Meet Paul Wejman, the culinary virtuoso behind TOCA Restaurant's exceptional dining experiences. With a journey that began as a dishwasher and evolved into an international culinary exploration, Paul's dedication to perfection has defined his path. Graduating from George Brown's culinary program, he refined his skills at the two Michelin-starred Da Caino in Italy, mastering the art of plating, collaborating with diverse chefs, and perfecting the intricacies of sauce and fresh pasta. Returning to Toronto, he made his mark as Head Chef at Romangia Mia Ristorante, impressing with his delectable pastas and award-winning risottos.
Paul's culinary voyage continued with a prestigious role as Private Chef for K2 Investments Management, where he showcased his adaptability and personalized finesse, crafting bespoke masterpieces for high-profile executives. Emerging from the challenges of the pandemic, Paul brought his talents to Giulietta restaurant, creating captivating pasta dishes that exemplified Michelin-level standards. TOCA Restaurant proudly embraces Paul Wejman, a culinary visionary whose expertise, creativity, and leadership infuse every dining experience with unforgettable flavors.
