About Chef/owner Chris
For the past 8 years, Chris McDonald has been the Chef and Owner at Cava in beautiful Toronto. The restaurant holds up to 70 guests and specializes in Iberian cuisine. With over 35 years of experience, Chris wows us with a signature dish "Supergilda".
Press & Awards
Leader in culinary hospitality in Toronto for the last 25 years Introduced Cal-Ital as the opening chef at Centro in 1987 Introduced Modern Southwestern with Santa Fe Bar and Grill in 1989 Introduced rustic Italian dining with communal tables with Massimo Rosticceria in 1991 Avalon over 11 years from 1995-2006 was at the vanguard of many trends in the industry such as; Elaborate cheese plates with raw milk cheeses Multi-course menus with wine pairings Nose to tail cookery before there was a name for it Working with local farmers Charcuterie program Participated at Stratford Chef School in Labs Awarded best restaurant by Toronto Life 2003 Award-winning wine list At Cava from 2006 to present; Continue nose to tail, culinary mentorship, cheese, local producers, charcuterie Was awarded best new restaurant by Toronto life in 2006 with Iberian flavours Participate in local culinary charity events such as Toronto Taste, The Stop, slow food and Foodshare Donated skills and time for charity auctions to raise money for Second Harvest Introduced an ethical table water program at Cava instead of importing bottled mineral water from afar. In Addition Active member of Slow Food Toronto Active on twitter with over 5000 followers
Chef Chris McDonald is one of Canada's most respected chefs, known for a creative, first-principles approach to cooking, and an exceptional knowledge of the intricate relationships between food and wine. Much of this knowledge was derived from a 15-year educational odyssey of learning both the spoken and culinary languages of the world's great cuisines. Highlights include Dodin Bouffant, one of New York’s finest French restaurants; Paris’s famed La Varenne Cooking School; chef at La Bottega del Vino in Verona, Italy; opening chef in the kitchens of two luxury hotels in Zihuatanejo, Mexico; in San Francisco, cooking at legendary restaurants Stars and Chez Panisse; and Santa Fe, where he worked at the iconic Coyote Café. Chris has been influential in bringing his experience to several acclaimed projects in Canada, acting as chef at the VIP lounge of the Ontario pavilion at Expo 86 in Vancouver; as chef de cuisine at Centro, a project that introduced the emerging California cuisine to Toronto; as opening chef at Santa Fe Bar and Grill in Toronto, a highly successful project showcasing his southwestern and Mexican culinary skills; and at Massimo Rosticceria in 1990, which drew on an intensely personal vision that grew out of his experience in Italy. In 1995, he opened Avalon restaurant in Toronto, an 11-year project investigating the culinary boundaries of urban fine dining. Today, Chris is the Executive Chef and President of the award-winning Cava Restaurant.