These are the women chefs who inspire Toronto's hospitality heavyweights

Toronto’s restaurant scene is full of amazing women filling every position, from the front to the back-of-house and everything in between. There are the chefs we talk about all the time, like Nuit Regular, a judge on Food Network Canada’s Wall of Chefs whose Michelin-recognized Thai restaurants have hosted several celebs, and have earned a special designation from the Royal Thai Government for their authenticity.

For years, we’ve followed the culinary career of foodism ICON Award winner Eva Chin, from the start of her successful Soy Luck Club pop-up to the innovative neo-Chinese cuisine she dreams up as the culinary director of Hong Shing and the creator of micro restaurant Yan Dining Room.

On the global stage, women represent Canada, like Victoria Rinsma, who competed in the S. Pellegrino Young Chef Competition in Milan last fall.

Then, there are all the unsung heroes of the restaurant industry. They may not get all the fanfare and accolades, but work just as hard behind-the-scenes to uphold Toronto’s diverse food and drink scene. From hosts, bartenders and servers to bussers, chefs and prep cooks, there are so many women shaping Toronto’s restaurant scene.

Some women make it their mission to elevate the next generation, like beverage expert Evelyn Chick, owner of Simpl Things; and pro mixologist and Bar Mordecai co-owner, Christina Veira. Women restaurateurs like Jen Agg (Grey Gardens, General Public, Bar Vendetta) and Janet Zuccarini (Gusto 54 Restaurant Group) have built restaurant empires that have left an indelible mark on the city’s culinary landscape.

We could go on about the women behind Toronto’s top restaurants and the city’s best bars, whom we admire, but we’ve decided to turn the pen over to women in the industry who want to shout out and uplift their colleagues, mentors and friends.

6 women shaping Toronto's food scene and the women they admire

1. Chanée Dowdie

Co-owner, Honey Soul Food and The Hive

Despite Toronto’s diverse culinary scene, options for Southern soul food remain significantly limited. Chanée Dowdie co-founded Honey Soul Food in Rexdale to share the warmth of Southern hospitality with classic comfort dishes rooted in Caribbean and Southern cuisine. Recently, she’s expanded into downtown Toronto with The Hive by Honey Soul Food on Dundas West.

Beyond running her halal-certified restaurants and catering services, Dowdie is also active in the community, partnering with chefs, hosting events and participating in conferences. Through her mentorship, entrepreneurship and interactive food experiences, she aims to help break the cycle of intergenerational poverty.

In honour of International Women’s Day, Dowdie shares her admiration for Lonie Murdock, the head chef and owner of Miss Likklemore's in Toronto and ISLA Restaurant in Washington, D.C., which has hosted the Obama family and the prime minister of Guyana since opening in mid 2025.

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"Lonie is a living example of what it means to be a woman — fierce, unstoppable, ambitious, and oh so kind," says Dowdie. "The way she carries herself and her achievements are inspirational to women all over the world. I can’t wait until I own a restaurant that the Obamas dine at!"

Murdock’s restaurants challenge how island fare is often perceived, serving haute Caribbean cuisine in lively, glamorous environments worthy of special occasions and the city’s power players.

2. Jennifer Coburn

Owner, Gia and Stefano's Diner

Jelena Subotic

Shaking up Toronto's dining scene with plant-forward plates for over 10 years, Jennifer Coburn is a longtime restaurateur. She transformed her original Italian concept, Ufficio, into a vegetarian destination, Gia, that's been a mainstay on Toronto's Michelin Guide since its inception. In 2024, Coburn opened Stefano's Diner, a fully plant-based diner on Dundas West that consistently tops our list of the best vegan restaurants in Toronto.

"When I think about women in hospitality who are truly shaping this city’s culinary landscape, two names immediately come to mind: Donna Dooher and Lauren Toyota," says Coburn.

"Donna has been a force in Toronto’s restaurant world for decades. Long before brunch became the cultural phenomenon it is today, she helped bring it to the forefront with Mildred’s Temple Kitchen, turning a simple idea into one of the city’s most beloved institutions.

"She is not only a chef and restaurateur, but also an author, a former chair and CEO of Restaurants Canada, and a passionate advocate for Ontario farmers and the broader hospitality community. Her career has included education, mentorship, television and industry leadership. Donna built something lasting at a time when there were far fewer women leading kitchens, and that kind of longevity and resilience is incredibly inspiring.

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"And then there is Lauren, who represents something equally powerful for the next generation. Many people first came to know her as a national treasure on MuchMusic and MTV, where she spent nearly a decade on television. What is so incredible is how she has taken that creative energy and built an entirely new chapter in plant-based cuisine. Her passion for vegan food is not a side project. It is thoughtful, serious and deeply innovative.

