Our next Chef of the Week won “Best Taco” at Toronto’s last Taco Fest.
Allow us to introduce you the Matt Basile.
It’s hard to believe that Basile has no former training, learning the ins-and-outs along the way through his time spent working in butcher shops, and through his family and friends. While it’s only been a handful of years since he launched his food truck/catering company, Fidel Gastro’s and his restaurant, Lisa Marie, he’s already made a huge splash in Toronto’s restaurant scene.
Basile stole the hearts of Torontonians with his Carolina Fried Chicken Taco at Taco Fest 2016, but that’s just sampling of what he can do in the kitchen. He’s known for decadent and fun dishes that take street food-inspired concepts to the next level. On top of headlining some of the city’s best events, including Taco Fest 2017, he has starred on his own cooking show, and penned a cooking book.
You can catch Chef Matt Basile, along with other vendors from some of Toronto’s top restaurants, at this year’s Taco Fest – June 16-18 2017 (get tickets here), but until then, take a peek at our interview with him below.
How did you get your start in the industry?
I worked part time in butcher shops growing up. Worked in advertising and made the leap to food about 6 years ago- I’ve only been my own boss ever since.
How would you describe your culinary style?
Fun and different
What do you think is the biggest misconception about the restaurant industry?
That busy means rich.
What’s your go-to meal to cook at home?
I loooooove to cook a good steak. Rigatoni is a close second… and then meatballs.
What are three restaurants our readers need to try before they die?
Pai is my favourite spot in Toronto, never ever disappoints. Salare in Seattle was one of the most complete well rounded dinners I’ve had in a long time. And if you’re ever in Austin Texas you have to eat at La BBQ.
What’s your favourite dish on your current menu and why?
I crave the veal sandwich at Lisa Marie. We have a lot of great tasty dishes but that’s the one I refuse to share.
What’s one tip our readers should know to up their own game in their kitchens?
Rules shmooles… just have fun!
If there was one thing in the restaurant industry you could change, what would it be?
The perception that anyone can do it.
How do you think Toronto (and/or Canada’s) culinary scene will evolve in the future?
I think we’ve only begun to tap into our creative culinary identities – what I love most about the Canadian landscape is that every city has its own unique interpretation of food trends. I think we as a city (country) will continue to build that identity helping us to truly become a legitimate food destination.
Are there any other chefs that you’d like to see profiled? Let us know in the comment section or tweet us at @ViewtheVibe.
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