What first inspired you to become a chef, and how has your journey led you to Toronto?

I started my career in South Korea at MBC, where I learned a lot about TV and radio. During that time, I became curious about the world and wanted to experience different cultures. That curiosity led me to move to Canada. When I first arrived in Vancouver, it was different from what I imagined. There were fewer people, and the cities felt less developed than I expected. After coming to Canada, I met a senior Japanese chef who introduced me to Japanese cuisine. His encouragement inspired me to become a chef. I travelled across Canada looking for a mentor, but Japanese food was not very popular at that time. I couldn’t find a chef who cooked the traditional style I had studied in books. So I decided to learn on my own. I bought cookbooks and practiced again and again to improve my skills. Canada’s diversity and the many possibilities in food made me want to become a chef. I believe food can bring people together and create happiness through one dish. Sharing my passion through food and continuing to grow still motivates me today. Most of all, cooking makes me truly happy. When I was young, I wanted to become a robotics engineer. But life led me in a different direction, and now I know the kitchen is the right place for me.

Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?

I have been inspired by many famous chefs through books and TV, but the person who influenced me the most is my mother. When I was a kid, I watched her carefully think about our family’s health and individual eating habits by choosing specific ingredients to cook our meals. She quietly took care of our family every day without asking for anything in return. I am also inspired by the small shop owners in local markets who serve simple, familiar food every day. They show up for hours and keep their promise to customers by being consistent and reliable. Even though my path is different from theirs, I am always touched by their dedication to their work. My cooking is rooted in comfort and familiarity, but I always try to learn and create something new. From all of these people, I have learned patience, hard work, and responsibility toward family and customers.

What’s the story behind your restaurant — how did it come to life?

Right now, I am in charge of the sushi program at Liberty Entertainment Group. I manage how it runs day to day and also help plan its future direction. The company mainly focuses on Italian food and steak, so working with sushi gives me both challenges and new opportunities to grow. Our team includes chefs with different backgrounds and experiences, and we work together and support each other. I believe that when we combine our strengths, we can offer more than just food to our guests. We can create a meaningful and memorable dining experience.

How does the food culture of Toronto influence your cooking style or menu choices?

I have been cooking Japanese food for over 30 years. During that time, I have also learned about many other types of cuisine, and I am still learning today. Canada, especially Toronto, is like a salad bowl where many different cultures live together, learn from one another, and respect their differences. I believe that to truly understand another culture’s food and traditions, you must respect the original style. That is why I do not focus on fusion food. Living in Toronto has taught me the importance of respecting tradition while sharing it in a way that connects people from different backgrounds. I keep the roots of my cooking strong, but I make small adjustments so new guests can enjoy it more easily. At the same time, I do not change the true taste or style of my food.

What’s one local ingredient you can’t live without in your kitchen?

Salt. It may seem simple, but salt has taught me about balance, strength, and timing. It is an ingredient that can turn something bland into something special.

If someone was visiting Toronto for the first time, what food experience would you insist they try?

I would tell them to explore the street food at Kensington Market. It is a lively neighbourhood where you can try food from many parts of the world, like Mexican tacos, Caribbean patties, Chinese dumplings, and Middle Eastern falafel. What makes it special is not only the different types of food, but also the people who make it. Each food stall has its own story. As you walk through the market, you can feel the mix of cultures that makes Toronto unique.

What restaurants, cafés, or hidden gems in Toronto do you personally love to eat at when you’re off-duty?

Didn’t we just meet? Maybe after a few more interviews!

How do you think the dining scene in Toronto is different from other Canadian cities?

When chefs decide to open a restaurant in Canada, many of them choose Toronto. One reason is that Toronto has the largest population in the country, so there are more people and more opportunities. Toronto is also very diverse. People from Europe, Asia, Africa, the Middle East, South America, and many other places live here. Because of this, the city is open to new ideas and different kinds of food. In my experience, Toronto’s dining scene is not just about one country’s traditional food. It is about diversity, creativity, and mixing different influences. Many cultures exist side by side, and this makes the food scene exciting and always changing.

Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?

I buy over 70% of my ingredients from local suppliers across Canada. I try to support local businesses as much as possible. For seafood used in Japanese cooking, I buy from Toyosu Market in Japan through online auctions. The seafood is flown directly from Japan to Canada on Tuesdays, Wednesdays, and Fridays, so it stays fresh and high quality.

Beyond food, what makes Toronto special to you as a place to live and work?

First, Toronto has a large and growing population. I see it as a city full of opportunity and growth. It is very diverse, and people from many different cultures live and work together here. The city is always developing and moving forward. There is strong business activity and many chances to grow. I also value how people from different backgrounds learn from one another, support each other, and sometimes challenge each other to improve. To me, these experiences show the history and growth of the city. That is what makes Toronto a special place to live and work.

What’s next for you and your restaurant here?

I believe that you must first learn to care for yourself before you can truly care for others. I try to treat my customers with the same honesty and kindness that I expect from myself. In the future, I hope my restaurant becomes more than just a place to eat. I want it to feel warm and welcoming, like visiting family or a good neighbour. I hope every guest leaves with a good memory and wants to come back again.

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What first inspired you to become a chef, and how has your journey led you to Toronto?

As a child, I took an interest in cooking at an early age. Rainy days were spent exploring exciting-sounding things out of my mum’s cookbooks and experimenting.

Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?

I spent a lot of time in the kitchen when my mum was cooking, trying to help when I could. I’ll never forget being 7 and dressing as a chef with a mustache painted on and making a home movie cooking show. When I was older and in culinary school, Gordon Ramsey was everywhere you looked, and I couldn’t help but to be motivated by his passion.

What’s the story behind your restaurant — how did it come to life?

Blue Bovine came to life during COVID. Our CEO, Nick Di Donato, and Nadia Di Donato, our creative director and Vice President, saw a great space and had a vision that is now Blue Bovine.

How does the food culture of Toronto influence your cooking style or menu choices?

I think the food culture in Toronto is so vast and varied that whatever it is you choose to focus on, you need it to be the best, and choosing a menu that covers people from all walks of life is very important, but without it losing focus on your restaurant’s identity.

What’s one local ingredient you can’t live without in your kitchen?

Absolutely, it’s my Canadian prime beef from a local farm, a couple of hours’ drive outside of Toronto. It’s local, and I truly believe it’s the best beef in Canada!

If someone was visiting Toronto for the first time, what food experience would you insist they try?

Blue Bovine’s tableside flaming Australian Wagyu tomahawk!!!

What restaurants, cafés, or hidden gems in Toronto do you personally love to eat at when you’re off-duty?

I’m a sucker for a smash burger from Holy Chuck, the best burger joint in Ontario!

How do you think the dining scene in Toronto is different from other Canadian cities?

From my experience in Canadian cities, I feel the Toronto scene is far more varied than other cities. You can go to so many culturally different areas in and around the GTA that you are very likely to find authentic versions of cuisine from pretty much anywhere on the planet.

Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?

I use very specific suppliers for my ingredients, but if I’m in a pinch and need to grab something, you can’t go wrong making a quick trip to Kensington Market for pretty much any ingredient you need.

Beyond food, what makes Toronto special to you as a place to live and work?

I experienced many cities in my travels as a younger man, and the only city I visited twice was Toronto. It’s now a place I’m very proud to call home, and can’t imagine living anywhere else.

What’s next for you and your restaurant here?

Myself personally, and Blue Bovine will focus on growth and building more relationships, then who knows where we may end up!

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What first inspired you to become a chef, and how has your journey led you to Toronto?

I’ve always loved creating things with my hands, and from a very young age, I realized I was extremely particular about food and genuinely enjoyed it. I remember googling “cooking classes near me” and asking my parents to let me attend — that was the start of everything. I eventually became the youngest person at the time to receive a Korean cooking license at age 12.

