Welcome to Mise en Place - The Podcast, where we sit down with the change makers of the restaurant industry to uncover their stories, passions, and the moments that shape their culinary worlds. This week, we’re delighted to reconnect with Chef Ron McKinley for a second time, catching him at a pivotal moment in his illustrious career. Recently departing from his role as Executive Chef at Canoe Restaurant in Toronto—a celebrated cornerstone of Canadian cuisine—Chef Ron is now strategically plotting his next chapter while savoring a well-earned pause. Fresh off a dream guest chef appearance in Charlie Trotter’s iconic Chicago kitchen and a dynamic collaboration with Chef Vish Mayekar and the team at Elem in Vancouver, Ron is riding a wave of inspiration.
Born and raised in Vancouver, Chef Ron’s culinary spark was ignited by his mom’s heartfelt Sunday roasts, propelling him on a global quest for culinary excellence. With over a decade of experience in elite kitchens across the UK, Australia, and the Middle East, he trained under Michelin-starred Chef Tom Kitchin in Edinburgh and refined his craft alongside Scott Pickett in Melbourne. Known for his disciplined approach and deep reverence for local ingredients, Ron’s tenure at Canoe showcased his mastery in elevating Canada’s diverse bounty—think Saskatoon chanterelles, Nova Scotian sea lettuce, and Ontario squab—through a seamless blend of classic French techniques and modern innovation.
Listen as we chat about Chef Ron’s remarkable journey, from his global adventures and recent high-profile collaborations, and his vision for what’s next. I hope you enjoy the conversation and as always check DM me with any comments.