About Executive Chef - Icon Legacy Hospitality Stuart

For the past 1 years, Stuart Cameron has been the Executive Chef at Byblos in beautiful Toronto. The restaurant holds up to 120 guests and specializes in Eastern Mediterranean cuisine. With over 24 years of experience, Stuart wows us with a signature dish "Hand Rolled Couscous ".

Press & Awards

The Globe and Mail’s second Best New Restaurant of 2013 http://www.theglobeandmail.com/life/food-and-wine/what-was-the-best-new-restaurant-in-toronto-this-year/article15889206/ Joanne Kates Top 100 "Byblos & Patria" http://www.postcity.com/Kates-Top-100/2014/ Best Restaurant in Toronto 2014 Huffington Post http://www.huffingtonpost.ca/2014/06/01/best-restaurants-toronto-2014_n_5405065.html?utm_hp_ref=tw The Air Canada enRoute Canada's Best New Restaurants 2014 http://www.newswire.ca/en/story/1394110/the-air-canada-enroute-canada-s-best-new-restaurants-2014-people-s-choice-award-returns

Stuart's Bio

Born in a small town just outside of Melbourne, Australia, Chef Stuart Cameron knew from an early age that his passion was in the kitchen. At age 14, he began his culinary career as an intern at a local neighborhood restaurant and later enrolled in a 4-year apprenticeship program at Melbourne’s Box Hill Institute of Culinary Arts. Working in different kitchens across Australia, Cameron developed a focus on fresh ingredients and fine dining with some of the best chefs in the country. In 2004, Cameron’s undying desire to travel took him to North America, where his passion for eclectic culinary style and technique landed him highly sought-after positions, first in Vancouver and then in Toronto. He remained in Toronto developing ingredient driven menus and establishing himself in the competitive local culinary scene. As Executive Chef at Icon Legacy Hospitality, Chef Stuart Cameron oversees the culinary programs at Patria, Weslodge and the newly opened Byblos at STORYS Building. Patria, an authentic Spanish tapas restaurant on King Street has been recognized as Enroute Magazine’s Best New Restaurant in 2013, The Globe and Mail’s second Best New Restaurant of 2013 and NOW Magazine’s Best Brunch. Cameron’s menus reflect his international experience of using the finest ingredients sourced from all over the world and bringing them to the foreground of every dish. Through his cooking, he conveys the innovation and passion honed by over 20 years of professional experience. Continuously showcasing commitment to his art, Cameron never strays from his consuming passion to create authentic dishes delivering honest and true portrayals of cuisine from around the world.