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 in his uncle’s restaurant and hasn’t left the kitchen since.
After graduating from Stratford Chef’s School in 2005, Carl travelled and worked in New York City, France and Vancouver before ending up in Toronto. Work experience highlights include the Sooke Harbour House, Camille’s West Coast Fine Dining, Gramercy Tavern and db Bistro Moderne in NYC, Le Comptoir and Georges Blanc in France and Le Louis XV in Monaco. 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.
In Toronto, Carl reunited with old classmate Ryan Donovan to open Richmond Station, the bustling neighbourhood restaurant downtown. Since then Carl has hosted 4 seasons of AMI’s Four Senses with Christine Ha and received the Pinnacle Award for Chef of the Year in 2015. 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.