About the brand
For more than a decade, Patois has been one of Toronto's most distinctive dining rooms — a restaurant built on Chef Craig Wong's belief that food can carry identity. Drawing on his Jamaican and Chinese heritage, Wong cooks a menu where Caribbean and Asian flavours meet not as gimmick but as biography, mirroring the multicultural fabric of the city itself. Founded in 2014, Patois has grown from a neighbourhood spot into a culinary brand spanning catering, events and brand partnerships. Its independence has been hard-won: like every small restaurant, it has navigated a pandemic, rising costs and shifting markets by expanding creatively rather than retreating. Each plate tells a story about where Toronto comes from and who it belongs to. Patois proves that an independent restaurant can be both a cultural institution and a durable business.
