I am a recognized industry innovator, as creator, chef, and operator of two restaurants, JOV Bistro and Harvest Kitchen Diner.
I have worked to improve the social responsibility of the industry throughout my career. I have done so by creating delicious recipes that reflect modern health trends while supporting locally and sustainably grown food that is awesomely delicious.
JOV Bistro was a small bistro that offered farm-to-table food before that was a thing. (Back in 1999.) At JOV we developed international notoriety because we introduced the concept of Trust-the-Chef dining experiences to the North American dining scene.
Harvest Kitchen was a restaurant in a University district in Toronto focused on making ethically and locally sourced food available at every-day prices. At Harvest Kitchen we kept bees on the roof, made our own honey, and ran a small community operated farm where we grew some of our own produce in the summer.
I have been recognized internationally for my culinary artistry and skills by Food and Wine, Gourmet Magazine, Zaggat, the James Beard Foundation in New York, and for my commitment to local food systems by Greenbelt Ontario.
I live to play in the kitchen, building conviviality and community through food. Creating the high-touch online coaching program, The Quizzical Chef™ was my response to recent social distancing, a way to get social in the kitchen even though we're physically apart.
It has turned out to be one of the most enjoyable and projects of my career.