Since age 14, Toronto-born Chef Mitch Lipperman hasn’t stopped to take a breath, much less stopped working. An award-winning Chef, Mitch spent time at Rosewater, the Royal York and even Air Canada Centre learning from some of the best in the city.
When the opportunity came to work in a kosher environment, Mitch couldn’t pass up the opportunity to not only delve deeper into his Jewish roots but also bring the increasingly popular kosher-inspired menu to the dining public. The result is beautiful and artful blending a French based menu with meals prepared within the laws of kosher. Truly the best of both worlds. And only Chef Mitch can pull it off.
Thursday, January 13, 2011
Monday, January 10, 2011
Chef Jason Cox, Opus Restaurant
He’s been the Executive Chef at Opus since 2001. It’s safe to say that Jason Cox has never compromised on quality since day 1. He can often be found at the St. Lawrence Market in downtown Toronto, hand-picking the freshest ingredients in order to prepare his daily delicacies. That being said, Chef Jason takes great pride in consistently creating culinary delights that coincide with the changing seasons.
His dinner menu is considered by many to be a ‘feast for the senses’. Dishes such as Quebec foie gras, Isle Verte rack of lamb and Atlantic lobster have become stuff of legend. Meanwhile, his selection of Persian caviars and fascination with Asian cuisine can often be found in a variety of his creations.
His dinner menu is considered by many to be a ‘feast for the senses’. Dishes such as Quebec foie gras, Isle Verte rack of lamb and Atlantic lobster have become stuff of legend. Meanwhile, his selection of Persian caviars and fascination with Asian cuisine can often be found in a variety of his creations.
Executive Chef/Owner Sukhwant Singh -Apalla Restaurant
He may be young, actually really young in comparison to other Chefs I've interviewed (no offense guys and girls) but Executive Chef Sukhwant Singh isn’t afraid to take some risks in order to create a dish you won’t soon forget.
Dynamic, charismatic and extremely experienced, Sukhwant is proud to illustrate his years of experience; his definition of Indian contemporary has sparked the interests of not only Queen Street West locals and passerby’s but his appetizing menu has also captivated the Toronto dining scene. Curries and Tandoori dishes satisfy the senses as Chef Sukhwant consistently dedicates himself to preparing and delivering quality with each dish ordered and served.
Dynamic, charismatic and extremely experienced, Sukhwant is proud to illustrate his years of experience; his definition of Indian contemporary has sparked the interests of not only Queen Street West locals and passerby’s but his appetizing menu has also captivated the Toronto dining scene. Curries and Tandoori dishes satisfy the senses as Chef Sukhwant consistently dedicates himself to preparing and delivering quality with each dish ordered and served.
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