As Executive Chef of Branca, a traditional Argentinian inspired restaurant in the rapidly evolving Parkdale are of Toronto’s downtown, Kanida leads the kitchen staff, while also creating menu dishes centered around the restaurant’s unique concept of cooking over live fire. Branca also features an in-house smoke room where the restaurant’s selection of locally sourced meats are prepared.

Opened in 2014, by childhood friend James Bateman and Kanida Branca’s authentic approach to traditional cooking has garnered the trendy restaurant acclaim and notoriety.

In the few years that Branca has been open the first upscale Argentinian restaurant of its kind has already garnered numerous accolades and awards including, Toronto’s Most Romantic Restaurant, Toronto’s Top New Restaurant in the West End, as well as, Top New Restaurant.

Kanida can also be found at another local restaurant that is much different than Branca. At Broncos, a trendy spot in the Boho chic Queen and Bathurst area, Kanida and staff serve up a long list of scrumptious sliders, decadent brunch dishes, affordable cocktails and cold beer. Using Americana as inspiration Broncos has developed an almost cult following with their pop culture movie events and month long themed celebrations.

Kanida’s culinary career kicked off, shortly after the chef graduated from George Brown College, a post-secondary school in Toronto known for its comprehensive culinary arts program. From there the new chef went on to Flow Restaurant and Lounge, where he got to put his education in practice through the numerous positions he held, including Garde Manger, Entremetier, Poissonnier, Saucier, Grillardin, Junior Sous Chef, Sous Chef.

In the years following, Kanida continued to build his culinary knowledge through executive positions at Rose Water Supper Club, Origin Restaurant and Ink Entertainment. During this time Kanida also strengthened his managerial skills which he has utilized extensively at Branca, the restaurant he opened with his close friend.

Before opening Branca and his work at Broncos, Kanida served as Chef De Cuisine, Executive Sous Chef and Culinary Director for Icon Legacy Hospitality, a full service international hospitality company headquartered in Toronto. Icon Legacy Hospitality owns, operates and manages a group of cocktail lounges, signature restaurants, bars and special events facilities.

In the years that Kanida worked alongside the team at Icon Legacy Hospitality, the well-known international company received award in the following categories: Top New Restaurant for 2013 & 2014, 10 Best Restaurant in Toronto and Toronto’s 25 Hottest Restaurant 2014.

Kanida’s life-long passion of global cuisine extends past the restaurant sector, during the summer months Kanida can be found at the multicultural city’s many cultural events showcasing ethnic cuisines from around the globe.

The Toronto native is also passionate about community and often spends time volunteering at local soup kitchens and food banks.



Shrimp Eccabeche

Tostones, Crema, Avocado


Using a strainer lined with cheesecloth strain yogurt. Allow yogurt to drain over night in the fridge.


  • 81 g (1.5Lb) peeled deveined shrimp
  • 180 ml (3/4 cup) olive oil
  • 125 g (1/2 cup) red onion, sliced
  • 1125ml (4 ¾ cup) white wine vinegar
  • 1125ml (4 ¾ cup) water
  • 30 g (2 tbsp) whole black peppercorns
  • 5 g (1 tsp) saffron
  • 5 g (1 tsp) sliced garlic

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Whole Roasted Chicken



To make brine, in a pot add salt, sugar, lemon halves, parsley, water, and onions. Stir until sugar and salt has dissolved.


  • 1816 g (4Lb) skin on bone in turkey breast
  • 125 g (1/2 cup) kosher salt
  • 75 g (5 tbsp) white sugar
  • 2 pc halved lemons
  • ½ bn parsley
  • 5000 ml (5Lt) water
  • 2 pc (2 tsp) whole bay leaf
  • 125 g (1/2 cup) roughly chopped white onion

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Baby kale Salad

Red Beets, Crispy Chickpeas...


Place red beets in a pot. Add red wine vinegar and sugar. Fill with water until beets are completely covered. Cook for 1.5 hours or until


  • 454 g (1Lb) cleaned and picked, baby kale
  • 227 g (1/2Lb) red beets
  • 120 ml (1/2 cup) red wine vinegar
  • 30 g (1 tbsp) white sugar
  • 50 g (1/4 cup) canned cooked chickpeas
  • 350 ml (1 ½ cup) goats milk
  • 250 ml (1 cup) mayo
  • 20 g (4 tsp) honey

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August 27, 2016 7:23 am

One of my favorite seasons of the year — and I think the same can be said for many Torontonians and Canadians — has to be the Fall. The weather begins to cool, foliage changes, and for me as a chef, I’m always excited about what the Fall harvest has to offer. Autumn, in short, provides a pleasant and needed cushion for the colder, harsher winter months.

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August 17, 2016 4:52 pm

From my perspective as a chef, nothing is more exciting about Toronto than the sheer variety of cuisine the city offers. Toronto is truly a food city in every sense of the word. And being a food city, Toronto not only offers an abundance of extremely fantastic restaurants and talented chefs, it also offers plenty of food and restaurant-inspired events.

One event I want to highlight – and that is in fact happening right now – is Toronto’s Estrella Damm Tapas Journey.
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July 13, 2016 7:19 pm

It’s my favourite time of year, in my favourite city, Toronto. I love summer in Canada’s unofficial capital for a number of reasons, the heat, the entertainment scene and most of all the food festivals.

As the most diverse city in the world it probably comes as no surprise that Toronto’s food and cultural events reflect the eclectic array of citizens that make up this unique melting pot of diversity.

From The Asia Food Fest to the Halal Food Festival there are street events every weekend to keep residents busy from June through August. While picking a favourite food festival is impossible there are a handful I absolutely refuse to miss each year.
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Returning to Simpler Cooking

Ask someone about their favourite meal and more than likely they will tell you about a simple dish that was slow-cooked alongside a great deal of love and patience. These favourite dishes, often prepared by a mother or
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Baby Kale Salad with Beets...

Branca’s Chef Kanida Chey made this recipe for Longo’s Experience magazine over the holidays and I thought I would share it with our readers. Branca is an Argentinian restaurant in an old converted Victorian house on
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Looking for old-school...

I’m a live-fire grilling fanatic. It’s not what you expect – I do not own a “Licenced to Grill” apron, or one of those “Every Butt Loves a Rub” t-shirts with the perma-stretched gut and the ochreous Frank’s RedHot stains
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Branca goes whole hog

Chestnuts roasting on an open fire are nice, but the sudden onslaught of winter weather has us craving something heartier. Chef Kanida Chey of Argentine-style restaurant Branca takes us into his
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Chef Kanida Chey ...

Chef Kanida Chey, of Branca Restaurant in Toronto, swears by using local, antibiotic and hormone free meat for his Asado style kitchen the heart of Brockton Village, Toronto.
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