Executive Chef & Consultant

Project Gigglewater was one of those rare places where I could push boundaries, have fun, and explore a different side of myself as a chef. Known for its cocktail-forward energy and offbeat personality, the space gave me a creative runway—and I took it.

The menu I helped shape was a playful yet intentional reflection of my experiences as a traveler and as an immigrant in Toronto—a city where global culture lives at street level. I used that lens to build an internationally inspired food program that could stand up to the bar’s bold drinks and vibrant atmosphere.

Burgers and fries were already at the heart of the menu—and I leaned into them as a foundation. Not just as bar staples, but as a way to create balance between comfort and contrast in the overall experience. Around them, I developed new offerings that spoke to my journey: the Tuna Crudo, inspired by my time in Shanghai and the view from the Pearl Tower; the Chili Chicken, a nod to Beijing-style heat and richness; and the Japanese-Mexican Fish Taco, where tempura technique met the tortilla canvas in one of my favorite cultural merges.

Project Gigglewater gave me the freedom to be both thoughtful and lighthearted. To bring global flavors into familiar formats. And to create food that could be fun without losing depth.

For me, it was a reminder that cooking doesn’t always have to be dramatic or serious to be meaningful. Sometimes, flavor speaks louder when it smiles.