Paul Senecal is the inaugural Chef de Cuisine of the new Beaumont Kitchen in CF Sherway Gardens. Cultivating an energetic and creative kitchen environment, Chef Paul draws inspiration from several regions, creating flavourful, healthy dishes using fresh,
Q: Where were you cooking before Beaumont?
A: I was a sous chef at Biff’s Bistro before Beaumont Kitchen.
Q: How did you get involved with Oliver & Bonacini?
A: A mutual friend knew Amanda Ray when she was a sous chef at Canoe. That certainly didn’t get me the job, but it did get me an interview and a stage.
Q: What dish are you most excited about on your winter menu?
A: The Lamb Bolognese. It’s a cool take on a classic dish with one of my favourite cheeses … Fontina.
Q: How would you describe your style of cooking?
A: Ingredient driven rather than technique driven. Local rather than exotic. Playful but most importantly, tasty.
Q: What local ingredients are you currently using?
A: We use ingredients from within 100km throughout our menu. Cheese from Monforte, Brights and Best Baa dairies, whole grains and legumes from K2 milling and Pristine, beets from Hillside gardens (right by my hometown, Newmarket). We’ve got free run eggs from Holmstead Farms and we use Hewlitt’s sour cream and buttermilk, and Sheldon Creek dairy’s greek yogurt. Our russet potatoes are from Thompson potato farm. I could go on and on, it’s almost all local.
Experience Chef de Cuisine Paul Senecal’s
New Menu At Beaumont Kitchen
CF Sherway Gardens, 25 The West Mall, Etobicoke, ON
416.641.7327 | beaumontkitchen.com