Vancouver, B.C., April 28, 2026 – For nearly two decades, Les Faux Bourgeois (affectionately known as Les Faux) has been more than a restaurant – it’s a Vancouver institution defined as much by how it feels as what it serves. Later this spring, the beloved French bistro enters a new chapter under the stewardship of the Gaia House team, the hospitality group behind Nammos Estiatorio, Selene Aegean Bistro, and AMA.

“Les Faux Bourgeois has always held a strong identity and our role is not to reinvent it, but to steward it’s legacy while still bringing something fresh and new to the table,” says Yianni Kerasiotis, who co-founded Gaia House with his brother Petro. “This is why we say Vancouver’s newest restaurant is 18 years old. We’re preserving the warmth, approachability, and unpretentious elegance, and at the same time, introducing a renewed sense of energy to the experience.”

The kitchen team is led by co-chefs David Cassese (previously Sat Bains, Joe Beef, Alo) and Brent Thornton (previously ELEM, Good Thief, Is That French), who both first cooked together at Vancouver’s acclaimed St. Lawrence.

The menu will continue to celebrate classic French bistro fare with a focus on hyper-local ingredients and family-style dining. Guests can expect Petits Plats such as Beef Tartare, Escargot en Cocotte, and Pate en croute by Le Petit Chapeau, alongside Grand Plats including Steak Frites with Heston fries and Duck Bordelaise. A new Raw Bar program will introduce fresh seafood such as oysters, prawns, Dungeness crab, and mussels escabeche.

In addition to the wine program, Gaia House beverage director Dylan Riches is debuting a new cocktail program, featuring bistro-inspired creations, such as elderflower pastis, truffle martinis, and bourguignon highballs.

The dining room will remain largely unchanged, while the kitchen is currently undergoing a refresh to support the next phase of the restaurant.

Andreas Seppelt, founder of Les Faux Bourgeois, will remain part of the front-of-house team. He shares his confidence in the transition. “For almost 20 years, I’ve spent the majority of my time here and it’s incredibly meaningful to see it continue,” he says. “Yianni, Petro, and the entire Gaia House team understand what makes this place special. I know Les Faux Bourgeois is in very good hands.”

The new Les Faux Bourgeois will open later this spring. Stay up-to-date with news and progress on Instagram – .

TORONTO, April 28, 2026 /CNW/ - MUCHO Burrito is introducing a new national campaign built around a simple idea:

Some spots take shortcuts. We choose to cook.

As Canadians become more selective about where they spend, expectations for dining out are evolving. Consumers are looking beyond price and placing greater importance on quality, transparency, and overall value, while convenience remains essential.

MUCHO Burrito's latest campaign responds to this shift by bringing its food preparation and ingredient quality into focus — highlighting what happens in-store and reinforcing that guests don't have to choose between speed and care.

Bringing Preparation Back Into Focus

In a category where speed and efficiency often take priority, MUCHO is choosing to spotlight how its food is made. It's not always obvious, but it makes a difference you can taste.

The brand focuses on:

• Whole chicken breast fire-grilled fresh daily
• 100% real Canadian Monterey Jack cheese
• Salsas and guacamole Made-in-Casa using real ingredients
• Finishing fan-favourite Mercado Fries with house-spiced ancho seasoning and a spritz of lime juice 

"For us, it comes down to how the food is prepared and finished," said Chef Luca Gerace, Culinary Director at MUCHO Burrito. "We have been doing it this way from the beginning, and it is something we have never moved away from. Whether it is grilling whole chicken breast, charring our corn in-house, or using real Canadian cheese, every step is about building flavour properly. That same approach carries through to our innovation, from our new Salsa Cruda made daily with fresh tomatillo to our house-made Amarillo sauce featured in our latest Cali Crunch Burrito. It takes more effort, but we believe our guests are worth it."

Beyond how it's made, MUCHO also emphasizes flavour and choice. The brand believes that real food should not only be prepared properly, but should also deliver on taste, variety, and satisfaction.

"Canadians are becoming more intentional about where they spend, and expectations have shifted," said Tom Hogan, Sr. Brand Vice President at MUCHO Burrito. "It is no longer just about convenience or price. People want to understand what they are getting and feel confident in that choice. Our focus is on making that clear and reinforcing the value behind every meal."

