Essential Toronto Magazine 2016 | Page 21

I n the past five years, toronto has seen an influx of international chefs and restaurateurs looking to call the city home. From michelin-star chefs like new york city’s Daniel Boulud to celebrity chefs like the Naked Chef himself, jamie oliver, who has just opened a second location of jamie’s italian in toronto, to mario Batali (rumoured to be opening a location of his italian market and grocery concept, eataly to toronto in the next few years), there’s something that is drawing global chefs. innovation” and he has an ongoing aspiration to create cuisine that’s a reflection of canadian ingredients and the many converging influences. equally, many toronto restaurateurs and chefs alike are going global: bringing their extremely successful restaurant concepts to other cities in canada as well as places like tokyo, Dubai and miami. and let’s not forget local legend chef susur lee’s restaurant collaboration with rapper and toronto native, Drake, a restaurant-lounge called Fring’s. FOOD CULTURE so, what is making toronto such a hotspot? it turns out it’s not just one thing. it just happens to be the perfect recipe—a dash of this and a pinch of that—and no shortage of business smarts, elbow grease, great food, and the ever elusive buzz that makes toronto just the right spot for a savvy restaurateur looking to build a successful establishment. it starts with what makes toronto unique: its people. From a chef ’s point of view, the sheer inspiration that can be found in toronto is thrilling, unique and challenging; t