Success Stories

  • Q&A with Chef Grant van Gameren

    December 5, 2016
    By Marian Staresinic Grant van Gameren’s rise towards becoming one of Canada’s most celebrated chefs began sizzling shortly after opening the Black Hoof in 2008. With personal memories of family dinners at the helm of his creative inspiration, he launched several ambitious and controversial menus at the Hoof, inviting guests from all over the world to ...
    Read more about this post
  • Q&A: Carl Heinrich, Chef/Owner, Richmond Station, Toronto

    November 21, 2016
    Education: Stratford Chef School Graduate (2005) Career Path: Sooke Harbour House; Rundles; Daniel Boulud (New York City, Vancouver); Cowbell; Marben; Stages throughout New York City, France, and Monaco; Richmond Station Years as a Chef: 17 years; 6 years as Executive Chef What are your earliest memories of cooking? I have so many early memories of being in the kitchen ...
    Read more about this post
  • Q&A with Chef Luis Valenzuela

    October 31, 2016
    By Marian Staresinic Originally from Guadalajara, Mexico, Chef Luis Valenzuela developed a passion for food at an early age. Luis immigrated to Toronto in 2001 to study the culinary arts at George Brown College where he quickly developed his own unique style and flair, embracing traditional methods while staying true to his Latin roots. He went ...
    Read more about this post
  • Success on tap: Nicole Barry, PEG Beer Company, Winnipeg

    September 27, 2016
    By Sean Moon After a decade working in senior financial management and accounting positions, Nicole Barry certainly has the pecuniary pedigree to help grasp the finer economic aspects of starting and running a restaurant business. What Barry is really banking on, however, is that her love of craft beer and entrepreneurial spirit can add up to ...
    Read more about this post
  • Mentorship: A key ingredient in the kitchen

    September 22, 2016
    By Liana Robberecht My first unofficial mentorship began early on in my life. An elderly Japanese man took me under his wing and taught me how to use chopsticks and fight with a noble spirit. Mr. Miyagi didn’t know it at the time, but together, he and I would inspire millions. While it may have started with ...
    Read more about this post
  • Five questions: Justin Leboe

    September 13, 2016
    By Marian Staresinic Justin Leboe originally hails from Vancouver, B.C, where he started his culinary journey. Starting at Umberto’s when he was only 13 years old, Leboe eventually became one of the original cooks to open the restaurant C in downtown Vancouver in 1997. Justin has a natural talent when it comes to the culinary industry. He ...
    Read more about this post
  • Q&A: Dr. Irwin Adam Eydelnant, Future Food Studio, Toronto

    August 29, 2016
    Education: BEng, MEng (Chemical Engineering, McGill University); PhD (Biomedical Engineering, University of Toronto) Career Path: Academia to startup Years of experience in the food industry: 17 years   Dr. Irwin Adam Eydelnant combines a background in engineering, biology, and technology with his passions for eating and design in the exploration of the future of food. As principal and creative/scientific ...
    Read more about this post
  • Five questions: Chef Andrew Richmond

    August 10, 2016
    By Marian Staresinic Andrew Richmond is the CEO of Monarch & Misfits, an inventive restaurant group taking Toronto’s food scene by storm. His growing empire of restaurants includes the popular taqueria chain La Carnita, classic American comfort food spot Home of the Brave and soft serve parlour Sweet Jesus. Taking a stand against the popular expression, Andrew quit his ...
    Read more about this post
  • Exceeding expectations: David Hannay, Brix & Mortar, Vancouver

    July 11, 2016
    By Sean Moon For Vancouver restaurateur David Hannay and his business partner Patrick Mercer, everything old has become new again. From opening their original restaurant, Brix, in a 1912 heritage building to the recent merging and rebranding of Brix and its next-door sibling, a stylish cocktail lounge called George, Hannay and Mercer seem to have a ...
    Read more about this post
  • Five questions: Chef Claudio Aprile

    June 30, 2016
    By Marian Staresinic Claudio Aprile is one of Canada’s most celebrated and visionary chefs and is the owner and creative force behind the growing Orderfire Restaurant Group, which includes Toronto’s acclaimed Origin brand restaurants. Throughout his career, which spans over 30 years, Aprile has passed through some of the most renowned kitchens around the globe. You ...
    Read more about this post
  • Five questions: Afrim Pristine

    June 15, 2016
    By Marian Staresinic As a Maître Fromager (Cheese Master), Afrim Pristine delivers years of experience in affinage, a practice handed down through the family business, Cheese Boutique. Pristine’s cheese epiphany was realized when discovering how much more brilliant eating cheese could be at its maturation peak. “I continually strive to sell the best product possible, to showcase the ...
    Read more about this post
  • Dale DeGroff: The embodiment of mixology innovation

    June 8, 2016
    By Lisa Michaels With a nickname like King Cocktail, there’s bound to be a story behind it. Master mixologist Dale DeGroff has seen and heard a lot in his career, as the origin of his nickname attests. “It was the height of the dot com era and a producer came into the Rainbow Room in need of ...
    Read more about this post
  • Q&A with Chef Jamie Kennedy

    May 30, 2016
    Jamie Kennedy Kitchens (Toronto); JK Fries (Toronto); Windows by Jamie Kennedy (Niagara Falls, Ont.); former chef/owner of Gilead Café and Wine Bar (Toronto) Biographical Information Education: Began apprenticeship in October, 1974; attended George Brown College Culinary Program, 1976-77 Career Path: Apprenticeship, Windsor Arms Hotel (Toronto); Saucier, Millcroft Inn (Alton, Ont.); employed at various other restaurants in Canada and ...
    Read more about this post
  • Five questions: Chef Matt Dean Pettit

    May 9, 2016
    By Marian Staresinic Chef Matt Dean Pettit is the founder of Rock Lobster Food Co. Since his first-ever pop-up event in March 2012, Rock Lobster has a bustling restaurant and a successful wholesale and retail seafood line, Matty’s Seafood. Matt’s latest exciting projects are his cookbook, The Great Lobster Cookbook, which was published by Random House and has since become a critically-acclaimed bestseller, ...
    Read more about this post
  • Kings of the concept restaurant: Fred and Nick Laliberté

    April 27, 2016
    Poutini’s House of Poutine, Hawker Bar, Bobbie Sue’s Mac & Cheese By Sean Moon From sleepless nights serving hearty takeout to bleary eyed bar patrons, to travelling the world in a search for new ideas and inspiration, Fred and Nick Laliberté have made their journey in the food world a true family affair. Together, the enterprising brothers ...
    Read more about this post