Chef Jefferson Alvarez
Jefferson Alvarez knew he wanted to be a chef from a young age. Born in Venezuela and later raised in Canada he spent much of his time experimenting with international cuisines.
Like many young chefs he trained in some of the world’s best kitchens: El Poblet Quique Dacosta, and Arzak in Spain, Morimoto in Philadelphia and Canoe in Toronto. He credits El Poblet Quique Dacosta and Arzak for teaching him to think outside the box and Anthony Walsh of Canoe for introducing him to ne dining and encouraging him to travel to gain international experience. Through this journey he learned that food can appeal to all the senses, and that aromas and scents can help create an extraordinary culinary experience.