Posts in Chef
Ivana Raca

Just three years after taking her first restaurant job in the kitchen at North 44, Mark McEwan made Chef Ivana Raca his first female saucier at the young age of 20. Presently running Raca Catering and Dundas West’s Ufficio, Ivana has teamed up with Chopped Canada’s Brad Smith to bring you “free spirit food”. 

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Ness & Orli Levy

Handcrafted using only the finest ingredients including pure vanilla, Belgian chocolate, fresh berries and mouthwatering citrus. Topped with sweet buttercream, colourful sprinkles and Belgian chocolate shavings, Short & Sweet provides a perfectly delicious take on your favourite homemade classics.

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ARIEL COPLAN

Executive Chef Ariel Coplan began his love affair with food at a young age - from the age of 16 he knew his destiny was to be a chef. Starting in the kitchen of George Restaurant in Toronto, he quickly realized traveling would help him master his craft.

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AMIRA BECAREVIC

With 17 years in the culinary field, leading several successful kitchens (Epic, the Chase, Colette Grand Café) and discovering an increasing passion for responsible, sustainable and healthful food as a way of life, Chef Amira Becarevic has branched out to open her own catering company in Leslieville and flagship location of Mira Mira at Assembly Chef’s Hall.

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VITTORIO COLACITTI

Currently leading the dynamic, diverse and innovative teams at Born & Raised, Do Not Disturb and The Good Son Restaurant, Chef Vittorio showcases international culinary experience balanced with an undying pride for his roots in Southern Ontario.

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NICK LIU

After accomplishing a series of wildly appreciated pop-up shops under the name GwaiLo, Chef Nick Liu went on to open his current project: DaiLo. Specializing in New Asian Cuisine, DaiLo has gained critical acclaim, including making the Top 100 Best Restaurants in Canada list, two years in a row.

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KOJI ZENIMARU

Executive Chef Koji Zenimaru began his culinary career in Japan at the age of 16. He describes his style as bold, unique and one that can be easily recognized in each of his original Ramen Isshin flavours.

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ELIA HERRERA

With a dream of bringing authentic Mexican cuisine to Canada, Chef Elia Herrera is now executive chef and partner at Los Colibris and El Caballito – adding Colibri to her impressive roster of Mexican concepts.

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JACKIE LIN

Chef Jackie Lin brings two new concepts to downtown Toronto, Tachi & Shari, offering Japanese cuisine consistent with his passion for excellence and authenticity and his desire to share traditional Japanese fare and food culture with his customers.

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PAUL MARSHALL

With a strong belief that food and family are the two constant factors that we can all relate to all around the globe, Chef Paul opened Love Chix – a place where friends, family and colleagues can all enjoy great food and drinks with the people they want to be with most.

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CHANTANA 'TOP' Srisomphan

Growing up in Bangkok, Thailand, Chef Chantana “Top’s" mother taught her to appreciate and love food from a very young age. Currently leading the kitchens at Toronto favourites – Khao San Road and Nana – Chef Top brings their newest offshoot – Little Khao – to the heart of the financial district.

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Andrey Malkov & Elena Malkova

Growing up in Siberia, Elena and Andrey would spend summers helping their grandparents on their little farm, growing various vegetables and fruits. Best-known for their vegan, gluten-free organic options - Hibiscus continues to be a top destination for Toronto health-enthusiasts.

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