Chef Biography – Brian Cheng
I apprenticed at the SoHo Metropolitan Hotel under Chef Patrick Lin, then got Red Seal. I then spent a few years in Toronto kitchens such as Auberge du Pommier and Splendido. I felt I needed some Michelin experience, so I decided to take the post-graduation Italian program at George Brown College, which allowed me to study and work at foreign. After returning to Toronto, I continued to work in some of the best restaurants, but eventually landed an executive chef position in New Delhi, India at the Canadian High Commission. It was a one year stint, I came back one more time and decided to start The Edible Story; catering and event space.
Our kitchen is very simple and clean where we use the "less is more" philosophy.
We take a fair amount of influence from Donna Hay, Jamie Oliver and quite honestly they still change from time to time.
Your mentor / Ideal?
My 'mentor' would be Chef Patrick Lin who was stationed in Toronto for many years.
Your signature dish?
One of our signature dishes is our Roasted Sweet Potato Salad with Zaatar Dressing, Labneh, Pomegranate Molasses, Mint and Crispy Chicken Peas.
Your must-have drink, wine or cocktail?
Godspeed Yuzu Beer.
A dream place to eat?
A dream place is sadly closed now due to covid but NYC - Esca for their crudo.
For you caviar is…
Caviar is a fun treat and shouldn't be taken seriously! Have fun with it, put it on anything.