Lora Kirk is regarded as one of Canada's leading chefs with over 15 years of international culinary experience. While growing up in Peterborough, Ontario, Lora was greatly influenced by working on her grandparent's farm, and it was there that Lora learnt the importance of supporting local farmers and growers. She then set out to pursue her dream of becoming a professional chef.
Chef Kirk graduated from Algonquin College's culinary program and soon after moved to London, England. She gained her culinary strength and knowledge by working with renowned Chefs Gordon Ramsey and Angela Hartnett at the famous Connaught Hotel for three years.
Chef Kirk continued to shine in the industry as an innovating chef and took on her next position as Truffle's Chef at the Four Seasons Hotel in Toronto. Chef Kirk received tremendous media attention and awards under her leadership, including the Five Diamond award for two consecutive years, four stars in Toronto Life. Other awards received include the “OHI Top 30 Under 30 Award,” and the “Nine of Dine Award 2010.” Chef Lora was invited to cook at the James Beard House in New York and in Kitchen Stadium on Iron Chef America.
Chef Lora continued her culinary journey and moved to New York City to take over the kitchen at Allen and Delancey as Chef de Cuisine. Chef Kirk received the Top 10 New Restaurants award in The New York Times and a very prestigious Michelin Star for her talents. Chef Kirk then went on to run the kitchens at the SOHO House, New York.
Chef Kirk returned home to Canada in 2010. She has become one of the most high-profile women chefs in the country. Chef Kirk now shares her talents, fine culinary acumen, and expertise as Chef of Ruby Watchco in Toronto. Going back to her roots and passion for cooking, Chef Kirk is an advocate for supporting local farmers and growers, those who give top chefs the best quality products with which to cook: Locally grown, harvested and raised, cooked to perfection with heart.