Meet Brett Healey (Class of 2002)
I was born and raised in Stratford, which may be why I wanted to become a Chef. The city has such a great food scene, it seemed obvious to attend Stratford Chefs School. After graduation, I spent the next decade cooking all around southwestern Ontario, before becoming a sommelier in Niagara and switching to Front of House.
After another decade of working FOH, I now find myself back in the kitchen at my own restaurant, it was a very slow evolution to get to owning a restaurant. At this point in time The Fall Bright Tavern has been open for seven months, here's to hoping the next decade of my career is right here!
Current role and workplace
Chef & Co-Owner, The Fall Bright Tavern, in Toronto, Ontario.
The Fall Bright Tavern
The Fall Bright Tavern is a warm and welcoming neighbourhood restaurant located at 840 Bloor Street West, Toronto. The Tavern serves elevated comfort food in a small and inviting space in the heart of Bloordale. The menu changes quite a bit, following the availability of the seasons with unpretentious dishes that inspire Chef Healey and the guests. The back patio is open seasonally and features a lovely view of the neighbouring park.
Toronto Life: Best New Restaurants 2024
Opened by Healey and long-time friend and hospitality veteran Joe Rutherford, The Fall Bright was recently named one of the best new Toronto restaurants of 2024 by Toronto Life, who said it "may be the city’s most comfortable dining experience outside your own home." The Fall Bright has a lived-in family room feel. Chef Healey cheekily describes his style as “home cooking, but with enough salt” (Toronto Life).
Q & A with Chef Brett Healey
What is your favourite restaurant and why?
Either Etxebarri or Desde 1911, both in Spain, both for the same reason - some of the best product with the simplest technique; but picking a favourite restaurant that is not in the city you live is a silly idea! So a better option is Edulis here in Toronto. I was lucky enough to work there in the front of house when they got their Michelin star and best service award. Edulis is a perfect example of what working Chef owners can accomplish.
What is your favourite cookbook and why?
I don't have cookbooks anymore, after a house fire I fell out of the habit of purchasing them. I now find myself using the internet for a starting place of a recipe, then relying on education and experience to modify it to my needs.
What is your guilty pleasure food?
There is no such thing as a guilty pleasure food with me, junk food is emotional nourishment. But Onion Rings.
What food did you think was over-rated until you tried it?
Fish, growing up I hated it, which was a quality thing. It really helped highlight the importance of good product.
What is your favourite knife or kitchen tool?
I'm a minimalist with knives. I only have four: chef, boning, serrated, paring, And I have no favourites as long as its sharp, and honestly I use the cheap four-packs of paring knives. My favourite fancy purchase is copper pots I bought for home; I invested in the thick industrial ones and ten years later they are tarnished and perfect.
What restaurant dish seemed the most intimidating, but is actually not too difficult to make?
Cake. We put a Classic Chocolate Cake on the menu at The Fall Bright (see photo below). People lose their mind over it. And honestly if you take your time, it's foolproof. The recipe I believe came from Ruth Klahsen, of Monforte Dairy fame, and an excellent chef Instructor at Stratford Chefs School when I was there. (Editor's note: Ruth Klahsen was a member of the first graduating class of Stratford Chefs School, in 1985).
What's your favourite ingredient to work with right now?
It's July, pick a vegetable: Peas, Carrots, Favas, Strawberries, I am really contemplating having a vegetarian week at the restaurant as the bounty of the summer hits.
What is a new technique or flavour you are experimenting with currently?
Velveting meat? That crispy fried and saucy style Chinese food has perfected. The technique is simple easy and works well in service situations, and can be used for other flavours.
Are there any recipes from your time at Stratford Chefs School that you still use?
Probably a lot. The Fall Bright has a recipe book, but it has only a few things written in it. Between myself and the other cooks we cook from our own experiences. Therefore there is probably a lot of School influence in our food, but nothing exact.
What is a fond memory from your time at Stratford Chefs School?
I was not a good student, I struggled to see the importance of many of the theory aspects of my time there. However, I now understand the importance of the broad curriculum, it all matters in the long run, even if at the time all I wanted to do was cook. So my fondest memory was finally graduating.
Read the Toronto Life feature
Visit The Fall Bright Tavern on Instagram
Photos 1 and 4: BlogTO | Photos 2 and 3: Toronto Life