Dennis Tay is Chef de Cuisine at DaiLo, Chef Nick Liu’s temple for new Asian cuisine. Born in Windsor from Scottish-Filipino parents, Dennis is a former B-Boy and contestant on Top Chef Canada. We spoke with Dennis about growing up in Windsor, working in Italy, and the limits of the North American palate. Dennis also talked about the insanity of reality television, running a successful Toronto restaurant, and making time for his family.
Irwin Adam Eydalnant is a scientist and co-founder of Future Food Studio and Bevlab. He and his peers are reinventing food as we know it. And Hogtown is lucky to have him. We spoke with Irwin about his Jewish-Winnipeg roots, creating an industry with no competitors, and schooling food and beverage giants across the world. Irwin also talked about how foodie culture is stagnating innovation,why Americans are finally looking to Toronto for ideas, and most importantly, why Jewish and Chinese food is so damn good.
Anthony Rose is the genius chef behind Toronto restaurants Rose and Sons, Big Crow, and Fat Pasha. He studied at the California Culinary Academy in San Fran before working under several New York City food titans, including Jean-Georges Vongerichten. He also stole swigs from Barry’s birthday Scotch. Anthony spoke with us about the first time he ate bacon, why Jews love Chinese food, and running the Drake Hotel’s kitchen. He also talked about getting drunk with Anthony Bourdain, and what it would be like to “Cook It Raw” in Canada.