Chef's Table Archives

The Culinary Art of Calgary’s Darren MacLean

The iconoclastic chef reimagines Canada’s diverse food culture through a Japanese lens, forging high-concept cuisine at his restaurants Eight, Nupo, and Shokunin.

MacLean has been a known quantity in culinary circles—and a local celebrity in Calgary—for well over a decade.

Vancouver Chef Vish Mayekar’s Global Cuisine Is Elementally Inspired

At Vancouver’s Elem, Chef Vish Mayekar Makes Elementally Inspired Global Cuisine

A vibrant new addition to Main Street's dining scene.

A vibrant new addition to Main Street’s dining scene.

Chef Grant van Gameren Goes Behind the Scenes at His Latest Restaurant Opening

If Martine's Wine Bar is the celebrated chef’s final act, then it deserves a standing ovation.

If Martine’s Wine Bar is the celebrated chef’s final act, then it deserves a standing ovation.

Chef Danny Smiles Makes a Grand Return to Montreal’s Upscale Dining Scene

At his new restaurant, Le Violon, Smiles mines his own memories to cook food that makes sense to all.

Back in action.

Andersen Lee, the Chef of Montreal’s Oncle Lee, on Making the World’s Best 50 List and Rediscovering His Roots

The wunderkind chef combines Chinese cuisine with Montreal hospitality.

Andersen Lee is the chef behind Oncle Lee in Montreal.

At the Chef’s Table: Dining In With Teo Paul

The low-key chef’s new restaurant Le Tambour Tavern is out-of-this-world and of it at the same time.

Chef Teo Paul’s latest restaurant, Le Tambour Tavern in Hamilton, Ontario, offers the intimate charm of a Parisian bistro with a footprint roomy enough for raucous late-night headbanging.

The Canadian Chef-Sommelier Duo Behind Michelin-Star Restaurant Comice

Meet Noam Gedalof and Etheliya Hananova.

Noam Gedalof and Etheliya Hananova at Comice in Paris, where the chef-sommelier duo has created a restaurant experience that goes beyond food and wine.

Flavours of Quebec: Chef Stéphane Modat of Le Clan

Where to dine for fresh-from-the-hunt meat.

Le Clan is the culmination of chef Stéphane Modat’s locavore principles, creating a place where a new story could be written: what eating in Quebec is, fully and completely.

Bowing to Bowie at Major Tom

Garrett Bruce Martin of Canada’s best new restaurant.

That unpretentious, focused attitude toward dining culture informs Garrett Bruce Martin’s menus to this day as well as his beliefs about how a kitchen should be run, the restaurant industry, and what it means to be a chef: unusually democratic and without delusions of grandeur.

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