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Luis Valenzuela was born in Guadalajara, Mexico. He moved to Canada in 2001, beginning his career at North 44 restaurant under renowned chef Mark McEwan, and executive chef Brook McDougall. Valenzuela moved up the ranks at McEwan’s restaurants, ultimately becoming the saucier/tournant at Bymark.
He apprenticed much of the time under executive chef Andrew Ellerby from One Restaurant, and attributes much of his knowledge and passion to this experience.
Luis also worked under renowned Italian Chef Bruno Barrbieri in Verona, Italy, and with Chef Adolfo Munoz from Toledo, Spain. His career so far has shaped him as the Chef of Café Cinquecento in 2008, and today Luis is one of the youngest accomplished chefs of the city, running the kitchen of Torito Tapas Bar in Kensington Market.
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