Our Story

OWNER

Michael Lam is a Toronto native with almost 20 years of culinary experience in Toronto, Sydney and New York City. In Sydney, Australia, he worked at Altitude and Quay restaurants, where he was introduced to a whole new world of modern techniques and ingredients. Michael’s experience at these two restaurants really pushed his understanding of cooking and his respect for quality ingredients and the suppliers who source and provide them.   

After leaving Australia, Michael worked at The Modern, the two Michelin star restaurant located in the MOMA, where he gained a deep appreciation for the beauty and precision of a minimalist approach to plating. Michael also spent some time staging at other restaurants such as Eleven Madison Park and the Nomad to further his development as a cook before returning to his hometown.  

In Toronto, Michael has worked at some of the city’s top restaurants, including at Buca, Il Covo, where he was the opening Sous Chef, and at Omaw, where he was the Chef de Cuisine. Most recently, Michael was brought on in May of 2019 as the opening Chef de Cuisine of Ascari King, where he lead the team up until he resigned to pursue Good Behaviour Ice Cream. 

OWNER

Eric Chow has been working in Toronto’s high-end dining scene for over a decade. He began his career in hospitality as a server at The Capitol Event Theatre and Centro, before moving into management at The Capitol where he got his first taste of planning, selling, and executing large-scale events and social celebrations.

Over the past few years, Eric has worked on the opening teams of some of Toronto’s most exciting and dynamic new restaurants, including Byblos, The Civic at Broadview Hotel, and most recently at Ascari King Street, where he met his future business partner, Michael Lam. Eric brings with him considerable experience in building and developing strong service teams, budget forecasting and management, and general business operations. 

DIRECTOR OF OPERATIONS

Michael Jung is a Toronto native with over 8 years of experience working in the hospitality industry. He began his studies in Business Commerce at the University of Toronto in 2006, but in the spring of 2008, took a part-time position at Flour Studio - a cake and pastry shop. While this gig was initially supposed to be just a summer job, he quickly fell in love with the baking life and went on to work at Flour Studio for 5 years, honing his event, catering, and customer service skills.

In 2014 he joined the opening team at Korean Cowboy near Yonge and Eglinton, where he worked in both front- and back-of-house capacities. In 2016 he moved into a leadership role, joining the front of house team at Bi Bim Bap in Forest Hill. Through his experiences running busy lunch and dinner services in this close-knit community, he learned to appreciate the importance of cultivating a connection with guests and creating a positive culture in the workplace for all.

During 2020, like many others in the industry, the pandemic forced him to step away from his position at Bi Bim Bap. This turned out to be a blessing in disguise, as it eventually led to him connecting with Michael Lam and Eric Chow in the spring of 2021 to join the Good Behaviour team as their front of house manager.