TORONTO — Chef Tommy McHugh is the new executive chef at STK Toronto, the highly anticipated upscale steak house slated to open this fall in Toronto’s Yorkville neighbourhood.
McHugh trained in London with the world’s most exceptional chefs — including the late Peter Kromberg at Le Souffle; Anton Mosimann at The Belfry Club; Joël Robuchon at Joël Robuchon and Atelier; and Eric Chavot at The Capital Hotel. In Toronto, he worked as chef de cuisine at Splendido and as sous chef at Nota Bene and Stock. His most recent position was as executive chef at Il Fornello where he oversaw seven restaurants and a kitchen brigade of 150 chefs.
McHugh’s approach begins with classic recipes, exceptional ingredients and an elevated, contemporary execution. “Having trained with some of the most demanding chefs in the world, I believe the standard of preparation should be exacting, so that the dining experience is elevated,” he says. “Traditional recipes may be the foundation, but evolving them is my passion. I am really excited to be part of this incredible team and bring STK to life in Toronto. ”
