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

Chef de Partie, ēst Restaurant, and Biga - launching August 5

Formerly

Lamesa Filipino Kitchen, Lasa By Lamesa

Favourite dish to make right now

Paella.

Last cookbook purchase

I got the book from a friend – The Food of Spain by Claudia Roden.

Have you read it/tried any recipes

Paella and different kinds of tapas.

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

 I’m not a fan of oysters.

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

I’d like to see or taste more of Star Anise. I love anything with coconut too!

Biggest influences

Definitely my Mom. She is just amazing in the kitchen. She makes simple dishes very unique and special. I have few people from the industry who I look up to like Massimo Bottura who I met a couple of years ago. Chefs Grant Achatz, Daniel Humm, and David Chang as well. Looking forward to meet them in person someday.

If you could eat at any restaurant in the world

Osteria Francescana, Alinea, Eleven Madison Park and a lot more. I will definitely splurge just to try their dishes and experience world-class service and ambience!

Last thing you ate

Beef Jerky (Filipino Style), Chicken Adobo and Garlic Fried Rice and Spring Rolls from Bar’kada.

Three must-have ingredients always in your fridge

Garlic Confit, Butter, and Ground Beef.

Guilty pleasure

Gelato! 

Top 3 favourite Toronto restaurants

Il Covo, Momofuku, Alo

Top 3 favourite Toronto bars

Bar Raval, Seoul Shakers, Aloette

Go-to drink

Old Fashioned or Negroni.

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

I always have two to three wet towels and I don’t know why.

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

Keeping your stations clean and organize before, during and after service as much as possible. Also, always ask the Chef if you’re not sure on how to do the task.

Hidden talent

I have a good memory with every genre of music and I feel like I’m a good singer.

 Best career advice you ever received

My parents always tell me to stay humble. I also read The 48 Laws of Power by Robert Greene and his first law is: “Never Outshine the Master.”

Worst career advice you ever received

Quit and just give up. 

Your advice for a young cook starting out in the business

I think attitude is more important than your talent and skills. I say this because your talent and skills can be honed and can be learned through education and experience in the industry. Your attitude is you - who you are as a person and how you treat people and how you get along with them. Learn not only from Chefs but with all members both BOH and FOH. Keep your feet on the ground. Stay humble. Respect.

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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