A sense of adventure has taken chef Doug Penfold around the world. Landing in Toronto in 1993, he rose through the ranks in some of Canada’s top kitchens, working for rock star chefs such as Jamie Kennedy, Didier Leroy and Anthony Walsh. He’d never say it, but these days he’s a star himself — a partner in the restaurant group that owns Toronto hot spots including Tanto, Cava and Chabrol.
After a spontaneous trip to Morocco, Doug fell in love with North African cuisine and was inspired to open his jewel-like restaurant, Atlas. Sadly, the eatery recently closed, but the chef shares recipes and advice for making his refined Moroccan food at home.