Dundas

The Couple met while employed by Keith Froggett at Toronto's Scaramouche, one of Canada's most esteemed restaurants for more than 25 years. The two chefs then went to London, England in search of new styles and experiences. While there, the pair trainer at some of the Europe's top Michelin-starred establishments. Gergina worked under marco Pierre White at three of hsi restaurants. Fraser worked for Gordon Ramsay at Claridge's and for Michelin-starred chef Gary Hillihead at Embassy London. most recently Fraser was sous-chef at Spencer's at the Waterfront in Burlinton.

Now at home at Quatrefoil Restaurant the pair could not be more content. Together they find inspiration in the best local products to create superb seasonal menus. Their approach is to refine flavours through techniques and let the ingredients stand on their own. Georgina and Fraser are not trying to reinvent the wheel. They just want their guests to be well fed and happy.