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TORONTO (October 23, 2024) - Early 2025 will mark Jacobs & Co.’s highly anticipated move to 81 Bay Street, in the heart of downtown Toronto, within the new CIBC Square complex. Known for its elegant and refined service, unrivaled steak expertise and meticulous attention to detail, Jacobs & Co. will elevate its distinctive restaurant experience in downtown Toronto’s revitalized Financial District while staying true to its signature hospitality that has earned it a loyal following and global recognition. 

Jacobs & Co. is Canada’s preeminent steakhouse, recommended by the MICHELIN Guide and the only steakhouse in Toronto—and one of just two across Canada —to be named to the World’s 101 Best Steak Restaurants List. As it gears up for its relocation after 17 years at its heritage Brant Street location, fans of this Entertainment District institution can continue to enjoy its unparalleled offerings uninterrupted until its transition to Bay Street in the new year. 

"17 years ago, we opened the doors to Jacobs & Co. Steakhouse on Brant Street with excitement, passion and a desire to create a world-class steakhouse that offered the very best meat and an evolved experience,” said Gus Giazitzidis, Managing Director.

The King Street Food Company. “ We are deeply grateful for the loyalty and support of our guests over the past two decades. While we continue to enjoy the last few months at Brant Street, we look forward to bringing that same craftsmanship and dedication to our new CIBC Square location where we will build on that legacy and deliver even more special experiences to our guests in the new year.” 

The new location at CIBC Square will offer a newly designed, yet familiar experience, with several exciting enhancements. The inviting, modern space will feature outstanding city views, outdoor patio, raw bar, and intimate private dining rooms, providing a luxurious experience for guests, corporate events or special occasions.  

A hallmark of Jacobs & Co. has always been its impeccable service and Executive Chef Danny McCallum’s steadfast dedication to sourcing the finest cuts from top-tier ranches from around the globe. With a carefully curated network of suppliers, the restaurant provides access to exclusive, premium cuts such as Wagyu and Japanese A5 Kobe beef, ensuring guests can enjoy the best steaks in the world. The signature Dry Aging Room will make the move, allowing guests to explore a wide array of cuts with the same meticulous aging process that has become a Jacobs tradition, as will its signature tableside Caesar salad and take-home breakfast muffins.  

Stay tuned for more updates on the grand opening of Jacobs & Co. Steakhouse at 81 Bay Street.  Reservations for the 12 Brant Street location will continue uninterrupted and are available on OpenTable or by calling (416) 366-0200.

 
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Toronto, ON - Chefs, bartenders, baristas and shuckers from across Canada are invited to qualify to compete and prove their skills and creativity before a panel of esteemed judges.

Restaurants Canada’s series of competitions offers contestants the chance to share their potential, inspire people, and feed their passion (and judges!) at RC Show. The heart of the show is the goal of helping fuel success through advocacy, connection and support to create vibrant and thriving restaurant and food service communities across Canada. Expanding and connecting the culinary community, and bar and coffee talent is at the forefront of what each competition sets out to do. Assertiveness, access and a new approach were just a few of the tools past competitors say they’ve gained through these career-making experiences.

With 80 years and counting, Restaurants Canada knows a thing or two about ensuring the stage is ready to showcase the skills these competitors have up their sleeves. The national association is proud to be hosting its annual line-up of captivating competitions, see below for further details.

 Restaurants Canada Classic Competitions:

The Garland Canada Culinary Competition will offer contestants a chance to prove their skills and creativity by crafting an original dish showcasing their culinary style and expertise for a chance to win cash and prizes - Apply here

Presented by Garland Canada and Restaurants Canada, with support from Dairy Farmers of Canada

By entering the Restaurants Canada Pizza Competition (Traditional or Creative), contestants can earn their place among Canada’s pizza elite to win cash and prizes - Apply here

Presented by Restaurants Canada and Galbani Professionale

Mixologists and bartenders can compete in the Beyond the Rail Cocktail Competition for a chance to advance Canada’s cocktail scene - Join the list here

The John Bil Oyster Shucking Competition joins top shuckers from across Canada to display their precision, speed and finesse in the ultimate shuck-off for top honours and prizes -Registration is opening soon!

Presented by Raspberry Point Oysters

 New Competitions:

The three-day Latte Art Championship will bring together the best and most creative Latte Artists from around the country to showcase their coffee skills and knowledge for a chance to represent Canada on the global stage in Geneva, Switzerland from June 26-28, 2025 - Apply here.

