Sap

Dig into Canadian comfort food.

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To view our hours, location and parking information, please visit our contact page.

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About The Restaurant

Sap is wholeheartedly Canadian. Taking an honest approach to food, our dishes are dynamic and playful; they feature familiar, wholesome ingredients; and, most of all, they reflect of our country’s rich regional and cultural diversity.

Chef Faiz Shaikh

Chef de Cuisine

Faiz Shaikh

Chef Faiz Shaikh fell in love with cooking at a young age — it was hard not to, considering his grandmother was a professional baker and caterer. Her dedication to her craft, along with the delicious aromas and flavours she created, inspired him to become a chef in his own right.

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After studying hospitality management in India, Chef Faiz moved to Canada to enroll in George Brown College’s culinary management program. After graduating, he became Sous Chef at FAB Restaurant Concepts, a hospitality company with multiple properties based in Toronto and the GTA. But it was meeting O&B Corporate Chef Michael Robertson that put his career on a life-altering trajectory. Drawn by Chef Michael’s unwavering support and guidance, Chef Faiz decided to join the O&B family.

Sap now benefits from his cooking style, which is all about creative dishes inspired by seasonal produce. As you might expect from someone working in Canadian cuisine, Chef Faiz’s favourite hobby is traveling around Canada to find under-the-radar places with fantastic food (he highly recommends New Brunswick). The last place he visited was Québec, where he learned about the history of French pies and pastries.

Keep an eye out for new dishes on Sap’s menu as Chef Faiz continues to discover all the culinary gems Canada brings to the table!


District Executive Chef

Ryan Lister

Born and raised in the small seaside town of Weymouth, Dorset, in England, Ryan Lister grew up a proud Southerner who nourished himself with proper home-cooked food. Between his grandma’s stew and dumplings, his nan’s Sunday roast, and his mum’s rice pudding, he could never get enough of the convivial family huddles around a table of delicious, love-laden food. The joy and warmth that envelop him through those memories, together with the unrelenting support of his family, drive his passion today as he leads the kitchen brigades at Liberty Commons at Big Rock Brewery, The Rabbit Hole and Sap Canadian Comfort Food.

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Long before his arrival in Canada, Chef Ryan molded the foundations of his culinary identity in the kitchens of celebrated restaurants across the U.K. — including four-star hotels like Moonfleet Manor and The Swan at Streatley, the award-winning Chez Roux at Greywalls Hotel, and The Bingham under Michelin-starred chef Shay Cooper. In 2013, Chef Ryan made the leap to Toronto, landing a Sous Chef position at Canoe Restaurant & Bar under Executive Chef John Horne, whose mentorship illuminated the path he wanted to pursue as a chef. He quickly fell in love with his new home and with Chef John’s contemporary Canadian cuisine.

Having grown up watching his dad brew beer out in the shed, where he often daydreamed about opening a pub with his wife, opening Liberty Commons as the Chef de Cuisine in 2017 was a literal dream come true. Inspired by his own childhood favourites, British classics, and elevated comfort food, Chef Ryan’s good old-fashioned pub fare centered on being familiar, imaginative, fun, and best served with a cold pint.

In 2020, Chef Ryan turned his penchant for pies into the Common Pie Shop. Nestled within Liberty Commons kitchen, the fledgling pastry commissary dreamed up an assortment of artisanal pies — from sausage rolls to Cornish pasties to game pies. The following year saw exponential professional growth as the now District Executive Chef opened The Rabbit Hole, a whimsical and unapologetically British gastropub, and the rebranded Sap Canadian Comfort Food, where he merges his training at Canoe with the mosaic of culinary backgrounds that defines Canadian cuisine.

Throughout his career, the insurmountable value Chef Ryan places on local, seasonal, sustainable and regenerative ingredients has remained at the forefront of his day-to-day operations. As an ambassador of 100km Foods and a close friend of Tamarack Farms, he is inspired every day to support and uplift smart Canadian agriculture.

Chef Ryan Lister standing with arms crossed