Raising the bar: Chef Peter Keith

Chef Keith has tackled the pandemic head-on with his Meuwly’s brand and is making efforts to break down barriers around mental health. By Tom Nightingale It is fair to say that Peter Keith has thrown himself into the challenges brought on by COVID-19. Over the last 15 years, the experienced restaurateur has excelled in cooking […]

Bold decisions in tough times

Veteran chef Michael Kirkwood has overseen a transformation at Toronto’s Bramble amid serious illness and industry trauma By Tom Nightingale Nothing has been easy in foodservice during COVID-19. Since March 2020, the industry has been plagued by closures, thinning margins, and the loss of the traditional avenues by which they served their customers and communities. […]

Strength, resilience & creativity: How foodservice operators have thrived in the pandemic

RestoBiz spoke to numerous foodservice operators about the bold steps they have taken to keep moving forward throughout COVID-19. By Tom Nightingale Faced with mounting pressure, closures, razor-thin margins, and a range of health and business concerns, foodservice operators have had to tread where they have never stepped before during the COVID-19 pandemic. Battening down […]

Creating a new at-home culinary experience

In a time when ghost kitchens and meal kits are in vogue, Toronto’s Lavish focuses on unique quality. By Tom Nightingale For much of the last 12 months, eating at home has been the new dining out. The stark reality is that the physical dining experience as we knew it pre-COVID-19 may not be back […]

Chef Q&A with Blair Lebsack and Caitlin Fulton: “There has to be passion at the heart of it”

Blair Lebsack and Caitlin Fulton, partners in business and life, didn’t want to wait around to open their restaurant, so they didn’t. Instead, they launched a series of seasonal, pop-up farm dinners while they searched. They found it in 2013, and with Lebsack running the kitchen and Fulton running the front of house, the duo […]

Q&A with Robin Wasicuna: “It doesn’t matter what you’re producing if you’re putting out a good product”

Robin Wasicuna is at a crossroads. Earlier this year, the Yellowknife-based chef closed down his brick-and-mortar restaurant, the Twin Pines Diner, to open his second food truck. His first became Yellowknife’s sole go-to for burgers made with freshly ground meat, homemade accoutrements and proper buns, an approach that sparked some friendly, productive competition with other […]