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Meet Toronto’s Originals
This year, we’re raising a glass to 20 years of Innis & Gunn in Canada - and we couldn’t imagine marking the occasion anywhere else but in Toronto, a city whose food and drink scene inspires us every day.
From the moment we pioneered cask-matured beer in Scotland, originality has been at the heart of everything we do. It’s that same spirit of originality that connects us to Toronto, a city brimming with culinary visionaries who’ve shaped how Canadians eat, drink, and celebrate together.
That’s why we launched Celebrating The Originals - a campaign to honour the chefs, creators, and innovators who don’t just follow trends, but set them. These are the people who turn meals into memories, and experiences into legacies.
Together with acclaimed Canadian artist Jacqueline Poirier (aka The Crazy Plate Lady), we’re shining a spotlight on some of the incredible people who’ve left their mark on the city’s culinary landscape. Each honouree is celebrated with a one-of-a-kind artwork - their story, their achievements, and their originality brought to life on an Innis & Gunn can.
Celebrating The Originals is our way of saying thank you. Thank you to the chefs, the makers, and the dreamers who’ve pushed food and drink forward. Thank you to Toronto, for its generosity, diversity, and creativity. And thank you, Canada, for raising a glass with us these past 20 years.
Here’s to originality. Here’s to the next 20 years!
The visionary behind iconic venues like The Phoenix and Michelin-starred Don Alfonso 1890
Nick Di Donato
Nick Di Donato has never just built restaurants - he’s built landmarks. From cultural icons like The Phoenix to the grandeur of BlueBlood and Blue Bovine, his venues have helped shape Toronto’s skyline and define its dining scene. With Don Alfonso 1890, Nick reached Michelin-starred heights, setting a new standard for elegance and ambition. What sets him apart is his ability to dream bigger with each project, blending vision and execution in spaces that feel instantly iconic. For Nick, originality is more than an idea; it’s a way of reimagining how people experience food, entertainment, and community. Bold, ambitious, and always ahead of the curve, Nick continues to raise the bar.
The nightlife and hospitality pioneer who made INK Entertainment Group a household name
Charles Khabouth
Charles Khabouth transformed Toronto nightlife into something bigger than clubs and cocktails... he made it culture. From the legendary Guvernment to the glamour of Bisha, Charles has spent decades creating experiences that blend music, dining, and hospitality in unforgettable ways. Through INK Entertainment Group, his reach extends across restaurants, hotels, and festivals, turning his personal passion into a continental force. Known for taking risks and pushing boundaries, Charles never settles for the expected - and the results are consistently iconic. Originality for him means reinvention, refusing to stand still, and building spaces where people come alive. From wild nights to refined luxury, his vision has left a lasting imprint on Toronto.
The chef at Antler who brought wild, foraged ingredients to the global stage
Michael Hunter
Michael Hunter lives up to his name. Known as “The Hunter Chef,” he brings the wild to the plate by foraging, hunting, and sourcing ingredients directly from nature. At Antler Kitchen & Bar, his focus on seasonal, sustainable cuisine has earned Michelin recognition and global praise. Yet Michael’s originality isn’t just about ingredients, it’s about philosophy. He tells stories of place, time, and respect for the land through his food. From his childhood on a farm to his adventures abroad, he’s remained rooted in nature while pushing culinary boundaries. With each dish, Michael proves that originality is found in balance: between wild and refined, traditional and forward-thinking, global stage and local soil.
Canada’s only maître fromager, and the heart behind Cheese Boutique
Afrim Pristine
Afrim Pristine didn’t just inherit a family business - he transformed it. As Canada’s only maître fromager, Afrim has turned Cheese Boutique into a world-class destination, beloved by chefs and food lovers alike. His passion for craftsmanship and storytelling makes cheese more than a product... it becomes a journey of flavour, culture, and community. Through decades of work, he’s collaborated with top chefs, grown a global following, and stayed true to his roots. Afrim’s originality lies in his ability to elevate tradition while keeping it accessible, inspiring the next generation to appreciate food as art. With him at the helm, Cheese Boutique is more than a shop - it’s a place of true originality.
A storyteller in the kitchen, blending Jamaican Chinese roots with French technique at Patois, JunePlum and AYLA
Craig Wong
Craig Wong is a culinary storyteller whose dishes reflect a life shaped by heritage, training, and creativity. With roots in Jamaica and China and classical training in France, Craig has built a unique voice in Toronto’s food scene. At Patois, he created instant classics like Jerk Chicken Chow Mein and the HK Bolo Bao Burger - playful, flavour-packed dishes that embody fusion at its best. His later ventures, JunePlum and AYLA, expanded his canvas, weaving community, culture, and joy into every meal. For Craig, originality is about celebrating identity and finding connections through food. Every plate he serves is more than sustenance; it’s a story, a celebration, and an invitation to share.
The duo who redefined food culture with Charlie’s Burgers and the CB Wine Program
Franco Stalteri & Donato Carozza
Franco Stalteri and Donato Carozza are the duo behind some of Toronto’s most exciting and unconventional food experiences. Together, they made Charlie’s Burgers legendary with secret dinners that turned fine dining into a whispered adventure. With the CB Wine Program, they reimagined how wine lists could tell stories, building a program that connected Canadians with some of the world’s most renowned chefs and winemakers. Their originality lies in the unexpected - finding ways to make food feel both intimate and extraordinary, all while redefining hospitality on their own terms. For Franco and Donato, dining isn’t about formality, it’s about experience. And with every project, they’ve made Toronto’s culinary landscape richer and bolder.
Feeling Inspired?
Toronto’s chefs don’t play it safe. Neither should you. Discover recipes created with Innis & Gunn beers - where great food meets bold flavour.
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