Alycia Wahn Martindale’s culinary journey started as a fascination for food when she was a kid. Since then, she has found inspiration from everywhere she goes, building unique creations that are packed with Creole, Caribbean and Latin American flavors.
At MICHELIN Bib Gourmand Conejo Negro (“black rabbit”), Alycia feels right at home, working with her husband Lamine Martindale (who won the MICHELIN Guide Toronto 2024 Service Award) and her friend Diego Diaz (who bartends).
Below, we spoke with her about her inspiration and mentors.
What inspired you to become a chef?
I have been fascinated by food since I was a kid. I was always very artistic, musically and visually, and cooking was just another way to express myself. I suppose I was inspired to see what I could create that was uniquely mine and I got the most satisfaction out of food. Especially when I received good feedback, that inspired me more.
Who have been your mentors?
My mother was a mentor. She learned how to cook later on in my youth and we learned together. She became an incredible cook, took risks and had fun doing it. She inspired me to make things up as I go and to always have the courage to just try it out and see what happens.
Do you have any female role models?
So many, my sisters, my friends, my family. I am lucky to have so many strong and brilliant women surrounding me that are all doing so many wonderful things. They are all amazing role models and inspiring women. I look up to them so much.
What advice would you give a young woman who aspires to be a chef?
Don’t take any shit, trust yourself, have confidence, take risks, research different cuisines, hone in on techniques and create your own, and don’t be hurt by negative feedback- learn from it or disregard it because you can’t please everyone.
What has been your career defining moment thus far?
Opening Conejo Negro was the biggest career move I have made. The whole year was career defining, the Bib Gourmand and the success we have received within that year.
Who or what inspires your food today?
I get inspiration from everything, the smallest things set off sparks. My recent trip to the Dominican, reading some old cook books I got from New Orleans years ago, finding different ingredients at farmers markets, having a picky 6 year old son, seeing techniques I haven’t tried , all things inspire me.
If you weren't a chef, what would your dream career be?
I would be a musician. Probably a ghost writer as I have terrible stage fright.
Hero image: Alycia Wahn Martindale
