This is the second in a series of chef and producer profiles of individuals making a difference in the good food movement in Southern Ontario. (See our profile of Chef Michael Steh here.) Recently, Chef Vivian brought his signature farm-to-fork style to the Good Food Media Launch Dinner.

Chef Scott Vivian in action. Photo: Jo Dickins

Chef Scott Vivian has always loved food. Born in Montreal, Canada, to an Italian father and Indian mother, from the beginning he learned to eat well and to appreciate prized family recipes from both sides of his diverse gastronomic heritage. Chef Vivian has earned praise from Georgia to Colorado to Oregon before coming home to Canada. In 2006, Chef Vivian took on Toronto via the then Jamie Kennedy Wine Bar (JKWB). A year later, he was promoted to Chef de Cuisine for Jamie Kennedy at the Gardiner Museum. In October 2009, he realized a dream by becoming co-owner and Executive Chef of the newly abbreviated “Wine Bar”. As did his predecessor, Chef Vivian has always played an important role in the slow food movement and in supporting local procurement. Despite all the new responsibilities on his plate, he will still be a Chef Representative of Slow Food. He will continue to be a passionate advocate for local, ethical and sustainable foods and for the local farmers and artisans who produce this bounty.

GFR: What's brought you to the forefront of your profession? What makes you a great a chef?

Scott Vivian: I don't consider myself a great chef. I consider myself someone who is fortunate enough to go to work everyday and enjoy what I am doing. I am able to fulfill my passion to cook for other people and get paid for it. Now, that to me is "great".

GFR: Why do you think food is such a significant and important element of culture?

SV: I believe that food and dining create a sense of community. It becomes an integral part of everyday life and the highlight of some peoples day. It creates conversation and allows members of a community to share a special moment together.

GFR: Philosophers have debated the socio-political concept of "the good" for thousands of years. What do you think "good food" means?

SV: Taste to me is the most important aspect of "good". At the end of the day, the food has to taste good in order to create the process of education for the individual.

GFR: What's is your secret culinary faux pas?

SV: Changing my menu everyday leaves a lot of room for faux pas. It's also the beautiful opportunity I have to use local ingredients. A lot of times I don't write my menu until an hour before service and I'll even change it a few times in that hour. I keeps things exciting for me, but might get a little frustrating for my cooks.

GFR: What about fast food? What's the best thing you can cook at home in 20 minutes?

SV: I like to go to Cumbrae's and buy a beautiful steak. When I get home, I heat up my cast iron pan, put a nice seared crust on the meat, take it out and let it rest, and then I deglaze the pan with balsamic vinegar, black pepper and mount the pan sauce with butter. It's delicious and still highlights the excellent quality of the meat. I usually whip up a quick salad to go with it and then I can justify eating my wife's* delicious desserts.

*Wine Bar Co-owner and Pastry Chef Rachelle Caldwell