Meet the Taste Makers: Carl Heinrich & Ryan Donovan

peachThe 2013 Ontario Culinary Tourism Summit is fast approaching! Entitled ?Delicious Destinations: Putting Local Food On The Map’,this years’ summit has us taking over the Metro Toronto Convention Centre, in partnership with TIAO.

We’ve lined up a roster of culinary tourism super stars to share their wealth of experience and knowledge. Over the coming weeks, we’ll be profiling these taste makers–plus their successes, lessons and best practices. So without further ado, meet our next taste maker(s)!

Carl Heinrich & Ryan Donovan

Photo by the Good Dudes at Good Food Revolution

Chef Carl Heinrich was born in the small town of Sooke, BC, and is the winner of Top Chef Canada Season 2. During his time at Stratford Chef School, Carl worked at a restaurant as a chef de partie and completed a summer stage for Daniel Boulud in New York City. After graduating, he took up an offer to return to New York and work at Daniel’s busy bistro in Midtown for nearly four years. Motivated by a desire to move back to Canada and be closer to family, Carl accepted a position at db Bistro Moderne in Vancouver where he worked alongside Top Chef Canada season one winner Dale MacKay. Carl now lives in Toronto, a city and a culinary scene he loves, where he learned the benefits of farm-to-table and nose-to-tail cooking.

Chef Ryan Donovan is Carl’s business partner and of West Side Beef Co. in Toronto. Also a graduate of the Stratford Chefs School, Ryan learnt his passion for food at a young age seeing his mother’s and grandmother’s delicious creations. After school, Ryan spent several years learning the art of butchery at such places as The Healthy ButcherA�and has been bringing that focus into his cooking ever since.

The two opened Richmond Station–an 85-seat transit themed restaurant just off Yonge Street in Toronto–in 2012.A� Their daily chalkboard menu of ingredient focused and technique driven food has received countless accolades both locally and beyond.

?Our focus is on buying the best ingredients we can. We make charcuterie because we buy the animals whole; we make mortadella because it�s a great way to use up wild boar fat, or salami because it uses up beef trimmings.? –Carl Heinrich, from an interview with Toronto Life


For more information on The 2013 Ontario Culinary Tourism Summit, visit:


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