Seven of Canada’s Top Chefs Share Dishes They Cook for Their Valentines

Valentine’s Day often comes with a side dish of culinary pressure. Reservations book up fast, prix-fixe menus blur together, and the most romantic night of the year can start to feel oddly scripted. But when chefs cook for the people they love, the approach is far more personal (and far less performative).

That’s why we asked seven of Canada’s top chefs to share the meals they actually make for their life partners on Valentine’s Day. Neither showpieces nor trends, these are just the dishes they turn to when they want to slow down, connect, and make the moment feel meaningful.

The common thread: intention. Romance, it turns out, isn’t about complexity or technical flair. Rather, it’s about thoughtfulness, generosity, and cooking in a way that invites people to linger at the table, whether at home or out on the town.

Chef Arnaud Bloquel
Restaurant Lucie – Toronto, ON

Go-to dish: The Pithivier: Foie gras, truffle, and beef tenderloin wrapped in a crisp, golden puff pastry. “Each element has its place, brought together through careful cooking that respects the integrity of the ingredients.”

Why it works: “It is an iconic dish both generous and refined that perfectly embodies the spirit of celebration. Beyond technique, the Pithivier is, above all, a dish meant for sharing. It is sliced, revealed, and enjoyed together. And for a meal guided by love and emotion, sharing remains, in my view, the most beautiful expression of gastronomy.”

Chef David Hawksworth
Hawksworth Restaurant and Nightingale – Vancouver, BC

Go-to dish: Nova Scotia lobster spaghetti with chives in a creamy, buttery, unctuous sauce.

Why it works: “Have you seen Lady and the Tramp? Lobster feels indulgent without being heavy, and a perfectly cooked pasta is hard to beat. Finished with a touch of lemon juice to lift the sauce, it strikes the right balance between sublime decadence and bright, zippy freshness — the kind of dish that’s meant to be savoured and shared.”

Chef Scott Smith
BlueBlood Steakhouse – Toronto, ON

Go-to dish: Hand-made sweet potato gnocchi, fried rosemary, candied olives, lamb jus, baby kale, and braised leg of lamb with a black olive gremolata and Bordeaux reduction.

Why it works: “Cooking from the heart is what it’s all about. This was my first dish I featured and created as a chef when I was young. It outsold all regular menu items for weeks on end at the place I was running and was a huge success, very fun and interactive to make and very easily modified for the audience.”

Chef Andrew Piccinin
Pearle Hotel – Burlington, ON

Go-to meal: “My wife and I both love seafood, so oysters are often in mix, usually with a glass of prosecco. Winter greens like radicchio and escarole make a delicious salad with citruses like blood oranges. I really love a brasato — beef braised in red wine — especially because it can be made in advance. Served with polenta and braised kale or rapini. For dessert, the classics really shine for me. I love tiramisu, and it’s easy to tweak to make it unique. Roasted walnuts and amaro-dipped savoiardi, for example. Depending on the mood, a scoop of really great gelato with a splash of liqueur over top is amazing. Vanilla gelato and homemade arancello is a favourite that tastes like a boozy creamsicle.”

Why it works: “Really, the best treat is getting to share a meal with my wife, and being reminded to make the moment special.”

Chef Myriam Pelletier
Rose Ross and Porte à côté – Montréal, QC

Go-to meal: “Even though Sébastien is very fond of poultry, for him, Valentine’s Day is undeniably red-themed. A beautiful cut of red meat, followed by a chocolate dessert, is the perfect combination to make him happy. A Tournedos Rossini will do the trick: a pan-seared filet mignon served on a butter‑toasted brioche, topped with a Madeira sauce and crowned with seared foie gras, all accompanied by pommes pont-neuf. A rich and indulgent dish.

“For dessert, the choice is obvious: a chocolate royal made with a praline biscuit, dark chocolate mousse, and an elegant chocolate glaze.”

Why it works: “I believe that on Valentine’s Day it’s important to strike a balance between indulgence and lightness. And because indulgence is even better when shared, Sébastien’s favourite dishes and mine will naturally be enjoyed together — a reflection of the complicity between two chefs driven by the same passion.”

Chef Luigi De Guzman
W Hotel – Toronto, ON

Go-to meal: “My wife loves braised meats, and thankfully, braising loves busy chefs. It asks for nothing more than time, two days if you plan it well, and it gives back deep flavours, a ready-made sauce, and brings ease on the day you serve it. My favourite cut is beef cheeks. When they’re done right, they don’t just become tender, they turn into something unreal. At home, I’ll often serve them with pommes purée or creamy polenta, something easy to execute.

“And of course, Valentine’s Day isn’t complete without dessert. I’ve always had a soft spot for a good cheesecake. For W Toronto’s Valentine’s sharing menu at Living Room, we’re offering a dark chocolate Basque‑style cheesecake, with burnt, caramelized edges giving way to a center that stays just shy of creamy.”

Why it works: “Valentine’s Day has always been a curious holiday for a chef. While the rest of the world slips into candlelit dining rooms and prix fixe menus, I’m usually on the other side of the pass. Over the years, my wife and I have carved out our own tradition: we stay home and cook. No reservations, no rush.”

Chef Davide Ciavattella
Don Alfonso 1890 – Toronto, ON

Go-to meal: “She would definitely choose lobster as the appetizer: a dish with bright, slightly acidic yet rounded flavours, enriched by crunchy textures. It’s perfect for awakening and stimulating the palate at the beginning of a special dinner. For the first course, she would love a risotto that plays on a sweet-and-bitter contrast, combining beetroot extract and gorgonzola, finished with Piedmont hazelnuts that complete the dish with elegance and depth. To end the meal, the ideal choice would be black cod. The smoky notes of peated whisky, the creamy texture of the gently poached fish, and the sweetness of candied cherry tomatoes make it the perfect way to close the dinner.”

Why it works: “This menu is a great choice for Valentine’s Day because it is refined, sensual, and balanced, with contrasts of texture and flavour that create an intimate and memorable dining experience perfect for celebrating love.”

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