Plutino Culinary

Plutino Culinary At Plutino Culinary, we celebrate the artistry of food and champion the chefs, creators, and visionaries who shape Canada's vibrant gastronomic landscape.

We shine a spotlight on culinary masters who craft dishes that leave a lasting impression. We shine a spotlight on bold innovators and culinary masters, those who push boundaries, elevate flavours, and craft dishes that leave a lasting impression. Our approach blends time-honoured techniques with forward-thinking innovation, partnering with brands to create experiences that inspire and delight. Wh

ether through engaging content, dynamic brand collaborations, or unforgettable live events, we bring an expert lens to every culinary endeavour. We can't wait to create with you.

08/21/2025

Plutino Group is thrilled to announce the representation of Steven Molnar (), the Executive Chef and partner at the acclaimed Michelin Star restaurant Quetzal (), known for its emphasis on regional Mexican cuisine and open-fire cooking.

Steven Shigeru Molnar’s culinary journey began at 17 and has been defined by dedication, precision, and passion. After moving to Toronto, he honed his skills at Nota Bene under chef David Lee. His education continued at George Brown College, where he accelerated into the French Culinary Arts Post Graduate Program at the Institut Paul Bocuse in Lyon, France. There, he refined his classical techniques and worked at Brasserie le Nord.

Upon returning to Canada, Steven worked at Montreal’s Restaurant Toqué under renowned chefs Charles-Antoine Crête and Normand Laprise, where he contributed to the restaurant’s celebrated cookbook. He then expanded his culinary range with roles at Bar Raval and Bar Isabel in Toronto, mastering Spanish cuisine.

In 2019, Steven became Executive Chef at Quetzal. Under his leadership, Quetzal earned a Michelin Star in the inaugural Michelin Guide for Toronto in 2022, a distinction it continues to hold. Most recently in 2025, Quetzal was ranked #8 in the Canada's 100 Best restaurants list.

Continuing to push the boundaries of Mexican-inspired cuisine, Steven’s innovative approach blends tradition and creativity, offering guests an exceptional dining experience at Quetzal.

To learn more about Steven and view his full portfolio of work, click the link in our bio!

Grooming by Sheri Stroh () with Plutino Group () and Photography by Evaan Kheraj () assisted by Denis Gutierrez-Ogrinc ()







08/19/2025

Born in Paris, Chef Romain Avril’s () culinary passion ignited at 13, leading him to work in Michelin-starred kitchens by 17. After earning a degree in French and Chinese gastronomy, Romain refined his skills in top restaurants like The Greenhouse in London, where he embraced fusion and molecular gastronomy. In 2010, he brought his expertise to Canada, starting at Colborne Lane and later leading Origin North and La Société Bistro, helping to shape Toronto’s culinary scene.

Romain then founded Romain Avril Inc. (), a platform to share his culinary philosophy through media, merchandising, and publishing. His 2023 cookbook The Vegan Bridge(The_VeganBridge) showcases his commitment to sustainability and innovation. As the dean of Chefs Academy and a prominent figure in the culinary world, Romain’s influence extends to the Bocuse d’Or and other prestigious competitions.

Known for his charismatic personality, Romain also engages audiences through social media and television, including his Croissant Connoisseur series. He’s appeared on Food Network Canada and in various magazines, solidifying his status as a culinary tastemaker.
Romain continues to blend tradition with innovation, creating unforgettable dining experiences that inspire chefs and food enthusiasts alike.

To learn more about Romain and view his full portfolio of work, click the link in our bio!

Grooming by Jodi Urichuk () with Plutino Group () and Photography by Evaan Kheraj () assisted by Denis Gutierrez-Ogrinc ()











08/15/2025

Ned Bell () is a renowned Canadian chef and environmental advocate, celebrated for his culinary expertise and dedication to sustainability. He leads the Planetary Health Menu Project at Vancouver General Hospital and its expansion to additional hospitals in Greater Vancouver. His leadership at the Naramata Inn () transformed the restaurant into a must-visit farm-to-table destination, even amid a global pandemic.

A Fellow of The Royal Canadian Geographical Society and recipient of an Honourary Doctorate, Ned’s accolades include winning Chef of the Year at the Pinnacle Awards and publishing the bestselling cookbook Lure: Sustainable Seafood Recipes from the West Coast.

Ned is a global ambassador for sustainable food systems, representing Canada at the United Nations and engaging corporate leaders and organizations. In 2014, he founded Chefs for Oceans, cycling across Canada to raise awareness for responsible seafood choices.

With a career spanning leadership roles, from Executive Chef at Four Seasons Vancouver to Culinary Director at The Vancouver Club, Ned has shaped the culinary landscape across Canada. He is a sought-after speaker known for his dynamic, engaging style, and is frequently invited for media appearances, cooking demos, and high-profile events, blending his expertise with his passion for sustainability and local food systems.

To learn more about Ned and view his full portfolio of work, click the link in our bio!

Photography by Evaan Kheraj ()





08/13/2025

Michael Hunter () is a professional chef, outdoorsman, and forager whose career blends his love of nature with culinary artistry. Raised on a horse farm in southern Ontario, he developed a deep respect for the land. Michael honed his skills in top Toronto kitchens like Sassafraz and Scarpetta before fulfilling his dream in 2015 with the opening of Antler Kitchen & Bar (). As chef and co-owner, he celebrates regional cuisine by showcasing game meat, wild-caught fish, and foraged ingredients, emphasizing sustainability and seasonality.

