There’s a lot of movement in the restaurant business. We’re really fortunate that our best people tend to stick around, but we lose our fair share of gems.
What’s the best part about being in the food business? And what’s the hardest part?
The best part about being in the food business is that change is the only constant. This is also the hardest part about being in the food business. Evolve or die.
How do you know when a recipe’s right?
When the chef doesn’t follow every step and the result is still delicious.
What was the worst food review you ever got and how did you handle it?
All I’ve ever done is cook, no fallbacks, so when I get a negative review it dose sting. But it’s not how hard you hit that matters, its what you do when you get hit that speaks to who you are. I tend to keep it to myself and try to learn from the miss-fires and fix the problem.
Why do you think foodie culture has exploded the way it has?
Restaurants have always been cultural hubs and are integral in the gentrification process of a city. Toronto’s current housing boom is fertile ground for startup companies such as restaurants. Toronto has never had so many amazing restaurant options, we now have one of the most diverse and exciting restaurant scenes in the world.
How do you think your stint with Mark McEwan has helped you in your career?
Chef McEwan has been a constant source of inspiration and guidance for most of my culinary and business life. I have always admired how he has seamlessly been able to merge his culinary talents with the world of commerce.