Jacob's Kitchen

Canada's Best 100's editor-in-chief, Jacob Richler, is an award-winning journalist and magazine writer who has written for Maclean's, Saturday Night Magazine, National Post, GQ, Departures, Flare, Zoomer, Financial Post magazine, Toronto Life, Canadian Business and enRoute, amongst many others.
Bymark Patio Opening

Bymark Patio Opening

It seems hard to believe but it said it right there on the invitation: the…

Damon Campbell Hosts David Hawksworth At Bosk

Damon Campbell Hosts David Hawksworth at Bosk

David Hawksworth was in Toronto for a very busy week in late May. He brought…

Michael Mina At Nota Bene

Michael Mina at Nota Bene

Sometimes too many chefs is exactly ...what you want The Egyptian-born American celebrity chef Michael…

Oeufs Lisa + Recipe

Oeufs Lisa + Recipe

Jacob's take on Eggs Benedict When I was trying to think of something to make…

Del Maguey Here At Last

Del Maguey Here at Last

20 years after its launch the legendary mezcal arrives at LCBO Ontario’s finest bartenders and…

Ones To Watch: Bar Raval

Ones to Watch: Bar Raval

Bar Raval brings Spanish tapas to Little Italy. by Jacob Richler You may think that you…

Up & Coming Chef

Up & Coming Chef

Paul Moran—or, more precisely, Paul Moran’s cooking—first came to my attention back in 2013, at…

Jacob-Richler

Jacob Richler is an award-winning journalist and magazine writer who has written for Maclean’s, Saturday Night Magazine, National Post, GQ, Departures, Flare, Zoomer, Financial Post magazine, Toronto Life, Canadian Business and enRoute, amongst many others. He has co-authored two cookbooks with fellow judge Mark McEwan (Great Food at Home and Mark McEwan’s Fabbrica) and one with Susur Lee (Susur: A Culinary Life). His latest book on Canadian cuisine, titled My Canada Includes Foie Gras, was published by Penguin last October.

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