Article written for MENU Magazine by Philman George, Corporate Chef and Co-founder of The Re-Seasoning Coalition “Where is this product made?” This is the first question asked by restaurant owners, suppliers, distributors, chefs,...
READ MORECategory: Industry Profiles
Presented by Restaurants Canada and High Liner Foods, the RC Show 2025 keynote unfolded as a compelling fireside chat between Chef José Andrés and Kelly Higginson, President and CEO of Restaurants Canada. What...
READ MORE
Before Tara Witt became one of the hospitality industry’s go-to voices on sensory design and furniture strategy, she was behind the bar—learning the business from the floor up. What began as a university...
READ MORE
Article written by: Brigitte Foisy, Vice-President, Bocuse d’Or and Chefs Canada In the world of food, the Bocuse d’Or and the World Pastry Cup stand as the Olympics of gastronomy, drawing chefs and...
READ MORE
The Inside Track on Furnishing a Restaurant That Works With Eugene Honcharuk, Founder of Contract Supply Corp. When it comes to furnishing a restaurant, it’s easy to focus on the visual impact—the colours,...
READ MORE
Few chefs can claim to have stepped into a professional kitchen at 13. Fewer still can say they spent the next two decades immersed in the pursuit of Michelin stars, executive titles, and...
READ MORE
Tucked inside the National Arts Centre (NAC) in Ottawa, 1 Elgin is a culinary stage for Canada’s diverse flavours. With a menu that evolves seasonally and a commitment to locally sourced ingredients, the...
READ MORE
Shingo Gokan didn’t set out to change the cocktail world. In fact, if you’d asked him at any point in his early years behind the bar, he would have told you he was...
READ MORE
In Conversation with Jeremy Bonia: Sommelier, Restaurateur & Outgoing Chair of the Restaurants Canada Board of Directors For more than a decade, Jeremy Bonia has stood at the crossroads of hospitality and advocacy,...
READ MORE
Gabby Peyton knows what it means to grieve a restaurant. Not just the food, but the people, the rituals, and the way sliding into a favourite booth feels like coming home. A food...
READ MORE
