The Art of Modern Canadian Cuisine
A Chef's perspective on what makes Canadian cuisine unique
Modern Canadian cuisine is a vibrant tapestry woven from the diverse threads of our nation's cultural mosaic.
It's a culinary language that speaks of our vast landscapes, from the Atlantic to the Pacific, and from the Arctic to the Great Lakes. But more than that, it's a cuisine that honours the people who have shaped our food culture for generations — Indigenous communities, recent immigrants, and everyone in between.
Each dish tells a story
My time working and travelling around the world opened my eyes to the possibilities of hyper-local, seasonal cooking utilizing modern techniques pulling in influences from around the world.
Our cuisine isn't just about poutine and maple syrup (though both have their place); it's about celebrating the bounty of our land and waters while acknowledging the diverse cultural influences that make Canada unique.
With the menus I create, I strive to take diners on a journey across Canada with each meal. We might start with an amuse-bouche of Fogo Island snow crab paired with sea buckthorn from Quebec and fermented habaneros, then move on to a salad of foraged greens and berries from Ontario's forests, dressed with birch syrup and chaat masala vinaigrette. The main course could be bison from the Prairies served with a Saskatoon berry and grains of paradise reduction.
Each dish tells a story of place, people, and tradition, reimagined through a contemporary lens.
But modern Canadian cuisine isn't just about ingredients, it's about values. Sustainability is at the forefront of our culinary philosophy. A focus on working closely with local farmers, foragers, and fishers to ensure we're using the best products while also supporting our communities. A commitment to reducing food waste and finding creative ways to use every part of an ingredient.
The multicultural aspect of Canadian cuisine is what truly sets it apart and gets me most excited. In a single meal, I might incorporate techniques from French cuisine, flavours from Chinese cooking, and spices from Indian kitchens, all while using quintessentially Canadian ingredients. This fusion isn't forced, it’s a natural reflection of the Canadian experience.
As a chef, I feel a responsibility to not just create delicious food, but to tell Canada's story through cuisine. This means acknowledging our past, including the often-overlooked contributions of Indigenous peoples to our food culture, while also looking to the future. I’m always experimenting with ingredients like seaweed from British Columbia, Lake Trout from Ontario, and heritage grains from across the country, pushing the boundaries of what Canadian cuisine can be.
In essence, modern Canadian cuisine is a reflection of who we are as a nation today. Diverse, innovative, respectful of tradition, yet unafraid to break new ground. It's a cuisine that's still defining itself, and that's what makes it so exciting.
"Modern Canadian cuisine isn't just about ingredients, it's about values. Sustainability is at the forefront of our culinary philosophy."
Every day in my kitchen is an opportunity to contribute to this ongoing culinary conversation, to create dishes that not only satisfy the palate but also nourish the soul and tell our collective Canadian story.
I'm filled with gratitude for the opportunity to be part of this culinary movement. Modern Canadian cuisine isn't just about food; it's about identity, community, and the shared experience of a nation coming together at the table. And I, for one, can’t wait to see and taste what the future holds.
Imrun Texeira
Chef Imrun Texeira is an acclaimed culinary talent with over 15 years of experience, having worked in top restaurants like the 3-Michelin-starred Noma in Copenhagen. In 2023, he was honoured with the Leader Award of Excellence from Restaurants Canada and the Alumni of Distinction Award from Algonquin College.
Recognized as one of Canada’s Top 30-Under-30 hospitality leaders, Imrun owns Wanderlust, a premier private dining experience in Toronto, where he explores modern Canadian cuisine. He also advocates for mental health in hospitality as the Chief Ambassador for The Burnt Chef Project and educates children about Hospitality & Tourism Pathways.
Read Chef Imrun's previous article for Northern Soul: A Chef's 24 Hours in Ottawa.
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