In a few days, the ingredients will be completely different. “Variety is important to me, because I love playing in the kitchen,” says Ormonde, who insists on having everything in his restaurant made in house, from scratch.
Creating a diverse and ever-changing menu is what the 33-year-old chef excels at.
“People don’t come here just for dinner, they come for an experience,” explains Ormonde, while relaxing during off-hours at a table in his Dunlop Street eatery.
Born in Terceira, Portugal, the future restauranteur moved to Toronto with his family at the age of 10. “I started in the kitchen when I was very young because my grandmother had a catering company in Portugal,” he explains.
His love for the culinary arts continued in Canada and, by age 12, he earned his first job – albeit after school – in a professional kitchen. By 15, he was promoted to first cook. This quickly led to an apprenticeship at Humber College, and his career has been advancing ever since.
Highlights of his culinary achievements in Toronto include: running three Distillery District restaurants, and holding executive chef titles at both the Metropolitan Hotel’s Hemispheres Restaurant and the Delta Chelsea Hotel.
He’s also been deliciously rewarded for his efforts. Ormonde has achieved a four-star ranking in Toronto Life magazine, and has won many culinary food competitions.
While the high-profile jobs offered great experience, the hustle and bustle of the large city kitchens made him nostalgic for a smaller, more intimate restaurant. He also longed to work in Barrie, the city he calls home. In May 2007, he took the plunge and opened the North.
“I love having my own restaurant because it’s much less structured. For me, it’s like a playground,” explains the father of a four-year-old daughter. “I also love new challenges, and besides, I’m too young for a cushy job.”
A smaller venue also made it easier to focus simply on making good food.
As for his cooking philosophy?
“Cooking is like anything in life, the amount of effort you put into it equals what you get out of it,” explains the chef who is skilled in various cooking styles including French, Italian, Portuguese, Asian and Thai fusion.
Tempting menu highlights include pumpkin seed crusted sea bass, Kobe beef sirloin, and a duo lamb rack and lamb osso buco.
“We can make anything taste good,” he quietly boasts. For dessert, he recommends the warm chocolate cake with lychee ice cream and a raspberry coulis.
Good food aside, this open kitchen chef is service-oriented. “I always encourage diners to speak up if something isn’t perfect. That way, we can fix it and the guests will always leave happy.”
Looking to the future, Ormonde says diners have plenty to look forward to. “We are planning a lobster festival for June and a game meat experience for the fall.”
For more information visit
www.thenorthrestaurant.com
or call (705)812-2192.
G.L.: What’s your favourite wine?
M.O.: Clos de los Siete (2005), Mendoza (Argentina). It’s a full-bodied wine with plenty of depth and flavour. It’s also moderately priced.
G.L.: What’s your favourite gadget?
M.O.: I have two favourite gadgets – a pair of tongs and a turning knife, which is used for shaping vegetables.
G.L.: What five ingredients do you always have in your fridge?
M.O.: Garlic, ginger, fresh chili peppers, limes, and butter. I always have those on hand because they are all flavour builders. You can use them to cook just about anything.
G.L.: What’s your favourite meal?
M.O.: The ultimate meal for me would start by catching fresh lobster on the shores of Portugal with some friends. After poaching it salt water from the ocean, we would enjoy it on the beach with a great bottle of wine.
G.L.: Any advice for the home cook?
M.O.: Don’t rush things and cook with your heart. Cook because you love cooking, not because you need to eat.
G.L.: Name a culinary highlight of Simcoe County?
M.O.: Cookstown Greens is one of my favourites. I love their purple carrots, candy cane beets, sun-choked artichokes, purple potatoes and fresh herbs.
Chef Marco Ormonde Dishes On His Downtown Eatery.
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