©2021 NUVO Magazine Ltd.
Chef Francisco Higareda believes that, while expensive to source, these centuries-old ingredients are essential to the preservation of Mexican cuisine and culture.
Chef Fisun Ercan’s new farm-to-table restaurant, Bika, is “obviously with Turkish cuisine touches, but I cook with my senses, not with recipes.”
Jenni Lessard is the first female executive chef at Wanuskewin Heritage Park Authority, a centre just outside of Saskatoon that fosters education and respect for the land based on Indigenous culture, heritage, and arts.
The Sash Simpson story reads like a novel, and the latest chapter, titled “Sash”, is about the chef opening his eponymous restaurant in Toronto’s Summerhill neighbourhood.
Pastaio David Marcelli makes pasta with the precision of a surgeon and the flair of an artist.
Jamie Oliver catapulted to fame at the age of 23. Nearly two decades later, the British celebrity chef and TV personality has built a brand on food and campaigning.
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.
