Category: Chef Interview

Interview: Chef Junishi Ikematsu from Montreal’s Jun-i Restaurant

It is unsurprising that Chef Junishi Ikematsu, Head Chef and Co-owner of Jun-i Restaurant in Montreal, would cite teamwork as one of the key ingredients to his restaurant’s success. The interplay between ingredients is the core makeup of excellent, fresh food just as the chemistry between kitchen staff influences the product. Chef Ikematsu has been cooking since he was a teenager. “I liked to … Read More Interview: Chef Junishi Ikematsu from Montreal’s Jun-i Restaurant

The Thing About Miss Thing’s – Chef Jasper Wu and Head Barman Robin Wynne

FOMO is a real thing. Especially when you’re waiting at the bus stop in -6 degrees, pulling your tuque lower over your forehead to brace yourself against the next gust of wind. Or retrieving lunch in the PATH to avoid bundling up in 10 layers to hit the street. Thankfully, Miss Thing’s is the perfect antidote to the mid-February Canadian winter blues. Head Barman, Robin … Read More The Thing About Miss Thing’s – Chef Jasper Wu and Head Barman Robin Wynne

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All Smoke – No Mirrors: BarChef’s Frankie Solarik

A chef walks into a bar – and never walks out. It’s not the start of a joke; it’s the start of one of Toronto’s most visionary bartender’s career. Frankie Solarik, the brains behind BarChef’s mixology, is a very cool and insanely creative guy who began bartending when he was 18 years old – or 19 years ago. One of his first bartending jobs … Read More All Smoke – No Mirrors: BarChef’s Frankie Solarik

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Playing with Food: Chef Marc Lepine’s Atelier

The best way to describe Chef Marc Lepine is to say that he is so much more than a chef; he is a true artist.

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Lavelle’s Chef Romain Avril: The Modern Chef

The hottest new addition to Toronto’s dining and nightlife scenes is Lavelle, a sky-high rooftop restaurant with superb views, excellent food and epic people watching. Brought to you by Trademark Hospitality Inc., Lavelle has been open since July. Trademark’s Executive Chef, Romain Avril, calls the dining experience “exquisite, breathtaking and fun.”

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The Marriage Between Food & Media: Chef Mike Ward

Sydney-born Chef Mike Ward is not afraid to present an honest picture of the food scene. The Toronto resident and food journalist epitomizes the marriage between food and media, writing for various outlets and creating food content in a career he calls a “mixed and unusual bag.”

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Richard Irving, Executive Chef of The Ivy Restaurants in L.A.

Chef Richard Irving has impacted the L.A. culinary scene with enduring dining staples The Ivy and The Ivy by the Shore.

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Chef Alois Vanlangenaeker of Positano’s Hotel Il San Pietro

Along the Amalfi Coast, tucked into the rocky cliffside, rests this prominent, luxury hotel and its two restaurants, one of which, Zass, boasts a Michelin star. Chef Alois Vanlangenaeker has been the Executive Chef of Il San Pietro for 11 years.

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Karan Gera of New York City’s Monsieur Singh

It’s amazing to see an idea like Karan Gera’s lassi pops become a fantastic, strong brand. Gera is a New York success story, an example of the American Dream.

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Chef Molloy of Nikki Beach Worldwide

To be a chef is to be a world traveler, a connoisseur of food trends the world over and an appreciator of fine things. Such is Chef Brian Molloy, Nikki Beach Worldwide’s Corporate Executive Chef.

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Chef João Dias of Montreal’s Ferreira Café

I never asked Chef João Dias of Montreal’s well-loved Ferreira Café what his middle name is, but it seems likely that it is “Passion,” or perhaps the Portuguese translation. Dias has loved to cook since he was “very young” and began by contributing to his mother’s culinary endeavors back in Portugal, especially during holidays.

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Chef Rene Rodriguez of Ottawa’s Navarra

Ottawa restaurant Navarra has gone on the map as one of the country’s best eateries. Chef Rene Rodriguez, Navarra’s owner and culinary brain, was recently acclaimed as Canada’s Top Chef.