I’m Nicho. I started this journey as a fat kid. Bacon? I’ll take seconds. I thought, I’m gonna have to learn to cook if I wanna keep eating so much. I was eight then. In my 20s, I worked and apprenticed in top Toronto restaurants - still fat, still loved bacon. But I desired the most delicious foods, and I was smitten with food science. I carried a deep craving for flavor and technique, and with an insatiable curiosity, I dined at the best restaurants the world has to offer - Noma, Alinea, The French Laundry, Mugaritz, Eleven Madison Park, and many more.
I’m Wallace. I spent my childhood (also fat) in my family’s Chinese takeout restaurant and I’m no stranger to culinary competitions; competing for the province of Ontario at the Canadian Culinary Skills competition twice, as well as competing on Food Network Canada’s CHOPPED, Bake it Possible, and Top Chef Canada. You can say I’m a bit competitive!
Unlike lucky Nicho, who’s eaten at the best restaurants, I’ve worked and cooked at some of the best, like NOMA, Alinea, Momofuku. Technically, you can say I’ve eaten at these places too...for free (guess I’m the lucky one!)
Together, we thought, “hey, let’s put our deep understanding of flavour into a bottle. So we put our palates and skills together, and set our sights on making some damn delicious sauces our inner fat kids would be proud of. Our lust for flavour has brought us this far. Now it’s time to share that.” That’s how FlavurLust was created. We hope you enjoy it as much as we do.