Kitchen Diaries

Inside the kitchen of Ivana Raca, the executive chef and co-owner of the pescetarian-Italian Ufficio

A few of the things it’s stocked with: brandy butter, kimchi, bourbon barrel–aged maple syrup and truffle everything

Inside the kitchen of JW Foster, the Fairmont Royal York’s executive chef

A few of the things it’s stocked with: honey, oysters, vegan gelato and pizza dough

Kitchen Diaries: The 10 most-snooped-in chef’s fridges of 2019

Over the past year, we raided the kitchens of Toronto chefs and notable foodies. These were the most-popular ones

Inside the kitchen of Roshan Kanagarajah, half of the team behind Kitchen Guerrilla’s hot sauces

Just a few of the things it's stocked with: Tim Tams, Korean tuna, foie gras and hot sauce, of course

Inside the kitchen of chef John Sinopoli, co-owner of Ascari King West, Gare de L’est and Hi-Lo Bar

A few of the things it's stocked with: house-cured meat, canned sardines, cinnamon buns and amari

Inside the kitchen of Hanif Harji, the CEO of hospitality brand Iconink

Just a few of the the things it's stocked with: hot sauce, Champagne and homemade samosas

Inside the kitchen of Lauren Mozer, founder and CEO of luxury catering company Elle Cuisine

Just a few of the things it's stocked with: cucumber kimchi, homemade kombucha and quail eggs

Inside the kitchen of Adam Pesce, Reunion Coffee Roasters’ director of coffee

A few of the things it's stocked with: fresh ricotta, homemade pickles, leftover pizza and coffee, of course

Inside the kitchen of Rob LeClair, the executive chef of Yorkville restaurant Sofia

Just a few of the things it's stocked with: pickles, truffle chips and chocolate milk

Inside the kitchen of Tsujiri pastry chef Tomo Rikuta

Just a few of the things it's stocked with: tapioca pearls, white Japanese curry and matcha bean paste

Inside the kitchen of Felicia De Rose, chef de cuisine for Planta Burger and the Chase Fish and Oyster

Just a few of the things it's stocked with: homemade pesto, Kraft Singles, corn dogs and weed gummies

Inside the kitchen of Malcolm Campbell, Auberge du Pommier’s chef de cuisine

A few of the things it's stocked with: sourdough starter, homemade jam and a whole lotta proteins

Inside the kitchen of Matthew Ravenscroft, the head chef of plant-based Mexican restaurant Rosalinda

A few of the things it's stocked with: Cinnamon Toast Crunch cereal, fancy butter, coffee and mezcal

Inside the kitchen of Ed Bozzo, co-owner and head baker of Mimico’s SanRemo Bakery

Just a few of the things it's stocked with: Miss Vickie's chips, cheese, avocados and doughnuts

Inside the kitchen of Nicki Laborie, owner of Yorkville Mediterranean lounge Bar Reyna

A few of the things it's stocked with: champagne, Spanish conservas and lots of crackers