Executive Chef, Doug Penfold
With more than three decades of experience in the restaurant and hospitality industry, Doug Penfold is a veteran chef respected amongst peers, food critics, and diners alike. He is best known for his creativity and balanced approach to cooking, while credited with opening some of Toronto’s most beloved culinary gems.
After moving from Vancouver to Toronto in 1994, Doug hit the ground running at some of the city’s leading restaurants including Jump, Canoe, Pastis, Avalon, Provence and Biff’s Bistro. As he quickly rose through the ranks, he found inspiration and mentors in Chef Anthony Walsh, Chef Jamie Kennedy and the late Chef Claude Bouillet, just to name a few.
In 2006, Doug partnered with Chris McDonald to open Cava, which would help introduce many Toronto diners to the art of tapas and Spanish dining. Chef Penfold’s passion, skill, and culinary achievements earned Cava consistently stellar reviews. Ten years later, Chef Penfold launched Chabrol, an intimate French bistro in the heart of Yorkville, to more critical acclaim. In 2017, Chef Penfold followed up with Atlas, confidently proving his mastery of Spanish, French and now Moroccan cuisine.
Almost 30 years after his early days at Jump and Canoe, Chef Penfold has returned to the O&B family to faithfully shepherd Auberge du Pommier into its next chapter. Committed to ensuring the crown jewel remains at the top of its class, Chef Penfold looks forward to nurturing the development of Canada’s next generation of great chefs, as well as supporting O&B on its future culinary projects and expansion. With no intention of slowing down, Chef Penfold is always dreaming and planning his next travel adventure. He loves exploring different cuisines, learning about the latest cooking trends and techniques, and finds joy in rock climbing and bouldering whenever he can.