John Robertson, The Big Carrot

John Robertson is a classically trained French chef with over 20 years in the Toronto restaurant scene. John grew up on a farm in Grey Bruce County where most of the food eaten was harvested from his family’s garden. John spends his spare time in the Algonquin region harvesting and wild crafting Native American plants and mushrooms for teas and culinary adventures.

John’s desire for truly sustainable foods like the ones he grew up on lead him to The Big Carrot where he has been the Executive chef/ co-operative member for the past two years.

"The Big Carrot is an amazing market where I can pick certified organic produce right off the shelf, or speak directly with the farmers when I’m looking for something specific, it’s the next best thing to living on a farm."

Restaurant Description:

The Big Carrot Natural Food Market is a Canadian worker-owned co-operative (est. 1983) specializing in organic, non- GMO and environmentally safe products. At the heart of the store is Canada’s first certified organic vegetarian deli, offering more than 50 fresh organic dishes and baked goods daily. This ever-changing selection of salads, and entrees offers up comforting classics like Vegan Scalloped Sweet Potato with coconut milk and Grilled Vegetable Lasagna as well as imaginative, internationally inspired flavours such as Soba Noodles with Seaweed, Quinoa Mushroom Risotto and Lentil Pates. At The Big Carrot Vegetarian Deli the emphasis is always on healthful whole foods with a complete commitment to supporting our sustainable farmers and producers.