Chef Daniel Holloway

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Toronto, ON
Chef Daniel Holloway

Comfort food with an urban flare

09/15/2025

𝕊𝕖𝕒𝕤𝕠𝕟𝕤 𝕠𝕗 𝕥𝕙𝕖 𝕊𝕦𝕟 🌞
🍽️✨ Welcome to Seasons of Sun! ✨🍽️
Join me at Rily Kitchen on September 27, 2025, at 6:30 PM for an unforgettable pop-up dinner celebrating the magical transition from summer’s warmth to fall’s cozy embrace. As an artisan chef, I’ve crafted a seasonal menu bursting with vibrant colours, fresh flavours, and heartfelt passion that capture the essence of this beautiful change.
Expect dishes inspired by nature’s bounty—each plate telling a story of sun-kissed ingredients and autumnal richness, designed to nourish both body and soul. Gather with fellow food lovers, enjoy great company, and let’s savor these fleeting moments together.
✨ Limited seats available! Reserve your spot and celebrate the Seasons of Sun through every delicious bite.✨
📅 Date: September 27, 2025
⏰ Time: 6:30 PM (Eastern Time)
📍 Location: Rily Kitchen
🔗 Link in bio! 🔗
Can’t wait to share this incredible evening with you all! ☀️🍂

08/27/2025

🌞 𝕊𝕖𝕒𝕤𝕠𝕟𝕤 𝕠𝕗 𝕥𝕙𝕖 𝕊𝕦𝕟 🌞
🍽️✨ Welcome to Seasons of Sun! ✨🍽️
Join me at Rily Kitchen on September 27, 2025, at 6:30 PM for an unforgettable pop-up dinner celebrating the magical transition from summer’s warmth to fall’s cozy embrace. As an artisan chef, I’ve crafted a seasonal menu bursting with vibrant colors, fresh flavors, and heartfelt passion that capture the essence of this beautiful change.
Expect dishes inspired by nature’s bounty—each plate telling a story of sun-kissed ingredients and autumnal richness, designed to nourish both body and soul. Gather with fellow food lovers, enjoy great company, and let’s savor these fleeting moments together.
✨ Limited seats available! Reserve your spot and celebrate the Seasons of Sun through every delicious bite.✨
📅 Date: September 27, 2025
⏰ Time: 6:30 PM (Eastern Time)
📍 Location: Rily Kitchen
🔗 Link in bio! 🔗
Can’t wait to share this incredible evening with you all! ☀️🍂

07/29/2025

ℂ𝕠𝕣𝕡𝕠𝕣𝕒𝕥𝕖 𝕋𝕣𝕒𝕚𝕟𝕚𝕟𝕘, 𝕥𝕙𝕖 𝕄𝕒𝕟𝕕𝕒𝕣𝕚𝕟
We wrapped up a three week session at George Brown College with the Mandarin corporate and management team. I had the pleasure of going through some basic fundamentals of some specific cooking techniques. I met a lot of wonderful people along the way, it was a blast. Thanks Mandarin for the experience!💥

04/11/2025

ℍ𝕒𝕡𝕡𝕪 𝔹𝕚𝕣𝕥𝕙𝕕𝕒𝕪 𝕥𝕠 𝕒 𝕆𝕟𝕖 𝕠𝕗 𝕂𝕚𝕟𝕕
Marie-Louise; a true rarity. The realest, absolute well of wisdom and equal to her bright charm. A community leader, trailblazer, visionary, super mom and a soft handed partner.
Love you forever.
#1983

04/03/2025

𝕊𝕟𝕒𝕡𝕡𝕖𝕣, 𝕃𝕚𝕘𝕟𝕦𝕞 ℍ𝕠𝕟𝕖𝕪 𝕄𝕒𝕟𝕘𝕠, ℂ𝕒𝕣𝕣𝕠𝕥, ℂ𝕒𝕣𝕒 ℂ𝕒𝕣𝕒, ℙ𝕖𝕒 𝕊𝕙𝕠𝕠𝕥, 𝕋𝕒𝕣𝕣𝕒𝕘𝕠𝕟
I always found Red Snapper mild, kind of sweet. Its delicate texture pairs well with tender and sweet accompaniments like honey (Lignum Honey Mango) and carrot. With the brightness of the Cara Cara and fresh greens of the baby Pea Tendrils (courtesy of Everyday Micros Farm) make this dish a well balanced, which brings both a bright tang and sweet earth notes 🪄✨

03/22/2025

𝕋𝕠𝕕𝕒𝕪’𝕤 𝕞𝕪 𝔹𝕚𝕣𝕥𝕙𝕕𝕒𝕪 🎂
So I’m gonna subject you to a carousal of old photos of me as a young seed.
Happy spring everyone ♈️
#1983

