I know its not spring yet, but I’m already planning for it. Yellow fin tuna, bourbon watermelon, pickled peaches, yogurt crumble, walnuts and baby gem lettuce.

About Chef Jonathan Viau

Hailing from our nation’s capital, this chef found his love for cooking at a young age in the kitchens of his mother and grandmother.

Cooking being paramount, Jonathan also brings an artist’s eye to his cookery. Having spent a great deal of his life with an education focused on art and design. Jonathan tries to find a bridge between home style heart and modern design elements when producing his plates.

Cooking with love is a mantra he holds dear. He is enjoying his station with one of Toronto’s finest seafood spots, Pure Spirits and Oyster House.