Our Chefs

	Daniel Muia
	While studying at the University of Toronto, Daniel took a part-time position at the Granite Club’s main dining room. He subsequently accepted a position managing Cafe Societa a restaurant on College Street. During his time at Cafe Societa he developed an interest in working in the kitchen where he was soon made sous-chef. Feeling the need to expand his repertoire he took a position at The Fifth working for chef Didier Leroy. It was there that he met Philippe Coeurdassier and they soon became fast friends. After leaving The Fifth, Daniel worked in several Toronto restaurants: Restaurant Didier; Celestin; and, in Vancouver at Lumiere (with chef Rob Feenie). Most recently Daniel was the chef de cuisine at Jamie Kennedy Restaurant.

	Philippe Coeurdassier
	Philippe began his culinary career in his native Alsace. He worked for three years in England; subsequently he was executive chef at Villa del Sol in Mexico; in British Columbia he was executive sous-chef at the Bear Foot Bistro in Whistler; in the United States he worked as executive sous-chef at the Maritime in New York. In 1993 he emigrated to Canada where he took the position of sous-chef at Inn at Manitou. Philippe settled in Toronto and has worked at a number of Toronto eateries: chef de cuisine at Brasserie Zola, sous-chef at The Fifth, chef at Cafe Societa, sous-chef at Restaurant Didier, and, most recently, chef at Batifole. Philippe was also the caterer for the Swiss and German Consuls in Toronto.

Last Updated: Tuesday, September 21, 2010