High heat, sharp objects, open flames, and picky customers. A chef’s life ain’t easy— but it is inventive and demanding. Meet the Toledo chefs who live for the thrill that’s offered up by a fast-paced, bold and creative kitchen. Full of local love and fresh ingredients, these culinary mavericks have your plate covered— from farm to table.
Chris Nixon
Executive Chef
Element 112
5747 Main St., Sylvania
419-517-1104 | element112restaurant.com
What did you have for dinner last night?
I ate at El Celler de Can Roca in Girona, Spain. It’s hard to beat dining on 20 courses at the best restaurant in the world (theworlds50best.com).
How do you stay inspired?
Walking around the markets and talking with our producers.
How do you stay educated about new trends?
I travel and eat at restaurants of chefs that I admire. They always show a few new things that are coming out.
How do you decide what to order at another restaurant?
Whatever the chef says is best.
Justin Thomas
Executive Chef
M’Osteria 611 Monroe St.
419-214-4222 | mosteriatoledo.com
Favorite ingredient to work with?
Fresh pasta dough.
What’s your favorite local place to source ingredients?
Louis Kiel & Sons Farm.
Do you watch cooking shows?
Just one. “F#*K That’s Delicious” on Vice.
How do you stay inspired?
We encourage a free-thinking kitchen. My staff keeps me on my toes. Everyday there is a new idea brought to the table.
Jose Carlos Mendez
Owner
​Cocina de Carlos
27072 Carronade Dr., Suite F., Perrysburg
419-872-0200 | cocinadecarlos.com
Which Toledoan would you most like to cook for?
Katie Holmes (of course).
What’s the biggest difference between a great home cook and a great restaurant chef?
In my particular case, NOTHING. I have two wonderful chefs at home— my wife, Lupita, and my daughter, Pita.
Every meal should have:
Chiles— mild, medium or hot. I am Mexican, of course.
What’s the weirdest thing you’ve ever eaten?
Dry snake.
Erika Rapp
Chef and Co-owner
Registry Bistro
144 N. Superior St.
419-725-0444 | registrybistro.com
What’s your favorite local place to source ingredients?
I love all of our ethnic markets. Toledo Market on Dorr Street, as well as all of the great Asian markets around town. And the Farmers Markets.
What would your last meal be?
Without a doubt, meatloaf with mac and cheese and roasted carrots.
What’s the weirdest thing you’ve ever eaten?
Either BBQ ants (they kind of reminded me of corn nuts) or mealworm cookies a friend made (I didn’t know until it was all over). They really weren’t so bad.
Are there any foods you just don’t like?
Mashed potatoes, I’ve never cared for them. I am also not a fan of whipped cream.
Alan Merhar
Executive Chef
Evans Street Station
110 S. Evans St., Tecumseh
517-424-5555 | evansstreetstation.com
What are your biggest influences?
Living in the Midwest with four distinct seasons.
How do you stay educated about new trends?
I am pretty self-driven. While I love and use new ingredients and technologies, I am not one to latch onto trends. Evans Street’s menu is constantly evolving but we always try to stay true to who we are.
You’re stranded on a desert island— what three things from your kitchen would you bring with you?
A cast iron pot, a 10” Wusthof chef’s knife, and a good bottle of tequila.
What’s the weirdest thing you’ve ever eaten?
A 100 year old (preserved egg). Once was enough.
Rob Campbell
Executive Chef/Managing Partner
Revolution Grille | 5333 Monroe St.
419-841-0066 | revolutiongrille.com
What did you have for dinner last night?
Lucky Charms.
What’s the biggest difference between a great home cook and a great restaurant chef?
One dish and 100 dishes.
How would you describe your style of cooking?
Chef’d up comfort food.
What’s the weirdest thing you’ve ever eaten?
Thanks to Kengo— cod milk.
Mike Lambert
Executive Chef
​Degage Jazz Cafe
301 River Rd., Maumee
419-794-8205 | historiccommercialbuilding.com
What would your last meal be?
Corned beef Reuben on pumpernickel bread with garlic butter hominy. Weird combination, but true to my family. Try it!
How would you describe your style of cooking?
I like to make ingredient “A” shine. The other ingredients are its servants.
You’re stranded on a desert island— what three things from your kitchen would you bring with you?
My staff, mustard seeds and celery seeds
Are there any foods you just don’t like?
I’m not a picky eater, but fermented duck eggs are gross!
Saif Dari
Owner
​Zaza Wood Fired Pizza
3550 Executive Pkwy.
419-531-2400 | zazawoodfiredpizza.com
What did you have for dinner last night?
My favorite pizza, (Zaza’s) The Diavola (pepperoni, roasted pepper, spicy olive oil).
Favorite ingredients to work with?
Tomato and garlic.
How do you decide what to order at another restaurant?
Try to pick the dishes with the ingredients that I like, made from scratch.
Every meal should have:
Olive oil.
