#FOOD: CHEF JOSEPH SHAWANA X LOUF COLLABORATION

Acclaimed Indigenous Chef Joseph Shawana, former owner of Toronto’s Kū-Kŭm Kitchen, is returning to Toronto’s dining scene in partnership with celebrated Palestinian restaurant louf. Together, they will launch Giizis, a new Indigenous dining series inspired by the 13 full moons of the Anishinaabe calendar. Beginning Thursday, November 19, 2026, the series will take place on Thursday and Friday evenings through December 31 (excluding December 24 and 25), featuring a seven-to-nine-course menu that brings together Indigenous ingredients, traditional food knowledge and contemporary culinary techniques. The inaugural menu will draw inspiration from the Little Spirit Moon, exploring themes of storytelling, reflection and the sharing of cultural knowledge.

The launch marks a new chapter for Shawana in Toronto, following the national recognition of Kū-Kŭm Kitchen for its approach to Indigenous ingredients and traditional food practices. With Giizis, he introduces a more intimate format, inviting guests to explore the ingredients, traditions and stories that have shaped his career.

Meaning “moon” in Odawa, Giizis reflects Chef Shawana’s distinctive approach to Indigenous cuisine through a recurring, multi-course dining experience. Hosted at louf, the series builds on the first culinary collaboration between Chef Shawana and louf co-founder Chef Fadi Kattan, reflecting a shared appreciation for culinary heritage and the role of food in connecting communities.

A Dining Experience Guided by the Full Moon

Inspired by the 13 full moons of the Anishinaabe calendar, each Giizis menu will reflect the changing seasons, featuring exclusively ingredients native to North America. Through traditional Indigenous preparations and contemporary culinary techniques, Chef Shawana will explore the seasonal practices and cultural teachings associated with each moon.

The inaugural series will begin with the Little Spirit Moon, a time traditionally associated with storytelling, reflection and healing. As the seasons shift into winter, this moon emphasizes the importance of sharing cultural knowledge across generations. These themes will guide Shawana’s opening seven-to-nine-course menu, exploring the relationship between food, land and Indigenous culinary heritage.

Chef Shawana will showcase distinctive Indigenous ingredients through dishes such as Seal Loin Tataki with Cedar-Fermented Black Currant and Birch Ash-Braised Elk Cheek Loin Duo with Roasted Sunchoke and Chokecherry Emulsion. Each course will honour traditional food knowledge while presenting it through a contemporary lens.

“Each full moon carries its own teachings, and food has always been an important part of how that knowledge is shared,” says Chef Joseph Shawana. “Giizis gives us an opportunity to explore those traditions through the ingredients we use and the stories behind them. A big part of my work has been reconnecting with Indigenous food knowledge and sharing what I’ve learned with my community and the next generation.”

Each dining experience will unfold over approximately two and a half to three hours, with optional beverage pairings available at an additional cost. Chef Shawana will be joined by his longtime sous chef, Brad Kurtenbach, who has worked alongside him for approximately 15 years, including at Kū-Kŭm Kitchen, on culinary events and educational initiatives.

From Kū-Kŭm Kitchen to Giizis: A New Chapter in Toronto

Chef Joseph Shawana’s culinary journey began in Wiikwemkoong Unceded Territory on Manitoulin Island, where he was born and raised. An Odawa chef and member of the Three Fires Confederacy, Shawana began cooking at age 13, learning from his mother, who had learned from her own mother. This knowledge, passed down through generations, continues to shape his approach to Indigenous cuisine, alongside the classical French techniques he developed throughout his career.

At Toronto’s Kū-Kŭm Kitchen, Shawana became known for introducing diners to Indigenous ingredients and traditional preparations through a contemporary culinary approach. In 2019, the restaurant received a Best World Cuisine award, recognizing his use of distinctive ingredients such as fir tips, sweetgrass and seal.

Beyond the restaurant, Shawana has dedicated much of his career to preserving Indigenous culinary traditions and sharing his knowledge with future generations. In 2024, he was appointed Centennial College’s first Indigenous Culinary and Foodways Guide, supporting Indigenous food sovereignty and culinary education. He has also served as chair of the Indigenous Culinary of Associated Nations (ICAN). With Giizis, Shawana brings these experiences together, placing Indigenous ingredients, seasonal traditions and cultural knowledge at the centre of his return to Toronto’s dining scene.

A Collaboration Rooted in Community and Hospitality

Founded in November 2024 by Franco-Palestinian Chef Fadi Kattan and entrepreneur Nicole Mankinen, louf celebrates Palestinian cuisine through traditional ingredients and locally sourced Ontario produce. The restaurant was ranked No. 7 on Toronto Life’s 2025 Best New Restaurants list, becoming the first Palestinian restaurant to receive recognition on the list.
For Giizis, Chef Shawana will develop and lead the menu, while louf provides a space for cultural exchange and collaboration, reflecting the two chefs’ shared appreciation for culinary heritage and community.

“At louf, we celebrate Palestinian cuisine developed with local produce, always focusing on the rhythm of the land,” says Chef Kattan. “Since collaborating with Chef Joseph last year, we have had the immense pleasure of learning more about the diversity and sustainability of Indigenous cuisines, and today we are honoured to continue this collaboration with a space not only for delicious food, but for food with a purpose.”

“No community or culture exists in isolation. As humans, we are naturally drawn together through our commonalities, and through our curiosity about what differentiates us,” adds Chef Kattan. “We share, and this is the essence of louf. We are excited to be sharing our space to host Chef Joseph and his exquisite preparations rooted in his personal cultural journey. Thank you, Chef, for entrusting us with this honour.”

Giizis launches Thursday, November 19, 2026, with dinners taking place on Thursday and Friday evenings through December 31, excluding December 24 and 25.

Limited to 12 guests per evening, the experience will centre on Indigenous culinary traditions, seasonal ingredients and the stories behind each course. Additional Saturday seatings may be announced.
Experience: Seven-to-nine-course tasting menu, approximately 2.5–3 hours
Pricing: $145 per person
Beverage Pairings: Optional, non-alcoholic $35 and alcoholic $55
Location: louf, 501 Davenport Rd, Toronto, ON M4V 1B8
Reservations: To reserve a seat, please contact shawana@louftoronto.com

About Chef Joseph Shawana
Chef Joseph Shawana is an Odawa chef, educator and advocate for Indigenous cuisine, born and raised in Wiikwemkoong on Manitoulin Island, Ontario. The former owner of Toronto’s Kū-Kŭm Kitchen, Chef Shawana is known for bringing together Indigenous ingredients and traditional food practices with classical French culinary techniques. His career has included culinary education and advocacy, with a focus on preserving Indigenous food knowledge, sharing cultural traditions and inspiring the next generation of chefs.
IG.@Joseph.Shawana

About louf
Opened in November 2024 by Franco-Palestinian Chef Fadi Kattan and entrepreneur Nicole Mankinen, louf celebrates Palestinian culinary traditions through a menu combining Palestinian-sourced ingredients with locally sourced Ontario produce. In 2025, louf was ranked No. 7 on Toronto Life’s Best New Restaurants list.
W. www.louftoronto.com
IG. @louf.toronto
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