Chef Domenic Chiaromonte - Modern Canadian Cooking & More

September 2009
You don’t hear the words “Modern Canadian Cooking” too often. But for those outside of America, stop and think, ten years ago we never thought of the U.S.A as a culinary Mecca and look what’s happening now.

So with this in mind, we asked Domenic Chiaromonte chef owner of Toronto based restaurant Match, to share his thoughts and showcase his style…


G.C.- What is  "Modern Canadian" cooking?

D.C. - Modern Canadian cooking is really a beautiful combination of diverse cultures present in Canada. Canada is such a young country and our population grows daily. With this rise of new cultural diversity comes new food, flavors, cooking methods, textures and rituals. Canadian cuisine is being developed as we speak. As a chef, I try to take in all these new experiences and ideas, and create a new style of cuisine.

 
G.C.  - What influences this style?

D.C. - Many things influence this style: new ingredients, new cooking methods, different presentations and of course, the different cultural cooking rituals
 

G.C.  - Where do your ingredients come from?

D.C. - A lot of my ingredients come from all over. Because of some of the new ingredients we are using, we are constantly trying to research them and locate them. At times we have to order a certain ingredient, say from Spain, because it is not sold in North America.

G.C.  - What's the coolest ingredient that you use right now?

D.C. - Some ingredients that I love using right now are Xanthum gum, methylcellulose and carragennan.

 
G.C.  - Do you offer Canadian wines on your list, do you make any cocktails with local ingredients?

D.C. - We try to offer as many local wines as possible but we also like to carry a variety both old world and new world wines.  I would definitely say that one of my favorites is Hanna from Sonoma; their merlot is awesome! 

G.C.  - How is your food influenced by cutting edge cooking techniques?

D.C. - I’m really using our thermal circulators a lot. Great way to cook meats, fish and even French fries. Though it is an old cooking method, there is very modern equipment available now to regulate the experience better. I’ve also just started experimenting with a Rotary Evaporator. It’s a really cool gadget.

G.C.  - Which chefs have influenced and inspired your use of molecular gastronomy?

D.C. - By far there are three that have influenced me: Ferdinand Adria, Wylie Dufresne and Grant Achatz.

G.C.  - What ingredient have you had the most unexpected, tasty results with?

D.C. - An ingredient that has really caught my attention is Mirin. I love using it. I put it every where, soups, sauces, glazes; its flavor combinations are endless.

G.C.  - What do you try to achieve with every plate?

D.C. - I really only want one achievement with my plates and that’s to get a smile.
 

G.C.  - What other chefs are on the rise in Canada and which Canadian chefs do you admire?

D.C. - I really admire Chef Mark McEwan. He has been in the industry for a long time and has constantly changed with the time, reinventing himself. He has set the standard for Canadian food.
 

G.C.  - Which chef would you love to spend a day working with?

D.C. - I would probably like to spend the day with Chef Gordon Ramsay. It looks like he would whip me into shape pretty good. Ha, ha.
 

G.C.  - What should a chef eat when they come to dine at Match?

D.C. - I would suggest having my chef’s tasting. It’s about 10-12 courses and you never know what your going to get. Heck, I don’t even know what I’m going to make; I work better under pressure.

G.C.  - What would you say to the other chefs out there that might raise an eyebrow to the notion of Modern Canadian Cooking?

D.C. - Get involved and help put us on the culinary map!

Check out his recipes...
Lobster, Serrano Ham & Green Tea Salad & Chocolate, Lychee and Pink Peppercorn Mousse Crystal Ball 

For More Information on Domenic Chiaromonte Go to www.matchyyz.com