Bill Kolhoff
Chef
Walt Churchill’s Market
26625 N. Dixie Hwy., Perrysburg
419-872-6900 | waltchurchillsmarket.com
What did you have for dinner last night?
I had a smoked beef hot dog from the WCM Smokehouse, boiled yukon gold potatoes drenched with Fruttato evoo (Greece), cracked pepper and lots of first of the year chives from my garden. I was able to dig up a few young dandelions for a salad with a simple vinaigrette and dried cherries.
Favorite ingredient to work with?
Anything I have not yet worked with. It’s important to learn at least one new thing everyday.
How do you stay inspired?
Driving down Secor Road and seeing all the crappy fast food places and declaring ‘This shall not stand!’
How do you stay educated about new trends?
After 47 years, I have seen so many trends that I don`t spend much time on it. Of course, I stay aware of what’s popular. After all, organic and local are not new, but they are now an option— once upon a time, they were simply the norm.
Moussa Salloukh
Owner/Partner
Burger Bar 419 / Toledo
4400 Heatherdowns Blvd.
419-724-5844 | burgerbar419.com
Burger Bar 419 / Rossford
159 Superior St., Rossford
419-214-1035 | burgerbar419.com
La Scola Italian Grill
5375 Airport Hwy.
419-381-2100 | lascolaitaliangrill.com
What’s the biggest difference between a great home cook and a great restaurant chef?
Great home cook— your family is more forgiving. Restaurant chef— the masses aren’t as forgiving, so you better be on your game.
What did you have for dinner last night?
Bone marrow.
How would you describe your style of cooking?
Tenacious.
How do you stay inspired?
Working with all my friends from the Chefs Collective. So much talent.
Steve Smith (far left)
Executive Chef
Mancy’s Bluewater
461 W. Dussel Dr., Maumee
419-724-2583 | mancys.com
How would you describe your style of cooking?
Regional fusion. I get inspired for each dish by the regions in which the ingredients derived from.
You’re stranded on a desert island— what three things from your kitchen would you bring with you?
My immersion circulator, vacuum sealer, and my Kitchen Aid. Then hope I could find electricity.
What’s the weirdest thing you’ve ever eaten?
Haggis. Google it!
Are there any foods you just don’t like?
Olives and anchovies. No puttanesca for me!
Brian Hein (middle left)
Corporate Chef
Mancy’s Restaurant Group
mancys.com
Favorite ingredient to work with?
Anything with beef.
What would your last meal be?
A “monster-style” In & Out burger and a chocolate shake.
You’re stranded on a desert island— what three things from your kitchen would you bring with you?
A magnesium stick, paring knife, bordeaux.
What’s the weirdest thing you’ve ever eaten?
Crispy chicken feet… kinda tasty.
Michael Rosendaul (middle right)
Executive Chef
Mancy’s Steakhouse
953 Phillips Ave.
419-476-4154 | mancys.com
What’s the biggest difference between a great home cook and a great restaurant chef?
Delegation: Home cooks cook while a restaurant chef train cooks.
How do you stay inspired?
Travel, travel, travel. Seek out the experience.
How do you decide what to order at another restaurant?
I will usually pick something different and unique that I have not had.
Are there any foods you just don’t like?
Moving food. I can’t eat things that are still moving, like live baby octopus or live mealworms. Cook them, or get me drunk, and I am all for it.
Matt Lawrence (far right)
Executive Chef
Mancy’s Italian Grill
5453 Monroe St.
419-882-9229 | mancys.com
What would your last meal be?
As of now, it would be a grilled, perfectly seasoned, medium rare ribeye, an ice cold beer and in-season sliced tomatoes with sea salt.
How do you decide what to order at another restaurant?
It really depends on the restaurant and the theme. I am always willing to try a chef’s feature, but I usually go for something I don’t normally make or eat often.
Every meal should have:
Every meal should have balance. All the ingredients should play off and into each other.
You’re stranded on a desert island— what three things from your kitchen would you bring with you?
My knife kit, a box of matches and spool of twine; it’s all about survival, baby!
Sean Moran (front and center)
Executive Chef
Shorty’s True American Roadhouse
5111 Monroe St.
419-841-9505 | mancys.com
What are your biggest influences? Watching my grandmother and father in the kitchen.
How would you describe your style of cooking? Made from scratch.
How do you stay educated about new trends? I love to travel with my girlfriend, and experience different cuisines in all cities.
Funniest kitchen incident?
When a few of us rubbed a ghost chili pepper around the rim of someone’s glass. The facial and body expressions were priceless and hysterical as he dumped milk all over his face.
Tony Bilancini
Owner
Swig
219 Louisiana Ave., Perrysburg
419-873-6223 | swigrestaurant.com
What did you have for dinner last night?
Homemade pastrami sandwich and a Founder’s Backwoods Bastard (beer).
What’s the biggest difference between a great home cook and a great restaurant chef?
Volume, cost control, sourcing and labor.
What would your last meal be?
Chicken wings.
What’s the weirdest thing you’ve ever eaten?
The raw vein that goes down the middle of a conch.
