinary school, pursuing a career out of something that had been only a passing fancy. He enrolled at Kendall Culinary Institute in 1989 and just a year later, secured a position prepping in Chicago's most famous Italian restaurant, Spiaggia. He spent a year and a half learning from Chef Paul Bartolotta and, wanting to find the origin of his mentor's awe-inspiring recipes, he followed the Chef's footsteps to Italy.
He trained with the venerated Italian Chef Valentino Marcattilii at Ristorante San Domenico in Imola and it was there, learning to cook in the Old World-style kitchen, that he began his Italian transformation. For the next seven years, he studied the hands-on, ingredient-driven cooking style of the Italians, working with Marcattilii and traveling across the country for informal, but equally important, cooking lessons with friends.
White returned to the US in 2001 to Spiaggia as Chef de Cuisine and contributed to the restaurant's four-star review from The Chicago Tribune. In 2002, he took New York by storm as Executive Chef of Fiamma Osteria. The restaurant garnered a glowing three-star review from The New York Times and White was named Esquire's Best New Chef, 2002. White also brought his famous recipes to home cooks with his book, Fiamma: The Essence of Contemporary Italian Cooking (John While & Sons, 2006).
Oro Restaurant :: Mike Crockford
www.www.ororestaurant.com
Mike Crockford hails from Markham Ontario, via Scarborough. Mike started his culinary career while a student at George Brown Culinary School. He sharpened his skills upon graduating and entered North 44, under the tutelage of Mark McEwan, where he worked diligently for 7 years, becoming Sous Chef.
Mike paired his enjoyment of golf while working at Angus Glen Golf Course. As an outdoor enthusiast, fisher and hunter, Mike enjoys using fish, game, and meat from Ontario. Keeping it local is very important to him on several levels. During the past year, Mike has been at the helm of ORO's kitchen. As Executive Chef, Mike and his team receive high praise from regular and new customers each day. He is the Chef but always refers to himself as a "cook at heart".
Böhmer :: Paul Boehmer
Chef Paul Boehmer's commitment to fine cuisine spans more than two decades. Learning his craft as an apprentice, he went on to hone his craft at several top Toronto establishments. After an apprenticeship under the noted chef Michael Stadtlander in 1983, Paul moved to Scaramouche in 1985 as chef tournant. Thereafter, he went on to Bistro 990 as sous chef in 1987. Paul rejoined Michael Stadtlander for two years at Nekah before accepting an appointment as Chef of Lakes Bar and Grill in 1990. He advanced to executive chef at Opus Restaurant from 1992 to 2001. After a one year sabbatical, the Prince of Wales Hotel welcomed Paul as the executive chef of escabeche. Paul also worked with Charles Khabouth, opening Ultra Supper Club, and with Galen Weston Jr. at The Spoke Club.
Public Praise and reviews of Paul Boehmer's cuisine have appeared in many notable publications including The Globe and Mail, The Toronto Star, Toronto Life, The Toronto Sun, American Lawyer and various internet sources. Paul opened Böhmer in early 2010. As chef and owner he continues the culinary traditions of his early career, offering affordable upscale dishes featuring locally grown and harvested Canadian ingredients.
e11even, Maple Leafs Square :: Robert Bartley
www.e11even.ca
On September 9th, 2008, Chef Robert Bartley was appointed to Director of Culinary and Executive Chef for Maple Leaf Sports & Entertainment. Bartley will oversee the entire food program at MLSE including the Air Canada Centre, BMO field – Toronto's home for the TFC, which boasts the most diverse concession menu in a professional sports arena, Real Sports Bar and Grill, voted #1 sports bar in North America, and e11even restaurant in MLSQ. Before joining the team at MLSE, Bartley held the Executive Chef position at the Four Season's Hotel, managing 7 Sous Chefs and over 60 staff in the kitchen.
