In the microcosm of a single kitchen, a larger sense of kinship can be felt. And for many chefs, tattoos are permanent markers of that identity.
When executive chef Gus Stieffenhofer-Brandson begins conceptualizing a new menu item at Vancouver’s Published on Main, he turns to his flavour library for the building blocks.
The past year in quarantine has greatly affected small businesses, with the hospitality industry feeling the COVID crush more than most.
After a decade under chef Hidekazu Tojo’s mentorship, Masayoshi Baba opened his own open-kitchen concept with sushi-counter service, where shared energy between chef and diner create an intimate experience.
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.”
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.
Twenty years ago, the name Pourcel was front-row centre on every foodie’s top-chef list. There was not one but two Pourcels, brothers Jacques and Laurent, both chefs and identical twins at that.
It’s been a great year for food and drink at NUVO. This highlight reel shows off some of the best of the best when it comes to spirits, fine dining, and desserts.
A chef’s career can have many twists and turns, yet you’d be hard pressed to find one that has as many as Jonathan Gushue’s.