A Conversation with Paul Methot, President and CEO of Groupex Groupex Canada started in 1984 when a small group of independent Alberta restaurant owners came together to tackle the challenge of competing with...
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Suppli & Kitchen Hub Harmonize Convenience with Sustainability When visionary minds align, innovation takes flight. Suppli, Toronto’s leader in reusable restaurant packaging, co-founded by CEO Megan Takeda-Tully, and Kitchen Hub, Canada’s first virtual...
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Chef Rodrigo Pacheco is not just a culinary artist—he is a pioneering force who has intertwined high-level gastronomy with environmental conservation, community empowerment, and the revival of Indigenous foodways. Based in Ecuador, one...
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Having recently judged the Garland Canada Culinary Competition, and closed out the winter semester at Centennial College where he is Indigenous Culinary Advisor, Chef Joseph is moving into the summer season, but he’s...
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When it comes to delivering a sustainable, unforgettable coffee experience, Nespresso sets the gold standard. That’s why top chefs like Chef Jason Bangerter of Langdon Hall are exploring new ways to create with...
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Chef Matty Matheson is a Canadian culinary rock star and one of the most evocative and provocative names in food. His signature no-holds-barred attitude, bottomless enthusiasm and creative approach to comfort food have...
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MENU in Conversation with Bar Icon Kate Gerwin. A force of nature behind the bar (and in general), Gerwin shattered glass ceilings as the first woman to claim the title of World Bartending...
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Since its inception in 2002 by Chef Jean-François Archambault, La Tablée des Chefs has been on a mission to combat food insecurity while fostering culinary education. Under Archambault’s visionary leadership, the Longueuil, Québec...
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The Neighbourhood Group is playing the long game, staying true to its principles, and reaping the rewards. MENU: Your group has achieved several significant milestones, including B Corp certification. Can you explain the...
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Proteins on the rise at Canadian full-service restaurants include a variety of seafood options that are appearing in global applications, namely sushi. Caviar, the fastest-growing on the list, is a more premium ingredient,...
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As legendary Edmonton restaurateur Patrick Saurette retires and the iconic The Marc Restaurant enters a new chapter, we reflect on his remarkable journey and the lasting impact he has made on the city’s...
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From fine dining to quick service restaurants, food safety is the unheralded backbone that keeps the industry thriving. The recent surge in awareness about food-borne illnesses has spotlighted the dire consequences of neglecting...
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Val Upfold is a seasoned hospitality leader and industry advocate. Her long career has evolved and ascended from the bustling floors of independent restaurants to a human resource leadership role with Oliver &...
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Industry leaders, visionaries and tastemakers share their hopes and dreams for the future of foodservice. Restaurants Canada asked over 100 RC Show speakers, thought leaders, and innovators to share their raw views on...
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