After spending half his life cooking for culinary giants — from the Gordon Ramsay Group in London to Toronto institutions like Canoe and Auberge du Pommier — Chef Eric Valente knew it was time to create something of his own. Together with his partner Tam Phan, he found the perfect vessel: The Rosebud in Corktown.
The restaurant's name honors a chef who profoundly shaped Valente's career. "Liliana was the first chef I worked for in Italy," he explains. "She was a huge inspiration into how I work as a chef and how I treat others, and my view on hospitality."
For Phan, The Rosebud represents a different kind of homecoming. "My parents are immigrants and, classically, they always wanted me to pursue a stable career," she reflects. Her father was a head chef at a Vietnamese restaurant in Scarborough for over a decade. "I see it as a special tribute to their hard work, sacrifice and a reflection of them through me."
The couple's approach to their new venture reflects deep respect for what came before. "We really didn't want to be those New Kids on the Block coming in, tearing something down," Valente says. Instead, they've gently guided the restaurant into its next chapter.
Valente's fine-dining background shines through in meticulously crafted dishes that remain refreshingly accessible. "I want people to read the menu and know what they're reading," he explains. The winter tasting menu features standouts like Hispi Cabbage with smoked cabbage cream and harissa vinaigrette, Salmon Tartare topped with tobiko and finger lime, and luxurious Roasted Scallops nestled in seafood chowder.
Mixologist Vignesh Anil complements the food with creative cocktails: an Espresso Martini sweetened with maple and spiced with cardamom, or a Boulevardier elevated with Bearface whiskey and pear syrup.
At The Rosebud, Valente and Phan have created what every great neighbourhood restaurant should be: a place where fine dining sensibilities meet genuine warmth, where every guest feels both special and at home.