Chefs Kate Chomyshyn and Julio Guajardo Redefine Mexican Food

Partners in the kitchen and at home, chefs Kate Chomyshyn and Julio Guajardo have been reinventing Mexican food for Canadians

The restaurant biz can be a real rollercoaster ride. After moving from Montreal to open the much praised Quetzal, on College Street in Toronto, co-owners Kate Chomyshyn and Julio Guajardo abruptly left the project. And so for the first time in more than a decade, the partners in marriage and food found themselves with free time on their hands. Chomyshyn, born in Montreal, and Guajardo, born in Mexico City, met while attending Le Cordon Bleu Ottawa Culinary Arts Institute. Their first big project together, Montreal’s LA CaTRINA, was a gourmet take on Mexico’s traditional paleta ice pops. And it was their innovative approach to Mexican cuisine that led them to help launch El Rey in Kensington Market, which draws its inspiration from Puebla and Veracruz, and Rosalinda on Richmond Street, which dares to do Mexican vegan.

Now based in Toronto, the duo is evaluating what to do next, which will likely include trips to various parts of Mexico, looking for more inspiration.

We recently caught up with the duo and asked them to share the many stories behind their social media feed.