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About Andrew Chase:
Andrew Chase began cooking as a child, and with an exceptional mentor: Charles Banino, executive chef of the Ritz Carlton Hotel in Paris and Boston, who was a frequent visitor in his parents’ home. Today Andrew’s kitchen philosophy is the passionate – but exquisitely simple – credo of a true food and wine lover: “Find the best, seasonal ingredients, inspire your cooking with fresh ideas, enjoy the cooking process, and share the results with friends and family. And take two sips of good wine between every bite.”

In Homemakers and Canadian Living magazines, Andrew strives to offer readers those fresh ideas through accessible but sophisticated internationally-inspired recipes. His goal for readers is healthy and well-rounded eating, but he also hopes to inspire them to try new ingredients, new techniques and new flavours.

Prior to Homemakers, Andrew was associate food editor and wine writer for Canadian Living. He is also a contributor to Gastronomica (UCLA), the first English-language journal of food and culture; is the author of The Asian Bistro Cookbook (Robert/Rose, 1998), The Blender Bible (Robert/Rose, 2005) and 400 Blender Cocktails (Robert/Rose, 2006) and Canadian Living, The Barbecue Collection (Transcontinental Books, 2010); and from 1999 to 2001 wrote a food column for the Toronto Star.

From 1989 until 2000, Andrew was chef, proprietor and sommelier at a number of critically acclaimed restaurants in Toronto specializing in creative pan-Asian cuisine, including Berkeley Café (Gault Millaut Toque; New York Times Recommendation); Café Asia (named one of the top four restaurants in the city by Toronto Life) and Youki Asian Bar and Bistro (listed among the top 20 restaurants in Canada in Where to Eat In Canada, and highly recommended by Fizz [Germany] and Zagat’s Survey [U.S.]).

Andrew was educated at Columbia University (B.A.1976, Art History and Chinese Language), in New York City, and at National Taiwan University (B.A. and M.A. credits 1981, Chinese and Buddhist Philosophy), in Taipei, Taiwan. Before moving to Toronto in 1988, he worked in Taipei, Shanghai, Hong Kong and Manila. He has traveled extensively throughout Europe and Asia.

Tutored Tasting: Exploring Asian Produce


Toronto markets offer a wealth of Asian produce year-round. In the full bloom of summer, an impressive array of fresh vegetables is for sale; and as a seasonal bonus, much of the produce is from local farms catering to the Asian-Canadian market. We will explore the many types of vegetables and how they are enjoyed in the various cuisines of Asia. From bitter melons to hairy melons, red amaranth to water convolvulus, Taiwan lettuce to mustard greens – an almost endless array of healthy eating awaits.

Lectures Food
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