Chef

Today's Notable Young Professional is Chef Brianne Nash, who runs the cooking school at Toronto's renowned Nella Cucina Kitchen and is also a former Chopped Canada winner. We caught up with her to find out what inspired her career and where she sees herself in five years

Today's Notable Young Entrepreneur is chef Vittorio Colacitti, who opened Toronto's The Good Son as an outlet to express himself through his work and offer fond memories for everyone that walks through the door. Mission accomplished

Today's Notable Young Entrepreneur is chef Marcus Monteiro, who's currently leading the kitchen at Toronto's King West hot spot Brassaii. Find out the inspiration behind his career route and where he sees himself in five years in today's profile

What's it like to be the Head Chef at one of Toronto's most acclaimed restaurants? Pretty amazing, at least to Chef Kris Schlotzhauer, who runs the kitchen at famed Dundas West restaurant Enoteca Sociale. So how does this 31-year-old SAIT Polytechnic alum live his notable life? Read on to find out

Quand l’un des plus grands chefs arrive en ville, les questions à son égard se bousculent, dont une plus particulière, quoi cuisiner pour qu’on tombe amoureux de nous

Today's Notable Young Entrepreneur is 'Chef Rob', who specializes in everything to do with food and healthy eating. It's a pretty extensive list, so we'll just recommend you read on to find out what makes his work so enjoyable

From July 24 to 27, Taste of Toronto will be taking over the historic Fort York to feature the culinary creations of some of the city’s most notable chefs. We decided you should probably know some of the chefs who’ll be backing this monumental festival if you want to get a better idea of what you’re in for; this week, we get to know Steve Gonzalez of Valdez

Chef Barjinder Bains was born in a small village in Punjab, India. Although he never thought of being in the food industry permanently, through working in several kitchens in Toronto he found his calling after taking a cook position at Milagro Cantina on Mercer Street in 2006. After years of hard work, the 31-year-old learned and mastered the techniques of traditional Mexican cuisine

Andrew Gass has been a fixture of the Calgary culinary scene since 2001, a position that has also seen him land impressive gigs abroad. In 2006 he joined the Canadian World Junior Hockey Team to cook familiar food during stints in Sweden, Czech Republic and Russia, and his food has been credited with helping bring home several gold medals