Overview
A love letter to food, family, and the restaurants that shape us—from Toronto restaurateur and acclaimed chef Teo Paul.
In Done Right, celebrated chef Teo Paul invites readers into the kitchens that made him: from Paris and Piedmont to Toronto’s Ossington strip and the wild beauty of Grey County. With over 70 comforting, soul-satisfying recipes from his four acclaimed restaurants—Union, Côte de Boeuf, Heart’s Tavern, and Le Tambour—and his formative years cooking in the kitchens of Europe, Teo shares the flavors and stories behind a career that helped define Toronto’s food scene.
Whether you’re a home cook chasing flavor or a restaurant lover reliving your favorite meal, Teo shows readers how to cook with both hands, full heart, and deep intention. Within the pages of Done Right, you’ll find:
Done Right traces Teo’s restaurant journey—with moments of risk, resilience, and revelation, each captured in a recipe made with boldness and heart. Through evocative storytelling, personal essays, and the photography of Daniel Neuhaus, this intimate cookbook captures the glow of candlelit bistros, the hum of service, and the simple truth that great cooking isn’t about perfection—it’s about presence.
In Done Right, celebrated chef Teo Paul invites readers into the kitchens that made him: from Paris and Piedmont to Toronto’s Ossington strip and the wild beauty of Grey County. With over 70 comforting, soul-satisfying recipes from his four acclaimed restaurants—Union, Côte de Boeuf, Heart’s Tavern, and Le Tambour—and his formative years cooking in the kitchens of Europe, Teo shares the flavors and stories behind a career that helped define Toronto’s food scene.
Whether you’re a home cook chasing flavor or a restaurant lover reliving your favorite meal, Teo shows readers how to cook with both hands, full heart, and deep intention. Within the pages of Done Right, you’ll find:
- Union Favorites: Sticky Ribs, Polenta Gratin, and Sticky Ginger Cake
- French Bistro Classics: Steak Tartare with Duck Fat Toast, Côte de Boeuf with Peppercorn Sauce, Dark Mousse au Chocolat, and Paris Bistro Tarte Tatin
- Italian Inspirations: Gnocchi Bolognese, Bagna Cauda Beefsteak Tomato Salad, and Italian Ferry Arancini
- Rustic Canadian Comforts: Halibut with Shrimp Butter Sauce, Tamworth Pork Chop, Heart’s Smash Burger, Butter Tarts
Done Right traces Teo’s restaurant journey—with moments of risk, resilience, and revelation, each captured in a recipe made with boldness and heart. Through evocative storytelling, personal essays, and the photography of Daniel Neuhaus, this intimate cookbook captures the glow of candlelit bistros, the hum of service, and the simple truth that great cooking isn’t about perfection—it’s about presence.
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