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About Chef Luis Valenzuela:
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 Mr. 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 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.


About Slow Food Toronto:
Slow Food Toronto is the Toronto, Ontario, Canada Convivium (chapter) of Slow Food International, a non-profit, member-supported organization founded in Italy in 1989 as a response to the effects of fast food culture on our health, economies, traditions, and attitudes. We stand against the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.


Ten Tastes to Try Before you Die: Chilean Empanadas with Spicy Sauce by Slow Food Toronto's Chef Luis Valenzuela


Join Chef Luis Valenzuela as he demonstrates Chilean empanadas with vegetables or chicken with a side of a spicy sauce.

Join us beforehand for a talk with Paolo Di Croce, Slow Food International Vice President.  Click here for more info.


Special thanks to our partner
Slow Food Toronto

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