Chef Joseph Shawana was raised on the Wiikwemkoong Unceded Reserve located on Manitoulin Island on Lake Huron. At a young age he experienced the power that food has to bring people together, and began his culinary journey with the strict philosophy of utilizing the entirety of an ingredient to bring its full range of flavours to the palette.
Ddcx Ku-Kum Kitchen is located in Toronto, where Joseph Shawarna is the executive chef. He also is an educator at Centennial College and on the chair of Indigenous Culinary.
“Come join us and experience the culinary story of Canadian Indigenous heritage.” Ddcx Ku-Kum Kitchen features an elegant menu with Canadian ingredients and delicacies such as Chinook Salmon, Braised Bison and Slow Cooked Venison. The desert menu will bring the excitement to another level. Tell us where else you can order pine needle sorbet!
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