Kanida Chey - Executive Chef at Branca
Kanida Chey's Bio:
Toronto resident and native Kanida Chey is an Executive Chef at Toronto’s Branca Restaurant. This Argentinian inspired restaurant was the brainchild of Kanida and childhood friend James Bateman who wanted to bring an authentic Argentinian dining experience to the residents of Toronto.
Branca’s unique concept centers around the use of live open fire to cook and smoke locally sourced and grain-fed meats. This simple idea of cooking quality cuts over a live flame imparts the food at Branca with a rich, smoky flavour.
In the less than two years since its inception, Branca has become a popular staple to the Parkdale neighbourhood of Toronto. Since opening its doors in 2014, Branca has welcomed a steady stream of guests and has also made a number of best restaurant lists including: Toronto’s Most Romantic Restaurant, Toronto’s Top New Restaurant in the West End, and Top New Restaurant.
Before serving as Executive Chef at Branca, Kanida Chey served as Chef De Cuisine, Executive Sous Chef and Culinary Director for Toronto-based full service international hospitality company Icon Legacy Hospitality, which owns and operates a variety of signature restaurants, cocktail lounges, bars and special events facilities.
During Kanida’s time at Icon Legacy Hospitality, the company was awarded the honour of Top New Restaurant for 2013 & 2014, 10 Best Restaurant in Toronto and Toronto’s 25 Hottest Restaurant 2014.
Kanida Chey’s more than fifteen-year-career in the fine dining world of Toronto started when he attended George Brown College, a downtown Toronto college renowned for its culinary arts and preparation programs. After graduating from George Brown, Kanida secured his first culinary position at Flow Restaurant and Lounge. While there, Kanida held numerous positions that helped fortify his educational training. Some of the jobs he held at Flow include Garde Manger, Entremetier, Poissonnier, Saucier, Grillardin, Junior Sous Chef, and Sous Chef.
During his time at Flow, Kanida also cooked a la carte services for 300 plus guests and assisted the Head Chef in the opening of a catering division that executed banquets and events for 100 to 800 guests.
After working at Flow Restaurant and Lounge, Kanida went on to hold a number of executive kitchen staff positions at some of Toronto’s trendiest spots including, Sous Chef at Rose Water Supper Club, Executive Sous Chef at Origin Restaurant and Executive Chef/Consulting Chef at Ink Entertainment.
A true foodie at heart, Kanida can often be found on his days off at some of the city’s well known produce and meat markets trying new foods and looking for menu inspiration.
Kanida also uses his love and knowledge of food to give back to his community through volunteering his culinary expertise at local soup kitchens and food banks.
Living in the multicultural city of Toronto also allows Kanida the opportunity to participate in the city’s many diverse food festivals, like Taste of Toronto and the Love Food Fest.
Kanida Chey's Experience:
Chef De Cuisine, Executive Sous Chef, Culinary Director at Icon Legacy HospitalityDecember 2011 - August 2014 | Toronto, Canada
Second ranking executive in charge of overall kitchen operations. In charge of over 100 staff in 4 venues across Toronto. Responsible for all menu and recipe writing, costing and purchasing. Developed a costing manual, detailing portioning and costing for all venues. Assisted in creating a safety-training manual. I sourced suppliers and producers for new products. Assisted in menu developing and testing for all venues. Operated and executed large banquets from catering facility. Conceptualized, planned and executed promotional events such as Taste of Toronto, Second Harvest, Spanish Street Party, and Brick Works. Assisted with managing social media, PR and marketing team, assisting in website. Maintained overall food cost of 30%, and overall labor cost of 20%. I was in charge of over seeing the monthly inventory for all 4 venues. Assisted HR in hiring and training new staff. Helped facilitate the growth of the business by creating an administrative structure and standards that has allowed the company to grow from 2 restaurants in the first years to now 5 across Toronto, 1 in Miami, and 2 opening in Dubai.
Executive Chef, Consultant Chef at INK EntertainmentApril 2011 - November 2011 | Toronto, Canada
Responsible for operating and developing kitchen policies, hiring, and training a staff of 50 plus cooks and chefs. I was in charge of daily and weekly ordering. Created and developed food concepts. Over saw the monthly inventory and costing breakdowns. Responsible for daily butchery and food preparation. Did weekly scheduling for 2 restaurants and on a nightly basis expedited a la carte services for 300 plus covers and executing banquets and events for 100 to 500 guests
Junior Sous Chef, Executive Sous Chef at Origin RestaurantDecember 2009 - March 2011 | Toronto, Canada
Responsible for butchery, stock and sauce making, creating daily features and tasting menus, assisting Chef in supervising kitchen staff, maintaining food quality standards and training of prep and line cooks. Setup and worked multiple stations. In charge of daily and weekly ordering of products. Assisted Chef in monthly inventory and costing. Cooking services of 200 plus covers in a casual fine dining environment, as well as executing highly elaborate tasting menus. Expedited food on Chef’s days off. Maintains a food cost of 29% and labor cost of 18%.
Sous Chef at Rosewater Supper ClubApril 2009 - November 2009 | Toronto, Canada
Responsible for the daily operations of the restaurant, which included the hiring and scheduling of 40 plus employees. In charge all butchery, stock and sauce making. Expedited a la carte services for 300 plus covers and executing banquets and events for 100 to 500 guests. Created detailed list and duties for nightly clean downs and monthly kitchen breakdowns.
Garde Manger, Entremetier, Poissonier, Saucier, Grillardin, Junior Sous Chef, Sous Chef at Flow Restaurant & LoungeJuly 2003 - April 2009 | Toronto, Canada
Trained and worked all facets of the kitchen. Maintaining cleanliness in all areas. Developed the fundamental skills of preparing high quality food. Responsible for nightly clean downs and ordering. Cooked a la carte services for 300 plus covers, as well as expedited on Chef’s days off. Assisted Chef in the opening of a catering division. Executed banquets and events for 100 to 800 guests. Hired and trained all staff for both the restaurant and catering division. Responsible for maintaining a food cost of 24% and a labor cost of 18%.
Executive Chef at Branca RestaurantSeptember 2014 - Present | Toronto, Canada
In charge of kitchen operations. Built administrative structure that allows Branca to operate. Responsible for daily butchery of whole animals. Implemented a daily smoking and roasting program. Created event packages to increase events sales. Developed a costing manual, detailing portioning and costing of entire menu, allowing for standardizing and maximizing of profits. In charge of weekly and monthly inventory. Maintains a food cost of 29% and labor cost of 18%.
Kanida Chey's Education:
George Brown College Culinary Management
Kanida Chey's Interests & Activities:
food, cuisine, movies, running, vinyl, fashion, friends, family, scooters, restaurants