Meet your Tastemasters:

Each of the below chefs create 1/2 of a unique collaboration featured at Tastemaker Toronto.
We are excited to bring together unlikely collaborations so guests can sample the unique dishes they create.
Click here to find out who's paired up and when you can catch them onsite.

 Afrim Pristine is Canada's premier cheese expert and owner of the Cheese Boutique, with over 23 years of experience in the art of cheese making. From studying with some of the world's greatest cheesemakers like Luigi Guffanti, Stefano Sarti, Carl Schilt, Jean-Paul Morin as well as hands on training from his father and world's most renowned dairy farms, Afrim's passion and commitment stems from his father and family business of 48 years, Cheese Boutique.   As one of the world's youngest "Maitre Fromager", an honour bestowed in February 19, 2013, by the France based Guilde Internationale des Fromageres, an exclusive association representing more than 5,000 dairy professionals worldwide, Afrim is the only Canadian to receive this title, awarded to those who demonstrate exceptional cheese knowledge and recognized within their community.   Prior to that achievement, Afrim was also the youngest Canadian recipient to the "Chevalier," a distinction from the Confrérie des Chevaliers du Taste Fromage de France (March 2007), following an upgraded status to "Officier du Fromage" in April 2010. He was also awarded with Top 30 Under 30 in the Food Industry by Ontario Hostelry Institute.   Afrim is actively involved with charities and foundations he's passionate about including CAMH, Sick Kids Hospital, Women in Capital Markets, Toronto & Etobicoke Humane Society, St. Joseph's Hospital and more. He's also instrumental in continuing to build relationships and collaborations with some of Canada's top chefs and restaurants including Momofuku, Langdon Hall, Canoe, La Palma, Scaramouche and Piano Piano to name a few and chefs such as Michael Bonacini, Mark McEwan, Daniel Boulud, David Chang and Lynn Crawford.   Afrim's media appearances include The Marilyn Denis Show, City TV's Breakfast Television, CTV's Your Morning, Food Network, and expert consulting for Top Chef Canada, MasterChef, Chopped Canada and more. Most recently, he was honoured as top 50 Most Influential People in Canadian Food by the Globe and Mail, July 2016, and named top 10 Most Influential People in the Food Industry by LCBO Food & Drink Magazine.   When he's not busy making cheese in nine different countries, Afrim enjoys spending time with his dog Henry and catching a few Chicago Cubs games. Afrim is currently working on completing his cookbook focused on all things cheese, available October 2018. 

Afrim Pristine is Canada's premier cheese expert and owner of the Cheese Boutique, with over 23 years of experience in the art of cheese making. From studying with some of the world's greatest cheesemakers like Luigi Guffanti, Stefano Sarti, Carl Schilt, Jean-Paul Morin as well as hands on training from his father and world's most renowned dairy farms, Afrim's passion and commitment stems from his father and family business of 48 years, Cheese Boutique. 

As one of the world's youngest "Maitre Fromager", an honour bestowed in February 19, 2013, by the France based Guilde Internationale des Fromageres, an exclusive association representing more than 5,000 dairy professionals worldwide, Afrim is the only Canadian to receive this title, awarded to those who demonstrate exceptional cheese knowledge and recognized within their community. 

Prior to that achievement, Afrim was also the youngest Canadian recipient to the "Chevalier," a distinction from the Confrérie des Chevaliers du Taste Fromage de France (March 2007), following an upgraded status to "Officier du Fromage" in April 2010. He was also awarded with Top 30 Under 30 in the Food Industry by Ontario Hostelry Institute. 

Afrim is actively involved with charities and foundations he's passionate about including CAMH, Sick Kids Hospital, Women in Capital Markets, Toronto & Etobicoke Humane Society, St. Joseph's Hospital and more. He's also instrumental in continuing to build relationships and collaborations with some of Canada's top chefs and restaurants including Momofuku, Langdon Hall, Canoe, La Palma, Scaramouche and Piano Piano to name a few and chefs such as Michael Bonacini, Mark McEwan, Daniel Boulud, David Chang and Lynn Crawford. 

Afrim's media appearances include The Marilyn Denis Show, City TV's Breakfast Television, CTV's Your Morning, Food Network, and expert consulting for Top Chef Canada, MasterChef, Chopped Canada and more. Most recently, he was honoured as top 50 Most Influential People in Canadian Food by the Globe and Mail, July 2016, and named top 10 Most Influential People in the Food Industry by LCBO Food & Drink Magazine. 

