Dennis Tay

DennisAge 34 – Currently Resides: Toronto, ON (Hometown: Windsor, ON)

Dennis Tay currently works alongside Top Chef Canada season two winner Carl Heinrich as the saucier at Richmond Station and is the soon-to-be sous chef at Chef Nick Liu’s much anticipated Asian Brasserie, GwaiLo. Most recently, Dennis was the sous chef at Keriwa Cafe. A former break-dancer, Dennis began his cooking career at age 27 at George Brown College. After completing the Chef Training Program, Dennis continued his schooling at George Brown in the Italian cuisine program and trained in Italy for a year and a half at the then two Michelin starred La Tenda Rossa in Chianti, Tuscany. After Italy, Dennis travelled and staged in Scotland, and returned to Canada to work in Halifax and then returned to Toronto to take a position at Splendido Restaurant. Dennis enjoys cooking with local and seasonal products. He loves to introduce people to new things and new ways to eat, while continuing to learn new things himself. He believes that nothing brings friends and family together to enjoy life like good food and drink – and he strives to emulate that with every dining experience.


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