About Execitive Chef / Partner Nick
For the past 1 years, Nick Liu has been the Executive Chef / Partner at DaiLo Restaurant in beautiful Toronto. The restaurant holds up to 120 guests and specializes in Modern Asian cuisine. With over 20 years of experience, Nick wows us with a signature dish "Whole Ontario Fried Trout and General Tso Sweetbreads. ".
Press & Awards
“Hakka Style Comfort Food with Nick Liu” (Vice): Nick Liu cooks amazing comfort food with Chef Matty Matheson. “Chef Nick Liu (finally) finds a location for Gwailo, hi long-awaited Asian brasserie (Toronto Life): After opening the long-anticipated “Asian brasserie,” GwaiLo, Liu could not be any happier as he says, “Nothing could be more perfect. The stars aligned.” “Chef Nick Liu on his unique culinary style and his hotly anticipated new restaurant, GwaiLo” (PostCity.com): Liu envisions GwaiLo as an outlet for his cooking style; Eastern flavors cooked with local ingredients and classic French techniques. Liu took time to travel the world and worked at top-tier restaurants in every country he visited, including Italy, England, and Australia. GwaiLo is set to open this summer. “GwaiLo’s month-long pop-up a huge hit” (blogTO): Nick Liu and cocktail maven Christina Kuypers takes temporary residence at Senses Restaurant from November 1 – November 24, 2012. Chef Liu crafts the menu based on inspiration from his travels and the influence of his Asian heritage. It offered a fun an flavorful glimpse into the minds of a great hometown chef and an inspiring liquor-expert.
Chef Nick Liu was raised in York region Markham with a deep culinary tradition in his family. Liu began at 360 Restaurant where Executive Chef, Brad Long, encouraged him to pursue culinary studies. During his enrollment at George Brown, Chef Liu completed an externship at Toronto’s Scaramouche where he embarked on a nine-year journey there, gained a graduate-level education, and gave him the first of several travel opportunities. Chef Liu travelled around Europe and Australia, where he was able to develop his unique cooking style and prepare food at famous restaurants. In Australia, he first became immersed in modern Australian cuisine at a world-class level. Chef Liu returned to Scaramouche assisting his mentor, Chef Froggett, to claim top honors at the annual Gold Medal Plates competition. Chef Liu excelled as a Sous Chef at Splendido, which led to an opportunity to travel to Singapore with Executive Chef David Lee for the New World Food & Wine Festival. Liu has been widely recognized nationally and internationally for his work as Executive Chef of Niagara Street Cafe. As a result of his inventive culinary style and successes, Chef Liu was selected to represent Canada at the 2010 G20 Summit in Toronto and at the 2011 Pan-Am Games in Guadalajara, Mexico. The success of the event in Guadalajara led to his invitation to cook a dish at the Queens Jubilee during the visit of Prince Charles and Camilla in Toronto of 2012. Liu later created a company called Gwailo that got him further recognition with an invite in 2012 to the James Beard House in New York City with the Group Of Seven Chefs. Chef Liu is regularly featured in publications and has developed a loyal clientele and considerable following over his career.