Chef Steven Molnar at Quetzal Toronto

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About Chef Steven Molnar

Chef Steven Molnar is the Chef and Partner at Quetzal Toronto, known for its elevated Mexican cuisine. His culinary journey took a significant turn from an initial focus on French food to a deep dive into Mexican flavors, particularly after a transformative research trip to Oaxaca.

★Awards & Recognition

★North America's 50 Best Restaurants - #8… (2026-05-29)★Michelin Star for Quetzal Toronto★The Best Chef Awards recognition★Canada's 100 Best Restaurants - #4 for Q…

Chef Timeline

Initial culinary intention

Initially intended to cook French cuisine.

Transformative research trip

Undertook a research trip to Oaxaca, Mexico, which profoundly influenced his culinary direction.

Became Chef and Partner

Quetzal Toronto

Joined Quetzal Toronto as Chef and Partner, focusing on modern Mexican cuisine.

Featured in 'The Long Way to Quetzal'

Quetzal Toronto

An article by Roads & Kingdoms highlighting his culinary journey and the restaurant.

Quetzal Toronto ranked #8

Quetzal Toronto

Quetzal Toronto was announced as #8 in North America's 50 Best Restaurants.

Insights

Key Information

Chef Steven Molnar is the Chef and Partner at Quetzal Toronto, known for its elevated Mexican cuisine. His culinary journey took a significant turn from an initial focus on French food to a deep dive into Mexican flavors, particularly after a transformative research trip to Oaxaca.

Customer Perception

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Cuisine Highlights

Modern Mexican CuisineOaxacan-inspired dishesWood-fired cooking

News

Quetzal Toronto ranked #8 in North America's 50 Best Restaurants (May 29, 2026).
Chef Steven Molnar featured in 'The Long Way to Quetzal' by Roads & Kingdoms, discussing his culinary journey (March 23, 2026).

Restaurants by chef

Quetzal Toronto

Additional Details

Steven Molnar originally trained and intended to pursue French cuisine. His pivotal research trip to Oaxaca, Mexico, fundamentally reshaped his culinary philosophy and led him to embrace and master Mexican cooking techniques and flavors, culminating in his work at Quetzal.

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