At only 42 years old, Bartley has worked with some of the area's most influential chefs including Susur Lee, Chris McDonald and former Executive Chef, Lynn Crawford - with whom he participated on the Food Network's Iron Chef America competition last fall. For his next inspiration, Chef Bartley can usually be found exploring Canada's many neighbourhoods: "Some of my best ideas come from conversations with local merchants," he says. "Whether it's maple syrup from Sweaburg or cheese from the monasteries in Oka, indigenous ingredients can't be beat," says Bartley.
With a flair for nostalgia, Bartley is always putting new twists on those classic dishes he loved while growing up in small town Ontario. But in The Platinum Club kitchen, only the best will do. Forget that canned tomato soup and those processed cheese sandwiches - Chef Bartley's version includes grilled miniature manchego and caramelized onion brioche with smoked tomato bisque.
Cava :: Christopher McDonald
www.cavarestaurant.ca
Christopher McDonald is one of Canada's most respected chefs, known for a creative, first-principles approach to cooking, and an exceptional knowledge of the intricate relationships between food and wine.
Born in Toronto and growing up in New York and later Toronto, his childhood and early interest in food was conditioned by his mother Marion Grudeff's career as a concert pianist and Broadway musical writer in New York. After returning to New York in 1979 to work in Dodin Bouffant, one of the city's finest French restaurants, McDonald embarked on what would become a 15-year educational odyssey of learning both the spoken and culinary languages of the world's great cuisines, studying at the famed La Varenne Cooking School, travelling to Verona, Italy, where he worked as the chef of La Bottega del Vino, and opening the kitchens of two world-famous luxury hotels in Mexico. His international travels also took him to San Francisco, where he cooked at both Stars and Chez Panisse, and to Santa Fe, New Mexico, where he worked at the renowned Coyote Café for Mark Miller, for whom he developed the menu at Coyote Café's Las Vegas incarnation.
In Canada, McDonald has been influential in bringing his experience to several acclaimed projects, acting as chef at the VIP lounge of the Ontario pavilion at Expo 86 in Vancouver; as chef de cuisine at Centro, a project that introduced the emerging California cuisine to Toronto; as opening chef at Santa Fe Bar and Grill in Toronto, a highly successful project showcasing his southwestern and Mexican culinary skills; and at Massimo Rosticceria in 1990, which drew on an intensely personal vision that grew out of his experience in Italy.
Couture Cuisine :: Arpi Magyar
www.couturecuisine.com
Chef Arpi Magyar graduated from hotel and restaurant college in Budapest, Hungary. He began his career in Hungary and Italy in the early 1970's. By 1978, Chef Magyar was making his mark on the food industry in Canada and was hired as a chef at Pronto. Over the next 15 years, he was Executive Chef at Oliver's, Brasserie Bofinger, and the renowned Auberge du Pommier. In 1990, Chef Magyar opened the highly acclaimed Toronto restaurant Splendido with his partner. For over a decade, the restaurant was established it as one of Toronto's most prestigious restaurants that was frequented by a who's who list of celebrities. During his tenure as chef and co-owner of Splendido, Chef Magyar opened the restaurant Cucina. By 2001, he sold his interest in Splendido and Cucina and was consulting in the United States and Italy.
In 2003, Arpi Magyar opened Couture Cuisine and Event Artistry with his partner. Couture Cuisine was soon established as one of Toronto's best caterers and has gone on to win many awards including Caterer of the Year, Canadian Wedding Industry Awards, 2008.
CityZen, Washington DC :: Eric Ziebold
www.mandarinoriental.com
Chef Eric Ziebold opened CityZen at Mandarin Oriental, Washington D.C. in 2004. Before being named "Best Chef Mid Atlantic" by the James Beard Foundation in 2008 and one of "America's Best New Chefs 2005" by Food and Wine, Ziebold previously served at Thomas Keller's The French Laundry in Yountville, California. He assisted in the creation of Per Se, Thomas Keller's New York restaurant, and helped in the reopening of The French Laundry in May 2004 before joining Mandarin Oriental in June 2004. Prior to his position with The French Laundry, Ziebold was chef de partie of Spago Restaurant in Los Angeles, another legendary restaurant in the culinary world. Vidalia restaurant was his home base in Washington, D.C., where he served from 1994 – 1995. Ziebold graduated with honors from the Culinary Institute of America in 1994.