When he's not busy making cheese in nine different countries, Afrim enjoys spending time with his dog Henry and catching a few Chicago Cubs games. Afrim is currently working on completing his cookbook focused on all things cheese, available October 2018. 

Afrim Pristine

Cheese Boutique

 Since its opening in 2002, Tutti Matti has been hailed by critics and received both local and national awards, including the prestigious 2009 “L’Eccio D’Oro” for Osteria of the Year.  In April 2016, Chef Solomon was awarded a “Fellow of the Institute” at the 2016 Ontario Hostelry Institute’s Gold Awards.  Alida lived and worked in Montalcino, Tuscany, for 6 years, and was highly respected in the regional hospitality industry where she garnered acclaim for the hilltop restaurant Boccon di Vino, for whom she earned Michelin recognition. Tutti Matti has stayed true to its roots — serving food and wine that honours the spirit and culture of Tuscany.  Alida is also currently working on “Motherland”, a documentary filmed in Italy, that celebrates women in wine and food.

Since its opening in 2002, Tutti Matti has been hailed by critics and received both local and national awards, including the prestigious 2009 “L’Eccio D’Oro” for Osteria of the Year.

In April 2016, Chef Solomon was awarded a “Fellow of the Institute” at the 2016 Ontario Hostelry Institute’s Gold Awards.

Alida lived and worked in Montalcino, Tuscany, for 6 years, and was highly respected in the regional hospitality industry where she garnered acclaim for the hilltop restaurant Boccon di Vino, for whom she earned Michelin recognition.
Tutti Matti has stayed true to its roots — serving food and wine that honours the spirit and culture of Tuscany.

Alida is also currently working on “Motherland”, a documentary filmed in Italy, that celebrates women in wine and food.

Alida Solomon

Tutti Matti

 Born and raised in Hudson, Quebec Canada, Brad currently splits his time between Toronto and Los Angeles.  He enjoyed 7 successful years as a Professional Football player before starting his career as a professional Television Host, Personality, and Actor.  From professional football to television, Brad has appeared on some of Canada's largest television shows. Chopped Canada, Breakfast Television & The Bachelor Canada.  With his gained notoriety as one of Canada's most recognizable TV personalities, Brad now devotes his time to his latest professional endeavor, Brad has join forces with Renowned Canadian Chef, Ivana Raca to open Resto Boemo. A Contemporary Canadian comfort restaurant, with a Gourmet Food Fast twist. 

Born and raised in Hudson, Quebec Canada, Brad currently splits his time between Toronto and Los Angeles.  He enjoyed 7 successful years as a Professional Football player before starting his career as a professional Television Host, Personality, and Actor.

From professional football to television, Brad has appeared on some of Canada's largest television shows. Chopped Canada, Breakfast Television & The Bachelor Canada.  With his gained notoriety as one of Canada's most recognizable TV personalities, Brad now devotes his time to his latest professional endeavor, Brad has join forces with Renowned Canadian Chef, Ivana Raca to open Resto Boemo. A Contemporary Canadian comfort restaurant, with a Gourmet Food Fast twist. 

Brad Smith

Resto Boemo

 
 Elia Herrera, Los Colibris' talented Executive Chef. Born in Cordoba, Veracruz-Mexico, she was exposed to the fascinating world of cookery from a very young age.  Taking bits and pieces from her training abroad, having perfected her craft in countries like Spain, France, Belgium, Italy and Canada, Elia puts a little bit of herself in every dish she creates. She has been fortunate enough to work with some of Barcelona's top Pastry Chefs, including Jordi Butron, Xano Saguer, Walter Volt, and Ricardo Martinez.  Elia came to Canada in 2003, and immediately put her skills to work.  She is inspired by her grandmother Luz Del Carmen Dominguez de Herrera and mother Elia Del Carmen Herrera Dominguez as well as Pastry Chef Paco Torre Blanca.

Elia Herrera, Los Colibris' talented Executive Chef. Born in Cordoba, Veracruz-Mexico, she was exposed to the fascinating world of cookery from a very young age.

Taking bits and pieces from her training abroad, having perfected her craft in countries like Spain, France, Belgium, Italy and Canada, Elia puts a little bit of herself in every dish she creates. She has been fortunate enough to work with some of Barcelona's top Pastry Chefs, including Jordi Butron, Xano Saguer, Walter Volt, and Ricardo Martinez.

