Project of the day. The reub-hen. Treated the hen like corn beef. Amazing taste. Served with rye, braised cabbage and swiss stuffed cabbage rolls. 1000 island dressing. Pickled mustard. Stoked. So tasty.
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.