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. Introducing Derek Powers Jr.

🕒 3.5 min read

Currently

Executive Chef at 1 Hotel Toronto, 1 Kitchen Toronto, and Flora Lounge 

Formerly

I’ve been very fortunate and have had the chance to work around the world. Before coming to Toronto, I’ve cooked in Los Angeles, Miami, Las Vegas, Bahamas, and Saudi Arabia.

Favourite dish to make right now

Tacos.

Last cookbook purchase

NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully

Have you read it/tried any recipes

I use a lot of cookbooks to get inspired and then do my own thing.

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

Mayo. 

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

It’s not a single ingredient or dish. I’d love to see chefs pushing seasonal dishes – the season is the ingredient. 

Biggest influences 

All of the past chefs I have worked with.  

If you could eat at any restaurant in the world

N/A.

Last thing you ate

I just tried a few bites of steak prepared by Chef Olivier Le Calvez, who leads the kitchen of Casa Madera, another 1 Hotel Toronto dining destination that’s coming soon.

Three must-have ingredients always in your fridge

Hot sauce, fresh local produce and Maldon salt.

Guilty pleasure

Now that I’ve moved to Canada, I’d have to say butter tarts.

Top 3 favourite Toronto restaurants

416 Snack Bar, Harry’s Charbroiled, 8Mile Pizza

Top 3 favourite Toronto bars

N/A

Your go-to drink

Double espresso.

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

Being on my phone.

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

Leading by example.

Hidden talent

N/A

Best career advice you ever received

Establishing and maintaining that professional boundary with your team. This was something I learned from Alex Becker.

Worst career advice you ever received

N/A

Your advice for a young cook starting out in the business

Be self-driven and motivated and enjoy the grind of learning your craft.

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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