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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.
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.
Jessica Rosval is the head chef at Casa Maria Luigia, the guesthouse Massimo Bottura and his wife, Lara Gilmore, have opened in the Emilia Romagna countryside.
In Julie Marr’s home in Puglia that she shares with her husband, Francesco Creanza, there is an oval marble-top table that serves as much more than a place to sit and eat. This table under a dome-vaulted ceiling in the southern town of Oria has become a destination for visitors from the four corners of the globe to share in the joy of a revered Italian ritual: mealtime.
“Everyone thought we were crazy [for opening a restaurant] in Riversdale because the area was really rough at the time. But to me, it looked like the Gastown of Saskatoon, where restaurants are booming next to safe injection sites,” she says. “I kind of feel like I saw something no one else did.”
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.
