ABOUT ANTHONY MAIR

Ever since I was a young boy growing up in sun-kissed Jamaica, food has always been the glue that brought every one together. Whether it was in the meticulous preparation or the merriment that accompanies mealtimes, for me, food has always been and always will be a symbol of joy and family togetherness.

After immigrating to Canada and settling into a small apartment in Toronto’s Regent Park, my mother, Emily, was determined to succeed in fulfilling her dreams. She loved to cook, so she wasted no time in enrolling in the Chefs course at George Brown College. After successful completion, she landed a position at the CN Tower’s 360 Restaurant, becoming the restaurant’s first female Sous Chef. My mother is a true culinary master and my mentor. I am very proud of her.

Every trip to the Tower’s restaurant had me exploding with excitement. I remember the aromas, the different nationalities, the presentation, the orchestration, the precision, the professionalism, and the respect. I watched the Chef float through that kitchen as if he was a winged soldier. The authority and respect he commanded without even saying a word had me in awe. When he did speak - even before the first words left his lips - the entire kitchen staff stopped to listen.

These trips to the Tower were fundamental in shaping my future. The Chef and his brigade awakened my curiosity for the art of hospitality and gastronomy. I was 10 years old at the time, and I knew what I wanted to do for the rest of my life.

A Labor of Love

Like his mother, Anthony successfully completed his culinary training at George Brown College. During college, he set off to refine his cooking skills by competing in Chef Competitions across North America, garnering numerous gold and silver medals in the process.

Always looking for new challenges, Anthony accepted a position with the Tolemac Group and set off on a great ride as their new Sous Chef. The Tolemac Group is a Toronto-based parent company to some of the city's more popular establishments, such as Pavilion Royal Reception Facilities, Senator on the Square Restaurant, Yuk Yuk's Comedy Club and the Atlantis Entertainment Complex. After only six years, he was promoted to the position of Corporate Chef for the entire conglomerate.

medals

Feeling the need for a change, Anthony accepted the Executive Chef position at Joe Badali's Italian restaurant, a 17,000 square-foot facility with seating for over 500. During his 3.5 years at Badali's he developed his people skills more than anything else. His ability to motivate his staff for greater productivity was the key to Anthony's success in this kitchen. He would walk in and the space would be abuzz with the glorious sounds of pots, pans and knives. By 11:30 am they were ready for the RUSH, at 2:00 pm he would look out the window at the CN Tower and smile as something inside him would say, "You have arrived". When the time came to leave Badali's, Anthony was very satisfied with his accomplishments; sales had increased over and above expectations due to the outstanding food program he instituted.

Next was a move to Paris, Ontario where Anthony was given the opportunity to re-outfit the 150 year-old Arlington Hotel dining room and lounge facilities. This project stands as one of his biggest and best learning experiences to date. All the final decisions were left to Anthony.

He created a fine dining room of his dreams that would rival any, and a cigar and scotch lounge, a basement bar and a state-of–the-art conference/meeting room. The lobby, wallpaper, furniture, carpet and bathroom fixtures were all envisioned by him. As similar opportunities arose, Anthony accepted them with enthusiasm

Soul Food Finesse

By 2001, Anthony opened his own restaurant, Mardi Gras, in Toronto's Bloor West Village.

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Shaped by his vision, Mardi Gras gained notoriety for its Cajun/Creole menus and for successfully exposing Toronto's food lovers to Soul Food.

When it comes to sharing his menu, no challenge is too great. Anthony proved this by moving to Kiev, Ukraine in 2005 where again he opened his own restaurant.

After three years of successfully planting Soul Food on European soil, he returned to Toronto and embarked on a partnership with Harlem Restaurant owner Carl Cassell. Together they successfully revived Harlem Restaurant and rebranded what was formerly known as the Irie Restaurant, into the Harlem Underground. It has attracted a loyal fan base which continues to grow exponentially. Good Soul Food will do that.