It's not unusual to find pork hearts or beef tongue on Basilio Pesce's menu. The chef (formerly of both the McEwan and O&B empires), says he's constantly driven by new ideas and certainly isn't short of novel approaches to food at his Parkdale restaurant, Porzia. Pesce talks about developing an interest in the profession, keeping his culinary curiosity alive, and working with one very notable ingredient.

Like many others, chef Rory McGouran's first experience at 416 Snack Bar was a late night ordeal. The unique dining experience ultimately brought the fine-dining chef back to the Queen West hotspot, where he now showcases a diverse menu wonderfully lacking in pretense. Here McGouran talks about switching gears in the industry, developing new items, and some of his favourite places to snack in Toronto.

Co-owner of FBI Pizza, Sean Tanha, decided a while ago that it was time Torontonians had better delivery pizza. Now with locations in Etobicoke and Woodbridge, he's looking to up the game on what you get in a cardboard box. Here he reveals a new menu item, his favourite toppings, and the Iron Chef that inspired him to cook in the first place.

Though he didn't grow up near the Atlantic ocean, chef Matt Dean Pettit developed an obsession with lobster at an early age. Some of his fondest memories involve sharing a lobster meal with family, an experience he hopes to recreate at his new restaurant, Rock Lobster Food Co. on Ossington. From a pop-up to a permanent space, Pettit is eager to serve inventive and delicious dishes created out of the shellfish that he deems a Canadian favourite, but one that's rarely enjoyed.

Though he's just turned 30, chef Adisa Glasgow says he feels like an old soul. But his menu at 3030 Dundas West in the Junction isn't sticking to the classics. Glasgow wins over crowds with creative dishes that pay homage to his heritage and other culinary influences. The Trinidad native talks about his vision for bringing Caribbean food to Toronto, surprising his diners with unexpected ingredients, and one dish he's currently obsessed with.

Chef Eric Wood's latest venture ties two passions together: food and culinary training. After a successful run at Fabarnak, the chef is eager to continue to make his mark in the city by equipping emerging chefs and new talent in the kitchen. For diners, that still means a menu driven by Wood's creativity and global influence at his latest outpost: Hawthorne Food + Drink. Here, Wood recites his culinary mantra and shares his prediction for the next food trend to hit the city.