about Chef Mathew Toussaint “Chef Matt”
My name is Mathew Toussaint and I am a Red Seal Certified Chef. I was born and raised in Burlington, Ontario and am the middle child of three children. I love to cook and have been in the kitchen from the age of 14. I have experience in a broad spectrum of cooking styles from fine dining to gastro pubs.
I’ve been with Downtown Bistro for a total of 3 ½ years and thoroughly enjoy working with owner Chef Mike. I am a certified RED SEAL as well as a bronze metal recipient in Halton Region’s annual baking skills competition from back in high school.
I’ve travelled around the world including all over Australia while working in the kitchen. During my travels, I have worked at Northies Cronulla Hotel in Australia and the Fairmont Winnipeg in Manitoba, Canada. I have also helped build and launch a very renowned restaurant in Toronto that enjoys a top 10 status in Canada.
While at the Fairmont Winnipeg, I worked under Tim Palmer, who was the Sous Chef. He taught me a great deal about of presentation, how to focus on efficiency without sacrificing 3 diamond quality food preparation and mis en place.
I love cooking with Italian and French cuisine because there’s a lot of butter, and butter makes everything taste awesome! At home, I always change it up and experiment with decadent rare delaciasic. For example, at one of the recent gatherings I hosted in my home I prepared a Belgian waffle lattice, with smoked salmon and quail eggs topped with a nice béarnaise sauce.
So as I came back home to the GTA I thought why not let my friends and family and others try my goods and maybe I could show them how to create the magic that I love so much.
Cooking is my life. I am always learning and pushing myself to try new things. It has taken me around the world and I have met some pretty amazing people while on my journey. I don’t think I will ever tire of cooking. After all, they say variety is the spice of life!
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