He’s young, dynamic and Canadian. So is his cooking. We’re talking of course about Wine Bar’s Co-Owner and Executive Chef Bryan Burke, who continues to garner respect from both patrons and colleagues around the City for his commitment to local, simple and flavourful dishes.
At 12, he was a dishwasher. By 20 he became a fully certified Chef, George Brown alum, worked with Canada’s first master Baker Marian Markowski and captured the attention of Jamie Kennedy who made him sous chef of the Wine Bar. After spending time in Europe, honing his skills at several Michelin-starred restaurants, Burke returned to Toronto in 2007 and picked up where he left off,
French and Italian influenced with a distinctive Canadian foundation, Bryan Burke continues to not only raise eyebrows with one taste of his fresh and seasonal dishes but also earning further attention and praise for his love of exceptionally prepared, seasonal masterpieces.
