While the Michelin Guide and World’s 50 Best focus on restaurants, The Best Chef Awards is all about the chefs, and one Toronto chef is sharing his experience at the renowned event and how the city’s culinary scene is making waves worldwide.
This year, Toronto’s culinary scene was well-represented at the annual event in Milan, Italy, held on Oct. 1 and 2, with 11 chefs from 10 restaurants awarded, including a notable new entry: Chef Steven Molnar of Quetzal, a one Michelin Star restaurant known for Mexican and Oaxacan-inspired dishes.
Molnar was one of two from the five newly-awarded Toronto & Region chefs who made the trip to Italy for the awards gala. For him, the experience was surreal, especially since chefs are not informed prior to the ceremony if they will receive an award. He was “incredibly thrilled to simply receive the invitation to attend the ceremony.”
When his name was officially announced, the moment was overwhelming. He started cooking at a very young age, and it had been quite the journey filled with many sacrifices, struggles, and adversities.
“I was very grateful and started to reminisce about the journey it took to get to this point,” Molnar told Now Toronto. “It truly was an honour and felt like a lifetime achievement.”
The decision to fly to Milan was more about the connection than just the potential award.
“I decided to attend the event to meet chefs I’ve looked up to my whole cooking career,” he explained. “I knew that I’d be surrounded by some of the most talented chefs in the world and couldn’t miss the opportunity to introduce myself.”
This was Molnar’s first time not only in Milan but in Italy. He also met with friends who had moved from Toronto, getting great recommendations for meals, sights, and shopping. Accompanied by his girlfriend, he explored the city’s neighbourhoods, and particularly enjoyed walking through Brera and exploring the shops there.
The trip was a personal milestone, but the awards ceremony was the main event. There, he was most excited to connect with Santiago Lastra of Kol in London, England.
“I have been following his work for years, and what he has accomplished with Mexican cuisine using solely British ingredients is very inspiring,” Molnar shared.
The connection was made even stronger by the fact that one of his former cooks from Quetzal now works at Kol and continues to excel in London.
At the gala, Molnar was awarded “One Knife,” a mark of excellence within the awards’ tiered rating system. For him, the significance goes beyond personal validation.
“My main philosophies when it comes to cooking and hospitality are to provide our guests with unique and memorable dining experiences and also to foster an excellent culture of learning, growth, and respect for my team,” he said. “To be able to achieve all of these things simultaneously is what makes me most proud.”
Representing his city on this level is an immense source of pride for the chef. He feels Toronto’s diverse food scene has historically been underrecognized on the world stage.
“It is wonderful to see Toronto and Canada starting to get due acknowledgment,” Molnar stated. “To be amongst the first Toronto and Canadian chefs to be recognized is massive, and I hope this will continue to shine a spotlight on our beautiful city and country.”
Beyond his personal pride, Molnar sees these awards as a major catalyst for the entire city. He believes the growing international spotlight serves as “validation that the work we have been doing is truly world-class, and it is also a big inspiration for chefs and restaurateurs to continue elevating the dining scene in Toronto.” He also noted that these accolades will ultimately attract more diners from around the world to explore the city’s diverse culinary scene.
Coming on the heels of recent Michelin and North America’s 50 Best Restaurants announcements, this award has made for “a whirlwind of a few weeks,” he admits. The recognition has been incredibly motivating for the entire team at Quetzal, reaffirming that their hard work is making an impact internationally.
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Looking ahead, Molnar’s goals remain focused on his kitchen and community. He plans to use this momentum to continue mentoring his team and evolving Quetzal into a world-class destination. He also hopes to leverage the new connections he made in Milan to foster international collaborations, working to “cement Toronto on the culinary map.”
Even with his new award, Molnar was already looking to lift up his peers, naming Rafa Covarrubias of Hexagon, Young Hoon Ji of Mhel, and Daniele Corona of DaNico as other chefs who deserve a spot on The Best Chef Awards.
