Chef Alain Ducasse’s empire is impressive. Few are aware, however, that this famed French chef also owns two Provençal country-style hotels.
Chef Jowett Yu has garnered major acclaim for the cheekily-named modern Cantonese restaurant he opened in Hong Kong.
You won’t find “rustic” wooden tables or focaccia-filled bread baskets here.
Elegant French café by day, sumptuous private event space by night.
I enjoy the luxury of a tasting menu but understand there are no limits to or judgments about what a tasting menu can be. It can be Kraft Dinner cooked eight ways, or a good grilled cheese, or a 30-course tasting menu.
Lidia Bastianich, the 69-year-old chef and cookbook author turned culinary celebrity, has played an inimitable role in introducing to the North American palate regional, northern Italian, and Istrian fare.
Thirty-four-year-old Victor Barry is widely regarded as one of the finest chefs in the country, and at his new Toronto restaurant Piano Piano, he serves “just the kind of food I would cook at home, the kind of food that people want to eat regularly.”
François Nadon is identified on the Montreal cooking scene as a chef who produces some of its most exquisite food.
“In my heart of hearts, I feel most comfortable when I am swimming upstream, against the current and looking for my own interpretation of history, culinary traditions, and my identity.”