It's all about the ingredients, chef Geoff Hopgood says throughout our conversation. The Nova Scotia native, who recently opened Hopgood's Foodliner on Roncevalles, is a stickler for this basic principle that makes his East Coast fare anything but standard. Hopgood, who draws much inspiration from his Maritime roots, is also quick to cite mentors from the West who have helped shaped his craft. And of course, the ex Black-Hoofer praises his former team and remains an avid fan of their product. Even the Food Network, he says, helped develop his interest as a young chef. But don't expect him to be on Top Chef Canada anytime soon.

Nine or so years ago, Sam Javanrouh challenged himself to post an image a day on his photoblog, Daily Dose of Imagery. In meeting that challenge (he hasn't missed a day yet), his stock as a photographer skyrocketed. In the years that have followed, he's won awards, published two books, shot time-lapse sequences that went viral, and put together an impressive archive of photos, the majority of which feature Toronto in some way or another.

I've often found myself clicking the "day before" button on Daily Dose of Imagery, curious to see how Javanrouh has sustained his inspiration week after week. Although he claims below that Toronto architecture still leaves something to be desired, his photos tell a different story. You'd be hard pressed to find a photographer with greater ability to capture this city's beauty. I recently caught up with Javanrouh to ask him about his the city, his photographic style, and the challenges he faces in keeping DDOI fresh and relevant.

James Chatto knows a lot about food. As Toronto Life's scribe for two decades, he rivaled Joanne Kates as the pre-eminent food critic in this town. After he and the magazine abruptly parted ways a couple of years back, Chatto didn't disappear from the printed page but instead started wearing many hats. He's Editor of Harry Magazine, Senior Editor at the LCBO's Food & Drink magazine, restaurant columnist for Zoomer and food and culture columnist for ROM magazine. Not busy enough? He manages to find time to work with Gold Medal Plates as National Culinary Advisor, helping put together events across Canada that raise funds for Canada's Olympic and Paralympic athletes. And in whatever free time Chatto has left he writes for his own site, jameschatto.com, where (as he puts it) he can "write exactly what I please".

Up next, Chatto will be making some public appearances talking up the new, updated version of his restaurant book and hopping across the pond to England where someone is re-publishing his 1998 ode to classic Greek Cuisine A Kitchen in Corfu. On April 23rd he'll take on the role as Master of Ceremonies at the annual Terroir Hospitality Industry Symposium at the Arcadian Court in Toronto. Here, I connected with Chatto about the event, his worst-ever Toronto meal and what restaurant trend needs to end now.

Meet Nico. He's been shaking and stirring for over a decade. Currently tending bar at The Paddock, Nico's travels took him all over the world before he decided to return back to his hometown. Being the third oldest bar in Toronto, The Paddock is a natural match for Nico's seasoned history — there's a storied history to both. Lovingly restored to it's Art Deco grandeur, the bar has once again taken its place as a Toronto landmark — one which Nico has the gravitas to carry the torch for.

While the rain may not suggest it, a healthy line forms in front of Adam Hynam-Smith's food truck, which he runs with his partner Tamara Jensen. The Australian native, who carefully crafts the day's scallop ceviche as we chat about the business, isn't afraid of the critics who underestimate the quality of his fare. And while he's eager for the industry to take off in the city, he cautions aspiring owners to prepare for one of most grueling, barrier-ridden hauls, fit only for those completely dedicated to producing great food.

It's safe to say Burger's Priest owner Shant Mardirosian has converted an impressive wave of burger fanatics. His no-fuss, Californian style patty brings customers in droves, topping multiple best-of lists this past year and even having a hymnal dedicated to its name. Here, he easily responds to recent criticism about his new uptown spot, but remains mum on the status of the much anticipated third location.