SPATULA has reimagined the frozen aisle
Meet the Restaurants Being
We worked with local restaurants and transformed their top dishes into frozen products using the magic of SPATULA, so Canadians can enjoy top restaurant specialities in the comfort of their own homes.
Casa Manila
Philippino Cuisine
Casa Manila specializes in classical, regional, and colonial Filipino recipes with an emphasis on healthy and wholesome recipes without artificial ingredients.
Beef Kaldereta
Tropical Tomato Stew with Potato, Carrots, Bell Peppers, and Jasmine Rice
GIA
Vegetarian Italian Cuisine
A plant-forward restaurant specializing in freshly made vegan and vegetarian pasta, Gia is amongst the first restaurants in Canada to be recognized and recommended by the renowned Michelin Guide.
Porcini Agnolotti
with Wild Mushrooms and Parmesan
Hong Shing
Chinese Cuisine
Hong Shing modernizes the experience of wok to table by curating recipes with local and seasonal ingredients that honour traditions and bring exciting flavours.
General Tao Chicken
with Green Peppers and Jasmine Rice
Northern Heat Ribs Series
American Cuisine
Northern Heat Rib Series is Canada's largest Rib & Beer Series featuring some of the best rib teams in North America.
Texas Jack’s BBQ Pit
Lonestar State Low and Slow Smoked Ribs
Gusto 101
Italian Cuisine
Gusto 101 has been serving up modern takes on Southern Italian classics in the heart of downtown Toronto
Mafalde ai Funghi Kit
Loaded with portobello, cremini, and porcini mushrooms, truffle cream sauce and topped with grana padano cheese
Chubby's
Jamaican Cuisine
Chubby’s Jamaican Kitchen is a take on traditional Caribbean cooking balanced with relevant culinary twists.
Slow Baked Jerk Wings
with Jerk Sauce
Meet our Chefs
To tap into the diversity and creativity of the local foodie scene, we partner with culinary superstars and Michelin-trained chefs to give you Chef's Special SPATULA dishes!
Chef Wallace Wong
Chef, Fitness Athlete, TV Personality, Entrepreneur. Chef Wallace Wong has worked at some of the most respected restaurants in the world including Langdon Hall in Canada, NOMA in Denmark, Alinea in Chicago, and opening Momofuku Shoto under David Chang. Chef Wallace is also one of the co-founders of SPATULA Foods!
Chef Eric Chong
While he has a degree in chemical engineering, Eric Chong’s true calling has always been in the kitchen. He is the first-ever winner of CTV’s MasterChef Canada and one of the youngest to do it, only being 21 years old at the time. Now partnered with Alvin, Eric operates R&D Restaurant in Toronto – a modern eatery paying tribute to traditional Asian flavours and beloved Canadian dishes.
Chef Romain Avril
Chef Romain Avril was born in Paris and trained in Michelin-starred restaurants across France and England. He combines his classic French training with his passion for fusion and molecular gastronomy to create extraordinary dishes. He moved to Canada in 2010 and has helped open Lavelle Restaurant, Goldie Bar, and Neruda in Toronto.
Chef Eugene Wong
A father, husband, and professional Chef from Toronto, Eugene has spent more than 20 years sharpening his skills in restaurants across Canada, including Michelin-starred ones. To Eugene, one of the real joys of cooking is being able to share his knowledge and experiences with everyone from home cooks to aspiring young Chefs!
Chef Lisa Kitahara
Known on social media as @okonomikitchen, Chef Lisa Kitahara’s specialty is a focus on feel good recipes inspired by whole foods, working with flavours from Japanese cuisine to create balanced dishes. Lisa loves experimenting in the kitchen, and in building Okonomi Kitchen, she honed her skills as a food photographer while sharing her favourite vegan recipes!
Want $20 off your first order?
Sign up for our newsletter to receive special offers and updates
By signing up, you agree to receive email marketing