Toronto
THE LATES BUZZ AND TRENDS |WHAT TO DO NOW|CALENDAR OF EVENTS
EAT
CATEGORIES (All)

If a restaurant is not excellent in more than one way, FOOD, CONTINUITY OF CUISINE, SERVICE, ATMOSPHERE and LONGEVITY we will not include it on this page.
We reserve the rights of our selection panel to choose the appropriate establishments for our website.
Published: October  30, 2014

Nota Bene

In 1992 David was recruited by Anton Mosimann to work at his eponymous restaurant. It was here, as one of Mosimannís key team members, that David built a relationship with the Master Chef while travelling across the globe cooking for both media and royalty. Due to his merits and efforts he was soon promoted to sous-chef.

At age 24, David moved to Canada and was hired as the chef de cuisine by Marc Thuet, executive chef/owner at Centro. While working for Thuet David travelled to Napa Valley, Hong Kong, Madrid, Italy and France New York in order to expand his knowledge and craft. At the age of 29, David teamed up with Yannick Bigourdan to acquire.

Share:


Essentials


Address :

Nota Bene Restaurant 180 Queen St W Toronto-CanadŠ

Phone :

+1 416 9776400

Payment Methods:

     

Website:

Nota Bene »
Published: October  30, 2014

Nota Bene

In 1992 David was recruited by Anton Mosimann to work at his eponymous restaurant. It was here, as one of Mosimannís key team members, that David built a relationship with the Master Chef while travelling across the globe cooking for both media and royalty. Due to his merits and efforts he was soon promoted to sous-chef.

At age 24, David moved to Canada and was hired as the chef de cuisine by Marc Thuet, executive chef/owner at Centro. While working for Thuet David travelled to Napa Valley, Hong Kong, Madrid, Italy and France New York in order to expand his knowledge and craft. At the age of 29, David teamed up with Yannick Bigourdan to acquire.