By Nicole Di Tomasso
Toronto-born and raised Ted Corrado credits his family and upbringing with influencing his love of food. Today, he’s part of a generation of chefs who are inspired by global cuisine based on fresh local ingredients.
“I was always surrounded by amazing cooks in my family, and food always brought us together. There’s something special about sitting at a table with great food, great people and lively conversations. I have great memories of moments like this growing up,” says Corrado. “[While I was] travelling in my early 20s, I experienced food culture in Europe and Mexico and wanted to bring that passion for food to the restaurant scene in Toronto.”
A graduate of George Brown College, Corrado has spent his entire career cooking in Toronto. Starting as a line cook at Utopia in the ‘90s, Corrado earned his first big chef opportunity when he was selected to oversee the Royal Ontario Museum’s (ROM) new upscale restaurant C5 Restaurant Lounge (now closed) as chef de cuisine. From there, Corrado moved into corporate executive chef roles at The Drake, where he oversaw the research and development of menus and helped open Drake Devonshire Inn in Wellington, Ont. to critical acclaim, and Compass Group Canada, where he won Chef of the Year from the company in 2008. During the pandemic, Corrado dabbled with cannabis dinners at by Ministry’s cannabis lounge and joined Summerhill Market as executive chef before taking on the role as corporate executive chef at Scale Hospitality in 2021. Its portfolio of restaurants include Toronto Beach Club, Antonio Park, Miss Likklemore’s, The Wheatsheaf Tavern, Chica, Pink Sky, Patria and more.
Most recently, Corrado expanded the menu at Spanish restaurant Patria for its anticipated re-opening in November 2023 after a structural incident forced its closure in October 2022. The menu promises classic Patria favourites as well as some new culinary additions.
Small plates include salted marcona almonds, specialty Spanish quesos such as the D.O. Murcia Al Vino (red wine-soaked goat cheese) and the Cinco Jotas Jamon Iberico de Bellota, which is aged for 54 months. Other tapas signatures include classic ham or truffle croquetas, blistered padron peppers and its famous house Datiles (dates, bacon, manchego cheese, guinillas, sherry reduction). Guests can also choose from savouring plates such as Fideos Con Almejas (fideo pasta, clams, chorizo, toum and sofrito); charcoal-cooked, ultra-premium meats (iberico, lamb, wagyu and more); and Ensaladas such as the Boquerones (white anchovies, salsa verde, baby gem, watercress, peas, lemon and crouton).
“Patria’s Fideos con Almejas is a staple – it’s been on the menu since the restaurant first opened [in 2012]. Guests love it, it’s classically prepared and just so authentically Spain.”
Corrado also says guests have been excited for the return of Patria’s broadly known Paella collection. “Patria is famous for its paellas, and the new short rib paella addition (cured, slow cooked, topped with salsa verde) gives our existing and new guests another special flavour to enjoy,” he says.
For the foreseeable future, Corrado will continue to leave his mark on Toronto’s food scene, exposing Torontonians to various dishes and flavours from countries around the world.
