Chef Robert Rainford

Robert Rainford

Chef, Consultant

Best known for hosting the wildly popular Food Network TV series, License to Grill (which aired in Canada, the USA, Australia, Africa and Asia), Chef Robert Rainford has captivated audiences worldwide with his mastery of live-fire cooking. A cookbook author, educator and consultant, he brings decades of experience to the table.

A graduate of George Brown College, Rainford’s culinary journey has taken him across the globe. In 1999, he left Accolade to join Senses to work alongside Chef Ned Bell. Together they made magic and Robert refined his ability to transform fresh, seasonal ingredients into mouthwatering dishes.

After teaching in the Continuing Education Program at his alma mater, he now shares his time between running Rob Rainford Catering and consulting at Sixty67 Group. While Chef Rob has worked with a wide variety of cuisines, his true culinary passion has always been the grill. He lives in Toronto with his wife and two daughters.

What is your favourite Canadian dish to make? Sounds a little contrite and over simplistic, but poutine is at the top of my list. I love the traditional fries and gravy with Quebec cheese curds.

What local Canadian ingredient do you love cooking with? Fiddleheads. Although their season is short, they have the flavours of several green vegetables I love.

What I look for in a pan depends on what I’m cooking.For a thick cut strip loin, I need a heavy bottom skillet like the All-Clad D3 that retains heat which will give even distribution so I can caramelize the exterior of the meat. The more surface area the greater the taste of the steak. Lastly, I need metal handles so I can go directly in my oven to finish the cooking process.

What’s your #1 cooking tip for foodies? My number one tip for foodies is always do your homework on a new dish, try it at least 3 or 4 times before unveiling it to your circle. It’s almost like hitting a home run on your first time at bat. It’s the exception not the rule.

"My favorite pan for Steaks is definetely All-Clad D3, it retains heatwhich will give even distribution so I can caramelize the exterior of the meat. The more surface area the greater the taste of the steak. Lastly, I need metal handles so I can go directly in my oven to finish the cooking process. ”

- ROBERT RAINFORD

All-Clad Must Haves

These are the pieces Chef Robert Rainford 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.