Nose to Tail Cuisine

Nose to tail is using everything, the way our ancestors always did. Creating delicious food from all parts of the animal–no waste! Toronto’s Scott Vivian, owner of Beast Restaurant and a member of The Group of Seven Chefs is one of Canada’s leading Nose to Tail proponents and Anthony Bourdain is a big fan of his. Come enjoy a demonstration on how you can employ more creatively and deliciously the other parts of the beast.

Scott Vivian

Born in Montreal to an Indian mother and Italian father, food has always been an important part of Scott’s life. After cooking in top kitchens in Atlanta and Portland, Scott returned home to Canada where he worked for Tobey Nemeth at the Jamie Kennedy Wine Bar. After a year he was promoted to chef de cuisine of Jamie Kennedy at the Gardiner where local food procurement was an every day occurrence.
In June of 2010 Scott was able to fulfil his dream of owning a restaurant by taking over the culinarily historical space on 96 Tecumseth Street with his wife Rachelle. Their passion of supporting local artisans is the number one philosophy at Beast Restaurant. With a weekly changing menu, Scott allows seasonal produce and top quality Ontario ingredients to become the focal point of the gastronomic experience that is offered.