Iron Chefs: how the fine dining institution Splendido creates culinary superstars
Bear Robe spent a year at Splendido (2009–2010) before opening Keriwa,
his Native Canadian–inspired bistro in Parkdale, last summer.
Bear Robe asked Tay, a Splendido
chef de partie, to become his sous-chef
The executive chef at F’Amelia, the rustic Italian hot spot in Cabbagetown, spent four years at Splendido (2007–2011).
Verga asked Harrison, a sous at Splendido,
to be his right-hand chef at F’Amelia.
The chef and co-owner of GwaiLo, the soon-to-open Asian fusion restaurant, was a co-sous with Barry from 2007 to 2008 under former Splendido owner David Lee.
Liu hit it off with Kuypers, the Splendido
bartender, who became his business partner
and GM at GwaiLo.
Baraness rose from Splendido bartender to manager between 2008 and 2011. Last year, he traded in white linens for hot sauce when he became the GM and sommelier at Barque, Roncevalles’ packed smokehouse.
The bartender at Splendido from 2007 to 2009 recently snagged the Best Sommelier in Ontario title and runs the wine program at Mideastro, Yorkville’s posh Middle Eastern restaurant.
After being rejected by Splendido once, Selland landed a job there in 2010. He left his post as floor captain in April 2011 to open Acadia, his avante-garde southern food spot in Little Italy.
When Acadia chef Matt Blondin decamped for Momofuku this spring, Selland immediately stole Kriss, Splendido’s chef de cuisine, to be Acadia’s new chef.