A taste of the British coast and countryside

Long before he arrived in Canada from Weymouth, Dorset in England, Chef Ryan moulded the foundations of his culinary identity in the kitchens of celebrated restaurants across the U.K. — including four-star hotels like Moonfleet Manor and The Swan at Streatley, the award-winning Chez Roux at Greywalls Hotel, and The Bingham under Michelin-starred chef Shay Cooper. In 2013, Chef Ryan made the leap to Toronto, landing a Sous Chef position at Canoe Restaurant & Bar under Executive Chef John Horne, whose mentorship illuminated the path he wanted to pursue as a chef. He quickly fell in love with his new home and with Chef John’s contemporary Canadian cuisine.

Having grown up watching his dad brew beer out in the shed, opening Liberty Commons at Big Rock Brewery as the Chef de Cuisine in 2017 was a literal dream come true. Inspired by his childhood favourites, British classics, and elevated comfort food, Chef Ryan’s imaginative and pub fare (best served with a cold pint) has won the hearts of Liberty Village locals and visitors alike.

In 2020, Chef Ryan turned his penchant for pies into the Common Pie Shop, a fledgling pastry commissary serving up everything from sausage rolls to Cornish pasties from the Liberty Commons kitchen. The following year saw exponential professional growth as the now District Executive Chef opened The Rabbit Hole, a whimsical and unapologetically British gastropub, where he merges his English roots and fine dining training with the mosaic of culinary backgrounds that define Canadian cuisine. His constant innovation also extends to his role as consulting chef at Altea Active, Toronto’s premier wellness and social club.

Throughout his career, the insurmountable value Chef Ryan places on local, seasonal, sustainable and regenerative ingredients has remained at the forefront of his day-to-day operations. As an ambassador of 100km Foods and a close friend of Tamarack Farms, he is inspired every day to support and uplift smart Canadian agriculture.

Hailing from Bedfordshire, England, Chef Rob’s culinary journey began watching his mother find joy in preparing comforting meals for their family. This early inspiration ignited Chef Rob’s desire to spread happiness through food, setting him on a path toward a fulfilling career in cooking.

After mastering his mum’s quiche lorraine recipe in high school, his culinary talent flourished. His dedication to his craft brought him to Lucknam Park, a Michelin-starred restaurant led by Chef Hywel Jones, whose emphasis on hard work and humility left a lasting impression.

Fate intervened when Rob fell in love with a Canadian, prompting him to embark on a culinary adventure across the pond. From the acclaimed Hawksworth Restaurant at Rosewood Hotel Georgia in Vancouver to The West Coast Fishing Club in Haida Gwaii and Albreda Lodge in the Rocky Mountains, Chef Rob honed his skills and expanded his culinary horizons. Most recently, he opened The Restaurant at Poplar Grove in British Columbia’s beautiful Okanagan Valley.

Now settled in Toronto, Chef Rob is delighted to infuse The Dorset with a dose of nostalgia, blending classic British flavours with fine dining flair. Alongside District Executive Chef Ryan Lister, he crafts memorable experiences through dishes like crispy lamb sweetbreads and mackerel tartare, striking a balance between relaxed elegance and refined sophistication.

Outside the kitchen, music remains a constant in Chef Rob’s life, nurtured by his upbringing in a musical family. On his days off, he can be found enjoying strolls in the park with his wife and dog, making time to savour a cup of tea along the way.

Born in Jaipur, Gagan was captivated by the city’s luxury hotels and restaurants from a young age. Growing up in India, the saying “guest is God” was ingrained in him, making the world of hospitality a natural choice. 

He began his career at the iconic Taj Mahal Palace in Mumbai, working as a butler for an esteemed clientele. Seeing the joy on guests’ faces became his driving force, and he came to Canada to pursue hospitality studies — his career flourished quickly. He started at Oliver & Bonacini as a server assistant and steadily climbed the ranks, gaining experience at O&B Café Grill Yonge & Front, Leña, The Rabbit Hole, and Canoe. 

A champion of culinary excellence and unparalleled service, Gagan takes on his role as General Manager of The Dorset with style and grace. Leading our dedicated front-of-house team, his knack for creating memorable encounters and a welcoming atmosphere ensures each guest feels at home as soon as they step through our doors.

Outside of work, Gagan is a certified personal trainer and all-around athlete. When he’s not hitting the weights, he’s opting for a long-distance run or cruising the trails on a scenic summer bike ride.