Nick Liu’s decision to move into retail was born of necessity. “We needed to add new revenue streams in the short term,” says the chef of Toronto restaurant DaiLo. “But people are really connecting to these products, so we’re gonna make them permanent.” There are five NinjaChef Secret Sauces for sale on DaiLo’s Tock site. Liu also teamed up with Jef Edwards of Ration Food Lab and Patrick Kriss of Alo on a plant-based protein line of foods called Super-Vega. Which is smart — you need to put those sauces on something.

—Greg Bolton

Photo credit: Roger Yip


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