MEET THE CHEFS 

Rodney (Left) began his culinary journey at the age of 13 in Petawawa, ON before moving to Toronto at 16. By 19, he was attending culinary school at the Liaison College of Culinary Arts. After graduating, he honed his skills in high-profile establishments like Wayne Gretzky’s and Milestones, and later ventured into elevated dining and the Distillery Restaurants Corporation (DRC). Trained under Robert d’Oris, CMC (Certified Master Chef), Rodney specializes in Classical French, Italian, Asian, Mediterranean, and Canadian cuisines.

Nathan (Right) culinary passion ignited at age 9 when he started cooking for his family while his immigrant parents worked day and night. His interest was further fueled by visits to the Vietnamese restaurant his father worked at. Nathan pursued culinary studies at George Brown College and also worker at DRC where he met Rodney. With 15 years of collaboration, Nathan now excels in Asian fusion cuisine, blending French techniques with Asian seasonings like miso and gochujang.