Executive chef David Gunawan opened his tiny restaurant, Farmer’s Apprentice in 2014 to critical acclaim including winning Vancouver Magazine’s prestigious ‘Restaurant of the Year’. In 2015, Gunawan expanded his empire opening the city’s first natural wine bar, Grapes and Soda which was chosen as Vancouver’s best new restaurant by the Globe and Mail. Currently at the top of Vancouver’s culinary ladder, Gunawan showcases hyper local farm to table cuisine and has been credited as one of the West Coast’s most innovative chefs. Gunawan was also crowned ‘Chef of the Year’ by Vancouver Magazine in 2015. Before landing in Toronto, chef Dave Mottershall worked at the

Banff Springs Hotel and opened Prince Edward Island’s celebrated Terre Rouge Restaurant. In 2014, Mottershall opened his pop-up restaurant, Loka Snacks and executed a successful kickstarter campaign to open Loka restaurant a year later. An exploration of Canadian cuisine, Mottershall works with small producers. The menu changes daily and Mottershall adheres to a strict zero-waste policy continuing the city’s trend of celebrating both offal and off-cuts. Loka was named best new restaurant by NOW Toronto Magazine in 2015.

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