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 Zachary Albertsen.

🕒 5 min read

Currently

Corporate Head Chef, Scale Hospitality Group

Formerly

Weslodge, Drake Hotel, Wheat Sheaf Tavern, Shook Kitchen

Favourite dish to make right now

I’m in love with the Smoked White Fish at Pink Sky at the moment, plus the white fish from Affinity Fish that we are getting is just outstanding!

Last cookbook purchase

The Whole Fish Cookbook by Josh Niland.

Have you read it/tried any recipes

Yes, I loved the Whole Fish Kiev. Great idea!

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

Useless microgreens and edible flowers. If the dish needs it, that’s great, if not, don’t.

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

I think we are starting to see more and more farms and local producers being featured on menus, not just at high end restaurants but local eateries. It makes me happy to see that.  

Biggest influences

Ted Corrado, Corporate Executive Chef, Scale Hospitality Group - He is not only a super talented chef, but on top of that he is a great human being. It makes me happy to work for someone like that. I feel very lucky to be able to learn from him.

Hanif Harji, Owner/CEO, Scale Hospitality Group - I find that we like the same things in food, and our palate is very similar. I love working for him on new restaurants and menus.

David and Anna Posey at Elske in Chicago - I had one of the best meals of my life there and love the savoury and sweet food they produce. I always look to see what they are doing.

If you could eat at any restaurant in the world

Estela in New York, Avec in Chicago or The Sportsman in England. I miss traveling and going out to eat so much!

Last thing you ate

A bag of salt and vinegar chips with a Guinness. It was perfect.

Three must-have ingredients always in your fridge

Mayo, dill pickles, butter.

Guilty pleasure 

Kraft singles, pickled eggs, and hot dogs, I love hot dogs. It doesn’t matter what time of day or where they are from, but in case anyone is wondering, Denmark has the best hot dogs.

Top 3 favourite Toronto restaurants 

Sakai Bar, Edulis, Brothers Food & Wine - I miss it so much.

Top 3 favourite Toronto bars

Communist’s Daughter, Embassy Bar, The Hole In The Wall

Go-to drink

Gin & Tonic or a glass of Irish whiskey - Redbreast 12 Year Old -  with one rock. 

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

Misspelling on menus. Really good thing that I’ve worked with such great teams that they find them before printing!

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

Taste your food. It is so important to build your palate and taste for seasoning. If you don’t like it, why would the customer?

Hidden talent

I make a mean Wisconsin Brandy Old Fashioned.

Best career advice you ever received

It was very early in my career, from my first chef, Tim Larson at The Coopers Tavern, “Own your mistakes. That’s the biggest difference between an adult and a child.” 

Worst career advice you ever received

N/A.

Your advice for a young cook starting out in the business

Buy some good knives, keep them sharp, work clean, be professional, travel when you can, stage at restaurants that interest you, read cookbooks, and be prepared to live a different life then most of your friends and family. 

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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