All around a great experience. Our waitstaff Jay was very attentive and knew how the dishes were made. Mussels and tartare to start and ended with wonderfully crafted red wine reduction pear. Fish was well seasoned and perfectly cooked. Remember that this is a culinary school restaurant so if you hear a professor providing feedback to a waitstaff, that's just part of being in class. You see these budding restauranteurs in action.
Our server Kashi provided great service - He was kind, knowledgeable and friendly! We got the beef tartare, shrimp pasta, sea bass, and poached pear for dessert
Dinner tonight was the worst experience I have ever had in a restaurant. It was my friends birthday and the restaurant was only a quarter full in previous visits the place was packed. We had a lovely waiter called Harjot. We sat next to the open kitchen and I had a conversation with the students professor Sara about courses I would like to take. We started with 2 lovely cocktails and grilled calamari. As the restaurant was not that busy we noticed that when the professor was not in the kitchen at times and saw 3 students were playing a game throwing raw carrots at each other. I let this go but as we were opposite the kitchen 3 students again started playing with a raw potato and one student put it under his jacket playing around. I thought this was very unprofessional, again the professor was not around. I went up to the kitchen and said I don't think this is very professional. We ordered the jerk pork and rice and peas, this was lukewarm and grey no peas but kidney beans. We asked our waiter where are the peas he asked the students two came over to our table we stated the food was not hot the meat dry and no peas but kidney beans. They stated kidney beans were in the legume family, I stated but the menu was rice and peas. The manager took the meal away and offered us another meal which we ordered. His attitude was off and we felt we were a bother. I noticed that he took the chef professor into an alcove to talk to her, and also when talking to the students he was smiling as though making fun of us. My friend went to the bathroom in the meantime, the manager came up to me and stated we will not serve you anymore and had called security!.We are two retirees a Doctor and nurse, and I was shocked that we had been treated in such a manner. I tried to talk to the chef who I had been speaking to but her and another teacher must have been told not to talk to us, she could only gesture with her hands. The attitude of the manager was not of listening, he had spent most of the evening standing against the back wall not checking on any of the clients. After 30 years of supporting this culinary school, even when it was Siegfried's across the road. I had also been a preceptor to student nurses at the hospital. It was supposed to be a celebration Birthday, but ended with security guards, we had done nothing we were just waiting for our next course. I don't think I can support this restaurant in the future due to the attitude of the manager and teaching staff who are not properly supervising the students. And were not willing to listen to our concerns about the students, behaviour.
The Chef’s House is an interesting Toronto restaurant. I’s where the hospitality and culinary arts students from George Brown hone their skills (under supervision) to get real life experience at working in a restaurant. As a customer, you benefit from reasonable Financial District price points and unhurried sitting times. Things are “old school” as we’re treated to a fulsome complimentary breadbasket containing a decent sourdough, dry whole wheat bun, and crackers. Served with citrusy whipped butter and a porcini purée it tides us over until the appetizers arrive. I found the dressing on their charred broccolini salad ($14) too heavy, especially since it’s served on a bed of cauliflower purée that already adds tons of flavour to the greens. Still, it’s an ideal winter salad since the charred broccolini and cauliflower are warm and adds a hearty touch to the radicchio, baby kale, and pumpkin seeds. When ordering the sea bream grenobloise ($26) you’ll need an appetizer as it’s a light main. The fish was cooked well – the ideal flakey flesh and crispy skin combination. And while the Swiss chard was too salty on its own, it worked when combined with the neutral potato. If anything, I wish there was more than one roasted fondant potato as it was creamy and delicious. The sauce in the sticky toffee pudding ($12) had a slight boozy taste to me but seemed lost on the rest of the table. And while it’s a satisfying rendition of the dessert, it’d be better if the cake incorporated more dates so it’s stickier and the sauce a touch thicker. In a city of $20 cocktails, the Chef’s House $10 price point makes it a great place for drinks. They offer 8 classic cocktails and glasses of wine ranging from $8 to $11 so you really don’t need to worry about visiting during happy hour. Just be mindful of the time of the year as the restaurant closes during school holidays and breaks. A small risk to take for an establishment tied to a college.
3.5/5 This restaurant is ran by students and I finally tried it on a Friday evening. We were able to get a table for 2 immediately at 7pm and they were serving their Summerlicious menu. We ordered drinks to start and couldn't taste the alcohol. As for the food, everything came out very quickly and presentation was 10/10. As for the taste, I think the food lacked flavour. The food tasted homecooked, which isn't bad but it's not what you expect when eating out. I think the chefs executed the dishes really well and it was the recipes that weren't sophisticated. I ordered the panna cotta for dessert and it would have been the highlight dish except the consistency was jello like rather than smooth and creamy. Glad I tried it, but I would not recommend as for the price point I think there's better (like Gusto 501) and would not come back.
A very charming experience overall. The food was lovely, nicely presented, service exceptionally attentive, great atmosphere. Was it the perfect execution? Of course not, but the effort and care from everyone there certainly was. I'd be happy to come back anytime, plenty of intriguing options on the menu, and they all cared that we enjoyed ourselves and had a great experience.
Excellent food always fresh and all chefs are very professional kind and helpful Take out or dining in I do recommend very highly and enjoy with meal wine orSo nice restaurant is open now and food is YUMMY . Today I went to chef house again for delicious lunch .The entire team lis so professional and I do recommend a super menu.August 11, 2025
The Chefs' House is a Canadian Restaurant based in Toronto, Ontario. The Chefs' House is located at 215 King St E 2nd Floor, Toronto, ON M5A 1J9, Canada.
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