An advocate of locally sourced ingredients and a champion of nose-to-tail cooking, Carl Heinrich (formerly of Marben) opened downtown restaurant Richmond Station (1 Richmond West, 647-748-1444, richmondstation.ca) hot on the hooves (see what we did there?) of his Top Chef Canada win. From the duck and lamb to the scallops and trout, Heinrich and in-house butcher partner Ryan Donovan appreciate the provenance of every meaty morsel on their menu.
Though Rob Rossi only managed runner-up status in season one of Top Chef Canada, his restaurant, Bestellen (972 College, 647-341-6769, bestellen.ca), is a winner. With its focus on seasonal ingredients and global cuisine (Rossi draws from his Italian and German roots), Bestellen’s house-made charcuterie and “family-style” whole roast suckling pig shine.
R. Jeanette Martin
Much to his dismay, the iconic chef only secured a tie when he competed on Iron Chef against Bobby Flay in 2006. Now he’s making the decisions as a Chopped Canada judge. Not that he’s let go of his status as one of T.O.’s busiest restaurateurs. He’s currently involved in three restos: small-plate mecca Lee (601 King West, 416-504-7867, susur.com), Chinese specialty spot Luckee (328 Wellington West, 416-935-0400, luckeerestaurant.com) and a co-pro with his sons, Bent (777 Dundas West, 647-352-0092, bentrestaurant.com).
The Food Network Canada star was all warm and toasty as the host of the road-trip show Pitchin’ In. She’s shed that charming persona in her latest incarnation as a hyper-critical Chopped Canada judge. Her acclaimed Leslieville restaurant, Ruby WatchCo. (730 Queen East, 416-465-0100, rubywatchco.ca), known for its one-price prix fixe menu that changes every day, continues to be a hit among foodies committed to eating local and seasonal.