Justin Cournoyer

At Actinolite in Toronto, Justin Cournoyer works as owner and head chef with the kind of consistency that treats service, kitchen, and business as one system. The practice is built on values the restaurant has defined for itself: doing each part properly, from start to finish, so that good food follows as a result rather than a slogan. In that framework, Cournoyer’s work is less about gesture than process, with every choice held to the same standard.

In Toronto, Ontario, Cournoyer holds two current titles at Actinolite Restaurant: owner and head chef, and chef-owner. That combination places him in charge of both the plate and the operation, with responsibility for the restaurant’s daily rhythm as well as its broader direction. The arrangement demands the steady coordination of kitchen discipline and ownership, keeping the business and the cooking aligned in the same practice.

Justin's signature dishes include duck breast, aged for two weeks, with fermented plums, mussels, fermented apple juice and juniper butter, beef and rutabaga with smoked mussel, swordfish with sumac, and marigold and tomatillo. The list shows a kitchen working with contrast and measured layering: richness set against acidity, root vegetables given lift, and clean seafood framed with sharp, herbal notes. The combinations point to a style that builds depth without crowding the plate, keeping each element distinct while still working toward one finish.

Justin's honors include Most Eco Friendly Restaurant.