O&B’s Anthony Walsh talks humility, Susur and his fave poutine

Managing seven kitchens in some of the most sought-after restaurants in the city isn’t an easy job, but Oliver & Bonacini’s Corporate Executive Chef Anthony Walsh manages it with gusto. Never mind that he spearheads the creative process behind the inspired menus at top-notch restaurants like Canoe, Auberge Du Pommier and Luma – Walsh is a chef’s chef who takes more pride in his calloused hands than culinary accolades. Just on Sunday, Walsh teamed up with fellow chef luminaries Jamie Kennedy (Gilead Cafe & Bistro), Anthony Rose (The Drake Hotel), Paul Boehmer (Boehmer), and Hiro Yoshida (Hiro Sushi) to host a dinner and raised more than $40,000 for the Japanese Relief Fund.

Walsh was born in Montreal, schooled by Jamie Kennedy and has a propensity for dropping the f-bomb. Considered by many to be one of Toronto’s most talented chefs, Walsh spoke to OurFaves about what floats his culinary boat, the value of humility in the cutthroat restaurant industry and his weakness for 4 am Singapore street grub.