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.

Aja Sax is a fixture on the local bartending scene, and one of a number of prominent female cocktail specialists in the city. In the past few years Sax has been behind the bar at the Miller Tavern and the County General and now she is in charge of the bar program at The Emerson, a recent addition to ever-gentrifying Bloordale. We popped into The Emerson before service one afternoon to chat with Aja about her bartending history and her passion for cocktail service.

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.

You may not have noticed that Motel, the cute speakeasy-looking spot opposite Grand Electric in Parkdale, changed hands a year back, but step inside and order an old fashioned and you'll instantly know. Instead of being met with a blank stare, you'll be treated to one of Ryan McVittie's grapefruit old fashioneds, or one of his custom drinks with fresh basil and star-anise or lemongrass-infused simple syrups.