Elia came to Canada in 2003, and immediately put her skills to work.

She is inspired by her grandmother Luz Del Carmen Dominguez de Herrera and mother Elia Del Carmen Herrera Dominguez as well as Pastry Chef Paco Torre Blanca.

Elia Herrera

Los Colibris

 From his first job as a busboy at the young age of 13 to line cook at 14, Matt's passion for the food industry started early. Matt's love for cooking comes from his mother, his passion over 20 years of experience in hospitality. He began to work on his own food company and soon gave birth to Rock Lobster Food Co, which grew into 3 bustling restaurants in Toronto, serving classic seafood dishes, comfort food, and home to the 3 year award-winning Rock Caesar.   Matt is currently focused on expanding the Matty's Seafood brand offering lobster bisque, chowder, mac & cheese, spices, and of course the famous lobster roll in Sobeys stores across Ontario along with other major retailers across Canada & U.S.   Matt's other exciting projects include his critically acclaimed best-selling cookbook, The Great Lobster Cookbook published by Random House, with a second book on the way and co-starring in the Food Network Canada TV & Web Show Supersnack Bros. where he showcased iconic snack foods made with crazy culinary twists. In April of 2018 Matt's 2nd cookbook- The Great Shellfish Cookbook will hit the stores!  Matt is a sought after spokesperson and has done national work with such brands as Ketel One vodka, Coors Banquet, Campbell's Soups, the NFL, Canola Farmers, duBreton pork and much more.   Matt regularly appears on The Social, Marilyn Denis and a plethora of morning shows! He is the Toronto Blue Jay's biggest fan and can be found at any sporting event that comes through the city. 

From his first job as a busboy at the young age of 13 to line cook at 14, Matt's passion for the food industry started early. Matt's love for cooking comes from his mother, his passion over 20 years of experience in hospitality. He began to work on his own food company and soon gave birth to Rock Lobster Food Co, which grew into 3 bustling restaurants in Toronto, serving classic seafood dishes, comfort food, and home to the 3 year award-winning Rock Caesar. 

Matt is currently focused on expanding the Matty's Seafood brand offering lobster bisque, chowder, mac & cheese, spices, and of course the famous lobster roll in Sobeys stores across Ontario along with other major retailers across Canada & U.S. 

Matt's other exciting projects include his critically acclaimed best-selling cookbook, The Great Lobster Cookbook published by Random House, with a second book on the way and co-starring in the Food Network Canada TV & Web Show Supersnack Bros. where he showcased iconic snack foods made with crazy culinary twists. In April of 2018 Matt's 2nd cookbook- The Great Shellfish Cookbook will hit the stores!

Matt is a sought after spokesperson and has done national work with such brands as Ketel One vodka, Coors Banquet, Campbell's Soups, the NFL, Canola Farmers, duBreton pork and much more. 

Matt regularly appears on The Social, Marilyn Denis and a plethora of morning shows! He is the Toronto Blue Jay's biggest fan and can be found at any sporting event that comes through the city. 

Matt Dean Pettit

Matty's Seafood Co.

  A first generation Canadian, born to Italian parents, Chef Rob Gentile’s earliest memories are from his grandmother’s garden and kitchen.  Combining those skills learned at home and a passion for food, Rob took his first restaurant job at the age of 13.  He inherently knew his career would revolve around food and after working in restaurants throughout his teenage years entered George Brown’s Culinary School.  By 18 he found his first role in a professional kitchen at North 44, under celebrated Chef Mark McEwan.  After just 10 years, he advanced from line cook to Chef de Cuisine at McEwan’s top restaurants and joined Peter Tsebelis and Gus Giazitzidis at The King Street Food Company to take the helm at Buca. Opened in 2009, Buca quickly became one of “Canada’s Best" and a highly sought-after dining destination.   Rob Gentile, now Culinary Director and Partner of The King Street Food Company’s collection of restaurants, has earned critical acclaim for his disciplined craft, determination to source unique, local ingredients and visionary approach to Italian cuisine. Since Buca’s opening, diners and critics alike have taken note of his culinary direction and creativity, resulting in Canada’s 100 Best naming Buca Osteria & Bar (Yorkville) second in the country (2016), honours from the Ontario Hostelry Institute’s Gold Award for Independent Restaurateur (2015) and a prestigious Pinnacle Award from Foodservice and Hospitality naming The King Street Food Company 2014’s Company of the Year in Eastern Canada.