Presented by Specialty Coffee Association and Dairy Farmers of Canada

The Breakfast Sandwich Competition will celebrate and elevate the beloved morning menu staple. ‘Eggsperts’ will put creativity and innovation to the test and go head-to-head crafting the ultimate breakfast sandwich - Apply here.

Bocuse d'Or & The World Pastry Cup Canada will offer contestants the chance tocompete in the pinnacle of culinary competition as the Bocuse d'Or Team Canada Qualifying Competition takes centre stage at RC Show 2025! Canada's top chefs battle it out for the honour of representing our nation at the world-renowned Bocuse d'Or in Lyon, France—the ultimate culinary showdown -Read More.

 
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Created in Lyon in 1987 by the well-known chef from Lyon, Paul Bocuse, the Bocuse d’Or was born at the heart of the Salon des Métiers de Bouche (now named Sirha Lyon), marking the beginning of a unique human adventure: a culinary competition in front of a public for the most promising chefs on the world gastronomic scene. A unique format for its time, bringing chefs out of their kitchens and showcasing their art and expertise to the world.

In the space of just a few decades, the Bocuse d'Or has become a veritable institution, transcending borders and cultures to establish itself as the essential reference point for the entire profession and becoming a laboratory of excellence. The aim of the competition remains true to the spirit of its creator: to sublimate gastronomy from around the world through two tests that have become iconic, “theme on the plate” and “platter theme”.

A truly human experience, chefs from all over the world are called upon to push back their limits, both in terms of their technical skills and their culinary imagination. For these seasoned performers, the Bocuse d'Or is much more than just a competition: it's a space where they can proudly assert their culinary roots. To do this, in addition to the products required for the plate and platter themes, the chefs must add a culinary marker representative of their country. In this way, each recipe is an ode to their culinary heritage and terroir.

“The Bocuse d'Or embodies what my father sought to pass on throughout his life: culinary excellence, a passion for gastronomy and the desire to promote French savoir-faire throughout the world. In creating this competition, he wanted to provide a platform for encouraging culinary innovation and promoting gastronomy on an international scale, while passing on his values of excellence, passion and respect for products and traditions, admits Jérôme Bocuse, President of theBocuse d’Or since 2016. Today, the Bocuse d'Or has become an international symbol of culinary perfection and innovation, a showcase for tomorrow's gastronomy in tune with today's concerns. We continue to focus on sustainable practices and an even more diverse representation of world talent. It is also in this DNA that, for this 2025 edition, we want to focus on the cooking of chefs, rather than on artistic events.”

Since its creation, the Bocuse d'Or has developed around a model open to the world. For several years now, continental selections have been organised, offering chefs of all origins the chance to take part in this exceptional adventure:

- 2007: first Bocuse d’Or Americas

- 2008: first Bocuse d’Or Europe and Bocuse d’Or Asia-Pacific

- 2018: first Bocuse d’Or Africa

- 2026: for the first time, a Bocuse d’Or Middle-East, as part of Sirha Arabia 2026

THE QUEST OF AN UNIQUE RECOGNITION

The Bocuse d'Or community brings together more than 5000 chefs in 72 countries, giving it an unrivalled influence inthe world of gastronomy and attracting attention on theinternational media scene. For the chefs hoping to win thegolden statuette, this adventure is much more than aninternational springboard for their careers, it's a realachievement. Each stage, each selection, whether national,continental or international, is an opportunity to reach thehighest step of the greatest gastronomic competition. To winthe Bocuse d'Or is to win the world cup for chefs, the ultimatereward for hard work and rigour over nearly two years.

“The Bocuse d'Or involves a lot of things. You prepare for two years and you only aim for the Grand Final. Whether it's the World Cup in football, athletics or cooking, you must make sure you're trained right from the beginning. Eighty countries take part in the Bocuse d'Or and they all want to win, so you have to be totally committed and ready, both mentally and physically, to make it through the five-hour competition and win it” declaresRasmus Kofoed, Bocuse de Bronze 2005, Bocuse d’Argent 2007 andBocuse d’Or 2011.