03/18/2025

ℚ𝕦𝕒𝕥𝕥𝕣𝕠 𝔽𝕣𝕠𝕞𝕒𝕘𝕘𝕚 𝕋𝕠𝕣𝕥𝕖𝕝𝕝𝕚𝕟𝕚, ℙ𝕖𝕤𝕥𝕠, ℙ𝕦𝕣𝕡𝕝𝕖 𝔹𝕒𝕤𝕚𝕝 𝕒𝕟𝕕 ℙ𝕚𝕟𝕖 ℕ𝕦𝕥
Herbs provided by

02/20/2025

𝕋𝕙𝕖 𝕗𝕚𝕣𝕤𝕥 𝕝𝕚𝕥𝕥𝕝𝕖 𝕓𝕚𝕥
♦️Lobster pt II
♦️Nordiques
♦️after class
♦️Tunnel of Lights
♦️La Palma with my cousins
♦️Kensington Tings
♦️Abominable Snow Man
♦️Morning Lights
♦️Ducks
♦️Robbie Burns Day
♦️Farewell Bonnie 🕊️

02/01/2025

𝔹𝕦𝕥𝕥𝕖𝕣𝕟𝕦𝕥 ℂ𝕒𝕡𝕡𝕖𝕝𝕝𝕒𝕔𝕔𝕚, 𝔽𝕣𝕚𝕖𝕕 𝕊𝕒𝕘𝕖, 𝔹𝕣𝕠𝕨𝕟 𝔹𝕦𝕥𝕥𝕖𝕣 & ℙ𝕖𝕔𝕠𝕣𝕚𝕟𝕠

12/18/2024

𝕃𝕠𝕓𝕤𝕥𝕖𝕣, ℂ𝕒𝕧𝕚𝕒𝕣… 𝕒𝕟𝕕 ℝ𝕒𝕞𝕖𝕟
I was given the task to “reimagine” a pack of Lime-Habanero flavoured Ramen, so I made something completely off the wall… and for those who know me, know that I’m a huge fan of the “high brow, low brow”
This dish speaks to the spirit, grimy 😵‍💫
Panko Fried Lobster Tail, Lime-Habanero Ramen Foam, Chives and Roe
I took the Ramen, boiled it and puréed it with a whack of butter. Put that lovely mix into a iSi Canister and foamed it up. I fried the lobster tail from fresh, double battered and heavily seasoned with generous amount of squeezed lemon. Topped it off with some Salmon Roe; my friends dad just came back from a fishing trip and gifted me some fresh Roe 🤘. I fried up some left over Ramen Noodles and garnished with some chives as well.. This was a fun little project, tasty af and I gotta say, we ate the s**t out of this dish.
Shout out to my homies at Rily Kitchen ✌️

11/26/2024

ℝ𝕖𝕔𝕖𝕟𝕥 𝔻𝕒𝕪𝕤
♦️ Pappardelle Rigate, fermented Fennel, pickled Orange
♦️Qveen Herby
♦️Alley Cat
♦️Tuning the Vibe
♦️Ambient
♦️Staff Meal
♦️Glam Classic
♦️Lost in the Maze
♦️Old Time, New Time
♦️Vegan
♦️Telephone Pt 1
♦️Telephone Pt 2
♦️Cucumbera
♦️Reflections
♦️Carpaccio di Funghi
♦️Toronto Transit Commission
#2024

10/10/2024

𝕃𝕠𝕠𝕜, 𝕒𝕟𝕠𝕥𝕙𝕖𝕣 𝕄𝕠𝕠𝕕 𝔹𝕠𝕒𝕣𝕕
♦️Baby Neck Clams in Wine with Tomato Concassé
♦️Honey’s Ice Cream
♦️Colours
♦️Revolution, but make it stylish
♦️Mint & Gastrique
♦️Walking with My Loves
♦️Gotham City
♦️Fire Roasted Corn, Avocado & Cotija
♦️Coffee
♦️Dessert

04/02/2024

𝕋𝕙𝕖 𝕃𝕒𝕤𝕥 ℂ𝕠𝕦𝕡𝕝𝕖 𝕠𝕗 𝕄𝕠𝕟𝕥𝕙𝕤
I recently started my new position at George Brown College as a continuing education instructor; shadowing, training and finally leading my very own class, all within a couple of months! Never in my wildest dreams did I think this was even possible and now, here I am. Hit the ground running…
After disbanding the catering company we worked so hard to build from nothing, working during Covid in various Pastry shops and Restaurants around the city, trying to pave a stable path towards the future, had been a real challenge particularly in recent years.
The last 4-5 years, I’ve been trying to figure out where I fit in all this, how to show up and how to take on foundation building with a sense of responsibility and ownership. I’m here now, rooted in it. I’ve never been more prepared and I have never been more committed in my life (at least, to my knowledge lol).
After all these years in the food industry, regardless, I still have a lot to learn; I tell my students that ‘the culinary world is a wildness and we are discovering it together’. I truly believe that when the student is ready, the teacher appears..
This is my philosophy.
A very special thank to those who help me get to this place over the years at GBC✌️

Chef Rudi

Address

Toronto, ON

Website

http://www.chefholloway.com/

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