Chef Sous Chef is a Canadian food blog based in Toronto, inspired by the daily dishes of us; a
recently married couple, newlyweds for short or simply Philip & Mystique. Our relationship sprouted nine years ago with a plate of homemade mushroom risotto; a true labour of love, if you ask Philip. It was the first meal he had ever made for Mystique, and from that fourth date moment on, it was love.
Our intention is to share wholesome recipes made at home with real food ingredients that are as visually beautiful as they are delicious, and to inspire a love of being in the kitchen. With our made together approach for cooking and entertaining, Chef Sous Chef aims to bring the dining experience in through kitchen stories and moments that matter most.
The recipes we’ve chosen to share are made with love using real, wholesome ingredients that showcase beautiful food and are made together by us, inspired by restaurants or adapted from fellow foodies. It is a place where comfort meets food, where everyday meets special occasion and where cook meets chef, and we can’t wait to share the beautiful food we’ve made at home.
Meet the Chef
Philip here from Chef Sous Chef, and if you haven’t guessed it already, I’m the Chef. I lead in the kitchen and am passionate about recipe testing, development and eating, of course. My love for food first started with my Saturday morning trips to the farmer’s market with my Dad, and a more recent trip to Europe where I learnt that the most beautiful and delicious meals are those made with the least amount of ingredients but high quality. Beautiful food isn’t difficult to make; the beauty lies within its simplicity.
Heritage | Italian and Irish
Favourite Chef | Anthony Bourdain
Favourite Foods | Arugula, Maple Syrup, Bacon, Parmigiano Reggiano, Balsamic Vinegar, Butter, Pasta
Meet the Sous Chef
Hello, lovely to meet you. My name is Mystique, and I am the second half of our namesake, the Sous Chef. As the Sous Chef, I am Phil’s assistant in the kitchen, but unlike the traditional, my knife skills are not on point, so I stick to measuring, adding ingredients and stirring – labour of love risottos have definitely given me the arm for it. But my real skills shine through food styling, photography, editing and engaging friends like you on the blog and our social media sites.
Heritage | Guyanese
Favourite Chef | Michael Smith
Favourite Kitchen Items | BMO Marble Cheese Slab, Le Creuset Dutch Oven
Favourite Foods | Mushrooms, Eggs, Dark Chocolate, Bok Choy, Goat Cheese, Red Beets, Risotto
Before you subscribe to our newsletter and browse even more of our blog, we have one last thing to tell you. A bit of indulgence does seem to tiptoe its way in amidst the healthy every now and then. Both of us have massive sweet teeth and always leave room for dessert. But everything in moderation, right?
Bon appetit xo
Chef Sous Chef