Toronto doesn’t need another steakhouse. They sprout up with investor money, promising marble counters and imported beef, only to sag once the gloss wears off. What Toronto does need — and what most restaurants fatally lack — is soul. Article content

That’s where The Butcher Chef stands apart. And the reason is a restaurant visionary, Michael Dabic , along with his partner, chef Derek Von Raesfeld. Article content

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Michael did not come from privilege, culinary schools, or restaurant dynasties. He came from Hamilton, Ont., the son of a foundry worker and a seamstress. His first training ground was KFC, not Le Cordon Bleu. There he learned something many restaurateurs with Michelin pretensions still haven’t: discipline, consistency, execution. Then

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