Charles Antoine Crête defines himself as “a clown and a control freak.” It’s an apt description of a man who is at once a creative whirlwind and a disciplined chef and restaurateur who worked as chef-de-cuisine at Normand Laprise’s Toqué for 14 years before setting out on his own. For the last two years, along…
Langdon Hall’s Jason Bangerter is Canada’s Best farm-to-table chef.
Langdon Hall Hotel and Spa is a true jewel of the Canadian culinary scene. Located in Cambridge, Ontario, Langdon Hall is situated on a beautiful piece of land surrounded by gardens. Its magical setting has made it a favourite in southern Ontario. Jason Bangerter presides over a kitchen that has slowly and inexorably driven Langdon…
Marie-Claude Lortie, Elise Tastet and Ian Harrison – writing about food in the age of disruption. From C2 Montreal 2017.
We were delighted to have three of Montreal’s leading food writers on our show live from the Aquarium at C2 Montreal 2017. Marie-Claude Lortie is a writer for Montreal’s largest-circulation daily newspaper, La Presse. Elise Tastet’s blog Tastet.ca reaches over 1 million users. Ian Harrison was editor and writer for Eater in Montreal before becoming…
Honest Weight’s John Bil is giving his all so you can eat the best seafood.
John Bil has been called “the in-demand oysterman who shucked his way to the top” by Toronto Life magazine. One of Canada’s most respected seafood experts, John is a true independent spirit who left high school to open an indie record store in Toronto before spending fifteen years working on an oyster farm in the…
McGill University Desautels Faculty of Management’s Karl Moore trusts restaurateurs to take the pulse.
Associate Professor Karl Moore invites Canada’s top C.E.O.’s to speak to his class at McGill University’s Desautels Faculty of Management, and interviews them on his CJAD radio show “The C.E.O series. ” He is always sure to include figures from the restaurant trade, because, he says, they demonstrate leadership and an ability to adapt quickly….
With Rose and Sons and more, Toronto empire-builder Anthony Rose is hitting his stride.
Anthony Rose worked as a chef in some of the best and most exciting restaurants in San Francisco and New York before returning to Toronto and building a restaurant mini-empire that includes Rose and Sons, Fat Pasha, Schmaltz Appetizing, Swan, and Big Crow. He’s into comfort food in a big way, and, as he navigates…
Lilia’s Missy Robbins just wants to make you happy
Located in Williamsburg, Brooklyn, Lilia is currently one of the hottest restaurants in the New York City area. And that’s no surprise, given the excellent overall experience and great food it delivers in one of the world’s toughest markets. It’s all the result of Missy Robbins’ vision. After making her mark at Spiaggia in Chicago…
Normand Laprise de Toqué – le charmant innovateur
Récipiendaire de l’Ordre du Canada en reconnaissance de son apport novateur à la culture culinaire du pays, Normand Laprise est une personnalité d’une admirable humilité et d’une étonnante discrétion. Dans cette entrevue en profondeur, vous apprendrez que Normand Laprise s’oppose au modèle du chef tyrannique auquel il a eu droit durant sa formation en France…
Milos’ Costas Spiliadis is a man on a mission
Milos is one of the most respected restaurant brands in the world. A beloved icon of the Montreal scene, it was founded by Costas Spiliadis, who has expanded Milos to New York City, London, Athens and beyond, in six locations around the world. Through it all, he has preserved the integrity and quality of the…
Antonio Park: a true cosmopolitan, driven by a passion for excellence
Antonio Park is one of the most celebrated restaurateur/chefs anywhere, with a growing empire that includes Park, Lavanderia, Marché Park and more. A die-hard Montreal Canadiens fan, he’s a favourite of celebrities like PK Subban and Neal Patrick Harris. A true cosmopolitan with roots in Korea and South America, he speaks six languages, and believes…