I was also heavily influenced by American food shows and became fascinated with Western cuisine because it felt so different from what I grew up with in Korea. That curiosity and passion ultimately led me to pursue my culinary career in Canada.

Who were some of your biggest influences in shaping your approach to cooking?

My grandmother has been my biggest influence. She’s from Suncheon, a region famous for its incredible Korean cuisine, and she is an extraordinary cook. She always asked us what we wanted to eat before we visited, and food was truly at the centre of our family connection. She taught me the importance of fresh ingredients — she would travel over an hour just to source the best produce and never used pre-made sauces or pastes; everything was made from scratch at home.

Professionally, I’ve been deeply influenced by Zach from Dreyfus and Marc-Olivier from Mon Lapin, whom I worked with at Joe Beef. They shaped my understanding of French cuisine, especially how to use Canadian seasonal ingredients in creative combinations with thoughtful, beautiful presentation.

What’s the story behind your restaurant? How did it come to life, and how does Toronto influence your menu?

Gateau Ghost started very organically. I began by selling madeleines online and through small pop-ups while working in professional kitchens, using it as a creative outlet outside of the more traditional restaurant environments I was in. It was a way for me to experiment, reconnect with my own flavours, and build something that felt truly personal. The response from the community grew faster than I expected, and over time, it became clear that this wasn’t just a side project — it was becoming a brand and a space people genuinely connected with.

In May 2024, I opened the first brick-and-mortar location on College Street with the vision of creating more than just a café. I wanted Gateau Ghost to feel intimate, comforting, and slightly whimsical — a place that balanced nostalgia with creativity. Toronto’s food culture played a huge role in shaping the menu. The city has an incredibly open-minded dining scene, where people embrace diversity and are excited by flavour-forward concepts. This gave me the confidence to blend my Korean heritage with French technique and classic brunch culture, resulting in dishes that feel familiar yet unexpected.

I noticed that Toronto has a deep love for brunch and café culture, but many spots leaned heavily into classic, predictable dishes. I wanted to offer something familiar yet unexpected — pairing the comfort of brunch with flavours rooted in my Korean background. The diversity and openness of Toronto’s food scene allowed me to take creative risks and blend cultures in a way that feels authentic to who I am.

What’s one local ingredient you can’t live without?

I love working with seasonal local ingredients, but if I had to choose one, it would be Ontario maple syrup. We’re incredibly lucky to have some of the best maple syrup in the world here, and I truly believe it’s one of the reasons people love our French toast so much.

If someone was visiting Toronto for the first time, what food experience would you insist they try?

Toronto’s diversity is unmatched. I would insist they explore as many different cuisines as possible — from Korean and Caribbean to Middle Eastern and Vietnamese — because the variety and authenticity here really define the city’s food identity.

What restaurants or hidden gems do you personally love when you’re off-duty?

I love Gonzo Izakaya, just a couple doors down from Gateau Ghost — their yakitori is incredible. I also enjoy Favourites Thai BBQ and Mystery Patio at Lake Inez.

How do you think Toronto’s dining scene is different from other Canadian cities?

Toronto offers a much wider range of options, and the overall quality is consistently high. You can walk into almost any neighbourhood restaurant and still have an above-average dining experience, which really sets the city apart.

Where do you like to shop for ingredients locally?

I love farmers’ markets. I recently moved closer to Withrow Park, and I’m especially excited for their seasonal market — the quality of ingredients there is always outstanding, and it’s a great way to stay connected to local producers.

Beyond food, what makes Toronto special to you as a place to live and work?

Toronto is incredibly inclusive and welcoming. As a gay man, I feel deeply supported here — the queer community and culture are vibrant and empowering. I also love how bike-friendly the city is and how accessible the parks and green spaces are throughout.

What’s next for you and Gateau Ghost?

We’re currently planning a second location and are carefully considering the right area and timing. I’m really excited about the opportunity and can’t wait to bring the Gateau Ghost experience to new neighbourhoods.

