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Chef and Owner of Appetite for Books

Scroll down to see Jonathan in the news!

Jonathan grew up in the restaurant business. Hanging out in the kitchen of his father's restaurants, because that's where the action was, he developed a passion for food from a very young age. Jonathan began his cooking training at the Culinary Arts program at Vancouver Community College and learned the basic principles of classical French cuisine, during a three year apprenticeship at Vancouver’s Le Petit Genève under Gerhard Pichler. After obtaining his Red Seal, Jonathan moved to Hong Kong to work at his family's restaurants where he learned many different styles of cooking including German, Russian, Spanish, and Chinese. After two years in China, Jonathan moved to Montreal and he was the Sous Chef at a restaurant in Old Montreal. But Jonathan’s long-time dream was to not only cook, but to teach others of the joy of cooking and this became a reality with the opening of Appetite for Books.




Michelle worked for years as a chef and pastry chef of some of Montreal’s best restaurants, now a freelance food stylist and recipe developer. We are lucky to have Michelle spend her summer with us teaching some of her favourite classes.

Yohai Rubin


Yohai Rubin started his culinary career in Tel Aviv and has been cooking for the last 20 years.
He is interested in the intersections between cuisines, especially the ones of the middleast where he grew up.
For the last 6 years he has been in Montréal. Here, he was the opening chef at Ayla restaurant, worked at Bistro la Franquette and Mano Cornuto. Yohai is very happy to return to the store to share with you his culinary skills and love for mix of cuisines especially the ones of the Middle East where he grew up.


Rodrigo Balbontin Nef 


Rodrigo was born into a family passionate about food. Originally from Chile, he grew up in Lima Perú, Latin America's culinary capital. After studying at Le Cordon Bleu in Peru, he worked in some of Lima's top restaurants, eventually becoming Corporate Chef for a major restaurant group in Cusco. He expanded his expertise with internships at Michelin-starred restaurants in Spain as well as Ottolenghi and Nopi in London. As a guest chef on Silversea Cruises, he hosted cooking classes and designed unique menus featuring local ingredients from every port. While working in Vancouver, Rodrigo discovered his passion for teaching, which he now brings to Montreal, aiming to inspire others to love cooking as much as he does.


CBC 88.5FM
All in a Weekend Cookbook Club on CBC Radio

CBC 88.5FM
Jonathan on CBC Radio for a segment as Cookbook Columnist

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