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Jason Sawision chose an old Norse word meaning “hearth” when he named his new Wellington West restaurant.
The name Stofa, he says, symbolizes a comfortable area where people gather. “And we wanted to make the restaurant feel like that.”
Stofa, at 1356 Wellington St. W. — the site of a former African restaurant — opened its doors last week after much anticipation.
The 35-year-old chef-owner of Stofa honed his chops as chef de cuisine at one of the city’s cutting-edge restaurants, Atelier, headed by award-winning executive chef Marc Lepine.
Molecular gastronomy, Lepine’s signature, will not be the focus at Stofa, which will instead feature contemporary Canadian cuisine using seasonal and local ingredients combined in “interesting ways.”
Molecular gastronomy “is part of my education and my skill base,” he said, “so there will be little elements throughout the menu, but it is not the focal point.”
Desserts, which Sawision calls the most playful area on the menu, will likely feature some molecular gastronomy techniques, such as the use of liquid nitrogen.
He describes the restaurant as forward-thinking and constantly changing “in terms of menu design and structure of dishes.”
Sawision, who worked at Atelier for six years, said he learned a lot from Lepine’s creativity and attention to detail.
Sawision has been in the industry for 15 years, and said he’s always dreamed of opening his own restaurant.
“I have had the chance to work with a lot of really great chefs, mostly Canadian. I have learned a lot and felt like it was a nice time to step out on my own and use all the skills they have taught me and create my own little cuisine.”
The timing, he said, was right with the food scene picking up in the city.
Stofa, which seats about 50, is open Tuesday to Saturday for dinner and takes reservations.
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The name Stofa, he says, symbolizes a comfortable area where people gather. “And we wanted to make the restaurant feel like that.”
Stofa, at 1356 Wellington St. W. — the site of a former African restaurant — opened its doors last week after much anticipation.
The 35-year-old chef-owner of Stofa honed his chops as chef de cuisine at one of the city’s cutting-edge restaurants, Atelier, headed by award-winning executive chef Marc Lepine.
Molecular gastronomy, Lepine’s signature, will not be the focus at Stofa, which will instead feature contemporary Canadian cuisine using seasonal and local ingredients combined in “interesting ways.”
Molecular gastronomy “is part of my education and my skill base,” he said, “so there will be little elements throughout the menu, but it is not the focal point.”
Desserts, which Sawision calls the most playful area on the menu, will likely feature some molecular gastronomy techniques, such as the use of liquid nitrogen.
He describes the restaurant as forward-thinking and constantly changing “in terms of menu design and structure of dishes.”
Sawision, who worked at Atelier for six years, said he learned a lot from Lepine’s creativity and attention to detail.
Sawision has been in the industry for 15 years, and said he’s always dreamed of opening his own restaurant.
“I have had the chance to work with a lot of really great chefs, mostly Canadian. I have learned a lot and felt like it was a nice time to step out on my own and use all the skills they have taught me and create my own little cuisine.”
The timing, he said, was right with the food scene picking up in the city.
Stofa, which seats about 50, is open Tuesday to Saturday for dinner and takes reservations.
查看原文...
