Chef Daniel Holloway

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Chef Daniel Holloway

Chef Daniel Holloway Comfort food with an urban flare

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

10/26/2023

𝕊𝕡𝕒𝕘𝕙𝕖𝕥𝕥𝕚 𝕊𝕢𝕦𝕒𝕤𝕙, ℝ𝕠𝕒𝕤𝕥𝕖𝕕 ℙ𝕖𝕡𝕡𝕖𝕣 𝕒𝕟𝕕 ℙ𝕝𝕦𝕞
Smokey, bold and sweet takes the foreground in this dish.
I’m really feeling roasted peppers lately, particularly Poblanos and with the fall flavours in full swing I tend to meld different fruits and vegetables together for a unique flavour pairing. Tartness of the plum brightens up the pepper, crunch of pumpkin seeds with a hint of thyme. I’m about it 💰

02/04/2023

𝕄𝕒𝕕𝕒𝕘𝕒𝕤𝕔𝕒𝕣 𝕍𝕒𝕟𝕚𝕝𝕝𝕒 𝔹𝕖𝕒𝕟 & 𝕊𝕠𝕦𝕣 ℂ𝕣𝕖𝕒𝕞 ℂ𝕙𝕖𝕖𝕤𝕖𝕔𝕒𝕜𝕖
Served with a homemade salted Graham Crumb for texture, Sea Buckthorn Foam from the iSi Canister and we slow smoked Strawberries indirectly by by the wood fire for nearly 5 hrs and tossed them in Grand Marnier and Sugar to finish. This was a night to remember, right until the last bite 🍽️

09/27/2022

ℝ𝕦𝕤𝕥𝕚𝕔 ℝ𝕠𝕠𝕥𝕤
"Hen of the Woods" and Le Puy Lentil Pot Pie, roasted Heirloom Carrots, Candy Stripe Beets and Caulilini with Celery Root Velouté
This autumn season brings out a lot of homestyle cooking for me, naturally.
First off.. the sauce.. jeez. Super velvety. The sauce would mounted with a bold cold pressed Olive Oil, loads of onions and white peppercorns to round out the flavour and texture, it was beautiful. Handmade pie crust with soy free filled with shredded King Oysters, Maitake and French Lentils; keeping the vegan filling moist sometimes can be a challenge so I fortified it with a light grape seed oil. Finally, the side veg included was composed of local heirlooms from the lovely people .

07/07/2022

ℂ𝕒𝕧𝕒𝕥𝕖𝕝𝕝𝕚 𝕨𝕚𝕥𝕙 ℝ𝕠𝕒𝕤𝕥𝕖𝕕 𝔸𝕣𝕥𝕚𝕔𝕙𝕠𝕜𝕖
Handmade (vegan) Cavatelli made by .to from , toasted in a Roasted Artichoke Creme, Edamame and Seared Zucchini. Beautiful flowers from .

06/24/2022

𝕊𝕦𝕞𝕞𝕖𝕣 ‘𝟚𝟚
Making a habit of doing bi-annual portraits. Thanks for these amazing takes 📸
*******alcouple *******al chefsdayoff

06/16/2022

ℂ𝕣𝕚𝕤𝕡𝕪 ℂ𝕠𝕞𝕡𝕣𝕖𝕤𝕤𝕖𝕕 𝕊𝕠𝕪 𝕂𝕒𝕥𝕤𝕦
.
Throwback to that time I was offered to be the guest chef at Stratford Chef School. This was the main that I served along side black eyed peas, callaloo with papaya-pepper sauce. This menu paid tribute to Urban Acorn and the inter-cultural menus I did for partners on their wedding day. Thanks again to all the super talented students who helped and to Chefs Randi () and Chef Mike ( for all the guidance.

05/14/2022

𝕊𝕞𝕠𝕜𝕖𝕕 𝕊𝕥𝕣𝕒𝕨𝕓𝕖𝕣𝕣𝕪 𝕒𝕟𝕕 ℝ𝕙𝕦𝕓𝕒𝕣𝕓 𝔾𝕖𝕝é𝕖
this weekend
Layered Pâte Sucrée tart with Ontario Rhubarb Gelée and toasted Sesame, house smoked Strawberries and Berry Compote

04/01/2022

𝟚𝟠.𝟛.𝟚𝟚
Maple-Sage & Pumpkin Seed Sourdough. The starter was a 24 hr, Red Fife-Ferdinand blend from K2 Milling as well included in the scale weight ().
Flour from
I’ve been consuming a lot of pumpkin seeds lately mostly due to their high protein and fibre content but also how delicious they are when toasted! I laminated the dough with dried Sage and enriched the dough with Maple. The result was a soft, and tender finish on the bread with little hints of toasted notes from the Pumpkin Seeds that lingers on the palette.
⚖️
20% Red Fife
10% Ferdinand Bread Flour
60% Unbleached Bread Flour
10% Whole-wheat
80% Hydration (71% Autolyse + 9% Bassinage)
12% Red Fife Starter
2% Salt
50g of Maple Syrup
Sage
Pumpkin Seeds
⏰
24 hr Starter
1 hr Autolyse
4 Stretch and folds @ 40 min rest ea, laminated with Sage
Pre-shape Coil folds @ 30 mins rest
32 hr proof with 4hr Bulk Fermentation.
🥁
260C @ 25 mins
246C @ 20 mins
77C @ 30 mins
#хлеб

