Centre For Hospitality And Culinary Arts & The Chefs’ House Restaurant

Kearns Mancini is committed to a collaborative process that empowers our clients. To achieve this, all phases of the project are based on a clearly structured, interactive process that fosters consensus-building and rational, sequential, decision-making. Regularly scheduled project meetings, at key milestones in the process, are held to review the work of the team.

Kearns Mancini, in collaboration with the project team, determined that steel work for the central atrium space in the CHCA should be completed during the Christmas holiday period. This allowed work to progress, while students could still access the school through the main foyer. Understanding the school’s schedule, hours of operation and day to day use of each space ensured that the construction team utilized their time in the most efficient manner.

The project required an architectural team capable of handling a highly complex, laboratory-oriented brief. Renovation and addition work in the urban setting meant that space planning was paramount, particularly to accommodate the needs of the faculty. Expanding the capacity by 50% and establishing a new identity and presence for the College was the primary design motivation for the firm, with the intent of giving the CHCA the same stature as the Culinary Institute of America.

The other major portion of the project consists of the Chefs’ House restaurant, which is a signature venue located at 215 King Street East. Renovations to the heritage building, which dates back to 1917, included bringing the restaurant and kitchen down to grade level, with a small prep kitchen and private dining area in the basement. Classrooms are located on the upper floors.

As a result of Kearns Mancini’s rigorous approach to the project, the two buildings delivered on their promise of a bold design statement that supported the College’s new brand strategy.

The Chefs’ House Restaurant was designed to operate as both a hands-on lab for students and as a commercial enterprise. Serving and cooking is carried out by students under the supervision of their instructors. The entire process becomes a synesthetic experience for the public, as the cookery is broadcast onto video screens in the restaurant.

Meanwhile, the exterior of the historic building was restored and adorned with a custom-designed light installation, glass cladding and a glass canopy that help to distinguish the building as a landmark within the neighbourhood. As a result, it acts as a beacon for the culinary theatre taking place within the building. Like the exterior, the interiors of the restaurant offer a fresh interpretation through the melding of old and new. Dark wood floors continue the tradition of lush, rich tones found throughout historical buildings in this area. By contrast, the use of state of the art mechanical systems, with a vibrant material palette showcases an efficient, durable and sustainable design.

The main floor was lowered two feet to grade level, facilitating a direct connection with the streetscape beyond. Reflecting new philosophies within the culinary profession, a large, open-concept kitchen is located at the front of the restaurant. The ceiling was designed to ensure that students would be showcased in their element, improving sightlines across the restaurant, through the inclusion of a custom high-mount ventilated ceiling. The kitchen is fully visible from the exterior through new, 15 foot high windows and the prep counters are abut against these windows. With this method, as the chefs work, they animate the public facade and become the restaurant’s most effective advertisement.