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

Sous Chef, Mira Mira

Formerly 

I started working in the “heart of house” with no kitchen experiences as a line cook. I was lucky enough to meet many wonderful chefs, colleagues and mentors that helped shape me up to who I am today. I was Chef de Tournant at multiple restaurants within Chase Hospitality Group including Colette Grand Cafe, The Chase, and Palm Lane.

Favourite dish to make right now

Garlic butter sea snails. I know some people will say "Yuck!” but seriously, c'mon - It's not going to be delicious if you're not going to put love into it!

Last cookbook purchase

The majority of my cookbooks are gifted to me. The very last one I got for myself I think was Enchanted by Vietnam: A Journey of Flavours Through Vietnam by Truong Thi Quyen. 

Have you read it/tried any recipes 

Not yet, but would definitely love to try making the Red Curry Clams one day.

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

Bean sprouts - I just can't take it, either cooked or raw.

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

Pandan - you can literally do anything with it, from making beverages and desserts to sauces.

Biggest influences

Friends and family, and a big shout out to my mentor/coach, Amira Becarevic, chef/owner of Mira Mira.

If you could eat at any restaurant in the world

I'm not a big fan of all fancy restaurants out there, but I'm totally down to try all the street foods served by locals around the world.  

Last thing you ate

Korean Fried Chicken and Pickled Radish. Extra pickles please!

Three must-have ingredients always in your fridge

Sriracha, Butter, Eggs. 

Guilty pleasure

Iced Vietnamese Coffee or alternatively, the Shaken Iced Espresso with White Chocolate Mocha from Starbucks.

Top 3 favourite Toronto restaurants 

Kinka Izakaya, Pho Mi Viet Hoa, Jim Chai Kee

Top 3 favourite Toronto bars

N/A. I'm not a huge drinker.

Go-to drink

Vodka Cranberry.

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

Not drinking enough water... yep, I know!

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

Cleanliness and always on the move! Don't stop until the list is all checked.

Hidden talent

Assembling things. Literally anything!

Best career advice you ever received 

"You got time to lean, you got time to clean" - Chef Jane MacDonald, my former Executive Sous Chef at Colette Grand Café. 

Worst career advice you ever received

*long story short*: I once was asked to cover a night shift at a sister's restaurant of my employer, I used my parents as my reason not to take the shift. My boss flipped and started cursing at my parents, so I quit. Last thing she told me was,"Keep that attitude and no one will ever hire you!" Well, here we are. :) 

Your advice for a young cook starting out in the business

If you're not sure about something, ASK! Don't be shy. That's how you learn. We're all human and everyone makes mistakes. Treat your station like your playground, have fun, and be creative with it.   

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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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