David Howie, Lead Chef & Owner

Apprenticing at the renowned Regal Constellation Hotel under distinguished European & Canadian Chefs, David quickly realized his passion for the art of cooking. Catering for thousands instilled David with attention to detail, concept of timing and the ability to transform a simple ingredient into something delectable.

 Upon completing his apprenticeship David moved on to the very reputable "Auberge Du Pommier" in Toronto, where he further heightened his skills in taste and artistic presentation. His journey continued to the classy French Bistro "Crush Wine Bar" also in Toronto, where as Sous Chef he honed in on another level of the food industry. David's skills & experience took him out of the city to the Mill Croft Inn & Spa in Alton where he excelled at his Sous Chef position, preparing him for his next role as Culinary Catering Chef at Orange Tree Fine Catering, and then Executive Chef at Caterings at Gregorys. Landing in Oakville, David took on the position of Head Chef at the restaurant/catering at Kerr St Café/Flye Catering before the opportunity arose at 343 Kerr St.

 Gathering all his knowledge, experience and passion Solasta has come to fruition.

David's casual yet elegant approach to food creates innovative and diverse recipes. From large corporate functions to small intimate dinners David has created menus suited to all. David looks forward to working with all potential clients and customizing your menu.

 David believes in an organic and plant based life style. Solasta obtains the freshest available local products when available. He also believes strongly in helping with the environment and leaving the "smallest carbon footprint"

‘Let food be thy Medicine, let medicine be thy food’     - Hippocrates

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