The recent release of the Michelin Guide’s list of Toronto’s 2024 Recommended Restaurants is stirring up excitement within NC’s School of Culinary Arts after two NC chef professors landed a coveted spot.
Chef Fraser Macfarlane, chef and owner of Quatrefoil Restaurant in Dundas, and Chef Frank Dodd, executive chef at Trius in Niagara on the Lake, were both recognized by the world-famous guide’s Toronto list, which was released on September 18, as their restaurants earned distinction.
Both Dodd and Macfarlane teach into NC’s Culinary Management program – for 10 and four years, respectively.
Craig Youdale, Dean of Culinary, Hospitality and Tourism, noted that the Michelin Guide has defined excellence in the food and hospitality industry. While it was established in 1900, it has only been two years since the guide brought its well-known rating system to Canada. Each year, a variety of recognitions are announced including Stars, Green Stars, Bib Gourmand, and dining recommendations.
“This kind of recognition is about a high bar of professionalism and passion in your operation. Having both Chef Fraser and Chef Frank is a great opportunity for our students to connect to some of the leading chefs in Canada,’ said Craig Youdale, Dean, Culinary, Hospitality and Tourism. “We are all very proud of them both and are excited for their staff and organization as well.”
Chef Frank Dodd
Chef Frank Dodd is the executive chef at Trius and teaches part-time into the Culinary Management program at NC.
For Chef Dodd, the Michelin recognition hasn’t quite sunk in.
“For me, personally, it’s just another day in the office cooking great food,” he said.
Dodd has been cooking for more than 35 years. He began as a culinary student before he left to work in London, England at the Savoy, Dorchester and Berkeley hotels. He then went on to work for prestigious boutique hotels in the Relais and Chateaux group, including Cliveden Country House Hotel (a one Michelin star hotel).
He spent three years as the sous chef at the Grand Hotel in Amsterdam before returning to Canada where he has worked with Oliver and Bonacini restaurants and the Wedgewood Hotel in Vancouver. He returned to Ontario and became executive chef at Langdon Hall, which gained the prestigious Five Diamond award for food, before he moved to Niagara.
Since 2006, Dodd has been the executive chef at Trius Winery Restaurant in Niagara-on-the-Lake where he resides.
“A long time, some might say, but when you live and work in such a beautiful area, why change anything,” he said. “Plus, it a three-minute commute to work.”
Dodd finds it rewarding to teach at the College.
“I enjoy following the journey of students from their first day making cookies and smoothies. Eyes wide open. Hands shaking. Oversized uniform and hats on the wrong way. To becoming confident, professional individuals who would be an asset in any kitchen,” he said. “I also get to work and collaborate with some amazing culinary teaching talent.”
Chef Fraser Macfarlane
Chef Fraser Macfarlane, co-owner of Quatrefoil, has been teaching culinary students at NC for the past four years.
Chef Macfarlane grew up idolizing chefs with Michelin Stars. He studied their menus and read their books.
“I never dreamt I would be included in the guide with them,” said Macfarlane. “It is a nod to a job well done and recognition of many years of hard work from what I consider the world’s most prestigious restaurant guide. It means a ton.”
Macfarlane has been a chef for the past 25 years. After attending culinary school, he got his start working in the Veneto region of Italy, at both Ristorante Barbesin and La Nogarazza. He went on to further develop his skills at Scaramouche restaurant in Toronto, known as one of Canada’s top dining destinations. He took a year hiatus to live and work in London, England at Gordon Ramsay at Claridge’s (one Michelin Star) and the Embassy Club London (under Michelin-starred chef Garry Hollihead). A year after returning to Scaramouche, he moved to Dundas and became executive sous chef at Spencer’s on the Waterfront in Burlington for its opening.
In 2010, Macfarlane and his wife Georgina opened Quatrefoil in Dundas, where they reside. During their first year, they were named one of Canada’s Best New Restaurants by EnRoute magazine and one of Toronto’s Best New Restaurants by Toronto Life.
As a chef and as a teacher at NC, Macfarlane is inspired by continuing to learn, explore and refine his constantly evolving craft.
“What I find rewarding as a teacher at NC is watching the students grow and progress from the first day in the kitchen lab to the final day of the semester,” he said. “They come such a long way in a relatively short time period it never ceases to amaze me.”
Recipe for success
As for the secret to their success, neither chef claims to have one; however, both recognize a key ingredient is a considerable amount of elbow grease.
“It is hard work, putting yourself in uncomfortable situations and trying to gain knowledge and experience from wherever you can,” said Macfarlane. “It takes time, patience and lots of repetition.”
“ No real secret. Study hard, work hard, play hard. Travel. Work with good chefs,” said Dodd. “And a good sense of humor helps.”
Michelin Guide recommendations
Trius Winery & Restaurant – Niagara-on-the-Lake – a MICHELIN Guide Restaurant
“You could spend the afternoon at this expansive winery in Niagara wandering the vineyards and hanging by the outdoor sparkling bar. Or, you could make a beeline for a table with Chef Frank Dodd. Since 2006, he has spearheaded the property’s culinary arm, sourcing from nearby farms and paying close attention to the seasons. The menu offers a two and three course prix-fixe and has wide appeal: Gin-cured smoked salmon with warm potato pancakes is an elegant start before digging into heartier entrees like maple-brined grilled pork chops, corn and chorizo stuffed quail, and scallops with sweet pea and mascarpone ravioli. Lunch is the best time to drop by so you can sit on the patio, look out across the vines, and take in the setting.”
(Source: Michelin Guide)
Quatrefoil – Hamilton – a MICHELIN Guide Restaurant
“This Victorian house in charming Dundas has been a fixture of the city’s dining scene since 2010. No doubt, countless birthdays and anniversaries have been celebrated under the talented wings of chef-owner Fraser Macfarlane, who offers a short but poignant menu that stays well within the boundaries of familiar, upscale dining. Beautifully seared sea scallops arrive in a pool of corn puree with bacon butter sauce. There’s duck breast from Quebec, glazed in lavender and thoughtfully paired with kale, pear chutney, and scallion pancakes. There’s also grilled tenderloin, halibut with tarragon vin blanc, and lemon tarts lined with red currant jam. It’s all very friendly and delightful, in a space carefully managed by a team that’s much of the same.”
(Source: Michelin Guide)
