Edible Story : Brian Cheng

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.