Summary
Overview
Work History
Education
Skills
Staging Experience
Timeline
Generic

Marcus Smith

Chef
Toronto,ON

Summary

Focused and precise culinary professional with over a decade of experience in top-tier kitchens, including senior roles within some of Toronto’s most dynamic restaurants. Proven track record in concept development, kitchen operations, and staff mentorship across both FOH and BOH. Grounded in classical French technique and shaped by Singaporean and Cantonese influences, I approach menu development and leadership with discipline, creativity, and a deep respect for seasonality and structure.

Overview

9
9
years of professional experience
2016
2016
years of post-secondary education

Work History

Chef De Cuisine

aKin
07.2024 - 12.2024
  • Opened and led all culinary operations for this fine dining Asian concept, managing supplier setup, staffing, and service protocols to deliver a seamless launch and cohesive brigade performance.
  • Developed opening menus that reimagined Asian flavor profiles through classical French technique, highlighting seasonal ingredients and earning strong early guest response.
  • Established and managed kitchen systems—from staffing and scheduling to ordering and prep logistics—supporting consistent execution across daily service and pre-opening development.
  • Mentored FOH and BOH teams to build a cohesive, standards-driven service culture that shortened training time and reinforced consistency from launch onward.
  • Collaborated with ownership to optimize early vendor relationships and inventory practices, helping control food costs and establish efficient ordering routines.

Chef De Cuisine

R&D
10.2021 - 07.2024
  • Directed kitchen operations at this premier Asian fusion restaurant, leading a team of 8.
  • Maintained Bib Gourmand recognition for three consecutive years through consistent execution and innovation.
  • Managed all food and labor budgets, supporting monthly sales between $150K–$200K.
  • Developed seasonal tasting menus and curated special event experiences.
  • Led FOH and BOH development programs, reducing turnover and promoting from within.

Sous Chef

Skyflower
05.2021 - 10.2021
  • Supervised daily prep and live service at a high-volume rooftop bistro.
  • Introduced new systems to improve station flow and service consistency.
  • Mentored junior staff, emphasizing technique and execution under pressure.

Chef de Partie

Momofuku Kojin
08.2019 - 05.2021
  • Specialized in live fire cooking, Colombian flavor profiles, and whole animal utilization.
  • Collaborated on seasonal menu development and ingredient sourcing with the chef team.

Chef de Partie

Alo / Alobar Yorkville
02.2018 - 08.2019
  • Delivered high-level service across Canada’s top-ranked restaurant and sister bistro.
  • Executed complex mise en place and balanced tasting menu precision with à la carte volume.

Chef De Partie

The Oxley
02.2016 - 02.2018
  • Led grill and sauté stations at a high-volume British gastropub.
  • Trained junior staff and contributed to weekly seasonal specials.

Education

Bachelor of Arts (B.A.) - Financial Economics

University of Toronto
Toronto, ON

Skills

Proven ability in staff hiring, scheduling, cost control, supplier negotiation, and operational system setup

Experienced in menu R&D, flavor profiling, plating design, and creating brand-aligned guest experiences

Proficient with Toast and Silverware POS, and inventory management systems

Staging Experience

  • Odette,*** Michelin, Singapore, 02/01/24
  • Bo Innovation, ** Michelin, Hong Kong, 01/01/23
  • Belon, * Michelin, Hong Kong, 01/01/24

Timeline

Chef De Cuisine

aKin
07.2024 - 12.2024

Chef De Cuisine

R&D
10.2021 - 07.2024

Sous Chef

Skyflower
05.2021 - 10.2021

Chef de Partie

Momofuku Kojin
08.2019 - 05.2021

Chef de Partie

Alo / Alobar Yorkville
02.2018 - 08.2019

Chef De Partie

The Oxley
02.2016 - 02.2018

Bachelor of Arts (B.A.) - Financial Economics

University of Toronto

Similar Profiles

CREATE PROFILE
Marcus SmithChef