 A first generation Canadian, born to Italian parents, Chef Rob Gentile’s earliest memories are from his grandmother’s garden and kitchen.  Combining those skills learned at home and a passion for food, Rob took his first restaurant job at the age of 13.  He inherently knew his career would revolve around food and after working in restaurants throughout his teenage years entered George Brown’s Culinary School.  By 18 he found his first role in a professional kitchen at North 44, under celebrated Chef Mark McEwan.  After just 10 years, he advanced from line cook to Chef de Cuisine at McEwan’s top restaurants and joined Peter Tsebelis and Gus Giazitzidis at The King Street Food Company to take the helm at Buca. Opened in 2009, Buca quickly became one of “Canada’s Best" and a highly sought-after dining destination. 

Rob Gentile, now Culinary Director and Partner of The King Street Food Company’s collection of restaurants, has earned critical acclaim for his disciplined craft, determination to source unique, local ingredients and visionary approach to Italian cuisine. Since Buca’s opening, diners and critics alike have taken note of his culinary direction and creativity, resulting in Canada’s 100 Best naming Buca Osteria & Bar (Yorkville) second in the country (2016), honours from the Ontario Hostelry Institute’s Gold Award for Independent Restaurateur (2015) and a prestigious Pinnacle Award from Foodservice and Hospitality naming The King Street Food Company 2014’s Company of the Year in Eastern Canada.

Rob Gentile

Buca Osteria & Enoteca

 Grant Van Gameren's rise towards one of Canada's most celebrated chefs began shortly after opening The Black Hoof in 2008 where he launched several ambitious and controversial menus, inviting guests from all over the world to revel in a culinary world they either missed or were missing out on.  Van Gameren's plight for continuous advancement directed him away from the Hoof, towards worldly travels, where he was heavily influenced by the food and dining culture of Spain, eventually producing the desire to build the internationally recognized Bar Isabel.  Hot on the heels of Bar Isabel’s success, Grant opened one of the world’s most beautiful bars known as Bar Raval.2016 saw van Gameren open his third, fourth and fifth establishments, El Rey Mezcal Bar, Prettyugly Cocktail bar and Harry’s Charbroil. Three unique concepts ranging from Mezcal and Mexican in Kensington market to American burger dive bar in the heart of Parkdale.   In 2018 Grant will be launching Victor Dries, his curated event and catering company, Rosalinda, a vibrant new vegan Mexican eatery, and Quetzal, a dive into indigenous Mexican cuisine.

Grant Van Gameren's rise towards one of Canada's most celebrated chefs began shortly after opening The Black Hoof in 2008 where he launched several ambitious and controversial menus, inviting guests from all over the world to revel in a culinary world they either missed or were missing out on.  Van Gameren's plight for continuous advancement directed him away from the Hoof, towards worldly travels, where he was heavily influenced by the food and dining culture of Spain, eventually producing the desire to build the internationally recognized Bar Isabel.

Hot on the heels of Bar Isabel’s success, Grant opened one of the world’s most beautiful bars known as Bar Raval.2016 saw van Gameren open his third, fourth and fifth establishments, El Rey Mezcal Bar, Prettyugly Cocktail bar and Harry’s Charbroil. Three unique concepts ranging from Mezcal and Mexican in Kensington market to American burger dive bar in the heart of Parkdale. 

In 2018 Grant will be launching Victor Dries, his curated event and catering company, Rosalinda, a vibrant new vegan Mexican eatery, and Quetzal, a dive into indigenous Mexican cuisine.

Grant van Gameren

Bar Isabel/Bar Raval

 Hunter by name and trade, Michael is an outdoorsman, forager and hunter. Born and raised on a Caledon horse farm, Hunter’s dream was to own a restaurant that would combine his love for food with a passion and respect for local ingredients. Formerly of Sassafraz, Luma, Scarpetta, and Reds Wine Tavern, he has used his experience in the outdoors to explore his culinary creativity, becoming chef and co-owner of Antler Kitchen and Bar.  Antler is strongly rooted in regional food culture - pure, fresh and seasonal. It embodies local flavour and spirit, offering contemporary dishes with an emphasis on wild food and farm-fresh ingredients that are always sourced locally

Hunter by name and trade, Michael is an outdoorsman, forager and hunter. Born and raised on a Caledon horse farm, Hunter’s dream was to own a restaurant that would combine his love for food with a passion and respect for local ingredients. Formerly of Sassafraz, Luma, Scarpetta, and Reds Wine Tavern, he has used his experience in the outdoors to explore his culinary creativity, becoming chef and co-owner of Antler Kitchen and Bar.

