Rafael Covarrubias is a Mexican born chef based in Ontario, Canada. His cuisine focuses on local ingredients with an emphasis on simplicity, seasonality & creativity.

Covarrubias discovered his love for cooking at a very young age in his family’s kitchen and began working in professional kitchens at the age of fourteen. He earned his first ‘Cuisine Diploma’ at Le Cordon Bleu shortly after finishing high school. His ambition took him away from home and led him to Calgary, where he graduated with honours from the Southern Alberta Institute of Technology.

Following graduation, Covarrubias honed his craft in several prominent Calgary area restaurants. In 2017 he moved to Toronto to lead the opening team at Hexagon Restaurant in downtown Oakville, prior to assuming the role of Executive Chef of both Hexagon and 7 Enoteca.

Covarrubias’s leadership and skill contributed to Hexagon being recognized as one of the most exciting new restaurants in the Greater Toronto Area and being ranked among the top Best New Restaurants by Toronto Life magazine shortly after opening in 2018. These accolades were also echoed by the Toronto Star newspaper that rated Hexagon as receiving 3.5 out of 4 stars in recent reviews.

In 2019, chef Covarrubias was announced as the winner of the North America San Pellegrino Young Chef Competition in New York City. Covarrubias represented North America in the grand finale in Milan, Italy and placed 5th overall.

In 2020, Hexagon was included as one of “Canadas 100 Best” restaurant list and chef Covarrubias was named “One to Watch” chef. Hexagon has been part of the prestigious list since the first mention in 2020, currently sitting at 26 on this years edition. Hexagon was also part of OAD top restaurants in North America in 2024.

In addition, in 2020 Covarrubias was awarded as part of the top 30 under 30 by the OHI, this high-profile recognition program celebrates and recognizes future generations of hospitality leaders who are and will continue to make a difference.

Covarrubias describes his cuisine at Hexagon as contemporary with a heavy influence from several other cultures specifically his mexican heritage. He works closely with his team to envision and create a culinary experience that continues to evolve and captivate diners.