Chef Bashir Munye is part of a new generation of Toronto chefs who are inspired by global cuisine while creating the future of local and sustainable food ideas. Born in Somalia, and raised in Italy, he has called Toronto home for the past 28 years. Growing up in the Mediterranean, fresh, seasonal foods were the norm but oftentimes he was disconnected from culturally appropriate foods such as callaloo, okra, and garden eggs, grown in an ecologically farming method.

As an agri-culinary educator, Chef Bashir Munye brings a unique Afrocentric lens to his teachings, infusing his work with a deep appreciation for the culinary traditions of the African diaspora. He believes that embracing an Afrocentric perspective is essential in reclaiming the rich heritage and contributions of African cultures in the agricultural and culinary realms.

The former Value-Added Coordinator for Toronto’s largest urban farm, Black Creek Community Farm, Bashir is a believer that food is a fundamental human right and advocates for access to good quality food for everyone. Currently,Bashiris a culinary educator, a food consultant/recipe developer, and an academic researcher. His latest project is in collaboration with Chef Fadi Kattan on his opening-soon Toronto outpost, Louf.