"Our collaboration began with the Hot for Food all-day breakfast sandwich, which quickly became a permanent staple on our menu. What started as a single collaboration evolved into Lauren consulting more broadly with us. She has helped us navigate new and progressive meat analogs and, more importantly, how to prepare them properly so they truly shine. At the same time, she has shown us how to elevate humble ingredients like beans and mushrooms into dishes that feel indulgent, comforting and exciting.

"Donna represents the women who opened doors and built institutions in this city. Lauren represents the women redefining what hospitality looks like today. Seeing both of them lead in their own ways is a powerful reminder of how far women in food have come, and how exciting the future can be."

3. Leah Steduto

Co-owner and executive chef, Hawker

Inspired by the local landscape, executive chef Leah Steduto uses native and foraged ingredients to redefine Canadian food. Hawker’s menu utilizes an ever-changing array of fermented foods to create new flavours and expand people’s conception of food.

"A woman chef who continues to fascinate and inspire me is Briana Kim, chef-owner of Antheia in Ottawa," says Steduto. "When I first started building menus, she was a major inspiration for me. In her previous restaurant, Alice, she was able to open up people’s minds and palates through fermentation. Her ability to think outside the box and create new flavours is a big part of why I fell in love with fermented foods.

To create a relationship with your ingredients and understand how they can interact over time is a superpower. Now that she has closed Alice to open a 16-seat restaurant used primarily as a fermentation R&D lab, I am admittedly both envious and excited to see how far she can push the boundaries of flavour."

4. Charlotte Langley

Founder and CEO, Nice Cans; VP brand development and marketing, Fieldless

Charlotte Langley has always been ahead of the curve, and now she’s making sustainability downright delicious. As the founder of Nice Cans, she’s breathing new life into tinned seafood, elevating it into a premium product that celebrates responsibly sourced, traceable ingredients. At Fieldless, she’s helping rewrite the rules of agriculture with local, indoor-grown produce that cuts down food miles and waste.

"The woman who has been living rent-free in my head lately is Meagan Bowden of Phancy's Bodega in Toronto," says Langley. "She is one of those rare creators who makes everything she touches feel like it was conjured rather than made — deeply intentional, wildly creative and utterly her own.

"Walking into her world — whether it's a product, a space or a moment she's built — you feel the magic immediately. She's the kind of woman who reminds you that the most powerful thing a founder can do is stay completely, unapologetically herself. That's an art form, and she has mastered it."

5. Alida Solomon

Owner, Tutti Matti

Rachel Simpson Photography

For decades, Alida Solomon has been the driving force behind Tutti Matti on Adelaide Street, a cozy spot for authentic Tuscan food. For a long time, she was one of the lone women voices in Toronto’s kitchens, but now she’s guiding the next generation. This year, Solomon is taking part in Yes Shef, a non-profit organization dedicated to supporting women through mentorship, visibility and community, where she’ll be cooking alongside other women chefs at a signature tasting event on March 9 at the International Centre.

"Chef Amanda Ray from the Drake Devonshire Inn is someone who greatly inspires me," says Solomon. "She is a true leader in our industry. Amanda spent 18 years with Oliver & Bonacini, from 2001 to 2021, before joining the Drake, and her career path speaks to both dedication and evolution.

"We first became close when we were paired together for an event, and we’ve been great friends ever since. I’ve learned so much from her over the years and continue to do so. As women and leaders in this industry, we’re always learning how to be better mentors. It’s a never-ending process, and Amanda sets an incredible example. She’s deeply creative, well-versed in a range of cuisines and cultures, and we share a passion for food, travel and a lot of good laughter."

6. Nadège Nourian

Pastry chef and founder, Nadège and Chez Nad

Nadège Nourian has long set the standard for French pastry in Toronto with her beloved patisserie Nadège. Now, after 17 years spent transforming the dessert landscape, she’s expanding her culinary reach with the launch of Chez Nad by Nadège. The all-day French restaurant will evolve the existing café and pastry shop into a spot for cocktails and dinner at her flagship store on Queen Street West.

"On this International Women’s Day, I want to honour Brigitte Foisy, my PR and marketing consultant, and a woman I deeply admire," says Nourian. "Brigitte has built and sustained a successful business for more than two decades, all while balancing motherhood — a journey we share.

"She is passionate, always positive and generous with her time, dedicating herself not only to her agency, The PR Department, but also to the Canadian food industry through her volunteer work with Bocuse d’Or and Chefs Canada. She’s valued not just for her expertise, but for her rare ability to connect people, strengthen community and elevate others as she leads. That, to me, is what truly sets her apart."