Toronto’s vibrant food scene has long been a meeting ground for diverse flavours and stories, and this November, one restaurant is taking that spirit to new heights. From November 1 to 30, Louf Restaurant presents a special collaboration between Chef Joseph Shawana and Chef Fadi Kattan, two culinary visionaries whose roots and recipes celebrate heritage, history, and community.
Together, they’ve created waashkesh w kharfoush ardi, a dish that marries venison, chocolate, tahinia, sunchoke chips, and sumac, a poetic blend that reflects both chefs’ deep respect for the land and the ingredients it provides. Beyond its artistry, the dish carries purpose: a portion of proceeds from every order will support the Anishnawbe Health Foundation (AHF), an organization dedicated to improving health and wellness for Toronto’s Indigenous community. Louf will also take part in AHF’s Empty Bowls event at The Gardiner Museum on November 24, furthering its commitment to community care.
“It’s an honour to collaborate with Chef Joseph and share our kitchens while celebrating Indigenous foodways and Palestinian heritage,” says Chef Kattan. “I’m inspired by his dedication to reconnecting people with traditional food and storytelling through every dish.”
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This collaboration represents more than just a culinary fusion; it’s a dialogue between two chefs whose cuisines are rooted in identity, resilience, and connection.
Chef Joseph Shawana, an Odawa chef from Wikwemikong Unceded Indian Reserve, is the founder of Kūkŭm Kitchen and Ziigwan Indigenous Culinary Experiences. He’s known for reintroducing traditional Indigenous ingredients into fine dining spaces and was recognized as Glenfiddich Chef of the Year in 2021 for his leadership in Indigenous culinary education and tourism.
Chef Fadi Kattan, co-founder of Louf, was born in Bethlehem and trained in Paris and London. His restaurants, including Fawda in Bethlehem and Akub in London’s Notting Hill, have redefined modern Palestinian cuisine through refined presentations and authentic storytelling. His recent cookbook, Bethlehem: A Celebration of Palestinian Food (2024), and travel documentary Teta’s Kitchen highlight his passion for preserving culinary heritage through narrative and artistry.
Through this collaboration, Shawana and Kattan remind us that food has the power to do more than nourish; it connects, heals, and honours the stories we carry. This November, Louf invites Torontonians to experience that connection one dish at a time.
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