MEET YOUR MAKER
A S A R ES U L T O F T H E P A N D EM I C ’S D EC I M A T I ON OF O U R C U L I N A R Y I N D U STRY, 38
ZACHARY STACHYRA @lithoprestaurant
T H ER E A R E C U R R EN T L Y MA N Y C H EF S W I T H O U T R ES T A U R A N T S T O C A L L H O ME. S O W H A T T O D O ? G U EL P H - B A S ED C HEF
YOU R C OOKI N G S T Y LE ? Nouvelle cuisine – stressing
Z A C H A R Y S T A C H Y R A D EC I D ED T O G O
freshness, lightness, and clarity of
O U T O N H I S OW N – C U R A T I N G I N -
flavour
H O U S E D I N N ER S F O R C L I EN T S A C R O SS
F AV E I NGRED I E N T( S ) TO CO O K
T H E R EG I O N . H A V I N G W O R KED A T S UCH
WITH?
D ES T I N A T I O N S A S L A N G D ON H A L L
Fresh seafood – especially shellfish, lobster, and scallops
( C A M B R I D G E) , T H E B ER L I N ( KI T C H EN ER),
M OS T I M POR TA N T K I T CH E N
EN O T EC A S OC I A L E ( T OR O N T O ) A N D 7
T OOL (S )?
EN O T EC A / H EX A G ON ( O A KV I L L E) , Z A C H’S NO
S ous vide, smoke, vacuum sealers & liquid nitrogen
S L O U C H I N T H E KI T C H EN . N EED F U R T HER
RE GI ONAL PI C K ( S ) F O R A G O O D
P R O O F ? J U S T L OO K A T H I S F O O D . I T ’S ART
T I M E?
O N A P L A T E. P ER I O D . N OW A L L T H A T ’S
Breakfast from Clementine Catering, the Baker Street Station
L EF T T O D O I S H I R E H I M F O R Y OU R NEXT
patio, and Loloan Lobby Bar for
G A T H ER I N G A N D T A S T E W H A T Y OU ’R E
something unique
S EEI N G . Y OU ’L L T H A N K U S . A N D H I M .
