Richmond Hill Post - - Food -

The kitchen at Quetzal is helmed by co-ex­ec­u­tive chefs Kate Chomyshyn and Julio Gua­jardo. Eight years ago the cou­ple took a trip to Oax­aca to­gether.

“See­ing how they do things was very eye-open­ing,” Chomyshyn says. “Since then we’ve been push­ing to show what the real Mex­i­can cul­ture is, ver­sus how it’s rep­re­sented north of the Mex­i­can bor­der.”

“Grant [came into the pic­ture] three and a half years ago,” ex­plains Gua­jardo. Van Gameren’s wife, Sunny Stone, was a friend of the cou­ple and made the ini­tial in­tro­duc­tion. Af­ter try­ing out their cook­ing, van Gameren in­vited them on his and Sunny’s hon­ey­moon. At first, van Gameren was in­ter­ested in do­ing some­thing Ar­gen­tine, but af­ter the two cou­ples ex­plored Mex­ico, Ar­gentina and Uruguay to­gether, he changed his fo­cus.

“Af­ter that trip he was like, OK, you guys were right, let’s do Mex­ico,” says Gua­jardo.”

Co-ex­ec­u­tive chef Kate Chomyshyn

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