LCBO Food and Drink Spring 2016

BY CYNTHIA DAVID  •  PHOTOGRAPHY BY ROB FIOCCA CAESAR GUINTO, CHEF AND CO-OWNER, CREEMORE KITCHEN, CREEMORE, ONT., CREEMOREKITCHEN.CA 5 qUESTIONS WITH…

A fter searching north of Toronto for a place to open their own restaurant, chef Caesar Guinto and partner Sam Holwell found the perfect spot in Creemore, Ont., via an online ad. Over the past two years the former book­ store, originally the town’s gas station, has become a local favourite, serving good, simple food from local ingre­ dients, with a nod to Guinto’s Filipino roots. The person­ able chef brings more than 25 years’ experience to his kitchen, including a stint at the Royal Ontario Museum and years as a caterer and pastry chef in Toronto and Ireland. With spring approaching, the couple is eager to explore the 800 acres of parkland behind their new home. Regulars may soon find morels and wild leeks on the menu, rivalling Guinto’s famous fried chicken, his crazy- cool ice cream flavours and Saturday morning doughnuts.

How did the restaurant come about? Sam found the building on Kijiji. We went to look at it, then de­ cided to stay and have dinner at the local pub. That’s when it hit me. I said to Sam, “This is where it’s going to be.” What was it like moving from a city of 2.6 million to a town of 1,200? After spending nearly three years cooking in Dunlavin in Ireland’s Wicklow County (population 830), my transition from TO to Creemore was easy. I love it here; it’s a beautiful part of Ontario. What inspired you to become a chef? When I came to Canada I didn’t want to eat traditional Filipino food; I wanted what my friends ate—peanut butter and jelly

sandwiches, KD, burgers! So I de­ cided to make themmyself. My first creations were pretty awful, but I eventually got the hang of it. After high school, my sister suggested I go to cooking school since I en­ joyed being in the kitchen so much. I took her advice and here I am. When you’re not at the stove, what’s cooking? Since I was a kid, music has been a constant in my life. I played piano, trumpet and drums and always loved singing. I’ve been a mem­ ber of many choirs, jazz groups, a chamber music ensemble, even Gregorian chants! One day I know I will sing again in a choir. What’s the most interesting thing in your fridge at home? Green Sriracha sauce from Japan, purchased from my local butcher in Stayner, Ont.

Since I was a kid, music has been a constant in my life. I played piano, trumpet and drums and always loved singing.

120  FOOD & DRI NK SPRING 2016