Suzanne’s notoriety within the food scene of Toronto has come at a rapid rate, as word spread of a female chef breaking down barriers and nurturing young talent.

 

Constantly speaking at events, trade shows and writing editorials for many press outlets in Toronto and abroad. Her brand and infamy are on a steady rise, taken into her daily stride as a restauranteur and mother. 

 
 
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the next stage of development is a cookbook - Rite of Passage 'New Jamaican Cuisine'

- chef suzanne barr

 
 

Constantly speaking at events, trade shows and writing editorials for many press outlets in Toronto and abroad. Her brand and infamy are on a steady rise, taken into her daily stride as a restauranteur and mother. 

Though she’s now one of Toronto’s leading female chefs with a signature flair for fresh comfort food and a passion for local community, Suzanne Barr’s background in the culinary world has seen her honing her skills in a variety of kitchens around the world. With a career that started in Hawaii at vegan restaurant Blossoming Lotus, Suzanne transferred her passion for plant-based food to the east coast to work as a vegan baker and sous chef in New York City, holding position as executive chef at raw food supper club, The New Deal. As her reputation in the industry grew, Suzanne’s next venture as a personal chef found her traveling to some of the world’s most exciting gastronomic destinations of France, London, Spain, and Miami, a job that also piqued her interest in the relationship between food and physical and mental health.

In 2013, Suzanne returned to her native Toronto to launch Pepper and Sprout Food, a platform designed to educate and promote healthy food choices through food styling workshops and healthy meal delivery. Shortly after in 2014, she opened her own restaurant, Saturday Dinette, a welcoming space with an evolving menu and eclectic vibe that draws loyal patrons from the surrounding neighborhood and across the city. The brunch crowd lined up every weekend for Suzanne’s fresh take on breakfast, ranging from fragrant S’hrooms on toast to flavorful Poached eggs + corn arepas with brilliantly green pea puree beautifully plated with her heart and soul evident in every bite. Through the opening of Saturday Dinette, Suzanne also employed women from the YWCA and provided them with restaurant experience and social skills - a true reflection of Suzanne’s passion for empowering females within the industry.

In the late summer of 2017, Saturday Dinette closed it’s doors unfortunately allowing Suzanne to explore a food driven project at the historic Gladstone Hotel as the chef-in-residence. The Rite of Passage was love letter to her mother reflecting back to Suzanne's life now as a mother and her approach to modern Jamaican cuisine.  Suzanne prepares to take on her biggest and most significant project to date a cookbook called Rite of Passage featuring her approach to modern Jamaican cuisine in North America.  As a full-time working mother and artist in her own right,  projects launches like The Dinettes program, a hands-on, holistic training program aimed to give women the ‘kickstart’ to thrive in the culinary world, and the much anticipated opening of Kid Chocolate, a Miami Afro-Caribbean lunch counter and cocktail bar is on the horizon for 2018.

 

Much love,

SB