Born and raised in Scarborough, 35-year-old Patrick Kriss has fond memories of his introduction to food. As a child, Kriss baked pies and helped make breakfast with his grandmother at their summer cottage. He went on to train at George Brown’s culinary arts program and began his career at Toronto’s renowned Auberge du Pommier.
In 2006, Kriss cooked for celebrity chefs and media as the first Canadian to participate in the San Pellegrino “Almost Famous” Chef Competition. Shortly after, a move to New York City saw Kriss work under French chef Daniel Boulud at his eponymous, Michelinrated Daniel Restaurant for three years. When Daniel closed for renovations, Kriss left for France to work at Régis Marcon and La Maison Troisgros.
In 2010, he returned to Toronto to work at Splendido, where he worked for nearly two years. He most recently received praise for his talent at Toronto’s highly acclaimed Acadia restaurant. Building on the success of his experience, Kriss is teaming up with general manager Amanda Bradley to make his culinary mark.