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Prominent Montreal chef and one of the country’s most extraordinary culinary artists, Chef Derek Dammann is the creative genius behind Canada’s Top 100 English-Canadian gastropub, Maison Publique.

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.

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.

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.

Influenced by the small coastal town in Newfoundland her family is from, Chef Amy’s approach to cooking is humble, seasonal food with a farm-to-table focus.

World renowned celebrity chef, restaurateur, television host, cookbook author and award-winning recording artist, Roger Mooking has earned an international reputation as a chef and entertainer showcasing his globally inspired vision.

Chef Evan’s modern approach to familiar favourites comes through in e11even’s classic, yet sophisticated North American fare.

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.

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.

Real Sports’ Executive Chef Jamie Robb has been with MLSE since 2014, starting out as the sous chef for both Real Sports and E11even, where he ran the Ontario Corn Fed Beef Program for the restaurant group. 

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.

In 2005, Nicolas Tallarico, a gifted chef, left Argentina and moved to Toronto, armed with his mother’s recipes and a dream – to bring the empanada excellence to Toronto and Canada.

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.

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.

Stephane Renaux is the Executive Chef at the Maple Leaf Tavern where he brings an elevated flare to comfort classics using locally sourced ingredients that evolve with the season.

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.

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.

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.

Craig’s passion and talent jumps off every plate, which is why, in a city where restaurants come and go on the regular, his have endured and outlasted his competition.

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.

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.

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.

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

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.