Toronto chefs share which Ontario restaurants they think deserve a Michelin star
The next round of awards will be handed out this September
With the Michelin Guide’s next award ceremony coming up in September, we asked some Toronto chefs and restaurateurs about which restaurants they think deserve recognition from the tire company. Here are 10 Ontario kitchens they deem star-worthy.
Related: Ten Michelin-approved restaurants a short road trip from Toronto
Ronnie Xu, Favorites Thai
“Dining at Lake Inez is always an exciting experience because you never know what creative direction the cuisine will take. The chef’s unique and unpredictable cooking style reflects a strong culinary personality and makes every visit memorable.”
Zach Smith, Fat Rabbit and Les Incompetents
"Down Home deserves the star. It’s farm-driven cooking with real soul and the kind of place that reminds you what this region can do.”
Claudio Aprile, Via Allegro
“When Ron McKinlay opens his restaurant, it will be a sure shot for Michelin. His technique and knowledge are unrivalled. The team at Number 8 in Burlington is doing great things too. This new generation of chefs has its own style and approach. It’s an exciting time for the hospitality industry in Canada.”
Janet Zuccarini, Gusto Group
“For me, it’s got to be Prime Seafood Palace. Matty Matheson and Coulson Armstrong have built something genuinely ambitious on Queen West: a fire-driven steak and seafood room where the cooking is disciplined and confident enough to let the ingredients carry it. Coulson won Top Chef Canada this past season, and as a judge on the show, I saw his talent up close. PSP already sits at number five on Canada’s 100 Best. The star should follow.”
Rafael Rocha, Mamakas Food Group
“Honestly, it blows me away that Richmond Station hasn’t been recognized yet. Their whole farm-to-table philosophy isn’t just a marketing line—it’s executed with so much thought and precision. Every dish feels deeply intentional, combining incredible local ingredients with classic French techniques that keep the flavours clean and incredibly tasty. Beyond the kitchen, the overall vibe and service set a high standard. The staff and the sommelier don’t just drop off plates; they really bring you into the experience. Everyone is super knowledgeable and attuned to every little detail without it ever feeling stuffy or overly formal. It’s warm, welcoming and seamless. And I have to highlight my absolute favourite part: their desserts. They are consistently phenomenal. You get that incredible balance of fresh, seasonal elements with elevated French pastry technique. They’re never too sweet—just crisp, balanced and memorable every time.”
Ambica Jain, Adrak Yorkville
“George has long been one of the city’s most consistently exceptional dining destinations, and while it’s recognized by the Michelin Guide, it remains one of the city’s most deserving restaurants for a star. Regarded for its refined ingredient-driven tasting menus, the restaurant delivers an experience defined by technical precision, seasonality and exceptional hospitality. As a vegetarian, I particularly appreciate George’s thoughtful approach to creating equally delicious vegetarian and vegan dishes. Led by executive chef Lorenzo Loseto, the restaurant adapts its Chef’s Choice tasting menus to accommodate diners’ requirements, a gesture echoed in my own establishments.”
Related: “I would absolutely hate to see it close”—Toronto chefs on their favourite (older) restaurants
Aldo Camarena, Antylia
“Naagan excites us with their attention to ingredients. From how they forage and source local to their use of technique and knowledge, Zach and his team run a tight kitchen, and they serve food with meaning and intention, putting Indigenous voices on the map.”
Emiliano Del Frate, Radici Project
“We really admire the respect the team at Antylia shows for Canadian ingredients and the level of refinement in every dish. The cooking is precise, balanced and consistently excellent.”
Myeongseok Jeong, Onefivesix
“Favorites Thai strikes a rare balance between tradition and refinement. The cooking is precise, thoughtful and deeply rooted in Thai flavours, with a level of consistency that makes it worthy of Michelin-star recognition.”
Jacky Ha, Suite 115
“Lunch Lady delivers deeply expressive Vietnamese cooking built on pristine ingredients and technique-driven broths, sauces and grills. Every dish shows a confident, personal point of view and remarkable consistency over time.”