Eric Kish
Chef/General Manager
Rosie’s Italian Grille
606 N. McCord Rd.
419-866-5007 | rosiesitaliangrille.com
Favorite ingredients to work with?
My favorite ingredients to work with are fresh herbs and vegetables.
What is the biggest difference between a great home cook and a great restaurant chef?
For home cooks, there are not set timing issues— when it’s done, it’s done. Restaurant chefs have to be able to serve a lot of food and do it in a timely manner. It has to be done perfectly or it will get sent back.
Worst kitchen injury?
I stabbed myself in the thumb shucking oysters. I received five stitches.
How do you decide what to order from another restaurant?
Usually I’ll try the “feature of the day or something the restaurant is known for.
JR Hernandez (left)
Executive Chef and Partner
Aidriana’s
6060 Renaissance Pl.
419-214-0599 | aidriranas.com
Which Toledoan would you most like to cook for?
My daughter, Lydia, because she is still drinking formula and I just can’t wait to cook for her.
What’s your favorite local place to source ingredients?
Riehm Farms in Tiffin.
How do you stay inspired?
I find inspiration from the company that I keep.
You’re stranded on a desert island— what three things from your kitchen would you bring with you?
Unlimited salt, unlimited blue strike matches, and a chef knife!
What’s the weirdest thing you’ve ever eaten?
Rocky mountain oysters.
Michael A. Sader (right)
Chef and Owner
Aidriana’s
6060 Renaissance Pl.
419-214-0599 | aidriranas.com
What’s your favorite local place to source ingredients?
Local Markets: Toledo Farmers, San Marcos, Stanley’s, The Produce Station, Sparrow’s Meat Market, West Side Market, A2 Farmers Market.
How would you describe your style of cooking?
American. We are still the great melting pot, in every way. I find the best ingredients I can and try not to screw them up.
What’s the weirdest thing you’ve ever eaten?
Braised camel paw.
Andrew Johns
Chef/Owner
Sage Steak and Seafood
8505 Secor Rd., Lambertville, MI.
734-568-6045 | sagebedford.com
Favorite ingredient to work with?
Anything fresh. No frozen foods here, please.
What’s the biggest difference between a great home cook and a great restaurant chef?
I like to use a Batman Begins quote here— “You know how to fight 6 men, we can teach you how to engage 600”.
How do you stay inspired?
Food is my passion. I change my menu seasonally, so I’m always in “next menu” mode. Fresh products keep me in touch with what’s most important about food.
What’s the weirdest thing you’ve ever eaten?
I had the privilege to do a exotic fares event. I made everything from snake, to scorpion, to cricket, to alligator, and pretty much anything else you could think of.
Yong Qin Wu
Sous Chef
Hong Kong Buffet
3015 Glendale Ave.
419-389-1888 | toledohongkongbuffet.com
What did you have for dinner last night?
Stir fried Shanghai bok choy, grilled saury fish, mustard pork, soup, and rice.
What’s the biggest difference between a great home cook and a great restaurant chef?
One works alone and the other with a great team.
What are your biggest influences?
Education, and good mentors.
How do you stay inspired?
Communication, learning and trying.
Tim Childers
Executive Chef
Rockwell’s Steakhouse & Maumee Bay Brewing Company
The Oliver House
27 Broadway St.
419-243-1302 | mbaybrew.com
What would your last meal be?
A pan seared ribeye with broccolini and hash browns, a growler of M.B.B.C. Dreamin’ Demon, and a quart of Handel’s Thin Mint ice cream.
Worst kitchen injury?
My hands are a patchwork of old cuts, scrapes, and burns. It’s like memory lane looking at them.
What’s the difference between a home cook and a restaurant chef?
You get to sit down and enjoy the meal you cooked when you’re a home cook. In the restaurant, you just move on to the next hundred dinners.
Do you watch cooking shows?
Yes— Top Chef, Masterchef Jr., and Kitchen Nightmares, mostly.
Sung Cho
Manager/Chef
Kyoto Ka
6801 W. Central Ave.
419-841-2070 | kyotoka.com
Favorite ingredient to work with?
Chili oil.
How would you describe your style of cooking?
Endurance (I keep working non-stop).
How do you decide what to order at another restaurant?
I read the menu and picture the plate in my head.
What’s the weirdest thing you’ve ever eaten?
Snake.
Chuck Kreutz
Owner
Gino’s Pizza
originalginos.com
Favorite ingredient to work with?
Hot sauce.
You’re stranded on a desert island— what three things from your kitchen would you bring with you?
Hot sauce, salt and a knife.
What’s the weirdest thing you’ve ever eaten?
Cricket.
Funniest kitchen incident?
When I used salt instead of sugar.
A special "thank you" to The Gust Brother's Pumpkin Farm for hosting this year's Top Chef photo shoot. The beautiful Michigan location was the perfect place for our creativity to bloom. We'll see you in the fall for pumpkins!
Appreciated,
Adams Street Publishing Company
