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  • Featured Chef: Chef Carl Heinrich..2012 Top Chef Canada winner, and executive chef/owner at Richmond Station. It was a wonderful coincidence to cross paths with this fun and talented chef on Wednesday, which lead to an impromptu interview the following day. It has been 5 years and a launch of his very successful restaurant since winning the Top Chef Canada spot in season two, Chef Carl is still running full speed with no sign of stopping anytime soon. Chef Carl and his team of 20 chefs work seamlessly in the clean kitchen to execute mouthwatering dishes for his diners. His menu consists of dishes that were created around the seasonal ingredients rather than a particular type of cuisine. I opted for the famous Station Burger inspired from his days working at Daniel Boulud at DB Bistro Moderne in New York City and it was juicy and full of savory deliciousness. There are dishes such as Slow Cooked Rainbow Trout: glazed fingerling potatoes, roasted beets, horseradish cream, dill, scallion, or the Grilled Cornish Hen: farro, fiddleheads, pickled ramps, watercress cream, hazelnut pesto, hen jus, and perhaps the Rabbit Two Ways: brown butter-parsnip puree, mustard cabbage, roasted apple, bacon jus. On top of the main menu, Chef Carl and his team also offer a daily prix-fixe menu which changes 2 times a day. I also had the refreshing Bubble Tea: milk tea ganache, tapioca pudding, nori, matcha, lychee sorbet. I admire Chef Carl's dedication to his craft, and his relentless pursuit to be the best chef every single day. I'm so very glad for the impromptu interview with Chef Carl in my trip to Toronto. One of the most inspiring interviews thus far. A ginormous thank you to Chef Carl for for being most accommodating with my interview time. Until next time, stay awesome!
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