Executive Chef

Brassaii’s Executive Chef, Marcus Monteiro

For Chef Marcus Monteiro, his passion for all things culinary stems back to his childhood, where he spent a great deal of time with family in the kitchen, watching his mother prepare meals, and around the table, where quality time was spent with family. Later, he became his mother's helping hand and started asking questions about what kind of dishes he was eating while sitting down to more traditional Portuguese meals at his grandmother's house.

Now, at the age of 31, Monteiro is the Executive Chef at not one, but two independent restaurants in Toronto: Brassaii, where he gets to explore and demonstrate his passion for new-age Mediterranean cuisine; and now at Old School YYZ, where he focuses on Southern BBQ – unique smoking and grilling techniques for both meat and meat alternatives. His experiences and successes earned him a place on the Ontario Hostelry Institute's 2015 Top 30 Under 30 list, and he is often seen/heard on local and national media, including Canada AM, Breakfast Television, The Social, NewsTalk 1010, CHCH Morning Live, Sirius XM radio, Sun Media, Toronto Life, among many others.

Upon graduation from the Niagara Culinary Institute, Monteiro worked as an apprentice at the Riverbend Inn, learning the fundamentals of cooking and the importance of teamwork, communication, and preparation to ensure a smooth running kitchen, which is the backbone of any successful establishment. With a thirst for knowledge and a desire to broaden his culinary range, he put his skills to work while spending time in some of the world's best kitchens including Noma in Denmark, The Fat Duck in England, and Azurmendi in Spain. It was through these experiences that Monteiro was exposed to high end and avant-garde cuisine, and had the opportunity to learn directly from some of the world's best chefs.

After working, learning, and eating his way through 25 countries and 100 cities, he packed his knives and returned back to his home base, Toronto. Upon his return, he got to work as Chef de Cuisine at Mercatto. Two years later, he landed his Executive Chef role at Brassaii, and recently extended his culinary know-how to lead the kitchen at Toronto's Old School YYZ restaurant.