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.
Chef’s Table
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.
Canadian Chef Jessica Rosval at Modena’s Casa Maria Luigia
Culinary heartland.
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.
Julie Marr Invites Everyone to Her Table in Puglia
Pull Up a Chair.
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.
Inside an Italian-inspired Food Scene in Saskatoon
Christie Peters of Primal.
“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.”
Chefs Answer the Common Question: Why Do So Many of Them Have Tattoos?
Knives and needles.
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.
