Chef & Somm

Chef & Somm FOOD. WINE. DESIGN
The Building Blocks of our
Dining Experiences We care about how a dining experience makes people feel. How? Table-side discussion!

Ordinary dining becomes a holistic experience when food is used as an artistic medium - Chef & Somm focuses on details that go beyond tasty food. Specializing in unique dining experiences for artistically-hungry people, the level of artistry in our food creation, wine selection, and table settings can be found on our photography. But we also have a reputation for taking our guests on a socio-polit

ical-historical adventure. Chef Eyal Liebman & Sommelier Rebecca Meir lead thought-provoking conversations at the commencement of each dish and wine pairing:

"Where did tomatoes come from? What impact did they have on people's health at first? What adversities did this particular woman overcome to produce this wine?"

Chef & Somm ultimately aims to re-awaken the natural connection between body & mind during an outstanding gastronomical experience - This is what we call an artistic dining experience!

White Chocolate & Olive Oil Mousse, Tomato Gellée, Macerated Strawberry & Candy LimeClay Art: Do you appreciate it when...
04/03/2025

White Chocolate & Olive Oil Mousse, Tomato Gellée,
Macerated Strawberry & Candy Lime

Clay Art:

Do you appreciate it when the art of food is presented on Canadian Art?

What does a 5 course dinner with us look like? Here is your answer 😉First course: Carrot & Cumin salad, Prosciutto, Oran...
03/04/2025

What does a 5 course dinner with us look like? Here is your answer 😉

First course: Carrot & Cumin salad, Prosciutto, Orange Macaron. board by

Second course: Chocolate Tortellini, Seared Scallop & Passion fruit. ceramics by

Third course: Green Beans, Endive & Strawberry salad, Mesclun.

Fourth course: Lamb Loin, Israeli Couscous, Grapefruit, Fennel & beef Jus.

Fifth course: Raspberry Gelato, Parmigiano, Port Glaze & Chocolate Cake.

Which one of the courses would you have right now?

People often ask us how are we different than other private chef services? And what sets us apart? The main difference i...
11/08/2024

People often ask us how are we different than other private chef services? And what sets us apart?

The main difference is that we are not a catering company. Most of our competitors are caterers first - meaning they store goods and produce in their facilities and prepare a lot of your food at their own facility.

We come to our clients home with raw ingredients that purchased the morning of the event, and cook everything at your place!

In that way it’s a guarantee that you get fresh food (and not a trust the chef that they didn’t cook this thing that’s in the vacuum bag yesterday, or 2 weeks ago or…) it’s a guarantee it was cooked at its optimal time for you to enjoy both the texture and flavour of a dish.

This course has pan seared halibut, beet sorbet, Parmigiano Reggiano & potatoes. And yes, obviously we made the sorbet (I mean where can you even buy beet sorbet 😆). We brought an ice cream machine with us to our client to churn the sorbet 🍨

Grateful to have spectacular clients who appreciate the art of food. From one of our last dinners. Lamb chops, fingerlin...
08/05/2024

Grateful to have spectacular clients who appreciate the art of food. From one of our last dinners.

Lamb chops, fingerling potatoes, peppers, zucchini &figs

Truffle Manchego, salmon rillette on to of tortilla chip, amaranth seedlings. Have you ever tried Truffle Manchego? If n...
06/22/2024

Truffle Manchego, salmon rillette on to of tortilla chip, amaranth seedlings.

Have you ever tried Truffle Manchego? If not, does it sound exciting?

“Life is uncertain. Eat dessert first.” Ernestine UlmerDo you also live by the philosophy? The dish: Fig tart with rice ...
05/10/2024

“Life is uncertain. Eat dessert first.” Ernestine Ulmer

Do you also live by the philosophy?

The dish: Fig tart with rice pudding, raspberry and cilantro salad, strawberry sorbet

Created by our talented chef

Have you ever had chocolate pasta served with your Strip-loin? Although many think that it’s super creative and non trad...
02/15/2024

Have you ever had chocolate pasta served with your Strip-loin?

Although many think that it’s super creative and non traditional, in Sicily they have been making chocolate pasta for generations. What you call innovative other cultures call traditional.

Chocolate pasta is made by replacing some of the flour when making its dough with cocoa powder.

The result is a a savoury pasta with slight bitter notes from the cocoa powder.

Have you ever tried chocolate pasta? And if not, are you curious to try it?

Dish by

Ceramics by

Address

111 Railside Road
Toronto, ON
M3A1B2

Telephone

+16472845530

Website

Alerts

Be the first to know and let us send you an email when Chef & Somm posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Chef & Somm:

Shortcuts

Share