Meet the Chefs
CHEF STEVEN SHIGERU MOLNAR
EXECUTIVE CHEF
QUETZAL RESTAURANT - TORONTO
Steven Shigeru Molnar’s career in restaurants started at the age of 17. Chef Steve studied at George Brown completing the French Culinary Arts Post Graduate Program. He also studied in France at the Institut Paul Bocuse. Throughout his career he worked under prominent chefs such as David Lee, Charles-Antoine Crête and Normand Laprise and worked at renowned restaurants such as Lyon’s Brasserie le Nord, in France and Restaurant Toqué in Montreal. After returning to Toronto, Steven was thirsty for a new challenge and took a position at the newly opened Bar Raval and soon became Sous Chef at Bar Isabel. In January of 2019, Chef Steven was offered the opportunity to helm the newly opened Quetzal Restaurant, where he immediately fell in love with the diversity of regional Mexican cuisine and mastering the art of open fire cooking. In September 2022, Quetzal was honored to receive one Star in the inaugural Michelin Guide for Toronto. Chef Steven is perpetually inspired and motivated to continue offering his guests at Quetzal a remarkable dining experience.
Visit Restaurant SiteCHEF RAFAEL COVARRUBIAS
EXECUTIVE CHEF
HEXAGON RESTAURANT, OAKVILLE
Rafael Covarrubias is a Mexican born chef based in Ontario, Canada. His cuisine focuses on local ingredients with an emphasis on simplicity, seasonality & creativity. Covarrubias discovered his love for cooking at a very young age in his family’s kitchen and began working in professional kitchens at the age of fourteen. He earned his first ‘Cuisine Diploma’ at Le Cordon Bleu shortly after finishing high school. His ambition led him to Calgary, where he graduated with honours from the Southern Alberta Institute of Technology. Following graduation, Covarrubias honed his craft in several prominent Calgary area restaurants. In 2017 he moved to Toronto to lead the opening team at Hexagon Restaurant in downtown Oakville, prior to assuming the role of Executive Chef of both Hexagon and 7 Enoteca. Accolades include: 2019, winner of the North America San Pellegrino Young Chef Competition in New York City, placing 5th overall in the grand finale in Milan, Italy; 2020 & 2023, Hexagon was included as one of “Canadas 100 Best” restaurant list and chef Covarrubias was named “One to Watch”.
Visit Restaurant SiteCHEF ANNA CHEN
CHEF & OWNER
ALMA, TORONTO
Anna Chen is the Chef and owner of Alma restaurant in Toronto’s Bloordale neighbourhood. She was born to a Hakka Chinese family in post British colonial Calcutta, India and trained in classic French and Italian cuisine in some of Toronto and London's (UK) best restaurants. Anna’s unique dishes are organically inspired by all of her experiences, upbringing and training. Chef Anna considers Alma her home away from home and hopes guest will feel that way too. It’s your once a week drop in spot where you come by for something familiar and comforting like staple dish - pork wonton and noodles. The menu changes frequently and seasonally, so you can enjoy the classics and always be refreshed and surprised by new dishes on the menu. Alma Restaurant was listed in Canada's 100 Best restaurants in 2022 and was awarded The Bib Gourmand by Michelin Guide for 2022.
Visit Restaurant SiteCHARRED CORN & POBLANO TOMATO FETA SALAD
PREPARED BY CHEF STEVEN SHIGERU MOLNAR
Creamy, smoky, poblano dressing is paired with charred corn, fresh tomatoes, fresh herbs and feta creating a beautiful summer salad that is perfect for your next backyard bbq!
See Full RecipeSHRIMP STUFFED ZUCCHINI BLOSSOMS WITH 'NJUDA WHIPPED FETA
PREPARED BY CHEF RAFAEL COVARRUBIAS
Delicate zucchini blossoms are stuffed with a light shrimp filling and fried to perfection creating a wonderful accompaniment for the bold flavour of the salt & heat of the creamy whipped feta with ‘njuda sauce.
See Full RecipeASPARAGUS FETA TART
PREPARED BY CHEF ANNA CHEN
Juicy, slow roasted cherry tomatoes, grilled asparagus, fresh herbs and Chinese olives create a colourful topping of sweet and savoury for this feta filled tart. The perfect recipe for brunch or lunch, this tart is packed with layers of flavour and will have you coming back for seconds!
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