Chef Miriam Echeverria Brings a New Vision to GIA
Editorial Paul Stasiewich • May 2025
“There’s this idea that vegetarian food can be boring,” she says. “But when you understand the nutritional value of ingredients, the seasonal cycle of vegetables, and the emotional impact of eating well, you realize it’s a whole other form of luxury.” - Miriam Echeverria
It was never part of the plan. When Chef Miriam Echeverria arrived in Canada 15 years ago, she told her mother she’d be back in three months. Instead, she fell in love—with Toronto, with its diversity, and with the opportunities it afforded her as a chef. Now, after three years at a wellness retreat in Algonquin, she’s back in the city and leading the kitchen at one of Toronto’s most quietly influential restaurants: GIA.
GIA, owned by Jenny Coburn, has carved out a distinct place in the city’s dining scene. It has been recognized by the Michelin Guide for three consecutive years, a rare accomplishment for a vegetarian restaurant. But for Miriam, accolades are not the goal. Her focus is on creating something deeper—menus rooted in nutrition, sustainability, and care for both the guest and the team.
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