Friday November 6
Chef Jason Bangerter is among Canada’s most celebrated chefs, leading Langdon Hall, one of the country’s most acclaimed destination restaurants. Renowned for its poetic, hyper-local cuisine, his menus are inspired by the estate’s gardens, forests, and surrounding farms, creating elegant dishes that reflect the changing seasons. Jason’s thoughtful leadership combines precision, craftsmanship, and storytelling, delivering an unforgettable dining experience deeply rooted in Ontario’s landscape.
Saturday November 7
No. 63 on the global list of The World’s 101 Best Steak Restaurants for 2026
Chef David Schwartz is one of Toronto’s most influential culinary voices and the founder of Big Hug Hospitality. After earning acclaim with Mimi Chinese and Sunny’s Chinese—including a Michelin Bib Gourmand and the Michelin Young Chef Award—David opened Linny’s in 2024, a deli-inspired steakhouse named in honour of his late mother. Blending classic Jewish deli traditions with modern steakhouse cooking, Linny’s celebrates heritage through bold flavours, warm hospitality, and inventive techniques. David’s philosophy is simple: create restaurants where people feel genuinely connected through exceptional food and heartfelt hospitality.
Sunday November 8
DaiLo appears at #92 on Canada’s 100 Best Restaurants list for 2026
Chef Nick Liu is the chef and owner of DaiLo, one of Toronto’s most celebrated restaurants. Inspired by his upbringing as the son of Hakka parents in Canada, Nick’s cuisine blends Asian flavours with contemporary Canadian ingredients and French technique. His signature “New Asian Cuisine” has earned national recognition for its creativity, bold flavours, and refined execution. At Chef’s Table, guests can expect vibrant dishes that honour heritage while pushing culinary boundaries with imagination and precision.
Monday November 9
Tuesday November 10
Michelin-Starred Restaurant | #10 on Canada’s 100 Best Restaurants list for 2026
Originally from Mexico, Chef Rafael Covarrubias is one of Canada’s most accomplished young chefs. Following his success at Michelin-starred Hexagon, where he earned the Michelin Young Chef Award, Rafael now leads the kitchen at Toronto’s acclaimed 20 Victoria. His cuisine combines French technique, Mexican heritage, and Canadian seasonality to create refined, expressive dishes with remarkable depth and creativity. At Chef’s Table, guests can expect an elegant and memorable menu that celebrates both innovation and tradition.
Wednesday November 11
Chef Daniele Corona brings Italian excellence and modern luxury to Toronto’s fine dining scene at DaNico. Originally from Naples, Daniele trained under some of Europe’s most respected chefs before bringing his passion for refined Italian cuisine to Canada. His food blends tradition with artistic flair, showcasing premium ingredients through technical precision and emotional storytelling. Known for elegant presentation and bold flavour combinations, Daniele creates dining experiences that are both sophisticated and deeply personal.
Thursday November 12
One Michelin Star | #11 on Canada’s 100 Best Restaurants list for 2026
Chef Jeremy Austin is a Michelin-starred chef celebrated for his contemporary approach to Chinese cuisine. His career has taken him across Italy, Shanghai, Wuxi, and Hong Kong, with each chapter shaping a distinctive culinary voice that bridges classical Chinese tradition, modern technique, and global perspective. At his acclaimed restaurant, The Pine, in Creemore, Ontario, Chef Jeremy brings these influences together in refined yet approachable dishes that honour culinary heritage while shaping the future of Chinese cooking in Canada. The Pine holds one Michelin Star and was ranked #11 on Canada’s 100 Best Restaurants list in 2026. Today, Chef Jeremy is the owner of The Pine and L O R E, a newly opened contemporary Canadian restaurant in Collingwood, Ontario.
Friday November 13
Prime Seafood Palace appears at #41 on Canada’s 100 Best Restaurants list for 2026
Chef Coulson Armstrong is a Toronto-born, Humber College-trained chef whose cooking reflects classical technique and global inspiration. After nearly a decade with Oliver & Bonacini, he expanded his craft through extensive travel and stages across Southeast Asia, Australia, New Zealand, Copenhagen, and California before partnering with Matty Matheson to help build Our House Hospitality. In 2025, Coulson won Top Chef Canada, further cementing his reputation as one of the country’s leading culinary talents. His menus emphasize seasonality, restraint, and refined execution, while his latest venture, The Iron Cow, showcases his passion for approachable, ingredient-driven cooking in a relaxed setting. At Chef’s Table, guests can expect a thoughtful menu that celebrates elegance without excess.
Saturday November 14
Cooking Classes with Chef Ben Lim – Executive Chef, The Lunch Lady Chef
Ben Lim is the Executive Chef of Toronto’s The Lunch Lady, the celebrated Vietnamese restaurant inspired by the legendary Saigon street food icon made famous by Anthony Bourdain. Leading the restaurant’s first Toronto location, Ben combines authentic Vietnamese flavours with refined technique and contemporary presentation while honouring the legacy of founder Nguyễn Thị Thanh. His menus celebrate the vibrant energy of Vietnamese street cuisine through bold flavours, fresh ingredients, and thoughtful execution. At Chef’s Table, guests can expect a lively, flavour-driven experience that brings the spirit of Vietnam to every dish.
Cooking Classes with Chef Zach Smith – Chef & Owner, Fat Rabbit & Les Incompetents
Fat Rabbit appears at #48 on Canada’s 100 Best Restaurants list for 2026
Chef Zach Smith is the creative force behind Fat Rabbit and the recently opened French-inspired wine bar, Les Incompetents. Known for bold flavours, playful technique, and meticulous craftsmanship, Zach draws inspiration from Niagara’s exceptional producers alongside global culinary influences. Whether showcasing whole-animal butchery at Fat Rabbit or refined French-inspired seafood and seasonal cooking at Les Incompetents, his food balances comfort with innovation. At Chef’s Table, expect a menu full of personality, technical excellence, and unforgettable flavour.
Sunday November 15
Chef Jamie Kennedy is one of Canada’s most influential culinary pioneers, widely recognized for championing farm-to-table cooking and sustainable gastronomy long before it became mainstream. Throughout his distinguished career, he has transformed Canada’s culinary landscape through award-winning restaurants, mentorship, and unwavering support for local farmers and producers. His philosophy celebrates seasonality, simplicity, and the connection between food, community, and culture. At Chef’s Table, guests can expect an honest, ingredient-focused menu that reflects decades of culinary leadership and passion.