Ask chef Martin Kouprie the secret of his culinary success and he’ll tell you that it’s a love of fresh food. This passion for freshness and an understanding of the science of cooking allow him to create menus and recipes that celebrate the magnificence of each season’s harvest. Although local ingredients hold centre stage in Kouprie’s cooking, he also views his pantry through the lens of the latest food trends. As a result, Kouprie’s fans come to Pangaea (1221 Bay Street), the restaurant he co-owns with business partner Peter Geary, to enjoy his ingredient-driven cooking which is simultaneously regional, modern and sophisticated.
Kouprie and his staff participate in numerous charitable events each year including large fundraisers such as Toronto Taste and Empty Bowls as well as smaller grass roots events. He has also been an active participant in programs such as Oceanwise, an initiative spear headed by the Vancouver Aquarium, which works with fish and seafood suppliers to ensure that chefs can access products that not only taste delicious but have a negligible impact on ocean ecosystems.
In his personal life Martin Kouprie is an accomplished carpenter and a speciality scuba diver. He is the father of a son, Oliver, and is married to cookbook author and food concept architect Dana McCauley. His first book, Pangaea. Why it Tastes So Good will be published this November.