Chef Ivan Bekcic

Growing up, the most meaningful and influential people in my life were my grandparents. My grandmother’s previous occupation was in the culinary field, and to this day, no one can hold a candle to her traditional Serbian bread (myself included!) My grandfather used to take me fishing, where he taught me the importance of utilizing the resources and world around us to create food that is truly a testament to the gifts Mother Earth has bestowed upon us. Through these experiences, I also became aware of the fact that this precious time spent together with family, learning the tricks of the trade, was another invaluable gift that had been bestowed upon me.

There are countless studies showing evidence that culinary experiences can trigger nostalgic responses; reminding someone of a loved one, or simply evoking a memory of a happy time in someone’s life. I can personally relate to this as I have had the pleasure of re-living some wonderful memories that were re-awakened by a well-executed culinary experience. Fortunately, through my life experiences, I have been blessed with the ability to give this gift to others; to allow them to feel the sentimental familiarity of moments, places, or people who were valuable to them.

If you’re reading this, and you might be thinking it sounds too good to be true, you would be absolutely correct. Regardless of the romanticized impression that the previous paragraphs may suggest, I have to admit that there were many roadblocks on my path to success. When I was 14 years old, I found myself homeless in the streets of Toronto. However, even at that age, I was confident of my path in life - I was going to be a chef, and a successful one at that. So naturally, I did what all rational 14-year-olds would do – I jumped on a plane to Venice, Italy to pursue my dream. When I arrived, I was a young kid with no job and no home, but what I DID have was my insatiable desire to become the best chef this world has ever seen. Every restaurant I came across, I walked in, ready to start work as the Head Chef, on the spot…and as you may expect, the response I received from the restaurant owners wasn’t quite the red-carpet rollout I had expected. But, true to my character, I persisted, and finally a compassionate restaurant owner took pity on me and took me in as a dishwasher. Within a matter of months I was the Sous Chef, and in the ensuing years, this propelled me further into the European culinary world, giving me the opportunity to work in Paris and London, and develop my skills under the guidance of world-renowned culinary professionals.

Many years later, I came back to Toronto and realized that I possessed a unique talent that had been molded and refined by my unconventional life experiences. That’s when I knew that this was my destined path - to become a respected chef in my own right; bringing all my experience, character, flair, and passion to this city’s culinary scene.