A versatile Red Seal-certified chef with professional training in wine, patisserie, charcuterie, and a solid foundation of hands-on experience in cooking competitions like Chopped Canada and The Hawksworth Young Chef Competition, Imrun Texeira is as prepared as one can be to compete on Top Chef Canada season eight which premieres on April 13.
In addition to serving as sous chef at Stofa--one of Canada’s Top 100 Restaurants--Texeira has completed stages at a number of England’s top restaurants featured in the prestigious Michelin Guide and has worked alongside several acclaimed Canadian chefs like Rene Rodriguez and Marc Lepine.
Known for his charm and swagger, Texeira’s style of cooking blends traditional techniques, gastronomy, and different ethnic flavours to create whimsical and visually-appealing dishes that represent him as a chef.
We recently had a chance to chat with the Ottawa-based chef to find out where he loves to go for food and drink when he’s not busy in the kitchen at Stofa.
Breakfast
I personally don’t like the conventional breakfast, so I go for dim sum. My go to spot is Oriental Chu Shing.
Lunch
Koichi Ramen is my go-to lunch spot, as I cannot live without ramen in my life. Send noods!
Dinner
Little Indian Cafe is the spot for dinner. It will always be a favourite dining spot of mine and it specializes in Northern Indian cuisine.
Drinks
To finish off a perfect day, I need the perfect cocktail. The place I go for that is Union 613. They never disappoint. If you are into their speakeasy vibe, head to Staff Room or Jabberwocky on the top floor--can’t go wrong.
