Chef

Chef Brent Maxwell has quite the impressive culinary resume: sous chef at Toronto's Square, Canoe and Biff's; and Chef de Cuisine at Luma and Spencer's at the Waterfront in Burlington. He's currently running the kitchen at East Thirty-Six, a position where he says the best and most challenging parts of the day are often the same

It wasn’t always smooth sailing for famed entrepreneur Jamie Kennedy, and in 2009 he was on the verge of bankruptcy. We caught up with him recently and chatted about everything from the vibe at Gilead Wine Bar to when it is time to close a restaurant’s doors, along with advice he would give his 25-year-old self

Today's Notable Young Professional is Catch & The Oyster Bar Executive Chef Kyle Groves, who started working at the restaurant in 2005 and then slowly began planning his career route. What was the inspiration? Find out in today's profile

Two years ago Anne Sorrenti left her job of 10 years working for a Toronto MP to become the Executive Chef of Morgans, a new restaurant on a stretch of the Danforth populated by methadone clinics and dive bars, along with one of the most supportive neighbourhoods in Toronto. These are the pages that have inspired her career path

Today's Notable Young Entrepreneur is Brett McDermott, who launched Our Daily Brett Catering Co. to offer what is typically considered a luxury service on a larger scale and to more people. Find out the inspiration behind his business in today's profile

With an Associates Degree in Applied Arts and a Culinary Certificate from The Art Institute of Seattle, Brad Hendrickson is the right hand man for Executive Chef Jenny Hui at Vancouver’s top catering company, The Lazy Gourmet

We recently had the pleasure of dining at Splendido in Toronto for a Hidden Bench wine tasting and were present at their truffle tasting last fall. Needless to say, we were beyond impressed on both occasions. A huge part of that is the creative and skillful work of today's 30-year-old YPDaily Chef Victor Barry