Chef Carl Heinrich
Born in Calgary in 1985, Carl Heinrich clocked a lot of mileage as kid, living in Montreal, the North West Territories, and all over Vancouver Island. At 13, Carl started working as a dishwasher for his uncle and hasn’t left the kitchen since. An inspiring summer stint at the Sooke Harbour House in 2003, his first professional kitchen, proved to be the perfect learning ground for a young, ambitious cook.
Carl set off for the Stratford Chef School where he graduated with honours in 2005. After completing his diploma he accepted a job working for Daniel Boulud at DB Bistro Moderne in New York City, where he spent several years learning technique and building a passion for food. In 2008, Carl followed the company to Vancouver as sous-chef of their new location there. He left the company in 2009 and moved to Toronto where he reunited with butcher Ryan Donovan, an old friend from chef school, as sous-chef at Cowbell Restaurant. The two left in the spring of 2010 to bring farm to table cooking to the new Marben, and eventually to their own venture Richmond Station, a bustling neighbourhood restaurant in Toronto’s downtown core which opened October 2012.
Carl’s stages include time in the kitchens at Camille’s West Coast Fine Dining in Victoria, Marron Bistro in Toronto, Gramercy Tavern in New York, Georges Blanc, La Regalade, and Le Comptoir in France and Alain Ducasse’ Le Louis XV in Monaco. His experiences working under many talented chefs and running reputable restaurants were great tools, helping Carl earn the title of the Food Network’s “Top Chef Canada” in 2012.
Carl’s cuisine is inspired by quality ingredients and driven by classic and modern techniques. He makes food that he knows his mom would like to eat and keeps flavours pure, never getting too complicated.