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