The Bocuse d'Or weaves together a network of chefs who share the same passion, reinforcing the proximity of cultures and know-how by bringing together chefs from different horizons and making them converge towards a common goal and a common place, the Grand Final in Lyon, during Sirha Lyon. This mosaic of cultures and flavours makes the competition a real gastronomic crossroads, where the winning chefs take the biggest step of their careers.

The competition has become a source of inspiration for all the sector, constantly evolving to influence gastronomic trends and future generations of chefs.

Winners of the Bocuse d’Or

1987 – Jacky FREON (FRANCE)

1989 – Léa LINSTER (LUXEMBOURG)

1991 – Michel ROTH (FRANCE)

1993 – Bent STIANSEN (NORWAY)

1995 – Régis MARCON (FRANCE)

1997 – Mathias DAHLGREN (SWEDEN)

1999 – Terje NESS (NORWAY)

2001 – François ADAMSKI (FRANCE)

2003 – Charles TJESSEM (NORWAY)

2005 – Serge VIEIRA (FRANCE)

2007 – Fabrice DESVIGNES (FRANCE)

2009 – Geir SKEIE (NORWAY)

2011 – Rasmus KOFOED (DENMARK)

2013 – Thibaut RUGGERI (FRANCE)

2015 – Ørjan JOHANNESSEN (NORWAY)

2017 – Mathew PETERS (USA)

2019 – Kenneth TOFT-HANSEN (DENMARK)

2021 – Davy TISSOT (FRANCE)

2023 – Brian Mark HANSEN (DENMARK)

 
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Vancouver, BC, October 22, 2024 - The 15th Annual Chinese Restaurant Awards is thrilled to announce its Top 30 longlist winners. A panel of 18 judges was tasked with dining across Metro Vancouver to seek out some of the best and most exciting Chinese culinary experiences they have enjoyed in recent memory. Their selections span not only dine-in Chinese restaurants, but also Taiwanese cuisine, food court stalls, Cantonese BBQ eateries, dessert shops, and café-style venues.

“Our Top 30 longlist this year truly showcases the rich diversity of Chinese and Taiwanese cuisine in Metro Vancouver,” explains Lee Man, judging panel chair, Chinese Restaurant Awards. “From Cantonese, Jiangnan, Northern Chinese, to Hunan, and Sichuan, our 2024 list reflects the culinary trends and vibrant dining scene in our region. We are lucky to have so many incredible choices.”

15th Annual Chinese Restaurant Awards Top 30 Longlist

A.Bento - Taiwanese cuisine, Vancouver
Bamboo Grove Restaurant - Cantonese cuisine, Richmond
Cha Kee, Hong Kong-style cafe, Richmond
Chang'An Restaurant, Northern Chinese cuisine, Vancouver
Chef Tony Chinese Restaurant, Cantonese cuisine, Richmond
Chef's Choice Chinese Cuisine, Cantonese cuisine, Vancouver
Chinatown BBQ, Cantonese BBQ, Vancouver
Dynasty Seafood Restaurant, Cantonese cuisine, Vancouver
Geng Shi Ji, Hunan cuisine, Richmond
Golden Paramount Seafood Restaurant, Cantonese cuisine, Richmond
Hei Hei Rice Roll, casual Chinese, Richmond
iDen & Quanjude, Northern Chinese cuisine, Vancouver
Landmark Hotpot House, hotpot, Vancouver
Lao Cai Chinese Cuisine, Xi'an cuisine, West Vancouver
Max Noodle House, noodle and congee, Richmond
Memory Corner, Taiwanese cuisine, Richmond
Mott 32, contemporary Chinese, Vancouver
Neptune Palace Seafood Restaurant, Cantonese cuisine, Vancouver, Burnaby and  Surrey
Osmanthus Chinese Fusion Restaurant, Jiangnan cuisine, Richmond
Rice Holic, Taiwanese cuisine, Richmond
Sea Harbour Restaurant, Cantonese cuisine, Richmond
Seaport City Seafood Restaurant, Cantonese cuisine, Vancouver
Suhang Restaurant, Shanghainese cuisine, Richmond
Sun Sui Wah Seafood Restaurant, Cantonese cuisine, Vancouver and Richmond
Tasty BBQ and Beer Bar, Sichuan cuisine, Vancouver and Richmond
That Year China Restaurant, Sichuan cuisine, Richmond
The Dolar Shop Hot Pot, hotpot, Burnaby and Richmond
The Fish Man, Sichuan cuisine and seafood, Richmond
The Jade Seafood Restaurant, Cantonese cuisine, Richmond
Yuan's Garden Restaurant, Shanghainese and Nanjing cuisines, Richmond 

The Chinese Restaurant Awards’ team of judges consists of 18 individuals, including professional food critics and frequent diners, who all come from a variety of industries, such as media, creative, film production, law, medicine, and hospitality. They are all given full independence in selecting and voting for their favourite establishments.

