Designed for
Chefs by Chefs.
Meet our Chefs
Roderick Tomiczek
At Canoe, Chef Roderick takes inspiration from the many cultures that define Toronto, blending global influences with exceptional Canadian ingredients. The result is a menu that celebrates diversity while highlighting the best produce the country has to offer.
Ricardo Valverde
At SUYO, Chef Ricardo’s cooking is inspired by Peruvian flavours seen through a modern lens. He honours tradition while refining technique and presentation, allowing each dish to feel both familiar and unexpected. Every plate is guided by respect for ingredients, balance, and a desire to tell a story of culture and place.
Justin Daniel Tse
At Delphine, Executive Chef and Director of Food & Beverage Justin Daniel Tse draws on modern and classic techniques to showcase Cantonese flavours through a contemporary lens. His cooking respects tradition while refining technique and presentation, allowing each dish to feel both familiar and unexpected. Each plate reflects a thoughtful balance of craft, clarity, and a deep respect for ingredients.
Sean Yan
Opened in summer 2024, Ram & Rooster is Chef Yan’s New Jersey debut, blending New American cuisine with traditional Chinese ingredients and techniques inspired by his parents’ heritage. The restaurant offers an eight-course tasting menu that showcases Chinese flavours alongside New Jersey’s seasonal bounty, guiding guests through delicately balanced, thoughtfully composed dishes.
