Over the last decade Chef Michael Kirkwood has developed an expressive and adventurous approach to cooking, using fresh, local and artisanal ingredients to explore the possibilities of contemporary Canadian cuisine.
This elegant menu showcases the first hints of spring produce, combining Japanese influences and Canadian ingredients with the skill and sophistication one would expect from a veteran of some of Toronto’s finest restaurant kitchens.
White asparagus wrapped in prosciutto and chive with poached quail egg, lavender hollandaise, garden emulsion
Tuna and green apple tartare with sea asparagus, shrimp chips, maple soya reduction
Buckwheat noodles with edamame, peas, green beans, sundried tomato, sambal and sesame dressing
Tempura shrimp with spring vegetable Hodge Podge, flowers, saffron fennel consumé
Wagyu beef brisket with potato, leek and wasabi hash, fried enoki mushroom
Chocolate cardamom pot du crème
Chef Michael Kirkwood grew up in Ajax, Ontario where his appreciation for food and local ingredients flourished at a young age. Inspired by his parents’ gourmet interests, he began working in local restaurants as a teenager where his passion for cooking grew. He then went on to study culinary arts in Toronto at George Brown College, and has since established his reputation in several of Toronto’s top kitchens, including Avalon, Toro, Opus, and Turf Lounge.
Micheal is currently the Executive Chef of Holt Renfrew at Yorkdale where he continues to educate and inspire through his signature Luxury Canadian style, emphasizing local, seasonal ingredients with modern preparation and elegant presentation.
Chef Michael also runs the Birchwood Kitchen, a mobile culinary studio providing cooking classes for both children and adults, as well as private seasonal tastings and small event catering.
Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal BYOB dinner party.