Antler is strongly rooted in regional food culture - pure, fresh and seasonal. It embodies local flavour and spirit, offering contemporary dishes with an emphasis on wild food and farm-fresh ingredients that are always sourced locally

Michael Hunter

Antler Kitchen & Bar

 Victor is a born and bred Ontario chef. His work ethic, passed down from his father, has driven him to his position as one of Toronto’s premier chefs. He has honed his culinary skills around the world and has made an indelible mark on Toronto’s restaurant landscape.      As Chef-Owner of Piano Piano Restaurant, Victor is once again forging new ground on the culinary scene. While he remains focused on finding the magic inherent in every single ingredient; he is allowing himself and his guests a chance to slow down and savour experiences that come with great food, great wine, and each other.  Victor’s desire to give his guests a singular culinary experience in Toronto will never change, though the way he does that has. At Piano Piano Restaurant, Victor and his family welcome you to their ideal Italian restaurant, where your hunger is sated and soul is nourished.

Victor is a born and bred Ontario chef. His work ethic, passed down from his father, has driven him to his position as one of Toronto’s premier chefs. He has honed his culinary skills around the world and has made an indelible mark on Toronto’s restaurant landscape.    

As Chef-Owner of Piano Piano Restaurant, Victor is once again forging new ground on the culinary scene. While he remains focused on finding the magic inherent in every single ingredient; he is allowing himself and his guests a chance to slow down and savour experiences that come with great food, great wine, and each other.

Victor’s desire to give his guests a singular culinary experience in Toronto will never change, though the way he does that has. At Piano Piano Restaurant, Victor and his family welcome you to their ideal Italian restaurant, where your hunger is sated and soul is nourished.

Victor Barry

Piano Piano/Café Cancan

 Just entering her thirties, Chef Ivana Raca has already achieved unparalleled success in what has traditionally been a male dominated field. In her early teens, Chef Ivana was accepted into the Humber College Cuisine Apprenticeship program and by seventeen found herself working in the kitchen at North 44, Chef Mark McEwan's celebrated North Toronto restaurant. Within three years, Chef McEwan had promoted Ivana to the position of saucier, the first female to hold that position in any of McEwan's kitchens. She continued to rise through the ranks, eventually finding herself as sous chef on the team that opened ONE Restaurant and at the tender age of 24, appointed as the first female Executive Chef of the food emporium McEwan Foods.   Her passion for food and her stellar reputation brought more opportunities. She had an urge to travel and to expand her culinary experience so she headed to Australia's Gold Coast where, for two years she worked under Two Star Michelin Chef Paul Froggatt at the Palazzo Versace.   Back in Canada and determined to challenge herself to test her talent and artistry against her peers, Ivana entered one of the first Underground Chef Battles in Toronto designed to showcase up and coming chefs and allow well known and established chefs the opportunity to defend and maintain their street credibility and reputation. To no one's surprise, Ivana made it to the final round.   Most recently she competed on the American Food Network's "Beat Bobby Flay" and "Chopped Canada" and will be a competitor on Top Chef Canada- Season #5 airing in April 2018   In 2015 Ivana opened her own restaurant, Raca Café in Parkdale which was nominated best new restaurant in 2016 by Now Magazine, and ranked 88th by Canada's Hundredth Best magazine. Now she has become a partner in the universally acclaimed pescatarian restaurant UFFICIO at 1214 Dundas West. There is no stopping this extremely talented, ground breaking, female Executive Chef.   Ivana's next restaurant- a partnership with Food Network Canada's Brad Smith- Resto Boemo which opened in Toronto in the winter of 2018.

Just entering her thirties, Chef Ivana Raca has already achieved unparalleled success in what has traditionally been a male dominated field. In her early teens, Chef Ivana was accepted into the Humber College Cuisine Apprenticeship program and by seventeen found herself working in the kitchen at North 44, Chef Mark McEwan's celebrated North Toronto restaurant. Within three years, Chef McEwan had promoted Ivana to the position of saucier, the first female to hold that position in any of McEwan's kitchens. She continued to rise through the ranks, eventually finding herself as sous chef on the team that opened ONE Restaurant and at the tender age of 24, appointed as the first female Executive Chef of the food emporium McEwan Foods. 

