Shingo Gokan didn’t set out to change the cocktail world. In fact, if you’d asked him at any point in his early years behind the bar, he would have told you he was only staying long enough to learn something useful before returning home to Japan to take over his father’s metal manufacturing business. But […]| MENU
In Conversation with Jeremy Bonia: Sommelier, Restaurateur & Outgoing Chair of the Restaurants Canada Board of Directors For more than a decade, Jeremy Bonia has stood at the crossroads of hospitality and advocacy, balancing the immediate demands of running restaurants with the broader fight to shape national policy. As he steps down from his extended […]| MENU
Gabby Peyton knows what it means to grieve a restaurant. Not just the food, but the people, the rituals, and the way sliding into a favourite booth feels like coming home. A food writer, restaurant critic and author of Where We Ate: A Field Guide to Canada’s Restaurants, Past and Present, Peyton isn’t just fascinated […]| MENU
The numbers don’t lie: women make up 58 per cent of entry-level foodservice positions, yet that representation drops sharply as they climb the leadership ladder—only 30 per cent of management roles are held by women, and just 11 per cent ever reach the C-suite. It’s a familiar story across industries, but in foodservice—where women have […]| MENU
Nestled in the heart of Toronto’s Roncesvalles Village, Arbequina Restaurant is more than just a new dining destination—it’s a bold reimagining of Levantine cuisine, brought to life by Chef Moeen Abuzaid and his wife and business partner, Asma Syed. Together, they have crafted an experience that seamlessly merges rich cultural heritage, fine dining and local […]| MENU
