Patrick Kriss

Matt Blondin is no longer at Momofuku Daishō

Chef Patrick Kriss leaves Acadia

Trend We Love: Quail eggs, pickled, smoked, fried, boiled and raw

Behind the Pass: a daylong stage with El Gastrónomo Vagabundo, the GTA’s food truck pioneer

Iron Chefs: how the fine dining institution Splendido creates culinary superstars

Splendido announces its new chef de cuisine: Tom McHugh

Splendido chef de cuisine Patrick Kriss to take over the kitchen at Acadia

Foie gras, surprise caviar orders and one tight ship: my 12-hour stage at Splendido

Chilled out: how to make Splendido’s elegant cold zucchini soup at home