Steffan Howard of Palais Royale has enjoyed cooking in Paris, Montreal and Toronto. He was part of Canada’s first CAA 5 diamond restaurant cooking team at Truffles in the Four Seasons Hotel. Steffan also enjoyed being Sous chef at both Jov Bistro and the Art Gallery of Ontario. A Pioneer in the Local and Organic Food Scene in Toronto and now as corporate chef of the Pegasus Hospitality Group it is very important for Steffan to avail his staff to the virtues of seeking out trusted local and organic suppliers, and to promote this ideology as much as possible. Steffan enjoys cooking in the ethnic diversity that Toronto has to offer, while at the same time staying true to his French Canadian roots.
Monforte Dairy Goat Cheese Waffle Cone, Compressed Root Cellar Apple, Basil Oil and Mint