Chef at home Viet Do

I started cooking professionally at the age of 16, after Cegep I attended George Brown College's (Toronto) Culinary Management program for 2 years. I am now 14 years deep in my career and have a core background in French and Italian fine-dining. With some dabbling in various international cuisines. Post-covid I transitioned from restaurants to the Catering scene and have done many small and large-scale events. Private dinners, weddings, corporate galas, and everything in between.

For me, cooking is...

similar to music. Everybody has varying tastes but you'll rarely find anybody ambivalent to all of it. It doesn't just motivate us, it sustains.

I learned to cook at...

the age of 4 or so, starting with helping make dinner after school. My first meal I ever cooked from start to finish was probably around when I was 6.