Noble Culinary Creations Catering :: Neal Noble
www.nobleculinary.com
Under the guidance of some of Europe's finest chefs, chef Neal Noble began his training at Malaspina College in Nanaimo, British Columbia. His training spanned culinary journeys throughout Europe and Asia, culminating in a position at the Sutton Place Hotel in Toronto where chef Noble quickly rose to the position of executive chef. After eight years at the Sutton Place Hotel he moved to the Metropolitan Hotel. Acting as corporate executive chef for the Metropolitan Hotel and Senses Bakery and Restaurants in Toronto, Washington and Vancouver, chef Noble oversaw all food operations of multiple award winning restaurants, in-house banquets, off premise catering, and wholesale and retail stores. He has appeared on many television programs including Chef at Large, Daily Planet, Breakfast Television, and Rich Bride Poor Bride.
He is the proud holder of many Canadian Federation of Chefs & Cooks® (CFCC) culinary awards including six gold, four silver and three bronze medals.
After 12 years with the Metropolitan Hotel, Chef Noble is proud to offer his award winning culinary creations through Noble Culinary Creations Catering.
Pusateri's Fine Foods & Catering :: Andre Walker
www.pusateris.com
Originally from a small town in the North Island of New Zealand, Pusateri's Director of Culinary Operations Andre Walker had to make the decision between a career in Rugby or the Culinary World, and lucky for us he chose to follow his passion for food. When Andre was applying to cooking school he was asked why they should accept him and he simply said "because I love to eat!" That was the beginning of an adventurous and fulfilling career he is still enjoying today.
During his apprenticeship, Andre worked throughout New Zealand and once obtaining his City and Guilds qualifications went to work in Switzerland at the luxurious Hotel Kirbuchul. He then came to Canada to work at the Westin Harbour Castle before heading back to New Zealand to work at the 5 star hotel Park Royal in the South Island, in Queenstown as a Sous Chef. The traveling bug hit again and Andre was off to Australia to work at the Savoy Park Plaza, here he had the opportunity to begin writing his own menus and incorporating his own unique style and flair.
Vidalia/Bistro Bis, Washington DC :: Jeffrey Buben
www.vidaliadc.com
Winner of the James Beard Foundation's "Best Chef Mid-Atlantic 1999", Jeffrey Buben is the chef and owner of two prestigious restaurants in Washington, D.C., Vidalia and Bistro Bis. Acknowledged by Bon Appétit as one of the “Best New Restaurants of 1993,” Vidalia has garnered both local and national recognition with its regional American cooking delivered with Southern hospitality.
Renovated in the summer of 2003, Vidalia has consistently been awarded three stars since October 2003 from the Washington Post food critic, Tom Sietsema and top honors by Washingtonian Magazine’s “Top 100” list since 1994. Vidalia has also been the recipient of the prestigious DiRona award by the Distinguished Restaurants of North America each year since 1996. The restaurant’s wine program has received the Wine Spectator’s “Best of Award of Excellence” 2005, 2006 and 2007 and the Wine Enthusiast’s “Award of Distinction” in January 2006. A vote by America Online users named Vidalia as the number one restaurant in the “City’s Best Restaurants 2007.