Her passion for food and her stellar reputation brought more opportunities. She had an urge to travel and to expand her culinary experience so she headed to Australia's Gold Coast where, for two years she worked under Two Star Michelin Chef Paul Froggatt at the Palazzo Versace. 

Back in Canada and determined to challenge herself to test her talent and artistry against her peers, Ivana entered one of the first Underground Chef Battles in Toronto designed to showcase up and coming chefs and allow well known and established chefs the opportunity to defend and maintain their street credibility and reputation. To no one's surprise, Ivana made it to the final round. 

Most recently she competed on the American Food Network's "Beat Bobby Flay" and "Chopped Canada" and will be a competitor on Top Chef Canada- Season #5 airing in April 2018

In 2015 Ivana opened her own restaurant, Raca Café in Parkdale which was nominated best new restaurant in 2016 by Now Magazine, and ranked 88th by Canada's Hundredth Best magazine. Now she has become a partner in the universally acclaimed pescatarian restaurant UFFICIO at 1214 Dundas West. There is no stopping this extremely talented, ground breaking, female Executive Chef. 

Ivana's next restaurant- a partnership with Food Network Canada's Brad Smith- Resto Boemo which opened in Toronto in the winter of 2018.

Ivana Raca

Resto Boemo

 Patrick Kriss first cooked at Rosedale Golf Club (Toronto) and quickly enrolled in George Brown’s culinary arts program.  He soon moved to the renowned Auberge du Pommier (Toronto). With big ambitions, Patrick trained with Chef Daniel Boulud at the Michelin-rated, Daniel (New York), before working at notable restaurants, Régis Marcon and La Maison Troisgros (France), and local hot-spots Acadia and Splendido (Toronto).  In 2015, Patrick debuted his first restaurant, alo, bringing meticulous French food and service to the heart of Toronto’s fashion district. Since opening, alo has earned the esteemed designation of Relais & Châteaux (2017), been crowned Canada’s Best Restaurant (2017) by Canada’s 100 Restaurants and has earned the elusive four-star rating by the Globe and Mail. On the heels of this success, Patrick has just opened his second restaurant, aloette.  

Patrick Kriss first cooked at Rosedale Golf Club (Toronto) and quickly enrolled in George Brown’s culinary arts program.  He soon moved to the renowned Auberge du Pommier (Toronto). With big ambitions, Patrick trained with Chef Daniel Boulud at the Michelin-rated, Daniel (New York), before working at notable restaurants, Régis Marcon and La Maison Troisgros (France), and local hot-spots Acadia and Splendido (Toronto).

In 2015, Patrick debuted his first restaurant, alo, bringing meticulous French food and service to the heart of Toronto’s fashion district. Since opening, alo has earned the esteemed designation of Relais & Châteaux (2017), been crowned Canada’s Best Restaurant (2017) by Canada’s 100 Restaurants and has earned the elusive four-star rating by the Globe and Mail. On the heels of this success, Patrick has just opened his second restaurant, aloette.  

Patrick Kriss

Alo

 Vikram Vij was born in India in 1964 and lived in New Delhi and Bombay until the age of 20, when he went to study, live and work in Austria. While he was there he received his chef certificate from the Salzburg Hotel Management School. Vikram moved to Canada in 1989 to work at the Banff Springs Hotel in Alberta. Vikram became a certified sommelier from the International Sommelier Guild in 2000, and is passionate about pairing wines with his cuisine.  In September 1994, Vikram opened  Vij’s Restaurant  in Vancouver, BC. In early 1995, a passionate and a creative Meeru Dhalwala, joined him and the two began collaborating on the menu. In December 2015, Vij’s moved to a new, larger location on Vancouver’s Cambie Street.

Vikram Vij was born in India in 1964 and lived in New Delhi and Bombay until the age of 20, when he went to study, live and work in Austria. While he was there he received his chef certificate from the Salzburg Hotel Management School. Vikram moved to Canada in 1989 to work at the Banff Springs Hotel in Alberta. Vikram became a certified sommelier from the International Sommelier Guild in 2000, and is passionate about pairing wines with his cuisine.

In September 1994, Vikram opened Vij’s Restaurant in Vancouver, BC. In early 1995, a passionate and a creative Meeru Dhalwala, joined him and the two began collaborating on the menu. In December 2015, Vij’s moved to a new, larger location on Vancouver’s Cambie Street.

Vikram Vij

Vij's