The Toronto chef who has become a global superstar thanks to her restaurants is leaving for a new city and her own brand of gourmet food.
Sandra Ferrer-Pascall is stepping away from the world of the fast-casual and gourmet restaurant business, after more than a decade working in the U.S. and Canada.
She will launch her own restaurant, Ferrer, in Toronto, in 2017.
Ferrer-Tascall said she has already had conversations with some big names in the food world about the move, but said the time has come to move on.
“There are so many talented people who want to work here,” Ferrer said.
“I’m going to have a lot of fun.
There are lots of restaurants in Toronto and I’m going home.
It’s going to be a real blast.”
Ferrer started her career in New York in 1999, when she started working at the popular restaurants of David Chang and Jonathan Trotter.
She quickly made a name for herself, winning awards at both the New York and Toronto dining events.
“My main reason for doing this is to help people get their meals on point,” she said.
“It’s not just about the food, but the service.”
Ferrers first Toronto restaurant opened in 2005.
In 2006, she opened the upscale, French-inspired Chez Henri.
In 2009, she launched her first full-service restaurant, the Boulangerie, a space in the basement of the new Marriott hotel on Bay Street.
In 2015, she began the new restaurant of her own, The Chez, in a former grocery store.
In 2016, she expanded the menu to include more options and launched a new signature dish, the Gouda, in collaboration with the famous chefs of New York City.
Ferrers restaurants are all open to the public and serve a diverse menu, including gourmet fare, French classics and local favorites.
The restaurant has also become popular with millennials, who have been drawn to her signature dishes and her love of French culture.
She said she’s excited about opening a new location in 2017, but will have to adjust her menu.
“We’ll have to adapt our menus to meet the demands of the city,” she told the Star.
“The key is to make it accessible to the population that can’t get to our restaurants.
We’re very passionate about the city, and I think that’s what’s been missing from the food industry.”
She said she’ll try to stay close to home in her new city.
“I’m not looking for the big-time restaurants that I’m looking for in Toronto,” she added.
“We’ll see how things go.”
She plans to open a new restaurant in 2019 in a different part of the province, with a different chef, but she plans to stay in Toronto for the foreseeable future.