Food & Drink
Chef’s Pop-Up Brings Michelin Techniques to the Suburbs
A former Toronto sous-chef is making waves in Oakville with a weekend-only pop-up restaurant that fuses fine dining flair with locally sourced ingredients.
By Sarah Reid | 2025-09-14 03:38
On a quiet stretch of Rebecca Street, something extraordinary is simmering inside a vacant storefront. Every Friday through Sunday, a temporary restaurant called “The Violet Spoon” opens its doors, offering Oakville residents a chance to taste dishes typically reserved for downtown Toronto’s fine dining circuit.
The mastermind behind the project is chef Léo Dubois, a former sous-chef at Canoe who recently moved to Oakville with his family. Frustrated by the city commute but still passionate about haute cuisine, he decided to bring the white-tablecloth experience to his own neighbourhood.
“I missed the creativity and precision,” Dubois said while plating a slow-cooked duck breast with Saskatoon berry glaze. “But I also wanted to prove that the suburbs are hungry for something more than chain restaurants.”
The Violet Spoon’s concept is built around hyper-seasonal, locally sourced ingredients. Each weekend features a new five-course tasting menu, which Dubois crafts midweek based on what's available from regional suppliers and small farms in Halton.
Booking is done entirely through Instagram, with the location announced 24 hours in advance. The pop-up seats just 20 guests per evening, creating an intimate setting where diners can watch the chef work just a few feet away.
“It’s theatrical,” said guest Marsha O'Connell, who attended with her partner last weekend. “He explained every dish as it was served. It felt like a culinary performance—part dinner, part masterclass.”
Despite its underground style, the pop-up is fully licensed and meets all health standards. The minimalist decor—bare concrete, flickering candles, jazz playing low—only adds to its charm. It’s upscale, but relaxed.
Dubois hopes to continue through the winter and is in talks with local developers about establishing a permanent location. But for now, he says, the pop-up format offers creative freedom and a direct connection with the community.
“I’m not chasing stars anymore,” he said, referring to the Michelin guide. “I’m chasing satisfaction—mine and my guests’. And right now, that’s enough.”