Review: Butcher Chef sets stage for life's most important moments

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.

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 he climbed through Toronto’s finest kitchens — Fenton