With the newest additions to the Michelin Guides for Toronto and Vancouver being respectively revealed on September 18th and October 3rd, the cities’ culinary communities are rife with speculation over which Canadian restaurants will join the 23 that have already earned one or more stars.
The buzz is certainly justified. After all, receiving even a single star has historically been very good for business, with the late Joël Robuchon, the most Michelin-Starred chef of all time, saying that one étoile yields about 20 percent more business, two 40 percent more, and three about 100 percent more. Indeed, reserving a weekend table at Canada’s only restaurant with more than one star, Midtown Toronto’s Sushi Masaki Saito is about as easy as eating unsliced futomaki with chopsticks.
Since the venerable guidebook’s first foray into Canada in 2022, its incognito inspectors have been visiting dining rooms across both cities. More recently, Michelin announced that inspections have (finally!) started in Quebec, with the province’s first selections set to emerge some time in 2025. Should any Canadian establishments earn three stars, it would be an accomplishment of global proportions: Out of 17,000-plus listings spanning 39 countries, just 153 currently boast the Michelin Guide’s highest rating. As it stands, Canada is still waiting for its first three-star culinary cathedral.
Rather than speculating based on our own experiences, we reached out to the top chefs in and around Toronto and Vancouver to get their predictions as to which eateries will make the Michelin Cut this time around. (Stay tuned for Quebec predictions from top chefs in Montreal and Quebec City.)
Predicted by: Chef Lili Linda of Tatin Bakehouse, Oakville, Ontario.
“This new culinary gem seamlessly marries Asian flavours with French cooking techniques. Under the guidance of Chef Hermawan Lay, who brings his Indonesian heritage and extensive knowledge of Asian cuisine to the table, diners can expect a truly unique gastronomic experience. Innovative dishes such as “Kaizen Toast” layered with foie gras, unagi, burnt miso and uni showcase bold Asian flavours and familiar Canadian ingredients, which is a great way to introduce elevated Asian cuisine to a wider audience.”
Predicted by: Chef Daniel Ken of Kissa, Toronto, Ontario.
“This exceptional supper club offers a truly remarkable dining experience, blending top-quality local ingredients with Latin influences. Its theatrical ambiance, coupled with live music and performances, engages all the senses, capturing the essence of the word ‘restaurant,’ which originates from the French verb ‘restaurer’ — to renew or restore. Soluna goes beyond simply satisfying our palates; it revitalizes our spirits and souls.”
Predicted by: Chef Matteo Bartolini of Locanda dell’Orso, Vancouver, British Columbia.
“Chef Paolo Cattaneo’s Linguine all’Astice never fails to transport me straight to a seaside summer in Italy. As for cocktails, no one does a classic Italian oaked Negroni quite like Acquafarina — by far my top pick in the city! While Michelin is synonymous with excellence, it also celebrates innovation, and the team at Acquafarina achieves both, making them my recommendation for a coveted star.”
Predicted by: Chef Ron McKinlay of Canoe, Toronto, Ontario.
“I’ve been following Chef Moeen Abuzaid for well over a decade, from his time in New York to his pop-up in San Francisco. Luckily for Torontonians, he is now showcasing his culinary skills on Roncesvalles. Every dish at Arbequina honors Levantine tradition while incorporating local Canadian ingredients. Chef Moeen’s food showcases a depth of flavour achieved through repetition and a love for the craft that is evident in every plate. Even the mocktails are exceptional (Arbequina is a zero-proof establishment), complementing the food without overpowering it. This bold and thoughtful approach is pushing boundaries and showcases Michelin-level cooking. It is exactly the type of culinary experience I would like to see represented in the guide.
Predicted by: Chef Austin Ratcliffe of Cambridge Mill, Cambridge, Ontario.
“Bar Isabel has been a staple in Toronto’s dining scene for over a decade, and its enduring charm is a testament to its quality. The menu, filled with timeless classics like patatas bravas, bone marrow, and perfectly cooked meats, never disappoints. The Spain-centric wine list and well-crafted cocktails add to the experience, and the vibrant yet comfortable atmosphere makes every visit memorable. With its consistency and attention to detail, Bar Isabel is more than deserving of a Michelin Star in 2024.”
Predicted by: Chef Nick Benninger of The Restaurant at the Bruce Hotel, Stratford, Ontario.
“Full respect to Chef Coulson Armstrong and his team. They have crafted an exquisite dining experience, blending honesty in cuisine with a commitment to exceptional local ingredients from Blue Goose Farms. The balance of luxurious and exotic elements elevates every dish to new heights. It’s not just about the food; it’s about the integrity and thoughtfulness behind each plate. This is exactly the kind of fine dining experience that stands out in the city’s culinary scene — authentic, refined, and unforgettable.”
Predicted by: Chef Johann Caner of Honey Salt, Vancouver, British Columbia.
“Chef and owner Lee Cooper’s dedication to innovation, precision, and exceptional service creates a dining experience that consistently exceeds expectations time and time again. The ‘Gaoler’s’ tasting menu with wine pairings is essential dining, as are the baked Pacific oysters. The latter are ideal for kicking off any evening, especially when preceded by a “Meat Hook” cocktail made with a bone marrow-infused whiskey.”
Predicted by: Chef Christine Mast of Cluny Bistro & Boulangerie, Toronto, Ontario.
“Even though its sister restaurant Osteria Giulia has already received a star, I feel this more casual spot is just as deserving. Service here is calm, cool and collected while very detailed and on point. The food is beautifully simple, but also holds complex flavours and wonderful combinations. This is the kind of cooking that really speaks to me at this point in my life. It’s a great combination of authentic Italian, casual yet elegant, with refined flavours and simple presentation. Lovely!”
Predicted by: Chef Claudio Aprile of Via Allegro Ristorante, Etobicoke, Ontario.
“Upon entering Bar Prima, a sense of warmth and anticipation greets you, promising a memorable dining experience. The establishment’s ambiance, coupled with the attentiveness of its staff, positions it as a standout gem in the Queen West neighbourhood, clearly aspiring to Michelin recognition. While the cuisine may appear effortless, a chef’s eye can appreciate the meticulous planning and skillful preparation that goes into each dish.”
Predicted by: Chef Adam Ryan of Azura, Toronto, Ontario.
“It doesn’t get more iconic in this city’s culinary landscape than Chef Susur Lee. If I were to name a signature Toronto dish, it would be his Singapore Slaw. It represents everything Chef Lee does best: exquisite knife work, unexpected textures and layers of intriguing flavour. As a young chef, recreating this dish was always a challenge and never tasted quite like his. The Cheeseburger Spring Rolls also remain iconic, taking elements of a classic American burger and executing it flawlessly and creatively in a spring roll. This culinary gem has recently been revived in a new location, and to my delight it offers everything it’s best known for and more. The impressive dining room has stayed true to its buzzy King West past (without the crowded streets!), but with an updated design aesthetic that truly represents its immersive, theatrical and delicious cuisine.”
Predicted by: Chef Adam Pegg of La Quercia, Vancouver, British Columbia.
“I’ve never understood why these two gems have yet to earn Michelin Stars. Their food is thoughtfully curated and executed, and it’s difficult to find better service or depth in a wine list anywhere. I can’t pick out single dishes, as chefs Pino Posteraro and David Hawksworth have both proven for decades that they maintain a level of quality ingredients, creativity, and a technical approach to cooking that is always a pleasure to experience.”
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