All in the Family

There’s the family you’re born with, and the family you choose. With his now-international JOEY Restaurants brand, CEO Jeff Fuller has the best of both By Sara Burnside Menuck From afar, you might think it was inevitable for Jeff Fuller to make a career in the restaurant industry. The son of respected restaurateur Leroy Earl […]

A glimmer of hope: How one Winnipeg bistro is surviving COVID-19

By Sara Burnside Menuck Danny Van Lancker and Jill Flynn had a singular vision when they opened Rae’s Bistro in Winnipeg, 19 months ago: To achieve that elusive trifecta of exceptional service to guests, exceptional treatment of staff, including health benefits, all while serving the best food humanly possible. Taking what they knew of the […]

Culinary Federation chefs do Canada proud at the 2020 IKA Culinary Olympics

Highest praise is in order for the Canadian teams who competed in the 2020 IKA Culinary Olympics in Stuttgart, Germany. Thanks to their Olympian efforts, Canada retains its international reputation as a culinary leader, bringing home numerous medals. Held every four years, the IKA Culinary Olympics is the oldest, largest and most diverse culinary competition […]

Humber College culinary students cook up a storm at the 2019 Kraft Heinz Iron Chef Competition

Chef’s hats off to Humber College culinary students who, in December, 2019, showcased their burgeoning talents at their college’s Kraft Heinz Iron Chef Competition. Thirty-two competitors, representing the breadth of Humber’s program offerings, formed teams tasked with preparing a three-course meal for a panel of judges with this year’s “Canadian” theme. “Our goal with this […]

Restobiz story nominated for best industry feature at 2019 COPAs

The Restobiz story “Catfished: Mislabelled seafood is the new normal” was announced as a finalist for best industry feature in the business category at the 2019 Canadian Online Publishing Awards. “Catfished” examines the prevalence of mislabelled and fraudulent seafood at Canadian restaurants and in the seafood supply chain generally, concluding that traceability requirements are vital […]

Purpose-Driven: Paramount Fine Foods CEO Mohamad Fakih looks past the balance sheet

By Gregory Furgala Mohamad Fakih just wanted a kilo of baklava. His wife had asked him to pick it up from Paramount, an out-of-the-way restaurant hidden behind a police station in a Mississauga industrial park. It wasn’t easy to find, and Fakih drove in circles past identical looking buildings with no recognizable landmarks until, finally, […]

Highlights from the Culinary Federation’s national conference in Niagara

By Kira Smith, President CF Oakville With its fertile soil, Ontario’s Niagara region is well known for growing a wide variety of produce in Canada. For the week of May 28, 2019, it was also a place of growth for chefs and young chefs as they gathered for the Culinary Federation’s 56th National Conference. The […]

Q&A with Jesse Friesen: “We’ll become a dining destination”

Interview by Gregory Furgala | Photo by Will Bergmann Jesse Friesen, executive chef for Pizzeria Gusto Group, has bussed tables, run restaurants and won national cooking competitions, and he did it all in Winnipeg. While the city is rarely mentioned alongside Montreal, Toronto or Vancouver, Friesen says it’s enjoying a culinary renaissance and catching up […]

Taking Flight: Hard work got Wing’n It off the ground, but a little luck along the way helped, too

By Gregory Furgala Any number of catastrophes can upend a new business. Given their high failure rate, restaurants seem vulnerable to even small obstacles. Rising rents, property damage and even just a poorly-timed off-service can tank even the most promising projects. Conversely, sometimes everything just seems to work out. David Deane, president of Wing’n It, […]