Durham College (DC) is proud to welcome Chef Raul Sojo to the DC family as the new executive chef, Bistro ’67, at the W. Galen Weston Centre for Food.
In this position, Chef Sojo is responsible for the field-to-fork food operations of Bistro ’67, DC’s full-service, teaching-inspired restaurant. He also works closely with students and faculty from the Centre for Food’s academic programs to help prepare the next generation of food and hospitality professionals.
Chef Sojo brings deep culinary expertise and experience to Bistro ’67. Most recently, he held the positions of chef de cuisine at the Oshawa Golf Club and executive chef and owner of RSVP Chef and Catering Services. In addition, he is a collaborator with a food magazine in Colombia and has taught for DC part-time. Chef Sojo holds Red Seal Certification and a diploma in Culinary Management.
From Bistro ‘67’s state-of-the-art kitchen and learning environment, Chef Sojo will create unique dining experiences for patrons as he designs and executes fresh, inspiring menus that incorporate his passion for field-to-fork. His original menu debut for Bistro ’67 will be a prix fixe menu offered on Friday, February 10 and Saturday, February 11, which will include an array of delectable dishes including:
- Ontario parsnip soup with DC bacon lardson and parsley oil to start.
- Choice of corn-fed Ontario beef striploin, pan-fired Canadian branzino or potato gnocchi.
- Buttermilk vanilla panna cotta with beetroot sponge and lemon gel for dessert.
For more information and reservations, please visit www.bistro67.ca.