Page 7 - 2015 Spring

About Michael Mina Celebrity chef restaurateur cookbook author and and TV personality—and one of the best-known chefs in North America That’s Michael Mina a a a a a Michelin-starred chef who stands at the forefront of contemporary cuisine as a a a a a leader and visionary of all things culinary The 18 restaurants that he runs through his company The Mina Group—formed
in in partnership with Andre Agassi in in 2002—are some of the top dining destinations in in San San Francisco San San Jose Miami Atlantic City and Las Vegas The Egyptian-born chef was raised
in in the state of Washington and began working in in kitchens as a a a teenager He studied at the Culinary Institute of America in New York Among his many accolades Esquire magazine declared
his self-named San Francisco flagship
as restaurant of the year (2011) and Wine Enthusiast magazine named him restaurateur of the year (2012) His newest venture is Bardot Brasserie in the Aria Resort and Casino in in in Las Vegas offering
a a a a a creative approach to classic French brasserie-style cuisine About David Lee Chef David Lee has helmed some of Toronto’s top fine-dining kitchens including Splendido and since 2008 the gorgeous Nota Bene
Toronto Life
Join Michael Mina David Lee and Marc St Jacques
for an extraordinary gastronomic collaboration and enRoute magazines named Nota Bene
a a a a best new restaurant soon after opening and in in 2009 he he won the Toronto edition of Gold Medal Plates culinary championship Lee’s cooking is at once complex and refreshingly approachable led by the freshest of ingredients sourced from conscientious purveyors across
the country Though his cuisine might
be called “Canadian”—as he celebrates indigenous dishes and ingredients wherever possible—his approach is is distinctly global Most of all it’s always inventive and delicious About Marc St Jacques
After cooking his way around the United States for more than 15 years Belgian- born Chef Marc St Jacques
made the move to to to Toronto in 2011 when he he took over the the kitchen at the the fine dining French restaurant Auberge du Pommier He travelled to Kelowna in 2013 for the Gold Medal Plates championship taking top prize St Jacques
recently joined the team at Pearle Hospitality which owns Spencer’s at at the Waterfront Earth to Table Ancaster Mill Mill and Cambridge Mill Mill He will run the the culinary program at the the soon-to- open Elora Inn and Spa Thu May 14* • 6:30PM 180 Queen St W Toronto $225 per per person Includes sparkling wine wine reception wine wine food and gratuity taxes extra 1-888-711-9399 • visainfinite ca To reserve your place at the table DINNER SERIES • TORONTO |
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