Chef on the Road: Anthony Walsh

Coastline with boat dock in San Vito Lo Capo, Sicily, — San Vito Lo Capo, Sicily.

AnthonyWalsh_ByAliceXue-crop — Anthony Walsh Oliver & Bonacini Hospitality, Toronto

Anthony Walsh reveals what he missed about getting out of Dodge — and where he's headed to next.

By Doug Wallace

WHAT RESTAURANT DID YOU MISS MOST DURING LOCKDOWN?

I missed them all. I missed the noise — the drone and cackle in the dining rooms, the banging metal on metal, and the cook and chef chants in the kitchens.

WHERE DID YOU WANT TO GO WHEN TRAVEL WASN’T POSSIBLE?

Sicily. It was the last family vacation we took — to a villa in San Vito Lo Capo — the whole family together. I got to cook a whole lot and there were amazing markets and incredible restaurants to be inspired by.

WHAT WAS YOUR FIRST TRIP WHEN TRAVEL WAS BACK?

To Montreal to check in on Bar George, our gorgeous restaurant beside Le Mount Stephen Hôtel. We then went on to Mont Tremblant to see our newest venture. Stay tuned!

WHAT OTHER RESTAURANTS DID YOU VISIT THERE?

I went to Mano Cornuto for the first time — an amazing Italian spot in Griffintown. It has straight-up, very focused and inspired food and it’s a great space. We hit Pichai as well, which was phenomenal.

WHAT’S YOUR NEXT DESTINATION?

London. Stopping in for some great cooking at Brat, Rovi and St. John — old friends, all amazing operators and all inspirational for different reasons.

WHAT WAS THE BEST THING ABOUT STAYING PUT IN 2020?

Definitely spending time with my family. Period.