Splendido chef de cuisine Patrick Kriss to take over the kitchen at Acadia
If you haven’t heard a lot about Patrick Kriss yet, you will soon. Owners Scott and Lindsay Selland have revealed to Torontolife.com that Kriss will be stepping into the role of chef de cuisine at Acadia when Matt Blondin departs for Momofuku Daisho at the end of the month.
Kriss’s maturity and refined style are a product of the exacting standards he picked up in a number of high-profile kitchens. The George Brown–trained chef started at Auberge du Pommier before moving to New York’s Daniel—the flagship restaurant of celebrated chef and restaurateur Daniel Boulud, who’s set to open up shop here this year—where he worked for three years before taking on the role of sous chef. During his time at Daniel, Kriss also staged at France’s illustrious La Maison Troisgros and Régis et Jacques Marcon. Having honed his culinary chops at three Michelin–starred establishments, Kriss then came back to Toronto, working most recently as chef de cuisine at Splendido (where he oversaw our 12-hour stage).
Although the reserved chef has stayed out of the spotlight, he’s well regarded in the culinary community. However, this will be the first time Kriss heads a kitchen of his own, and he’ll no doubt lead Acadia into some uncharted waters. While Scott Selland assures us that Acadia’s focus will remain on modern interpretations of Lowcountry cuisine, patrons can expect a more “soulful” take on the food, what he calls “cooking from the hip.” We’re told that management has also taken note of all the feedback they’ve received since the restaurant’s opening: Kriss’s menu will include more house-made items like smoked bacon, and feature a greater selection of products from quality purveyors like Anson Mills and Benton’s. And while the refined flavours and beautiful plating aren’t going anywhere, the dishes should be a tad more approachable, with more substantial portion sizes to boot.
The transition is taking place as Acadia readies its patio (it opens today), which seats another 38 and is outfitted with a small menu of its own. As the weather warms, the space may also host an outdoor crab bake or crawfish boil or two. As Selland puts it, “this is a step forward for Acadia.”
Glad to see Acadia is moving forward. I just might give it another shot.
Sounds like a great direction for Acadia. Not necessarily better or worse. Like how they’re taking this as an opportunity to tweak the style of the restaurant concept a bit. Looking forward to it.
Hopefully “soulful” translates to “tastes like something”…anything other than “clever food for the sake of being clever”. Let’s hope the new Acadian cuisine will stop real Acadians from rolling in their graves. You can name drop Anson Mills all you want but if you don’t cook their products in the way they should be you’ve missed the point.
Mattagascar you are some angry person.
You have such a hate for everything and everyone,
All of your comments are negative and abrasive. The industry
Must have chewed you up and spit you up. I take it a failed chef.
Chill out no one wants to hear your BS comments.
Patrick Kriss is really making a name for himself in Toronto (as he should as a chef who has worked at 3 michelin start restaurants!). I’m a huge fan. This is definitely a step up and I’m looking forward to my next visit to Acadia.
I have had the pleasure of enjoying his cooking on many occasions so I have no doubt he will be a magnificent addition to the kitchen at Acadia. I can’t wait to see what menu ideas he comes up with.
@ Karin. I just tell it like it is. You and your hipster foodie types can keep following the herd. Just remember that when you do so you’re compelled to look at asses all day. I hope Patrick embraces true Acadian cuisine.
this is a great move for Acadia, Patrick Kriss is one of the top chefs in this city and no one really knows of him because as the article said he is always behind the scene. It’s going to be a move that will finally give him the recognition that he deserves.