Chef David Salt

Private Chef In Toronto

I am a professional chef, current owner of DRIFTER'S SOLACE. I have spent most of my career working in London, UK in a variety of establishments, including three different Michelin starred restaurants, finishing my final years as Head Chef of Club Gascon (1* restaurant). My techniques and style are heavily influenced by the French and wider European cuisines, but I take a lot of inspiration from the food and flavours I have been exposed to during my travels.

For me, cooking is...

life. It is an opportunity to play a part in creating memories and special moments.

I learned to cook at...

home when I was young, it continued with summer jobs in kitchens, then culinary school, and refined through the various restaurants I have worked at.

A cooking secret...

being organized, taste everything. And patience, and sauce.

My menus

Drifter's Solace

STARTER

All inclusive

Wild mushrooms and crispy roots

Beetroot variations, dukkah

Confit sablefish, lime and ginger

FIRST COURSE

All inclusive

Foie gras, cranberries

MAIN COURSE

All inclusive

Roasted game bird, celeriac, fig leaf jus

DESSERT

All inclusive

Ontario cheese

Tarte Tatin, applewood custard

Fine brunch

STARTER

All inclusive

Brioche, jam and butter

Salmon rillettes, piccalilli

FIRST COURSE

All inclusive

Mixed mushroom eggs florentine

Confit salmon and piperade

MAIN COURSE

All inclusive

Seared foie gras pancake, maple roasted apple

DESSERT

All inclusive

Pain perdu, blueberry compote

Veggie

STARTER

All inclusive

Gougeres

Saffron and fine herb arancini

FIRST COURSE

Choose 1 dish

Variations of beetroot and mustard salad, goat's cheese mousse

Butternut squash ravioili, truffle butter

Piperade, slow cooked duck egg

Broccoli, arugula, pesto puree, olive oil potatoes

Salad of fennel, orange, arugula and bitter lemon

MAIN COURSE

Choose 1 dish

Marinated tofu, black garlic, carrot puree, soy and ginger pickled mushroom

Soft polenta, braised baby gem, caramelized onion, roast lemon puree

Roasted and caramalized root vegetable pithivier, port sauce

DESSERT

Choose 1 dish

Rose rice pudding, pistachio, and figs

Salted caramel and dark chocolate ganache tart, spiced whisky cream

Almond cake, blood orange compote, bay leaf custard

Goats' cheese cheesecake, poached rhubarb, lemon

Vegan Med

STARTER

All inclusive

Hummus, tabbouleh, and homemade flatbread

FIRST COURSE

All inclusive

Torched broccoli, baby gem, basil and pine nut puree, olive oil potatoes

Salad of fennel, orange, arugula and bitter lemon

MAIN COURSE

All inclusive

Fregola, shakshouka, blistered padron/shishito peppers, baked celeriac

Ragout of smoked beluga lentils, roasted cauliflower, cumin, pickled mushroom

DESSERT

Choose 1 dish

Mulled wine poached pears, almond cake

Rose rice pudding, pistachio, and macerated figs

French

STARTER

Choose 3 dishes

Oyster shooters

Duck liver and prune toast

Fish gudgeons, lemon aioli

Gougeres

Mini goat's cheese and herb arancini

FIRST COURSE

Choose 1 dish

Crab and lobster bisque, shaved fennel, fines herbes

Salad of confit salmon and crab, soy and ginger pickled mushrooms

Piperade, slow cooked duck egg

Poached mackerel, bitter leaves, rhubarb, orange vinaigrette

Pan-seared foie gras, cherries, brioche, puffed wild rice

Salad Gourmande: Duck leg, duck liver, egg, pine nuts, green beans

MAIN COURSE

Choose 1 dish

Pan-fried red snapper, green beans, crushed potatoes, sauce bouillabaisse and rouille

Madeira glazed veal shin (ossobuco), creamy white polenta, torched broccoli, roasted lemon puree

Red wine braised beef cheek, fondant potato, mushrooms and wilted baby gem

Beef Wellington, potato puree, asparagus, pale ale jus

Pigeon, peas, mushroom, jus cognac

Rabbit ballotine, ginger carrots, watercress, lobster jus

DESSERT

Choose 1 dish

Vanilla rice pudding, poached rhubarb, almonds

Salted caramel and dark chocolate ganache tart, spiced whisky cream

Negroni English Soup

Lemon tart, gin and tonic

Rosemary roast peaches, toasted almond marshmallow, shortbreads, lime and cherry

French beef heavy

STARTER

Choose 2 dishes

Oyster shooters

Duck liver and prune toast

Fish gudgeons, lemon aioli

Gougeres

Mini goat's cheese and herb arancini

FIRST COURSE

Choose 2 dishes

Crab and lobster bisque, shaved fennel, fines herbes

Salad of confit salmon and crab, soy and ginger pickled mushrooms

Poached mackerel, bitter leaves, orange vinaigrette

Piperade, slow cooked duck egg

Pan-seared foie gras, rhubarb, brioche, puffed wild rice

MAIN COURSE

Choose 1 dish

Pan-fried red snapper, green beans, crushed potatoes, sauce bouillabaisse and rouille

