Chef James Vigil

My journey in the culinary industry began at the age of 15 in Oakville, Ontario. Starting off as a dishwasher at a local diner I slowly worked my way up through the ranks. I fell in love with cooking right away. I moved to Toronto and continued working with some of the best chefs in the city. My experience was mainly French cuisine in a fine dining setting. Although, there is nothing more enjoyable than making comfort food.

I eventually moved up at the age of 26 and became the head chef at Greta Solomon's for 2 years. The reception of my talents were well received. I continued by career at Lavelle for a short while and continued as the chef de cuisine at Peter Pan Bistro.

I've recently decided to challenge myself and truely cook food that I love and believe in. I spent my childhood in the southern states where a mix of Latin American cuisine and southern influence still resonate with me today.

Another passion of mine is fish and seafood. I believe there is so much to be done and experienced from seafood. My goal is to take fish and reimagine the possibilities. The current state of the oceans is very unstable which is why I believe in sustainable and responsible sourcing of fish. Also, proper handling and respect for the fish. Almost 40% of fish is wasted in commercial settings. I look to provide customers with knowledge and exposure of how to use 100% of the fish in the most delicious way.

My dinners will not only be delicious but an adventure of knowledge and surprise. I look forward to creating a night to remember you and your guest.