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.
Carlson’s commitment to exceptional, locally sourced ingredients has left an indelible imprint on Vancouver’s food industry.
Named the best in Asia four years running, this two Michelin-starred restaurant serves dishes like a procession of jewels.
In the three years since it opened, Crête’s restaurant, Montréal Plaza, has become the city’s most enchanting culinary spot.
Now 60 years old, Vongerichten’s illustrious career can be retraced as both a business lesson and a study in culinary evolution.
While Saskatoon has always had one of the highest number of restaurants per capita in Canada, casual fare long dominated the scene—that is until MacKay’s homecoming.
Her restaurant Chez St-Pierre and her championing of local products have placed her hometown of Le Bic, Quebec on the food lover’s map.
Chef Jowett Yu has garnered major acclaim for the cheekily-named modern Cantonese restaurant he opened in Hong Kong.
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.