The third edition of MICHELIN Guide Toronto is almost here and the city’s reputation for gastronomic excellence continues to grow. Yet the guide is just one ingredient in Toronto’s satisfying rise, as the culinary community gets the international recognition it has long deserved.
This past year, YouTuber Dave Portnoy and TikToker Keith Lee both ate their way through Toronto with Dave highlighting the pizza scene and Keith the diversity of the city’s takeout culture. Toronto-based Chef Matty Matheson entered season three on The Bear, charming the world and further spotlighting the city as a foodie destination. Gail Simmons of Top Chef stood in front of the iconic CN Tower and announced that season 22 would be Destination Canada. And a host of big-name media outlets featured the city’s culinary diversity including Eater, Conde Nast Traveler, Bon Appetit, The New York Times, and more.
So just what does all of this recognition mean for Toronto?
We checked in with Marsha Walden, President & CEO of Destination Canada; Vincenza Ronaldi, President & CEO of Destination Ontario; Andrew Weir, President & CEO of Destination Toronto, Rebecca Mackenzie, President & CEO of the Culinary Tourism Alliance, and Kelly Higginson, President & CEO of Restaurants Canada on the city’s food landscape and what international attention can mean for Toronto’s culinary reputation.
What makes Toronto's food scene stand out on the international stage, and what is the impact of that recognition?
Kelly Higginson: Toronto is a city rich in diversity and culture, reflected in its vibrant neighbourhoods and their dining scenes. From the distinctive flavours of Chinatown, Little Ethiopia, and Little India, to the creative fusion of these tastes and ingredients, the city’s food offerings are as varied as its communities.
Toronto has gained increasing international attention over the past decade, with more internationally acclaimed chefs and restaurants establishing locations in the city. What always stands out to me, though, is the remarkable homegrown talent that truly enhances Toronto’s dining scene.
Andrew Weir: I think the culinary talent of Toronto is a key point. The city’s scene is truly exceptional thanks to the diverse global influences of the people who live and work here.
Toronto’s culinary scene isn’t remarkable because Michelin says so. It simply is, and many of us have known that for years. Michelin helps millions of culinary-minded travelers around the world take notice and look deeper at Toronto. That’s proven to be the case in these first few years and no doubt will continue to bring greater attention and interest to Toronto.
Vincenza Ronaldi: I agree. Toronto's food scene reflects its cultural diversity, and is a testament to Ontario’s global reach. You can find authentic cuisine from almost every corner of the globe. We have some of the world’s best chef’s right here in our own backyard creating amazing dishes! The MICHELIN Guide amplifies this by highlighting Toronto as a destination for serious food lovers, raising the global profile of the city's culinary excellence.
Marsha Walden: We know from our research that these kinds of culinary experiences are in high demand. Trying local cuisine ranks consistently as one of the top tourism activities that nearly all global travellers prioritize, highlighting its universal importance. The Michelin recognition is an international stamp of approval which reaches travellers around the world and helps put Toronto at the top of mind for their next culinary adventure.
Rebecca Mackenzie: Toronto’s food scene shines with its incredible diversity of over 230 ethnic origins. But another important factor is that many restaurants emphasize locally sourced, sustainable ingredients, enhancing flavors and supporting local producers. This commitment, along with Toronto’s innovative approach, sets trends and influences global food culture, elevating the city’s reputation on the international stage.
What would you like to see in the future? What is your hope for Toronto’s food scene as it continues to evolve?
MW: I would like to see Canada’s reputation as a culinary destination continue to grow. With the launch of Michelin in Toronto three years ago, this city continues to attract international attention. This recognition helped Canada secure the feature destination for “Top Chef” Season 22, which will film this fall and air in the US market starting March 2025.
Toronto is home to several Indigenous restaurants and food offerings, such as Tea-N-Bannock and Birch Bark Coffee. We know from our research that 67.7% of international travelers to Canada are very interested in experiencing an Indigenous cultural experience or tourism activity. The demand is there and I’d like to see more Indigenous offerings as it evolves.
VR: In alignment with that, I hope to see even more unique restaurants across Toronto and the wider region, representing Ontario’s different cultures and traditions. Never too much of a good thing!
As the scene evolves, I'd also love to see an increase in accessibility across all venues, so everyone can fully enjoy the incredible food culture that spans our province. Inclusivity and diversity should go hand-in-hand, not just in Toronto but across Ontario, as our culinary reputation grows.
RM: I’d love to see Toronto’s food scene continue to evolve with an even greater emphasis on sustainability and inclusivity. It would be wonderful to see more restaurants championing farm-to-table practices and reducing food waste, while also exploring plant-based options that cater to a broader range of dietary preferences.
Ultimately, I envision Toronto’s food scene as a vibrant tapestry that not only reflects its rich cultural mosaic but also leads by example in sustainability and culinary excellence, inspiring other cities to follow suit.
KH: I’m filled with hope and excitement for Toronto’s dining scene and the inventive ways the restaurant community keeps introducing exciting concepts to the city. However, I’m also deeply concerned about the industry given the unprecedented challenges it faces today. With commercial real estate costs and all other operational expenses soaring, the ability to take creative risks is being challenged. Restaurants play a crucial role in our vibrant community, offering substantial social and economic benefits. It is essential for all levels of government to support their ongoing success and vitality.
AW: I share Kelly’s concerns and hope we will see resolutions that will allow the community to thrive.
Success begets success and there’s no reason the trajectory of global attention on Toronto can’t continue. As more travelers visit and share their stories, that reputation grows wider. Beyond the attention though, we are seeing the culinary experiences themselves deepen. As chefs and kitchen teams learn in Michelin-level restaurants, they elevate their craft and often branch out into new initiatives, expanding Toronto’s offering. And new investors are already seeing Toronto as a sound place to bring new restaurant ideas.
And a final, but important question. What are your favourite spots in Toronto to eat at and why? Where would you go for date night, take visitors to the city, or pop into for a last minute casual meal?
MW: When in Toronto, I enjoy visiting Kensington Market since it has such a variety of cuisines. From supermarkets to street food, vendors and vintage shops, it reflects the diversity of cultures in Toronto. I like to take visitors to peruse the Great Hall at the St. Lawrence market with a must-try being the peameal bacon sandwich from Carousel Bakery, a signature Canadian dish. Next time I’m in Toronto, I look forward to stopping by DaiLo to experience its new-Asian cuisine and will be trying Contrada in Little Italy.
VR: For date nights, I love exploring new and adventurous spots, especially those offering authentic or unique cuisine. Wheelchair accessibility is a must, ensuring both my guests and I are comfortable. I’m drawn to small, local restaurants with a distinct vibe and bold flavors—Indian and Mexican are definitely among my favourites.
RM: Choosing favorites is like picking between my two sons—I love them both equally for their unique qualities!
For a business lunch, I recommend Feast On® certified Richmond Station. Their seasonal offerings are fantastic, and their dedication to VQA Ontario wines and exceptional service never disappoint.
For casual meals in my Leslieville neighborhood, I’m a fan of Ricky + Olivia and Avling. When friends visit, I treat them to Prime Seafood Palace.
KH: That’s a tough question to answer for several reasons. It’s hard to pick favorites when there are so many fantastic places to explore. Toronto has an abundance of options, each offering something unique. I’d recommend that everyone occasionally try out a new neighbourhood and choose a restaurant there. Enjoy the diverse dining experiences this vibrant city has to offer!
