Restaurants/Chefs

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Cheese Boutique is a gourmet emporium and has been supplying Toronto with succulent selections for over 51 years. Mission: Gastronomic indulgence for everyone.

Executive Chef with a successful career in luxury hotels and resorts, committed to delivering first in class experiences with a strong focus on using mainly quality local products.

Chef Adam Squires started cooking when he was sixteen. Growing up in the coastal town of Bournemouth, and working in the kitchen of a local hotel, he fell in love with the industry and decided to move to London to pursue his career.

Gertie’s Peanut Butter Pies! Food for the soul. Mom’s old recipe for this all-seasons delight is made with a graham & peanut crust, whipped mascarpone cream, and peanut butter mousse.

Afrim Pristine is Canada’s premier cheese expert and owner of the Cheese Boutique, with over 25 years of experience in the art of cheese making.

Mary’s Brigadeiro is a BIPOC small chocolate business with the mission of realizing Mary’s dream of sharing moments of happiness, joy, and fun through her chocolate creations with the rest of the world.

Executive Chef Elia Herrera hails from Cordoba in Veracruz, Mexico. Using traditional recipes, passed down through many generations, she draws inspiration to create new dishes from her Mother and Grandmother.

Bymark perfectly reflects the dynamic energy of Toronto’s bustling Financial District with its unique main dining room anchored by a floor-to-ceiling wine cellar, intimate private dining rooms, modern bar, and spacious patio.

Doug Neigel is the driving force behind Mercatto’s food culture. Having been with the company since 2002, he has been focused on fresh ingredients, seasonal selections, and paying respects to the Italian way since the beginning.

Chef Rob Gentile cemented his position as one of Canada’s most renowned chefs with his disciplined craft, dedication to sourcing unique, local ingredients, and his visionary approach to Italian cuisine.

At the age of just 25 he landed his first Head Chef position and now serves as the Executive Chef of The Carbon Bar. The heat and ferocity of the kitchen is what inspires Chef Kris’ creative outlet.

The Jamaican patois term for “home” or “turf”. You’re going to experience a playful menu that celebrates Afro-Caribbean cuisine whilst using French techniques to introduce a different approach to Caribbean food.

Avid gardener and food lover, Carl lives in Toronto with his wife, Julia, and their two kids, Theodore and Jane. Carl Heinrich is the Co-Owner of Richmond Station.

Led by a black woman, Mary’s Brigadeiro was founded in 2015 by Mary when she immigrated from Brazil to Canada and decided to introduce to North America a new experience in loving chocolate.

PAI is a celebration of the place that is very near and dear to co-owners Nuit and Jeff Regular, who wanted to bring the northern Thai experience to Toronto. PAI transports you to the very heart of northern Thailand!

Mark McEwan began his career as the executive chef at Toronto’s Sutton Place Hotel. Now, Chef McEwan mentors budding chefs in his kitchens through his bestselling cookbooks and as head judge on Food Network’s Top Chef.

Mamaliga Kitchen is Chef Haan Palcu-Chang’s ode to his Romanian roots and weekend dinners at his bunica’s (grandmother’s) house. Poftă bună!

A modern beer hall specializing in artisan sausages and craft beer in a laid back atmosphere. Accessible, fun and communal, sit elbow-to-elbow among old and new friends alike and enjoy a cold beer and gourmet sausages.

Ryan Campbell started his career at the age of twelve washing dishes and cooking in local restaurants within his hometown of Ajax, Ontario. During the pandemic he launched Gertie’s Peanut Butter Pies with his loving lady, Sara Steep.

Victor is a born and bred Ontario chef. His work ethic, passed down from his father, has driven him to his position as one of Toronto’s premier chefs.

Scratch cooking is at the heart of each of Chef Elia’s dishes. From hand-pressed tortillas to Mexican style pork confit and house made salsas, every ingredient is carefully chosen and, each day, transformed into memorable Mexican favourites.

Adrian Forte is an international private chef, cookbook author, hospitality consultant, and TV personality based out of the Turks & Caicos Island and South Beach Miami, Florida.

A Toronto-based traditional English pie and mash shop. Serving fun and quirky takes on all the British classics.

Born and raised in France, Chef Laurence moved to Toronto 5 years ago. She inherited her passion for cooking from her grandfather, who was a chocolate maker in the south of France.

Chef Nuit Regular is the Executive Chef and Co-Owner of PAI, Kiin, Sabai Sabai, and Sukhothai. Chef Nuit has transformed the Thai food scene in Toronto through the distinct flavours of Northern Thai cuisine and hospitality.

Haan Palcu-Chang is a Toronto-born chef of Romanian and Taiwanese descent. Along the way, he’s been lucky enough to lead teams that have won Le Fooding’s best “Bar a Delice” award in Paris and Toronto Life’s Best New Restaurant Award.

Guests are welcome to sit and watch the ‘spitmaster’ expertly prepare their birds for your enjoyment. More than just a rotisserie chicken joint, guests can also enjoy a selection of sandwiches, fried chicken, sides, and desserts.

Inspired by Vietnamese cooking traditions and the women cooks in their lives, Chef Philip Nguyen and the guys behind Nước Mắm still use original recipes and traditional home-cooking methods passed down from their mothers today.

Piano Piano is the Italian restaurant you always wished was just around the corner. Sophisticated and fun, Piano Piano serves deeply satisfying food that comes in just the right size.

A Toronto institution known for BBQ Beef Brisket and St. Louis Cut Side Ribs alongside modern takes on classic cocktails and an extensive wine list.

One of the newest additions to the Hamilton dining scene, Ray’s serves up Southern US-inspired dishes alongside an ever-changing offering of modern cocktails and craft beer.

Vegan Chef Matthew Ravenscroft has been cooking, and cooking plants, for over a decade. From whole roasted vegetables, to deconstructed plates and simply creating new dishes that are so different and yet entirely familiar; expect the unexpected from him. 

Fresh pasta bar in downtown Toronto that was featured on Toronto Life’s list of best new restaurants of 2017. At Amano, Chef Michael offers up modern takes on classic Italian pasta Dishes.

Richmond Station is a stopping place and a bustling neighbourhood restaurant in the downtown core dedicated to delicious food and excellent hospitality.

From a young age, it was Chef Phil’s watching his mother cook traditional Vietnamese cuisine with skill and heart that inspired him to pursue a career in culinary.

Eight years after opening in Leslieville, Ascari Enoteca is branching out and opening its doors on King West sharing the love for handmade pasta and great wine.

Slice Baby Slice was born with the feeling of bringing people together. We understand that distance can be difficult, so let us help you celebrate with the people that matter to you most!

Cantina Mercatto’s menu speaks to the continued evolution of both the traditional and the familiar, while paired with creative libations, classic cocktails, and a curated mix of flowing wines.

Momofuku Noodle Bar serves a constantly changing roster of noodles, steamed breads, soft serve, and daily dishes. Noodle Bar Toronto is a sister restaurant to our restaurants of the same name in New York City.

John is the owner & executive chef of Ascari Hospitality Group, a Toronto-based restaurant and event company with five properties across the city.