Frankie Solarik Biography

Author of “The Bar Chef” and co-owner of Toronto’s popular bar BarChef- rated by Food and Wine magazine as one of the “Top seven new and innovative bars in the world” – Solarik is a pioneer of the progressive and contemporary approach to cocktails in Canada.
He has been profiled in major international magazines newspapers and TV such as The New York Times National Geographic National Post The Globe and Mail Imbibe magazine Sharp magazine CNN as well as a guest judge on The Food Network’s popular “Top Chef Canada” Global TV City TV Toronto Life and CBC.

The buzz domestically and internationally is due to the fact that Solarik isn’t just changing the way drinks are made but because he’s changing the way cocktails are perceived in general by applying the same detail and passion to preparing cocktails as a chef would to haute cuisine.

“It’s the idea of presenting a drink as a dish I strive to compose cocktails with the same visual visceral and taste appeal and complexity that is possible within a dish the general goal for me artistically is to challenge the conventional thought as to what’s possible within the medium of a glass.”

Although he prefers to describe some of his signature beverages like his “Vanilla and Hickory Smoked Manhattan” “The Black Truffle” “The Transformation” “Mayan Hot Cocoa” “Chilled Ontario Strawberry” “The Cedar” and “Spring Thaw” as “Modernist” rather than “molecular” the cocktails on offer at his Toronto cocktail bar are perhaps best described as compositions but rather than harmonious musical notes they are a personal artistic expression a textural and sensory experience presented in the medium of a liquid.

Traditionally the mystique of a cocktail is due in part to the fact that they are as much an expression of the personal taste of their creator as they are of that of the person who chooses to drink them – in the case of Solarik even more so. “That’s what makes the creative process so special the goal is to challenge the perception of flavor.”

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