The post Season to Taste: Jayden Park of Gateau Ghost appeared first on Toronto Guardian.

Moroccan Vegetable Tagine

Prep Time: 20 min
Serves: 6-8

Ingredients:

• pinch Farm Boy™ Spanish Saffron
• 1 cup boiling water
• 2 Tbsp Farm Boy™ Extra Virgin Olive Oil
• 1 ½ Tbsp minced ginger
• 1 ½ tsp Farm Boy™ Garlic Flowers
• 1 tsp Farm Boy™ Organic Ground Cumin
• ½ tsp Farm Boy™ Organic Ground Cinnamon
• 2 Tbsp Farm Boy™ Organic Tomato Paste
• 1 medium Spanish onion cut into 1″ pieces
• 3 medium carrots peeled and cut into 1″ pieces
• 2 bell peppers cut into 1″ pieces
• 1 medium Italian eggplant cut into 1″ pieces
• ½ small butternut squash peeled and cut into 1″ pieces
• 1 can Farm Boy™ Organic Chickpeas drained and rinsed
• salt and pepper to taste
• 1 pint grape or cherry tomatoes
• 1 lemon juiced and zested
• ½ cup cilantro or parsley chopped
• 4-6 cups couscous cooked

Directions:

1. In small bowl, place Farm Boy™ Spanish Saffron and top with boiling water. Set aside to infuse as you prep everything else.
2. In large Dutch oven, add Farm Boy™ Extra Virgin Olive Oil, ginger, Farm Boy™ Garlic Flowers, Farm Boy™ Organic Cumin, Farm Boy™ Organic Ground Cinnamon, and Farm Boy™ Organic Tomato Paste. Cook for a few minutes until fragrant.
3. Add onion, carrots, bell peppers, eggplant, butternut squash, Farm Boy™ Organic Chickpeas, saffron-infused water, salt, and pepper.
4. Bring to a simmer, then cover and cook for 30-35 minutes, or until vegetables are tender.
5. Add tomatoes, lemon zest and juice and continue to simmer, covered, for another 10 minutes.
6. Add cilantro, season to taste, and serve with couscous.

The post Recipe for Moroccan Vegetable Tagine from Farm Boy appeared first on Toronto Guardian.

Brown Butter Carrots with Whipped Feta Ricotta

Serves 3-4

Ingredients:

• 6 to 8 medium carrots, peeled
• salt for boiling water
• 1 – 2 tbsp olive oil
• ½ cup local ricotta
• ½ cup local cow’s milk feta
• 1 to 2 tbsp local milk or cream (to loosen)
• 3 – 4 tbsp local butter
• Chopped dill for garnish (optional)
• Lemon zest for garnish (optional)

Directions:

1. Pre-heat oven to 425°F (220°C).
2. In a large pot over high heat, bring generously salted water to a rolling boil. Add the carrots and cook for 3 to 4 minutes, just until slightly tender but still firm. Drain well and allow them to cool slightly until safe to handle.
3. Once cool enough, pat dry thoroughly with a clean kitchen towel to remove excess moisture. Slice the carrots lengthwise into thick strips.
4. Transfer carrots to a bowl and toss with olive oil, salt, and pepper until evenly coated. Arrange in a single layer on the prepared sheet.
5. Roast carrots for 20–25 minutes, flipping halfway through, until tender and caramelized with lightly crisp edges.
6. Meanwhile, in a medium bowl or food processor, blend the ricotta and feta with 1 tablespoon milk until smooth and creamy. Add more milk as needed to create a soft, spreadable texture. Set aside.
7. In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter foams, turns golden brown, and smells nutty, about 3–5 minutes. Remove from heat immediately.
8. Spread the whipped cheese mixture onto a serving plate. Top with the roasted carrots and spoon the warm brown butter over top. Finish with fresh herbs and lemon zest, if using.

The post Recipe for Brown Butter Carrots with Whipped Feta Ricotta from Dairy Farmers of Ontario appeared first on Toronto Guardian.