Eric Chong — Opening aKin, Toronto’s Newest Michelin-Starred Restaurant

In this episode, I sit down with Chef Eric Chong to discusses the intense journey of opening his Michelin-starred restaurant, aKin. Initially trained as a chemical engineer, Eric's true passion for food led him to pursue a culinary career, starting with winning Master Chef Canada and then honing his skills in Asia under the guidance of celebrity chef Alvin Leung. He talks about the immense pressure leading up to receiving a Michelin star, the financial and emotional challenges of running a high-end restaurant, and the validation that came when Akin was finally recognized. Eric also shares insights into the importance of humility, continuous learning, and the joy and satisfaction that come from creating exceptional dining experiences. If you’re curious about what chasing a Michelin star really looks like behind the scenes, this is an episode for you. 00:00 The Pressure of Earning a Michelin Star01:58 Chef Eric Chong's Journey from Engineering to Culinary Arts03:23 MasterChef Canada: A Life-Changing Experience05:41 Training Under Chef Alvin Leung15:07 Opening R&D Restaurant25:52 The Vision Behind Akin34:32 Challenges and Successes of Akin's First Year36:08 Financial Struggles in Fine Dining36:44 Vision and Challenges of a Blind Tasting Menu38:02 The Importance of Accolades39:52 The Impact of Michelin Star45:04 Adapting to Increased Demand48:38 Staff Loyalty and Work Culture50:40 Insights from Dining at Top Restaurants58:53 Balancing Passion and Personal Life01:04:54 Advice for Aspiring Chefs01:06:29 Maintaining Motivation and Success🙌 Enjoyed the episode?Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0