Suzanne Barr
AUTHOR

Suzanne Barr

Biographies & Memoirs
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Suzanne Barr is one of North America’s most respected chefs with a signature flair for fresh comfort food. She recognized the significance of food from an early age, growing up in a household with two novice chefs was preparing every meal was an opportunity to bond as a family, learn about cultural roots, tell stories and express love. This instilled a lifelong passion to value the significant role food plays in nourishing not just the body, but the soul. Her food is a reflection of her roots and is ever-evolving as she travels the world refining her culinary and personal education. Suzanne’s food philosophy is to create highly nutritious, flavourful, and comforting food with ingredients that are accessible and all in an elevated way to make the ordinary, surprisingly extraordinary. Her impressive culinary repertoire includes: Head Chef/Owner at True True Diner in Toronto, owner of Saturday Dinette; inaugural chef-in-residence at the Gladstone Hotel; a residency at Sand and Pearl Oyster Bar in Prince Edward County; and is currently consulting on a new restaurant in Miami. She also had a starring role as one of the chefs in the acclaimed documentary film, The Heat: A Kitchen (R)evolution; as a resident judge on Food Network Canada’s series, Wall of Chefs, as well as hosted the online series History Eats. As an author, her works have been published in media including Foodism, Post City, and MENU Mag, and her book My Ackee Tree: A Chef’s Memoir of Finding Home in the Kitchen is due to be released in 2022 (a memoir with cherished recipes) through Penguin Random House Canada. Suzanne regularly advocates for food security, marginalized communities, mental health, pay equity, nutrition literacy, and food source sustainability. This work has earned her Restaurants Canada’s inaugural Social Advocate of the Year Award, listed in “Top Most Inspiring Women” by Post City Magazine and “Top Powerful Women” by View the Vibe. Her advocacy work spans from local grassroots initiatives to global organizations like Not 9 to 5 (a non-profit specializing in mental health promotion for the foodservice sector) and the United Nations.
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