Chef Rafael Covarrubias

Rafael Covarrubias

Hexagon Restaurant | 7 Enoteca

Born in Querétaro, Mexico, Chef Rafael Covarrubias embarked on his culinary journey at the age of 17, leaving his homeland to pursue his passion in Canada. In 2013, he settled in Calgary, Alberta, where he honed his skills and quickly ascended the culinary ranks.

After completing his culinary education at the Southern Alberta Institute of Technology, Covarrubias joined MARKET Restaurant, an award-winning establishment in Calgary, where he served as sous chef. In 2017, Covarrubias was recruited to join the opening team of Hexagon Restaurant in Oakville, Ontario.

Chef Covarrubias draws inspiration from his Mexican roots and the diverse cultures of his team, delivering a dining experience that reflects the Canadian terroir. His commitment to excellence was further acknowledged when he won the North American San Pellegrino Young Chef Competition in New York City in November 2019.

Under his leadership, Hexagon has garnered significant acclaim for its refined and original contemporary cuisine, earning a Michelin star in 2024—the first in the Halton region. That same year, the Michelin Guide Toronto honored Covarrubias with the Young Chef Award, recognizing his exceptional skill and maturity in the kitchen.

Beyond the kitchen, Covarrubias shares his expertise as a guest chef at the Stratford Chefs School, contributing to the development of future culinary talents.

His journey from a young Mexican chef to a Michelin-starred culinary artist in Canada exemplifies dedication, innovation, and a deep passion for the gastronomic arts.

What is your favourite Canadian dish to make and which All-Clad pan do you use to create it? I love making sauces, whether they are reductions or Mexican moles, I find one of the best collections for that is the Graphite Core Collection, specificaly the 3qt Sauce pan with a lid. Good for searing or making sauces or finishing a pasta!

What local Canadian ingredient do you love cooking with? As a Mexican, I have great love for all things chiles. Late summer in Ontario is great for all varieties but I especially love poblanos and habanadas.

What’s your #1 cooking tip for foodies? My advice is to understand the recipes! Don’t be afraid to change things up while cooking it! You can find new flavours and combinations.

"I love making sauces, whether they are reductions or Mexican moles, I find one of the best collections for that is the Graphite Core Collection, specificaly the 3qt Sauce pan with a lid. Good for searing or making sauces or finishing a pasta! ”

- RAFAEL COVARRUBIAS

All-Clad Must Haves

These are the pieces Chef Rafael Covarrubias told us he can’t live without, both at home and in his restaurant kitchens.

Exclusive Recipes

Signature dishes developed by Gavin Kaysen using his favorite All-Clad cookware of course.