Our Executive Chef
Chef Jose Iribarren

Chef Jose Iribarren is a Basque Canadian whose insistence on fresh top-notch ingredients, intense flavors, and simply-styled presentations belies an extraordinary cultural inheritance and culinary adventures at home and abroad. Jose entered the professional kitchen later than many, having first completed a B.A. in Honours Philosophy at the University of Western Ontario. After graduation, he spent a summer enrolled in various cultural programs in Pamplona, Spain while exploring his heritage throughout the province of Navarra. It was during these months in the Pyrenees -and upon his introduction to the ancient world of "Txocos," private and traditionally run cooking clubs in Bilbao, San Sebastian, and Pamplona-  that Jose's love of the kitchen was transformed into a passion for what he calls, Serious Cooking.

Upon his return to Toronto, Jose decided to enroll in the Chef program at George Brown College. He completed his externship with Chef Andrew Milne Allen of Zucca and was soon after working full-time under Chef Donna Wadsworth at Iguana, a restaurant then famed for its uncommonly authentic and refined Mexican cuisine. Some time later, Jose was approached by ex-cooking partner, close friend, and manager at Barberian’s Steakhouse to interview with Chef/Owner Harry Barberian. Jose was hired on and actually served as Harry Barberian’s last official Red Seal apprentice. 

From Apprentice, to Chef de Cuisine, to Executive Chef of one of Canada’s most historic and famous steakhouses, Jose has continued to carry the torch of Harry's expertise while incorporating his own experience, tastes, and savvy. He has been a regular Guest Lecturer at Ryerson University’s School of Hospitality since 2007, and was recently featured on the TV show, Chef Worthy with Michael Potters.

Jose’s most recent culinary adventure included dining at four of the world's most renowned Basque restaurants: Etxebarri, Berasategui, Arzak, and Mugaritz. His most memorable moments include talking to Grill Master Victor Arguinzoniz about the joys of hardwood charcoal cookery and sharing favorite Basque Shepherd dishes with Chef Elena Arzak and her father Chef Juan Mari Arzak. The ingenuity of these chefs and others have inspired Jose to create memorable moments that keep a loyal and diverse clientele coming back year after year.