L'Auberge du Vieux Puits :: Gilles Goujon
www.aubergeduvieuxpuits.fr
Gilles Goujon was voted France's Chef of The Year in 2010 by 6,000 of his peers, a group comprised of the nation's top chefs, sommeliers and patissiers. Goujon's trademark is his talent for combining radiant, inventive yet traditional cuisine based on seasonal produce. Chef Goujon has worked with chefs of such prestige as the Rouquette brothers in Ragueneau Béziers, Roger Vergé at the Moulin de Mougins, Jean-Paul Passédat at the Petit Nice in Marseille and Gérard Clor at l'Escale in Carry-le-Rouet. Chef Goujon opened the Auberge du Vieux Puits , a modest out-of-the way inn located between vineyards in the village of Fontjoncouse in 1992. Auberge du Vieux Puits, received the first of its 3 Michelin Stars in 1997, it's second in 2001 and its third in 2010. Auberge du Vieux Puit has earned a worldwide reputation, attracting food connoisseurs from far afield to delight in Chef Goujon's cuisine.
Centro Restaurant & Lounge :: Jason Carter
www.centro.ca
Born in Windsor, Ontario, Chef Jason Carter apprenticed at Casino Windsor before moving to Toronto, where he began his career working as an assistant in the pastry department at the renowned Mark McEwan restaurant North 44°. Within the year, Jason had made the transition to the kitchen and eventually worked his way up to Saucier. However, his run at North 44° ended when he was offered a once-in-a-lifetime opportunity to work with Susur Lee at his new Toronto restaurant. Chef Carter spent 10 years under the tutelage of Susur, eventually rising to the position of Executive Chef of Lee Restaurant and Madeline's. Always one to enjoy travelling and new experiences, Jason recently returned from Noma Restaurant, number one of the San Pelligrino World top 50 restaurants, in Copenhagen where he did a month long stage alongside Rene Redzepk. Jason Carter joined Centro Restaurant and Lounge as Executive Chef on November 1st, 2009.
Fat Cat Bar & Bistro :: Mathew Sutherland
www.fatcat.ca
Mathew Sutherland, Chef/Owner of Fat Cat Wine Bar and Fat Cat Catering, is passionate about food. It is a lifelong pursuit that has taken him around the world. He is constantly looking for new techniques, new flavours and the freshest ingredients.
He loves to share the excitement and joys of food and wine with his guests and expose them to new tastes. The Chef's table and Chef's trust me menu are popular choices at Fat Cat Wine Bar.
Barberian's Steakhouse and Tavern :: Jose Iribarren
www.barberians.com
Chef Jose Iribarren is a Basque Canadian whose insistence on fresh top-notch ingredients, intense flavors, and simply-styled presentations belies an extraordinary cultural inheritance and culinary adventures at home and abroad. Jose entered the professional kitchen later than many, having first completed a B.A. in Honours Philosophy at the University of Western Ontario. After graduation, he spent a summer enrolled in various cultural programs in Pamplona, Spain while exploring his heritage throughout the province of Navarra. It was during these months in the Pyrenees -and upon his introduction to the ancient world of "Txocos," private and traditionally run cooking clubs in Bilbao, San Sebastian, and Pamplona- that Jose's love of the kitchen was transformed into a passion for what he calls, Serious Cooking.
Pangaea Restaurant :: Martin Kouprie
www.pangaearestaurant.com/
Ask chef Martin Kouprie the secret of his culinary success and he'll tell you that it's a love of fresh food. In fact, fresh ingredients get Martin Kouprie's creative juices running high. "One of the most amazing recent experiences I've had was harvesting U-10-sized divers'scallops with my own hands in the icy waters off Newfoundland," explains Kouprie. "I couldn't resist sampling a few of those gorgeous fresh scallops right from their shells when I got back on the boat. Once you know what truly fresh food tastes like, you'll never compromise your cooking by using less-than-perfect ingredients." This passion for freshness and an understanding of the science of cooking allow Kouprie to create menus and recipes that celebrate the magnificence of each season's harvest. Although local ingredients hold centre stage in Kouprie's cooking, he also views his pantry through the lens of the latest food trends. As a result, Kouprie's fans come to Pangaea to enjoy his ingredient-driven cooking, which is simultaneously regional, modern, and sophisticated. Martin's first cookbook "Pangaea. Why it tastes so good.", was published earlier this year.