Reframing Fast-Casual Dining

MUCHO is positioning itself around a simple belief. Convenience should not require compromise.

While many brands have leaned into simplification, MUCHO continues to focus on real, in-store preparation. The campaign challenges the assumption that speed requires compromise, demonstrating that food made properly can still be served quickly.

A Shift Toward Perceived Value

The campaign also reflects a broader shift in how MUCHO approaches growth.

As many operators increase reliance on discounting to drive traffic, MUCHO is focusing on strengthening perceived value through product quality and consistency. The goal is to ensure that customers understand what they are getting, and why it is worth choosing.

Campaign Rollout

The campaign is rolling out nationally across radio, transit, digital video, and social channels. Creative executions focus on individual product moments including grilled chicken, real cheese, and Made-in-Casa salsas, paired with the core message.

Made with Love. Not Shortcuts.

Cinco de Mayo Celebration

To mark Cinco de Mayo on May 5, MUCHO Burrito will also introduce a limited-time offer, giving Canadians an opportunity to experience its signature burritos at an accessible price.

The one-day promotion is designed to invite more guests to try MUCHO's Made-in-Casa approach and experience the difference for themselves, reinforcing that quality and convenience can go hand in hand.

Guests are encouraged to visit their nearest MUCHO Burrito location on May 5 to take part in the celebration.

Toronto, April 28, 2026 – Freshii powers up its menu with the launch of Signature Classics, a lineup of protein-forward bowls. The launch introduces elevated versions of classic bowls, Buddha Satay and Teriyaki Twist, with added ingredients, alongside the all-new Mercado Sol, inspired by the best of the brand’s Oaxaca and Pangoa bowls.

“Guests are looking for meals that are both satisfying and packed with protein, without compromising on flavour,” says Chef Jason Baker, Director of Culinary for Freshii. “With our new Signature Classics, we’ve taken what people love and have made it even better, bolder, more craveable, and more nourishing.”

The refreshed Buddha Satay delivers 38 grams of protein combining roasted chicken, rice noodles and vegetables with a rich spicy peanut sauce, finished with new additions of braised red cabbage, crispy fried onions, edamame, sesame seeds and cilantro. The Teriyaki Twist, with 33 grams of protein, features roasted chicken, brown rice and vegetables, tossed in a savoury teriyaki sauce and finished with braised red cabbage and a new sriracha mayo for a hint of heat. The all-new Mercado Sol offers 37 grams of protein, blending roasted chicken, grains, greens and fresh vegetables with bold sauces for a vibrant, satisfying bowl.

The menu expansion reflects Freshii’s commitment to innovation, quality and guest satisfaction.

The new Signature Classics are available at participating Freshii locations across Canada. Visit freshii.com to see the full menu and find a location near you.

The Culinary Federation of Manitoba held their annual Gala dinner April 24th. It is a significant evening as it coincides with the 50ths anniversary of the first Canadian Team Culinary Olympics Gold Medal from 1976 and a special tribute to Chef Nick Marchak, one of the team members who passed away this January.
The Culinary Federation Winnipeg Branch has experienced over 60% membership growth, leading the Culinary Federation in annual memberships growth with a resounding 152 members!
The reception started at 6pm with 4 schools' student and instructors reception stations. The dinner started at 7pm with Lifetime Members being piped in by Winnipeg Bagpiper, Tony Blair
The event was MC'd by Winnipeg chef Jesse Friesen, Executive Chef of Academy Hospitality, including Pizzeria Gusto, Gusto North, Merchant Kitchen, Yard Burger, among other notable Winnipeg restaurants.
The awards were announced throughout the event.
Three members of the Manitoba culinary community who have passed away this year were honoured: Rolland Lavalee who was influential in establishing the Red Seal Apprenticeship program in Manitoba; Leo Ledohowski, the founder of Canad Inns Hotels and employer of hundreds if not thousands of cooks and chefs over their 50 years; and Chef Nick Marchak, one of the original founders of the Canadian Culinary Federation in 1962 and the first Canadian chef to win gold at the IKA Culinary Olympics in Germany, 1976, coincidentally also the 50th anniversary of this Canadian heritage and culinary historical accomplishment.