Benny’s is run by a small team of dedicated people who prepare just about everything
Chef Scott Adams, who came to Benny’s in 2003 after having worked at The Urban Pear,
is an ardent promoter of slow food. His passion for local, seasonal food extends
beyond the kitchen to the classroom of the Montessori School in the Glebe, where
he runs an introduction to food and cooking course.
Sous-Chef Dominic Maio came to Benny’s in 2009 from the Cordon Bleu’s Signature
restaurant, where he was a Sous-Chef and refined his knowledge of classic French
techniques. His grandmother got him started in the kitchen well before he studied
cooking - getting his diploma in 1998.
Maître d’hôtel et Sommelier Yvon Foley ran the Agaric Restaurant in Chelsea for
many years before coming to Benny’s in 2001.
8 am - 2:30 pm
Available evenings for private functions
Bank Street store best reached via Fourth Avenue
The French Baker is featured in the 2011 La Presse survey of the best croissants ... in Québec!