It’s time for the third instalment of Guess that Chef’s Tattoo, presented to you by View the Vibe. Here’s how it works: Each week we’ll present you with a photo of a notable chef’s (or bartender’s) tattoo. Then, we’ll give you a few clues as to the potential identity of said restaurant professional. Finally, the grand reveal! So, read on, put on your abstract thinking caps, and don’t peek!
“I’m still learning a lot of charcuterie. (This tattoo) is a pig and it’s actually me. I usually wear a Boston hat… It’s fun because (in the tattoo) I’ve become a pig and I’m grinding myself. I’ve put so many pigs through the grinder that I’m finally putting myself through it. If I had my own way, I don’t think I’d actually work a service ever again. I just want to create things. That’s why I like charcuterie – I work with my hands and it’s like a craft. Anybody can work a service but to truly make something artisanal, to make it well on a consistent basis, that’s a challenge. And I like that challenge.”
– This chef graduated from George Brown College.
– He or she completed a two month stage at The French Laundry in California…
– …Then moved onto working as chef de partie at Ad Hoc.
– During this chef’s time in California, he/she was invited to live on a winery.
– Owned a confectionary company named Neslo Chocolates (the name points to the identity of the chef). Also has a Willy Wonka tattoo in honour of his/her love for chocolate.
– Grant van Gameren taught this chef everything they know about charcuterie.
– Spent three years at the Black Hoof, as chef de partie and later as chef de cuisine.
– He is currently the chef de cuisine at Bar Isabel.
Did you guess it was Brandon Olsen?