"Careful thought is always put into the process of selecting our judges, where we aim to include a panel that not only knows and loves Chinese and Taiwanese cuisines but also has a deep understanding of where to find the best in Metro Vancouver,” says Rae Kung, managing director, Chinese Restaurant Awards. “It is also equally important for our judges to represent a range of backgrounds, to bring more voices and diverse perspectives to the table."

In addition to Man, notable judges include: Brendon Matthews; former Globe & Mail food critic Alexandra Gill; Bernice Chan, Vancouver correspondent of South China Morning Post; Ben Lu, producer of award-winning TV series Blood and Water; and Emily Lin, VP of Vancouver Wine School.

The Chinese Restaurant Awards will announce its Top 15 shortlist winners, named the Elite 15 Awards, on November 5, 2024 at an awards ceremony at The Vancouver Club. Special awards, such as Critics’ Choice Signature Dish Awards, Best New Restaurant of the Year, Master Chef of the Year, Dim Sum Chef of the Year, Rising Star Chef of the Year, and Elite Service Crew Member of the Year will also be presented on this date.

On November 18, 2024, the Chinese Restaurant Awards will host its DINING by the Awards 2024 event at Chang’An Restaurant. Tickets can now be purchased online.

For more information about the 15th Annual Chinese Restaurant Awards, please visit www.chineserestaurantawards.com.

 
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TORONTO, Oct. 22, 2024 (GLOBE NEWSWIRE) -- KFC Canada has named Ryan Koon as the company’s new President and General Manager. Koon joins from KFC U.S. and brings a 12-year history with the KFC family, having held leadership roles in financial planning and development. His expertise and commitment to innovation have driven outstanding results globally throughout his tenure with KFC. He will continue to build on the foundational work that former General Manager, Catherine Tan, developed in the Canadian market.

Ryan spearheaded the development of new and existing restaurant and asset design for KFC U.S. Under his leadership, KFC South Pacific achieved record-breaking growth in new unit openings. KFC Canada will leverage Ryan's extensive development experience and success to transform its Canadian presence by refreshing its retail footprint and expanding into urban cores, where young and new Canadians increasingly reside. This strategy includes updating its 642 existing restaurants and increasing its presence in high-density areas. In Quebec, KFC Canada will focus on revitalizing its current restaurants while targeting 100 new locations in the coming years. His expertise will be critical in executing this ambitious expansion plan.

"We are incredibly happy to have Ryan take on this new role as General Manager for Canada,” said Katherine Bond-Debicki, Chief Marketing Officer and Chief Digital Officer, KFC Canada. “Ryan’s leadership style and his deep expertise and tenure with KFC and Yum! International, make him an ideal fit for the Canadian market. He brings a strategic mindset, and a collaborative spirit that will inspire our teams to reach new heights. I’m confident that under his leadership, we’ll see continued success, growth, and innovation in Canada."

In his most recent role as Chief Financial and Development Officer of KFC South Pacific (SOPAC), Koon spearheaded efforts that led to record-breaking NNUG growth, while accelerating the company’s transition to a 100% digital strategy. Under his guidance, the team significantly increased kiosk penetration, enhancing both customer experience and operational efficiency. His ability to lead with KFC’s ethos – "smart, heart, and courage" – has earned him a strong reputation for navigating complex business challenges with ease.

“Canada is a dynamic market with incredible opportunities for growth, and I’m eager to contribute to the success of the business here,” said Ryan Koon, President and General Manager, KFC Canada. “I am excited to lead such a talented team and find ways to continue to enhance the consumer experience, engage with our customer in bold new ways and deliver on our brand promise of Finger Lickin’ Good chicken.”

In his tenure at KFC and YUM! International, most recently, Koon has held the following positions: Global Capital & Financial Planning Director for Pizza Hut, Capital Planning & Sales Analysis Sr. Manager for Yum! International. He holds a Bachelor’s Degree in Business Studies from the University of Utah and an MBA from Westminster University.

 

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