Earning a MICHELIN Star is no easy feat, and maintaining that level of excellence is just as awe-inspiring.
At Restaurant 20 Victoria, Chef Julie Hyde leads a small team that celebrates local produce and seafood in an original way. The overall experience is so special that the front of house team was also awarded the Toronto Service Award.
Below, Hyde shares her inspiration and journey to becoming a chef.
What inspired you to become a chef?
I don’t know if there was one specific inspiration, but my parents always hosted a lot of dinner parties growing up. Food and hosting were always fun and something to be excited about in our house. I also really loved watching Emeril Lagasse as a kid.
What has been your career-defining moment thus far?
I don’t know that there has been one defining moment, but rather a cluster of experiences and people I have met and worked with that have made my career so far so rewarding. Each unique experience has taught me different lessons and skills that apply to the technical part of the job but also have shaped me as a person.
What were some of the most important lessons you learned along the way?
I would say the most important lesson and one I’m still working on myself is to make sure to have balance in your life. Restaurants and hospitality work can have an all-consuming nature to them, but food is very creative, and personally I’ve learned that to do the creative part well, I have to have other influences in my life to pull from. The menus are always at their best when I’m also enjoying other things in my life.
Who have been your mentors?
I wouldn’t say I’ve had any specific mentors, but I’ve been lucky to have worked for a few chefs and owners that have been really supportive. They have gone out of their way to help me reach my goals even after I stopped working for them.
Do you have any role models?
Chef José Andrés and all the people supporting the World Central Kitchen. The work they do speaks for itself but in addition to all the good they do for the world, they are a great reminder what food at its core is supposed to be.
What advice would you give to a young woman who aspires to be a chef?
The fact that you’re a “woman in the industry” will unfortunately always be a point of discussion, so be prepared because it can be very frustrating. Hopefully one day this won’t be the case however while it is, my advice would be don’t let it make you believe that your progress and success isn’t due to hard work and talent. It's easy to doubt yourself, especially when people keep pointing out something about you that has nothing to do with how well you do your work.
Who or what inspires your food today?
Probably the biggest influence in my food currently is the team at the restaurant as well as the relationships we’ve built with local suppliers. We try to include things that the cooks are excited to learn or someone is interested in at the moment, it helps keep everyone motivated and keeps myself learning as well. At the same time, we are really excited to showcase products and share the stories of the incredibly talented producers we work with.
If you weren’t a chef, what would your dream career be?
I don’t know about dream job, but I always thought if I wasn’t a chef, I would be an accountant. I like the idea of a job where things either work or they don’t. Also, occasionally when something has gone wrong, I may have the desire not to work with perishable product.
Hero image: Jason Lowrie / BFA.com