Antler quickly gained acclaim, earning features in Toronto Life, enRoute Magazine, and Eater, and a spot in the Michelin Guide. Michael’s talent extends beyond the kitchen to international culinary festivals, TV appearances, and social media, where he shares his unique perspective as both chef and hunter.

In 2020, Michael published The Hunter Chef, a cookbook blending recipes with stories from his outdoor life. His second book is slated for release in 2025. Michael’s work is a tribute to the land and traditions that inspire him, creating unforgettable dishes that honour the beauty of nature.

To learn more about Michael and view his full portfolio of work, click the link in our bio!

Grooming by Sheri Stroh () with Plutino Group () and Photography by Evaan Kheraj () assisted by Denis Gutierrez-Ogrinc ()








08/11/2025

Matt Dean Pettit’s () culinary journey began at 13, working as a busboy, and by 14, he was already cooking. Over two decades, Matt has become a trailblazer in hospitality, co-founding Rock Lobster, a seafood restaurant with three locations, co-founding Boots & Bourbon country western bar & restaurant and Matty’s Seafood, a consumer packaged food brand making quality seafood accessible across Canadian retail stores. He later introduced Coast by MDP, a delivery-only surf-and-turf concept.

A bestselling author, Matt’s cookbooks published by Appetite by Random House, The Great Lobster Cookbook and The Great Shellfish Cookbook celebrate his love for seafood, earning him a loyal following. His entrepreneurial ventures also include being a partner in Spirit Wares (), Canada’s largest independent handcrafted tableware company, PowerPlant Superfoods, an organic functional mushroom wellness company and Trinity Market (), an innovative snack and wine bar concept. In 2023, he launched Juicy Wine & Spirits Club (), an importing and sales distribution agency specializing in low-intervention, natural wines and unique spirits from all around the world.

A TV personality, Matt has appeared on The Social, Breakfast Television, and Your Morning, and co-hosted Dine & Dash radio. Whether creating dishes, designing tableware, or curating wines, Matt’s work reflects his passion for food, craftsmanship, and unforgettable experiences.
To learn more about Matt and view his full portfolio of work, click the link in our bio!

Creative Direction by Patrick Davis (), Grooming by Sheri Stroh () with Plutino Group () and Photography by Evaan Kheraj () assisted by Denis Gutierrez-Ogrinc ()










08/07/2025

Mary Mammoliti () has redefined what it means to thrive against adversity. Legally blind due to Retinitis Pigmentosa, she has transformed her passion for cooking into a platform for empowerment and advocacy. As the founder of Kitchen Confession and host of Accessible Media Inc.’s Dish with Mary, Mary inspires others with her innovative approach to cooking and inclusivity.

Born in Toronto to a southern-Italian family, Mary’s love for food as a form of connection grew from childhood. When her eyesight deteriorated, cooking became her source of independence and healing. Through Kitchen Confession, she shares accessible, flavourful recipes, inspiring home cooks of all abilities. Her podcast and appearances on shows like Kelly and Company further extend her reach as an advocate for disability awareness.

In 2021, Mary became the host of the Award-Winning Television Show Dish with Mary, a cooking show with Integrated Described Video (IDV) for visually impaired viewers, showcasing top Canadian chefs. Mary is also a sought-after speaker and disability advocate, working with organizations like CNIB and eSight. Her successful podcast was ranked in the Top 30 food podcasts in Canada by Feedspot.

Her journey exemplifies resilience and the empowering nature of food, encouraging others to embrace their own passions and discover possibilities in the kitchen.

To learn more about Mary and view her full portfolio of work, click the link in our bio!

Creative Direction by Patrick Davis (), Makeup and Hair by Jodi Urichuk () with Plutino Group () and Photography by Evaan Kheraj () assisted by Denis Gutierrez-Ogrinc ()








08/05/2025

Mark McEwan () is one of Canada’s most celebrated chefs and restaurateurs, known for his innovation, excellence, and lasting impact on the culinary scene. Rising quickly to become the youngest executive chef at Toronto’s Sutton Place Hotel, he went on to shape the city’s dining landscape with acclaimed restaurants like North 44, Bymark (), and ONE in Yorkville. His ventures blend sophistication and approachability, from Italian-inspired Fabbrica () to the welcoming Port Tavern in Thornbury ().

In 2009, Mark expanded into gourmet retail with McEwan Fine Foods (), now with two Toronto locations catering to chefs and food lovers alike. He also leads culinary operations at the Aga Khan Museum’s Diwan (), offering Middle Eastern and North African cuisine.

A bestselling cookbook author, Mark brought his signature dishes into homes with Great Food at Home and Fabbrica. On television, he’s become a familiar face as head judge on Top Chef Canada and a judge on Chopped Canada and Wall of Chefs. His first show, The Heat, gave viewers an inside look at his dynamic world.

Through restaurants, markets, media, and mentorship, Mark McEwan continues to set the standard in Canadian hospitality.

To learn more about Mark and view his full portfolio of work, click the link in our bio!

Creative Direction by Patrick Davis (), Grooming by Sheri Stroh () with Plutino Group () and Photography by Evaan Kheraj () assisted by Denis Gutierrez-Ogrinc ()














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1 Macklem Avenue, Main Floor
Toronto, ON
M6A3J1

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