While Saskatoon has always had one of the highest number of restaurants per capita in Canada, casual fare long dominated the scene—that is until MacKay’s homecoming.
Her restaurant Chez St-Pierre and her championing of local products have placed her hometown of Le Bic, Quebec on the food lover’s map.
Chef Jowett Yu has garnered major acclaim for the cheekily-named modern Cantonese restaurant he opened in Hong Kong.
Chef Angus An cooks in such a way that transcends the rigidity of traditional dishes, embracing the bounty of local Canadian ingredients and fluidly interpreting them in a progressive Thai context.
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.
Leboe explains his menu philosophy: “In an era of chef-driven restaurants, the food doesn’t have to be regionally focused. It’s just about good, clean food.”
In the hands of this chef, a humble chicken is given star treatment worthy of a grande table in Europe.
At first glance, the crowd at Park restaurant would seem the envy of any restaurateur.