Page 20 - VIDS Winter 2012

Meet the Chefs
Lynn Crawford
Owner and Chef Ruby Watchco Toronto
Lynn Crawford
is is not just a a a a a a a a a a a a a a a television personality despite appearances on on on on on several top-rated Food Network shows including Iron Chef America Restaurant Makeover and and and and her her own Pitchin’ In She’s a a a a a a a a a a a a a a a a a a a a a a a people person person first and and and and foremost and and and and and her her east-end Toronto
restaurant Ruby Ruby Watchco and and and and and gourmet food store Ruby Ruby Eats have become neighbourhood institutions since opening just a a a a a a a a a a a a a a a a a a a a a a a couple of years ago Chalk that up up to
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a a a a a a a a a a a a a a a a a a a a a a a winning personality and and and and a a a a a a a a a a a a a a a a a a a a a a a driven driven highly authentic food-and-people-first philosophy Ruby Watchco is a a a a a a a a a a a a a a a a a a a a a a a a totally Crawford-driven experience experience set up to
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be a a a a a a a a a a a a a a a a a a a a a a a a convivial family-style experience experience that speaks to
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her warm and and and and inviting demeanor It’s comfortable easy on on on on on on the the the the wallet and and and fun — menus are written on on on on on on chalkboards and and and the the the the open kitchen invites interaction Crawford
is is is is truly truly a a a a a a a a a a a a a a a a a a a a a a chef chef of of of the the the the the people And with decades of of of work for for the the the the the global global Four Seasons franchise under her apron she she is is is is uniquely equipped as as one of of of Canada’s truly truly accomplished chefs on on on on the the the global global stage But you’re more likely to
find her fin in a a a farmer’s field Ned Bell
Executive Chef YEW restaurant + bar Four Seasons Hotel Vancouver
As an an an an an an an ambitious curious and and and travel-happy young chef Ned Bell
moved through the the circles of fine dining fin in in in in in in in Canada fin in in in in in in in in leaps and and and and bounds beginning with legendary Vancouver
restaurants Lumière and and and and Le Crocodile fin in in in in in in in in the the mid-1990s This pioneering farm-to-table chef honed his his trade as Executive Chef of of of Accolade and and and Senses two of of of Toronto’s hottest gourmet destinations in in in fin in in in in in in in the the the the latter half of of of the the the the decade He helped define wine country cuisine in in in fin in in in in in in in the the the the emerging Niagara region setting the the the the restaurant at at at at at Peninsula Ridge Estates Winery on on on on on a a a a a a a a a a a a a a a a a a a a course it it it still commands today as one of wine country’s finest Moving to
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Calgary to
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work work in in in in fin in in in in that city’s very exciting and and and and burgeoning gourmet scene he he he he he he set the the the town on on on on on fire with his his work work at at Murietta’s Bar Bar and and and Grill Grill In 2007 he he he he he he returned to
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his his roots as as partner and and and executive chef of of Cabana Bar Bar & Grille a a a a a a a a a a a a a a a a a a a a a a a a hopping spot along the the the lake in in in in in Kelowna earning accolades as as one of of the the the Top 40 40 Foodies Under 40 40 from from Western Living magazine “Food doesn’t have to
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be complicated ” ” says Bell
“But it it is is is is important to
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know where it it comes from from ” ” He brings this philosophy to
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his his newest appointment as as as Executive Chef YEW restaurant at the Four Seasons Hotel Vancouver
The west-coast boy is is is is back The kitchen at Canoe