Daring Origins: Toben Kochman

Chef/Owner - Toben Food By Design

At 17, chef Toben Kochman dared to leave his family and friends in Toronto to study at the world-renowned Cordon Bleu School of Culinary Arts in Paris. After receiving the school’s most prestigious culinary qualification, le Grand Diplôme du Cordon Bleu, Kochman persisted, becoming “Tourneau” Chef de Cuisine at Paris’ two Michelin star restaurant, Apicius.

Returning to Toronto in 2002 to become Sous Chef at Susur, Kochman needed a break from the traditional restaurant scene, and set out to create something all his own. After three years alongside renowned chef Susur Lee, Kochman started Toben Food by Design.

“I love the sensation you get when you’re providing something that you put so much heart and soul into.”

Specializing in providing fresh, local cuisine, Kochman’s catering brings a sophisticated, artisan touch to what had long been considered an unexciting, even corporate food service. But for Kochman, the best part is being able to create unforgettable, personalized experiences that truly resonate with his diners, getting out from behind the line, and making a difference in his community.

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