Hot Chef

Born: Newmarket; grew up in Aurora.

Past gigs: Canoe, Auberge du Pommier, Maunders Food Shop.

Inspiring food moment: When I first started cooking I worked for an Italian family who took me on an incredible food journey in Tuscany. We went to their friends’ restaurant. The porcini risotto at da Fagiolino Trattoria has remained ingrained in my food memories since.

Love:Feeding people—satisfying their taste buds. “Cooking is like love. It should be entered into with abandon or not at all.” — Harriet van Horne.

Hate: Egos in kitchens. “Do right. Do your best. Treat others as you want to be treated.” — Lou Holtz. (And don’t be a douchebag!)

Culinary hero: [Oliver & Bonacini Corporate Executive Chef] Anthony Walsh.

Dream day off: Yoga or go for a run… clear my mind! I generally like to go eat, explore the city and catch up with friends.

Kitchen tunes: Love Songza when I’m at home cooking for an assorted mix.

Dying to eat at…: Branca in the Junction.

Guilty pleasure: Anything with cheese! A delicious dirty sandwich. If I could eat anything it would be a Bánh Mi with a fried egg on top from Tiêm Bánh Mí Phuong in Hoi An, Vietnam.

This interview originally appeared in CityBites magazine