Chef Anthony Rose Q&A

What better way to celebrate the long-weekend than with friends. And for those staying in the city, what can beat gathering at one of your favourite local restaurants? Known for his laid back style, Toronto-based chef Anthony Rose has several to choose from in Toronto. And there’s plenty of fresh produce featured in his signature dishes. Chef Rose opens up about his love affair with food and the restaurant business.


freshstalks: What influenced your love of cooking?

Chef: I grew up in a Jewish family. Mom, Grandma, everyone was always cooking. Mom was an especially great baker. Cooking is a family affair.


What’s your kitchen pet peeve?

A dirty or disorganized kitchen.


What’s the most important kitchen skill to master?

A chef has to know how to roll with the punches and cater to a customer’s tastes.


The restaurant business is a hard one to succeed at yet in just four years you’ve opened six successful establishments. What do you think most failed restaurants get wrong?

Those that fail give you what they want, not what the diners want; it should be vice-versa.


You’re obviously investing in Toronto’s restaurant scene. What do you find so appealing about it?

Toronto diners are changing. They are becoming more open to trying things and along with that, are more relaxed. There’s less fine dining in the city now, which is good.


What is the most important “ingredient” in the restaurant business?

To surround yourself with people who do their thing and do it well. I have a solid team—both front and back of house—that make it happen.


Where do you like to eat out?

Allen’s on Danforth. Great comfort food! You have to try it.


You cook at home with your son, Simon. Where do you grocery shop?

Fiesta Farms and the Cheese Boutique. Great variety and the people are so helpful.


Where would you want to eat your last meal?

At the cottage surrounded by family.

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