SPATULA has reimagined the frozen aisle
Meet our Chefs
To tap into the diversity and creativity of the local foodie scene, we partner with culinary superstars and Michelin-trained chefs to give you Chef's Special SPATULA dishes!
Chef Wallace Wong
Chef, Fitness Athlete, TV Personality, Entrepreneur. Chef Wallace Wong has worked at some of the most respected restaurants in the world including Langdon Hall in Canada, NOMA in Denmark, Alinea in Chicago, and opening Momofuku Shoto under David Chang. Chef Wallace is also one of the co-founders of SPATULA Foods!
Chef Eric Chong
While he has a degree in chemical engineering, Eric Chong’s true calling has always been in the kitchen. He is the first-ever winner of CTV’s MasterChef Canada and one of the youngest to do it, only being 21 years old at the time. Now partnered with Alvin, Eric operates R&D Restaurant in Toronto – a modern eatery paying tribute to traditional Asian flavours and beloved Canadian dishes.
Chef Romain Avril
Chef Romain Avril was born in Paris and trained in Michelin-starred restaurants across France and England. He combines his classic French training with his passion for fusion and molecular gastronomy to create extraordinary dishes. He moved to Canada in 2010 and has helped open Lavelle Restaurant, Goldie Bar, and Neruda in Toronto.
Chef Eugene Wong
A father, husband, and professional Chef from Toronto, Eugene has spent more than 20 years sharpening his skills in restaurants across Canada, including Michelin-starred ones. To Eugene, one of the real joys of cooking is being able to share his knowledge and experiences with everyone from home cooks to aspiring young Chefs!
Chef Lisa Kitahara
Known on social media as @okonomikitchen, Chef Lisa Kitahara’s specialty is a focus on feel good recipes inspired by whole foods, working with flavours from Japanese cuisine to create balanced dishes. Lisa loves experimenting in the kitchen, and in building Okonomi Kitchen, she honed her skills as a food photographer while sharing her favourite vegan recipes!
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