What's Going On?
There's always something going on at The Chefs' House.
From innovative meals prepared by rising stars to inspiring dinners with world-renowned master chefs, we never stop bringing the best the culinary world has to offer to Toronto's food-lovers.
Check this page often to make sure you don't miss out on anything.
A Taste of the Future: 'Rising Star' Chefs Dinner Series
At The Chefs' House, we're dedicated to supporting emerging talent in the culinary and hospitality industry.
With the Rising Star Chef Dinner Series, we're showcasing cutting-edge Canadian chefs who already have a reputation for innovation and creativity.
This is your opportunity to discover the next great Canadian chef and watch them work right before your eyes. Each month an emerging talent will introduce, prepare and serve you a multi-course meal of their own creation.
See upcoming 'Rising Star' Chefs and menus
Chef Douglas McNish, Raw Food & Vegan Chef, Toronto
Thursday, April 11, 2013
About Chef Douglas McNish
Cooking since the age of 15, Doug fell in love with the kitchen instantaneously. He felt a deep and sincere love for all things food related. Camaraderie, hard work, attention to detail and the constant creativity were all factors in drawing him to continue his goals and move on to Chef School.
After attending George Brown Culinary Chef Program, Doug took an apprenticeship and continued to hone his skills learning the inner workings of busy professional kitchens.
After working for Toronto's best chefs in some of the most challenging atmospheres, he found that he needed to make a life change. Not realizing then how much food is a factor in all aspects of life, he found himself overweight and unhappy.
When he watched an undercover video from PETA (People for the Ethical Treatment of Animals), his life changed forever. Over the course of the next 6 months, Doug began to drastically transform his diet. Slowly the weight began to peel off, and by taking what he already knew from his years of culinary training, he re-learned how to prepare food in a healthier way. Pairing this with a deep concern for the planet and the welfare of all its inhabitants, his next logical step was to become vegan. Since then, Doug has taken healthy, organic, plant-based cuisine to a whole new level!
Challenging mainstream thought on diet and ethics, he continues to create inspired dishes using the highest quality ingredients possible: “I am a vegan chef with a fierce commitment to health and organics.” Chef McNish has been featured in publications both online and in print, is a contributor to various magazines, makes appearances on national television, is a plant-based food consultant, and is an internationally published author. His first cook book Eat Raw, Eat Well, 400 Raw, Vegan and Gluten Free Recipes was published in March 2012. Doug’s reminder to all: “Good food isn’t cheap, and cheap food isn’t good!”
Call 416-415-2260 or reserve online here.
Chef Andrea Nicholson from Top Chef Canada and Killer Condiments, Toronto
Wednesday, May 15, 2013
About Chef Andrea Nicholson
Since the early age of fourteen, Andrea has been consumed by the art of food: as a creator, teacher and connoisseur.
Andrea is a Red Seal certified chef who received her culinary training at George Brown College in Toronto. Her professional experience includes positions in respected Toronto restaurants and culinary institutes such as Great Cooks, Via Allegro, The Fifth, Humber College, George Brown College, 35 Elm, Trattoria Nervosa, as well as travelling the culinary globe and working with internationally acclaimed chefs and the world renowned 6-star cruise line Regent Seven Seas.
Andrea also trained in New York City under Roberto Caporuscio and now holds a diploma from the A.P.N. of Naples, Italy, distinguishing her as a certified Pizzaiuoli.
Andrea’s passion for food is evident in her masterful creations, which celebrate the purity of local and seasonal produce. Supporting sustainability, Canadian farmers, purveyors and Ocean Wise is the central tenet of her cuisine.
Andrea appeared as a contestant on Season 1 of the Food Network’s Top Chef Canada. She is currently a Chef expert on the Marilyn Denis Show and is filming season 6 of the Food Network’s Restaurant Makeover as Chef/Host. Andrea is also the Owner and creator of Killer Condiments, her artisan condiment line.
Call 416-415-2260 or reserve online here.
Chef Jason Inniss
Tuesday, June 18, 2013
Chef Inniss was born and raised in Barbados and has lived in Canada since 1993. Jason made his name in Toronto when he opened Amuse-Bouche Restaurant - a French-inspired restaurant that focused on incredible meals made using local and sustainable products.
After Closing Amuse-Bouche to spend more time with his family, Jason opened a small boutique catering company under his own name. Jason trained under Marc Thuet at Centro and the Fifth, and Pino Posteraro at Cioppino’s in Vancouver. He attended the Dubrulle French Culinary Institute and Mount Allison University. Jason currently lives in Toronto and is a Professor at the George Brown College Chef School.
Call 416-415-2260 or reserve online here.
Reservations required: call us at 416-415-2260.
DETAILS FOR EACH “RISING STAR CHEF” DINNER ARE AS FOLLOWS:
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