DaiLo’s Chef Nick Liu started in George Brown’s Culinary Management program, and from there received an externship at Scaramouche. He worked at Scaramouche for nine years, with a one-year sabbatical in Tuscany at Casstillio Vichimaggio. While travelling through England and Australia with his wife, he worked in such places as Rhodes on the Square, Rhodes 24, Fat Duck, Le Gavroche, St. Johns, Tetsuyas, and Long Grain. When he returned to Toronto, he became one of the sous Chefs at Splendido. After 18 months, he moved to the Niagara Street Cafe, where he was Executive Chef for four years and had the honour of representing Canada as a guest Chef for the G20 summit in Toronto and The Pan Am Games in Mexico. Currently Chef Liu is Executive Chef and Partner of DaiLo.
Pumpkin Dumplings - Soy brown butter sauce, "White Rabbit Candy" glaze and pepita crumble