November 5 - 5:00 pm
Chef Nick Liu trained at George Brown’s Culinary Management program, and from there received an internship at Scaramouche. He worked at Scaramouche for nine years, with a one-year sabbatical in Tuscany at Castello Vicchiomaggio.
Chef Liu then travelled throughout England and Australia and worked in such notable restaurants as Rhodes in the Square, Rhodes 24, Fat Duck, Le Gavroche, St. Johns, Tesuya’s and Long Grain.
When he returned to Toronto, Chef Nick Liu became a Sous Chef at Splendido, and later Executive chef at Niagara Street Café. Chef Liu has had the honour of representing Canada during the G20 summit in Toronto and The Pan Am Games in Mexico.
Ever the entrepreneurial trailblazer, he was one of the first chefs in the city to execute a successful pop up restaurant called GwaiLo, which eventually evolved into what is now the iconic DaiLo – one of the jewels in the city’s gastronomical crown. He is currently Executive Chef and Partner at the flagship location DaiLo and at Little DaiLo, located at Assembly Chef’s Hall.
“DaiLo,” in Cantonese means, “big brother,” a term of endearment to show respect and love to an elder; a not to the ways and tastes of older cultures and generations; implies a connection to future generations. It could also mean, “Big Boss” or “Bad Ass.”
Chef Nick Liu believes eating well is a fundamental part of living well. How we cook, reflects how we live. He wanted DaiLo to be comforting and be representative of a time and place, but also have integrity and excitement too. He is also an active champion for supporting local and sustainable food.