At Michael’s On Simcoe, we hand select premium cuts of beef, carefully selecting the best of the top 2 percent.
Our meat is butchered and aged in-house. Our aging chamber is a designed with a refrigeration system custom built in Italy that optimizes humidity and temperature control, creating the absolute best environment for dry aging.
Derek von Raesfeld
Having a Toronto born Executive Chef has its advantages. With Derek, it’s his ability source the freshest local ingredients. His quest for the best and freshest has him in multiple farmers markets and countless local food suppliers in all corners of the city.
While originally from Toronto, Derek spent the early part of his career learning the art of Italian cuisine in Milan and Genova, working at Michelin Star restaurants under world renown chefs.
Since being back in Toronto, Derek has held positions and learnt under some of the cities finest: Mark McEwan, Brad Long, Rob Fennie, and Massimo Capra.
Prior to coming on as Executive Chef at Michael’s on Simcoe, he was Chef du cuisine at Mistura & Sopra restaurant for 6 years.
At Michael’s on Simcoe, Derek will continue to refine his locally sourced, Italian cuisine he’s know for, while making sure only the best cuts of steak find their way into his custom-made dry-aging chamber from Italy.