CUT TO THE CHASE

CULINARY HOSPITALITY ATMOSPHERE SERVICE ENTERTAINMENT

the first day Steven Salm arrived in Toronto from New York City, he met Michael Kimmel. They shared a mutual vision of defining hospitality in North America, opening restaurants in many different cities and becoming a major company in the field. Thus, the Chase Hospitality Group (CHG) was created. “We want to be a Canadian company that has expanded world-wide,” says Salm (above), the group’s Operating Partner. “Food and beverage and hospitality is a multi-trillion-dollar sector, and we want to change what exists in this side of the industry. We want to recreate the emotional connection that a guest feels from the moment they step into our business. CHG makes a promise and it is fulfilled, whether it’s a $1.50 cup of coffee in the a.m. at Little Fin or a fine dining experience at Colette.”

Could there be an Italian restaurant waiting in the wings? “We’re waiting for the right real estate,” he responds. “If we find one that has the charm of Italy—that says Italy when we walk into the room, it is certainly a consideration.”

“Michael Kimmel’s area of expertise is real estate, so first, we fall in love with the real estate, and then we create a restaurant, menu, patio and bar to complement the space,” Salm adds. Highly valuable is the creativity and talent of Executive Chef Michael Steh. “He molds the menus and has his finger in every dish in every restaurant. He is so in line with our vision and committed to understanding the value of what we do.”

The flagship restaurant is upstairs at Chase. “My favourite,” he says, “is Chase Fish & Oyster Bar, and I really enjoy the Maritime, New England style.” At Colette Grand Café, comfort and chic French style is only surpassed by the sophisticated modern French menu. And Kasa Moto, with its intimate multi-levels and exquisite Japanese dishes has clearly upped the cachet of Yorkville quite a few notches. “I am remarkably satisfied at the way things have turned out,” says Salm, “I pinch myself every morning to make sure it’s not a dream.”