Madeira glazed veal shin (ossobuco), creamy white polenta, torched broccoli, roasted lemon puree

Red wine braised beef cheek, fondant potato, mushrooms and wilted baby gem

Ribeye steak, fondant potato, asparagus, bearnaise and red wine jus

Beef Wellington, potato puree, watercress, pale ale jus

Pigeon, pea, mushroom, jus cognac

DESSERT

Choose 1 dish

Vanilla rice pudding, poached rhubarb, almonds

Salted caramel and dark chocolate ganache tart, spiced whisky cream

It's lemon

Italian

STARTER

Choose 2 dishes

Starter: Pissaladiere

Hors d'oeuvre: mini goat's cheese and herb arancini

Oyster shooters

FIRST COURSE

All inclusive

Winter ciambotta, slow poached hen egg, focaccia

Variations of beetroot and mustard salad, goat's cheese mousse

Butternut squash ravioili, truffle butter

Salad of confit salmon and crab, basil and citrus

MAIN COURSE

All inclusive

24-hour pork belly, black garlic, carrot puree, soy and ginger pickled mushroom

Fettunccine al cacciucco (shrimp, clams, squid, salmon, red snapper - depending on availability)

Madeira glazed veal shin (ossobuco), creamy white polenta, torched broccoli, roasted lemon puree

Red wine braised beef cheek, fondant potato, mushrooms and wilted baby gem

Glazed veal sweetbreads, lobster, fregola, samphire

Pan-fried red snapper, shaved fennel, saffron and olive oil crushed potatoes

DESSERT

All inclusive

Rose rice pudding, pistachio, and figs

Mulled wine poached pears, almond cake

Negroni English Soup

Mediterranean

STARTER

Choose 2 dishes

Hummus, tabbouleh, and homemade flatbread

Fish gudgeons, lemon aioli

Gougeres

Mini goat's cheese and herb arancini

Piss salad diere

FIRST COURSE

Choose 1 dish

Shakshouka and slow cooked hen eggs

Pan-fried red snapper, shaved fennel, bouillabaisse and rouille

Pickled mackerel

Salad of confit salmon and crab, tarragon and citrus

MAIN COURSE

Choose 1 dish

Madeira glazed veal shin (ossobuco), creamy white polenta, torched broccoli, roasted lemon puree

Red wine braised beef cheek, fondant potato, mushrooms and wilted baby gem

Glazed veal sweetbreads, lobster, fregola, samphire

Braised lamb, couscous, grilled aubergines and courgettes

DESSERT

Choose 1 dish

Rose rice pudding, pistachio, and figs

Almond cake, blood orange compote, bay leaf custard

Negroni English Soup

Chef David's reviews

4.93

•

17 services

Celebration of a 60th birthday. Chef David was awesome and explained his dishes, techniques in cooking etc. We had cooking enthusiasts and they were very impressed. The menu was suggested by David and he was very open to changes I requested. I like the fact he suggested the menu vs other chefs providing a checklist of options. Everything went really well together. Also, Chef David did not rush us...he asked if we needed time to digest between a couple courses, etc. Overall the food was excellent and it was a great way to celebrate a birthday. We will definitely use him again and I would recommend his service.

Chef David was absolutely amazing! His professionalism was beyond expectations. He created amazing dishes that were visually appealing and full of amazing flavours. He provided amazing service and took care of cleaning the kitchen to return it to a spotless state. I would recommend Chef David to anyone, and look forward to enjoying a meal created by him again hopefully sometime in the future!

David was great! We would do this dinner again, experience was seamless, our guests loved it and asked if they can book him in the future as well. He left kitchen spotless, and we did not have to do anything. This fine dinning at home, 10 out of 10.

A clear professional in both execution and demeanour, I would highly recommend Chef David for any gathering, it was a treat to have him in our kitchen. Thanks Chef David!

I had to cancel the dinner due to Covid - my other half did not think we could we could social distance enough. David prepared an inspiring tailored menu. He was professional, quick to reply, and added value by suggesting things that might work w/ the theme I was suggesting for what would have been our 33rd anniversary dinner for 2 on our rooftop terrace. It truly was our loss; but given the times it was the right decision. A note to David: Once times settle down, your private dinner and the amazing menu has now moved to the near top on my Bucket List. ps - I had to smudge this feedback a bit b/c of required fields, forgive me

David is a diamond in the rough. The flavor of his dishes were as good as the best restaurants in Toronto, New York or London. He came on time and left the kitchen spotless as well. Overall as great an experience as you could hope for with a private Chef.

David Salt created an outstanding 5 course dinner! Each dish was uniquely prepared with interesting variations of condiments, sauces, and froth, and all delicious! Every presentation had a wow factor! He was engaging, very attentive and paced the meal perfectly. He made the evening very special for us.