Steven
Molnar

“FOOD IS THE GATEWAY TO BEAUTIFUL CONVERSATIONS. GATHERING AROUND A DINNER TABLE AND SHARING A MEAL IS OFTEN THE BEST WAY TO GET TO KNOW PEOPLE.”

Steven Molnar

Culinary

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Steven Shigeru Molnar's culinary story began at the age of 17, setting the stage for a career defined by passion, precision, and an unwavering dedication to his craft. After moving to Toronto to immerse himself in the city's flourishing food scene, Steven earned his first kitchen position at the acclaimed Nota Bene, where he spent two transformative years under the mentorship of one of Toronto’s most renowned chefs, David Lee.

Determined to deepen his culinary education, Steven enrolled in the acclaimed Culinary Arts program at George Brown College. His exceptional talent and drive quickly distinguished him, earning him an accelerated placement in the prestigious French Culinary Arts Post Graduate Program. This opportunity led him to the Institut Paul Bocuse in Lyon, France, where he honed his skills in classical techniques and worked as a commis chef at Brasserie le Nord. During his time in Lyon, Steven gained a profound appreciation for the artistry of fine cooking, utilizing the best ingredients, techniques, and tools to elevate his craft.

In January 2019, Steven was entrusted with the role of Executive Chef at Quetzal, a restaurant celebrating the diversity of regional Mexican cuisine through the elemental art of open-fire cooking. Here, Steven discovered a profound connection to the vibrant traditions of Mexican cuisine, weaving them into his unique culinary heritage. His innovative approach and dedication to excellence earned Quetzal a coveted Michelin Star in Toronto’s inaugural 2022 guide, a distinction proudly presently retained. Also in 2022, Steven became a Partner in the restaurant.

Guided by an enduring commitment to craft and creativity, Steven continues to push the boundaries of Mexican-inspired cuisine at Quetzal, offering guests an extraordinary dining experience that bridges tradition and innovation with every dish.

Upon returning to Canada, he joined Montreal’s renowned Restaurant Toqué, where he worked under the tutelage of Charles-Antoine Crête and Normand Laprise—two luminaries in Canadian cookery. Over four years, Steven ascended from commis to tournant, refining his expertise in contemporary French cuisine. His tenure culminated in a pivotal role contributing to the restaurant's celebrated cookbook, Toqué: Creators of a New Quebec Gastronomy, a project that further cemented his reputation as a rising star in the culinary world.

Steven’s return to Toronto marked a new chapter as Junior Sous Chef at Nota Bene, where he continued to expand his repertoire. Eager for fresh challenges, he transitioned to the vibrant kitchens of Bar Raval and Bar Isabel, embracing Spanish cuisine and mastering the intricacies of its bold, dynamic flavours. These experiences broadened his culinary perspective, adding layers of complexity and versatility to his skill set.