Training at One of Toronto's Best Restaurants

Working at Centro Ristorante in Toronto shaped who I am as a chef. It planted a seed that's taken 25 years to fully sprout.

Centro opened in the mid-1980s and became one of the best restaurants in Toronto—arguably in North America. What made it special wasn't just the food or the service. It was the people. For a young chef like me, it was the kind of place where you could learn fast and grow quickly.

When I joined the team, Marc Thuet was the chef—a culinary legend known for his intensity and his relentless pursuit of perfection. The sous chef was David Lee, whose name would later become synonymous with fine dining in Toronto.

The Menu and the Atmosphere

The menu was Italian and French cuisine with a contemporary twist. Duck ravioli with truffle butter sauce (coming to Gems soon!), foie gras terrine, and so many dishes I wish I could remember.

The kitchen was intense. Immaculately clean, every chef completely focused. The kind of intensity you only see in movies. Every night felt like a performance, and every plate that left the pass was a work of art.

My Role

I worked six days a week, noon to midnight, rotating between stations. Started as entremetier—vegetables, soups, side dishes. Then moved to the cold station where I prepared salads, appetizers, and cold desserts. Eventually helped with meat dishes, where timing and technique had to be perfect. No room for error.

It was grueling, but the camaraderie and the thrill of working at such a prestigious place made it worthwhile. Thuet and Lee ran the kitchen like an army—shouting commands, setting high expectations, always pushing for better. When you made a mistake, they didn't just correct it. They broke it down so you'd learn from it.

Celebrities at Centro

Centro was a celebrity hotspot. Arnold Schwarzenegger, musicians, business moguls—they all dined there. The buzz from the dining room would make its way back to the kitchen.

Marc Thuet

Marc Thuet was more than a chef—he was a force of nature. Born in Alsace, France, he trained in some of Europe's best kitchens before coming to Canada. Working under him was intense, but it was an incredible education.

Later, Thuet became known for his TV show Conviction Kitchen, where he ran a restaurant with ex-convicts looking for a fresh start. The show captured his intensity in the kitchen, but also his big heart and belief that hard work and good food can change lives.

He also wrote a book, French Food My Way.

David Lee

David Lee was the sous chef at Centro when I was there. He went on to become one of Toronto's most celebrated chefs—Executive Chef at Splendido, then co-founder of Planta, a plant-based restaurant chain. No surprise there.

David was maybe an even bigger influence on me than Marc. He interviewed me and gave me the job. He had this incredible balance—as kind as he was fierce.

What This Means for Gems

My time at Centro was life-changing. It demanded resilience, adaptability, and a relentless commitment to quality. The lessons I learned about food, teamwork, and perseverance have stayed with me.

For me, excellence is about how you show up—your attitude. But my time at Centro is part of the toolbox I bring to Gems as a chef. The techniques, the standards, the understanding of what's possible when you push boundaries.

Centro may be gone from Toronto's dining scene, but its legacy lives on in the chefs it shaped and the memories it created. To have been part of that, even briefly, is something I'll always treasure.