March 26, 2023

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Chef Kai showcases a simple spring inspired salad

15-minute prep time

Baby Lola Rosa
Baby romaine
Heirloom carrots
Heirloom tomatoes
Pimento pepper
Golden beat
Yellow pepper
Beach mushrooms
Fresh confetti flowers
Baby pea tendrils
Fresh thyme
Fleur du sel

2 tablespoons extra virgin olive oil
2 tablespoons of fresh squeezed lemon juice
1 teaspoon of honey

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About The Author

Kai Zyganiuk

Since the age of 16, Kai Zyganiuk has been working his way up the ranks in the exciting and ever-changing culinary world. Born in Toronto to a West Indian father and Native Canadian/Polish mother, Kai was inspired to pursue cooking by his grandmother on his mother's side, who he describes as "an incredible home-cook who prepared everything with love." Kai has worked for some of Toronto's top fine-dining establishments and private clubs. Most notably, Kai has worked alongside some of the country's most celebrated Chefs including U.K. native Frank Dodd (Hillebrand); Jason Parsons (Peller Estates); Jonathan Gushue (Truffles, Langdon Hall); and Lynn Crawford (Four Seasons). During his travels, Kai has also performed stages at various establishments around the world such as the Five-star RIU Hotel in Ocho Rios, Jamaica; and The Coogee Bay Hotel in Sydney, Australia. Most recently, Kai's extreme culinary passion brought him to Los Angeles where he worked as the Executive Chef for one of Hollywood's premiere private clubs: Taglyan Complex.

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