On a sunny, bustling spring afternoon, I joined Wanda Beaver in her cafe and bakery to discuss her passions and the history behind Wanda's Pie in the Sky. As the sun shone and the front patio was filled with customers, I knew that the corner of Augusta and Oxford was meant for Wanda and her baked delights.

In a city where Italian restaurants are ubiquitous, chef Craig Harding is turning Campagnolo into anything but. The restaurant, nestled on Dundas West near Bathurst in a casual space with some serious food. Featuring everything from his love for bitter greens to nose-to-tail dining, Harding is ready to amaze even his toughest diners. But don't worry, the dishes still pay homage to his Nonna, who's still his greatest mentor in the kitchen.

From a farm in southern Ontario to the streets of Paris, chef Teo Paul has developed a simplistic yet finessed style on the plate. His restaurant, Union, is a mélange of the relaxed bistros and indulgent brasseries he frequented in his travels. It's an indescribable romance, the seasoned chef says, that he aims to capture in the atmosphere and classic dishes he presents to his diners.

Co-owned by pastry chef Jessica Smith and artist Alexandria Pellegrino, Cake Opera Co. is as glam as cake shops come. From baking with her grandmother at a young age to creating elaborate wedding cakes for celebrities, Jessica certainly has come a long way in a short time. With many delicate cakes on display, most of which can easily take hundreds of hours to perfect, there's an immediate sense of artistry and elegance. Here, Jessica tells me about her best learned secrets she's learned along the way, the most outlandish requests she's received, and what advice she can don those looking to pursue a career in baking.

Foraging for berries and herbs, preparing hearty roasts and stews are all part of chef Aaron Joseph Bear Robe's cultural and culinary traditions. As the chef and owner of Parkdale's Keriwa Cafe, these principles of local, seasonal ingredients are being seamlessly transferred to the plate. He's eager to showcase not only his Aboriginal heritage in his dishes, but his interpretation of Canadian cuisine: a nod to each distinct region and the ingredients that characterize them.

Chef Rod Bowers is certainly no stranger to the industry, having established a few restaurants in the city and being mentored by some serious culinary heavyweights. Now, he's translated it all to his new restaurant, Hey Meatball!, in Little Italy, which serves the humble dish in both traditional and novel renditions. We talked about the secrets to staying in the business, what he's witnessed in the kitchen over the years, and what restaurants might look like in the future (hint: they've got wheels).