Before he became a star on Toronto’s explosive restaurant scene, Chef Anthony Rose honed his skills in some of the top kitchens in San Francisco and New York. In San Fran, he worked with Michelin-starred Bradley Ogden and developed his lasting appreciation for truly local dining. This philosophy was combined with the simple elegant principles of the French Method during his tenure at The Mercer with Jean-Georges Vongerichten in New York and then with Jonathon Waxman at Washington Park. Returning home, Rose began a prominent stint as head chef at the Drake before opening up his first restaurant, the iconic Rose & Sons, on Dupont.
The Wilder Rose Empire now consists of 6 restaurants; Rose & Sons, Big Crow, Fat Pasha, Bar Begonia, Madame Boeuf & Flea, and Schmaltz Appetizing (x2). He also has a cookbook coming out in October: “The Last Schmaltz. A Very Serious Cookbook.
The restaurants and book weave the story of Rose’s culture, experiences, childhood nostalgia, and relentless love of food.