Now 60 years old, Vongerichten’s illustrious career can be retraced as both a business lesson and a study in culinary evolution.
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.