#FOOD: TOP TORONTO MICHELIN CHEFS COLLABORATE WITH MOKABLE

Toronto’s culinary elite are enhancing their craft with Mokable, a premium confectionery showcased at premier venues like DaNico, Fairmont Royal York, Hazelton Hotel: One Restaurant, Lyla Toronto, Ficoa, and Tatin Bakehouse. Following the buzz of Battle Mokable – an industry showcase that took place this July, executive chefs, pastry chefs, and mixologists are now proudly weaving Mokable into their kitchens and beverage programs, highlighting its transformative potential.

Mokable is an innovative coffee confectionery that transforms entire coffee beans into an ultra-fine powder, capturing 100% of the bean’s aroma and flavour while preserving the natural oils and acids typically lost in traditional brewing. With over a decade of experience in coffee beverage development, Mokable’s global founder discovered that up to 70% of a coffee bean’s flavour is discarded with the grinds—an insight that became the foundation for this groundbreaking approach.

Mokable’s Rise in Toronto
Launched in North America in February 2025, Mokable made its debut in Toronto, chosen as the first city for its dynamic culinary scene.
Born in Japan, and winner of the 2025 Grand Prix Japan Food Selection and 2024 JFEX Innovation Award, Mokable is a versatile delight—able to elevate culinary experiences, enhancing both sweet and savoury dishes while complementing expertly crafted cocktails and coffee. This bold yet adaptable flavour has impressed award-winning chefs and mixologists across Toronto. What began as an exclusive ingredient in select restaurants and bars (like Miku Toronto and Bar Pompette) has quickly become a staple for some of Toronto’s most influential culinary innovators.

Where Toronto’s Culinary Talents Are Showcasing Mokable
Toronto’s culinary community eagerly anticipates the inspired creations that will emerge from Fairmont Royal York, Hazelton Hotel: One Restaurant, and the artisanal Tatin Bakehouse—each poised to showcase Mokable in an elevated way. ​​Below is a selection of some of the city’s premier establishments currently featuring Mokable, highlighting the ingredient’s rising popularity among Toronto’s chefs and mixologists, who embrace Mokable for its exceptional flavour and sustainable ethos.

DaNico
Since Mokable launched this February, chef Daniele Corona and pastry chef Nikhil Londe have continued to offer SAVE THE COFFEE at DaNico, featuring Itakuja namelaka a fabulous cross between a ganache and a crème pâtissière, Jivara soft caramel, finished with Fruity Mokable crunch with cocoa.

Lyla Toronto

Created by Chef Michael Medeiros and featured at Lyla Toronto, the Mokable Mousse is a decadent composition of Fruity Mokable mousse, rich roasted ganache, and a textured Roasted & Fruity soil, delivering a harmonious balance of depth, flavor, and playful sophistication.

Ficoa
Ficoa’s Mokable mousse offers creamy and silky texture featuring apricot gel, hibiscus infused Mokable mousse, and beautifully dusted with beet-guajillo by chef Esau Garcia.

Deauville Club Restaurant
Mokable has inspired multiple collaborations across the city, including a joint TIFF initiative. No Vacancy beverage director and general manager Troy Gilchrist, Hornitos Tequila, and Deauville Club Restaurant created a movie-themed cocktail as a nod to Frankenstein, one of the most highly anticipated films at TIFF this year. The collaboration took place at Deauville Club Restaurant, located within Revery Hotel, a boutique property in the Curio Collection by Hilton.

Frankenfoam, available exclusively during TIFF, features Hornitos Black Barrel Tequila with Roasted and Fruity Mokable liqueurs, blended with passion fruit, strawberry, acid-adjusted pineapple juice, and ginger beer. The mixture is milk-punched for striking amber clarity and topped with a Fruity Mokable foam made with Calpico syrup, Prosecco, lemon, vanilla, and egg white, finished with a dusting of dehydrated strawberry.

Battle Mokable: An Arena Designed for Both Chefs and Mixologists

On July 21, 2025, more than 100 culinary professionals—from MICHELIN and award-winning chefs to line cooks, sous chefs, and mixologists—came together at Cirillo’s Culinary Academy for Battle Mokable. The highlight of the event was the timed black box challenge, where chefs and mixologists were tasked with creating a dish or cocktail using only the black box’s ingredients. Unlike traditional competitions, Battle Mokable brought both chefs and mixologists into the same arena, with teams formed separately for each discipline. Roles within the groups were thoughtfully balanced, creating space for collaboration across different areas of expertise while showcasing the full breadth of culinary and cocktail talent. The challenge not only pushed the limits of creativity in both food and drink, but also deepened connections among participants, showcasing how Mokable inspires innovation across the entire culinary spectrum.

The Mokable Masters
At Battle Mokable, chefs and mixologists were instructed to step outside their comfort zones. In the end, only two chef and mixology teams were selected as champions.