PHILOSOPHY

With the opening of BarChef in 2008, the intention was to open a cocktail bar with the world's most progressive program. Utilizing modern culinary techniques, equipment and a Chef's philosophy to the production of all of the individual components and ingredients. All syrups, bitters and infusions are made in-house with the intention of not being limited to the flavour profiles of store bought liqueurs and ingredients. Utilizing the beautiful vibrancy and complexity achieved with the incredibly aromatic essential oils found in the freshest ingredients as well as surface area of beautiful spices such as star anise, caraway, fennel seed, green cardamom, cinnamon and liquorice root.

Our Overture and Parfumerie program cocktails prepared by our talented team of mixologists behind the bar utilize these components to create cocktails with unparalleled amounts of complexity with attention to detail placed, not only on the flavour and aroma of the cocktails, but also mouthfeel, texture and viscosity achieved with complex in-house produced syrups, infused accent liqueurs, and bitters.

Our Modernist program cocktails prepared by our team of Chefs in the kitchen utilize a multi-sensorial approach to composition. Which has lead BarChef to achieve the acclaimed position on the Gold List for both 2018 and 2020 by Condé Nast Traveller Magazine as one of the top cocktail bars in the world. Visual, tactile and aromatic techniques are utilized to create an "auditorium of perspective". Fresh greens, florals, dried grains, soils, fresh ferns, moss all used to accentuate elements of flavour and aroma to create an immersive and visceral experience.

All these efforts combine to create an exemplary cocktail experience for you, our guest. We hope you enjoy!

Chef Frankie Solarik with a Toasted Old Fashioned Cocktal

FRANKIE SOLARIK

Frankie Solarik is internationally renowned as a pioneer and champion of the contemporary, modernist cocktail. As a judge on Netflix’s smash hit DRINK MASTERS, he was also named by The New York Times as a "Legendary Experimentalist.” He is the owner and creative force behind Toronto's BarChef, one of the world's most progressive cocktail bars.  Frankie is also the author of the best-selling book The Bar Chef: A Modern Approach to Cocktails.   

Frankie has also been profiled in major international magazines. He continues to push the envelope on the definition of the cocktail. His approach is unique, his research impeccable, and his goal is to inspire others worldwide to adopt a completely new approach to cocktail culture and dramatically expand on the Modernist movement.