03/08/2022

𝕀𝕟𝕥𝕖𝕣𝕟𝕒𝕥𝕚𝕠𝕟𝕒𝕝 𝕎𝕠𝕞𝕖𝕟'𝕤 𝔻𝕒𝕪
When I’ve lost focus, or taken things too much for granted, when I’m being an as***le and needed to be called out on it, or needed a that shoulder or a brain to pick with a random question. Marie you’ve always been there for me and supporting me through big and small. Thanks for being the incredible you, you’re one amazing person ♥️
And to all the other amazing women in my life; to all the moms, daughters, sisters, aunts, grandmas, partners, women of colour, LGBTQ+ women and for those that I’ve forgot to mention. Keep being your badass selves 🙌
#2022

02/22/2022

“𝔽𝕚𝕟𝕟𝕒𝕟 ℍ𝕒𝕕𝕕𝕚𝕖 + 𝕊𝕠𝕦𝕡𝕖 𝕁𝕠𝕦𝕞𝕠𝕦”
🌱Smoked Banana Blossom served on handmade pasta with Pikliz, Ti-Malice Sauce, fried Plantain and Roasted Squash.
We tried to pull elements that have a familiar texture and flavour of these two dishes. I did not shy away from spice in this dish; using habanero in the Ti-Malice sauce. The smoked blossoms was a nod to Finnan Haddie, which is a dish that is traditionally served with smoked Haddock. We had a ton of fun in exploring new flavour profiles and ideas on textures with this menu.

01/26/2022

ℝ𝕠𝕓𝕓𝕚𝕖 𝔹𝕦𝕣𝕟𝕤 𝔻𝕒𝕪
Throwback to 5 years ago when I was on VICE showcasing my Vegan Haggis chops. I’ve been cooking vegan haggis for several years now on multiple different occasions but this one was one for the books.
But today, I took it easy and we ordered from complete with veg Haggis and a flight of Scotch! Absolutely delicious 🏴󠁧󠁢󠁳󠁣󠁴󠁿
Old Scotland wants no watery stuff,
That splashes in small wooden dishes;
But if you wish her grateful prayer,
Gie er a Haggis!

01/22/2022

𝔽𝕖𝕣𝕟 𝕋𝕒𝕣𝕥𝕤
At Farmhouse tavern () this weekend!
Sugar Tart (Pâte Sucrée) with Sponge Cake and 60 day Honey Fermented Cranberry Jam topped with Icing and that traditional Chocolate Fern Decoration.
Growing up in a Scottish household meant eating Fern Tarts pretty much the whole month of January; Hogmanay to Robbie Burns Day. So naturally, I started making them myself and I’m super excited to have the opportunity to be making them at Farmhouse this weekend!

01/06/2022

𝔾𝕒𝕝𝕖𝕥𝕥𝕖 𝕕𝕖 𝕝'É𝕘𝕒𝕝𝕚𝕥é
“Le Galette des Rois” or the “Cake of Kings” is a flat pastry cake with a sweet almond custard (frangipane) which is prepared around January 6th in France (and it’s colonies) to celebrate Epiphany or the Twelfth night. However during the French Revolution, the French revolutionaries changed the name to “Gâteau (Galette) de l’Égalité” or “Cake of the Egalitarian”; in celebration of the overthrow of the French Monarchy and the removal of class hierarchy at the time. Since then, the pastry has reverted back to its original name.
(Still have to work on my scoring, but that’s ok, I’ll hit it next time 😉)

12/27/2021

ℝ𝕚𝕤𝕖 𝕠𝕗 ℤ𝕚𝕘𝕘𝕪 𝕊𝕥𝕒𝕣𝕕𝕦𝕤𝕥
Not going to lie, this was killer. I cultured high fat Coconut Milk to add a sour punch to the dough. Each layer is filled with a spiced apple and cranberry compote, toasted sesame and glazed with cinnamon syrup after baking. My only critique is that there wasn’t more of it lol.

#хлеб

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Toronto, ON

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http://www.chefholloway.com/

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ℂ𝕣𝕒𝕟𝕓𝕖𝕣𝕣𝕪 & 𝕃𝕚𝕞𝕖 𝕄𝕖𝕣𝕚𝕟𝕘𝕦𝕖 𝕋𝕒𝕣𝕥 . . Hand rolled pastry infused with fresh chopped thyme, filled with Cranberry-Lime Crémeux and Torched Meringue…. I very much like the fluted aesthetic, because I’m a fancy pants. . . #farmhouse #farmhousetavern #dessert #desserts #pastry #tarts #pastrychef #pastrygram #pastrylife #pastries #pastrylove #pastryart #pastrylovers #tart #lime #cranberry #cremeaux #meringue #sweets #afterdinner #minitart #foodphotography #foodstylist #chefsroll #chefs_eye #chefstalk #chefsplateform #chefsplate #torontochef #torontopastry