At The Pass with Marvin Palomo

At The Pass is a weekly series showcasing Toronto’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight. 

🕒 4.5 min read

Currently

Owner of XOXO Sauce TO, Chef de Cuisine 7 Enoteca.

Formerly

Abroad: VEA (Hong Kong), La Contea (Italy). Toronto: DaiLo, Auberge du Pommier.

Favourite dish to make right now

Would definitely be Khao Soi. Sweet, salty, sour and umami - what is there not to like?

Last cookbook purchase

DONABE: Classic and Modern Japanese Clay Pot Cooking by Naoko Takei Moore and Kyle Connaughton

Have you read it/tried any recipes 

Yes, I have read most of it. When it comes to cookbooks, I mainly use it for inspiration rather than using the exact recipe, but the Soy Milk Broth is something I am looking forward in trying!

One dish or ingredient you’d like to see gone from menus

Anything processed.

And one dish or ingredient that you’re excited about right now and would like to see on more menus

XOXO Sauce Toronto!

Biggest influences

Dario Tomaselli - Was the hardest on me when I needed it most.
John Higgins - Has this unlimited wisdom, and has always guided me to making the right decisions.
Nick Lui and Dennis Tay - Both took me under their wing and were the best mentors any cook could ask for.
Vicky Cheng - Showed me a cuisine and creativity I have never seen before.
Rafa Covarrubias - Continues to push and progress to make change for the future.

If you could eat at any restaurant in the world

The mom-and-pop restaurants on the beach back home in the Philippines.

Last thing you ate

My mother-in-law’s Kitchari - a South Asian dish made from rice and lentils. The whole family prepares a different variation every Tuesday since they migrated to Canada, and it’s amazing! 

Three must-have ingredients always in your fridge

XOXO Sauce, hummus, and ketchup.

Guilty pleasure 

Chocolate chip cookies and milk. I can devour a whole bag. It’s pretty bad.

Top 3 favourite Toronto restaurants

DaiLo, Richmond Station, and Paris Paris.

Top 3 favourite Toronto bars

Paris Paris, Apres Wine Bar, and Bar Raval.

Go-to drink

N/A. 

One habit you have in the kitchen that you should lose, but can’t seem to shake 

Singing out loud when the music is playing. I'm a terrible singer.

And one habit you have in the kitchen that will inspire young chefs

“WORK HARD, STAY HUBMLE.” Something I always work towards living by.

Hidden talent

Whipping up staff meal in 30 minutes.

Best career advice you ever received

“Embrace your dreams, and the struggle that comes along with it.”
“You get what you put in.” - John Higgins

Worst career advice you ever received 

“You can’t get anything out of cooking.” Glad I stuck to my gut on that one!

Your advice for a young cook starting out in the business

You need to really love what your doing, and every aspect of It - from the people to the culture and the craft. Work for great mentors and people who genuinely work towards positive growth.

Always work on trying to better yourself everyday in every aspect of life. Balance is key because it is easy to burn out in this industry.

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In order to support chefs during this time, the monthly At The Pass series is now WEEKLY. Know someone in Toronto or GTA who should be featured? Submit their name for consideration. And yes, you can nominate yourself.    

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