It’s not easy being a pioneer.
When the Fernandez sisters opened Embrujo Flamenco (97 Danforth Avenue) in 2002, few knew what tapas were. The concept of snack-like items, served on small plates and meant for sharing while enjoying a quick after-work drink was, while not unknown in Toronto, still vaguely foreign when the items were all Spanish in origin.
The sisters (Jais running the front of house, Mali as the executive chef and Eren running the business and marketing) had a plan to bring authentic Spanish cuisine to the city. They created a restaurant that offered tapas and flamenco dancing performances for a taste of Spain that Toronto had not seen.
From the start, an explanation of tapas was required so customers not familiar with Spanish cuisine would understand the process.
Jesse Vallins is a native of Toronto and has spent the last 12 years working in some of the city’s best restaurants. He has spent the last four years as the chef at 
I’m a little late to the game with spinach – it probably should have made my list earlier in the year, seeing as it’s considered a spring vegetable. But it’s definitely still going strong at the markets, so better late than never.
Chef Thomas Bellec was raised in coastal Concarneau in Brittany, France and trained in the classical tradition – at a Michelin one-star in his hometown. He then worked in a few French restaurants before being recruited to Canada by the Inn at Manitou. In 1999, he began a career with Four Seasons Hotels, with postings first in Toronto, then in Carmelo, Uruguay, Lana’i, Hawaii, and Boston. He became the Executive Chef at