PRIVATE CHEF

CHEF EYAL LIEBMAN (THEY/THEM)

CHEF EYAL LIEBMAN BEGAN THEIR JOURNEY IN FOOD CREATION WHERE EVERY PERSON SHOULD -

AT THE BEGINNING!

They started in the dish pit of kitchen’s, exploring all stations before gaining steam in Toronto’s food industry as a top Pastry Chef (Harbour 60, Böehmer, Pain Perdue, etc.).

Eyal gained recognition from the right people early on and after training under French Master Chef Didier Leroy, Chef Liebman branched out from traditional French cuisine to develop their own personal style: A well-rounded concept of food they refer to as "Critical Dining."

“MY GOAL IS TO HELP PEOPLE SEE ART WITHIN FOOD. AND WHAT ART DOES IS BRING UP THE UNCOMFORTABLE, IMPORTANT QUESTIONS AND CONSIDERATIONS WE NEED TO ASK IN THIS WORLD. IT’S A SOCIAL WAY OF ADDRESSING HARD BUT NECESSARY TOPICS WHILE ENJOYING THE CRAFT OF DELICIOUS, RESPONSIBLE, FOOD.”

CHEF'S PAST MENUS

As a chef living in a world of so many people capable of making delicious food, I choose to care about the meal in its entirety.

In this way, my food crosses a line into critical art the ways I choose to source my ingredients, why I choose to include certain dishes in a menu at certain dinner tables with certain people, the messages I convey through beautiful plates... it all has intentional meaning and storyline.

That is how it crosses the line into being considered an art form rather than simply tasty and pretty food!

WILL IT TASTE GOOD?

DEFINITELY.

WILL IT BE BEAUTIFUL?

OF COURSE!

AND WILL IT BE THOUGHT-PROVOKING?

YES - ART ALWAYS IS!

The narrative of every menu Chef Eyal Liebman creates will never repeat - just as there is only one original painting, Chef prefers there to be only one original menu for each event.

"AND THAT IS WHY MY STYLE OF CUISINE IS BEST DESCRIBED AS

CONSISTENTLY INCONSISTENT...

BECAUSE IN SEVEN YEARS OF BUSINESS, I HAVE CONSISTENTLY NEVER REPEATED A MENU!"