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Chef Eyal Liebman | Chef & Somm

@chefbeyondgender

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@chefsommto & @responsible_reptile
Fighting people’s confusion between human rights, history & politics.
🏳️‍⚧️ NB & Poly 🏳️‍🌈 📍Barrie/Toronto

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Reptiles, Food, Art, Cat, Repeat 🔁

I’ve been obsessed with Acanthosaura species since 2020. It’s been a long journey of tears and joy to get to raise Maurice (curtsy of @beauregard.reptiles ), Nissim, Bones, & Ivy from an egg to almost adult. 1.5 years to be able to know if they are male or female and then 3 long years to adulthood - Maurice will be there this January.

The goal is to preserve a piece of nature that’s slowly disappearing (yay hyper capitalist era) and hopefully avoid bringing wild specimen in from Vietnam. The ones born in captivity are much better acclimated to the conditions we can offer them, they are much tamer and usually not stressed by the new environments and human interaction.

So much will be revealed in the coming few years as I approach a second generation at @responsible_reptile .

#reptiles #lizardsofig #reptilesofinstagram #cheflife by @chefbeyondgender

Oyster | Butter poached Cucumber | Vanilla infused Vodka

Gorgeous plate by @heatherpittsceramics

11 course dinners mean I can do small dishes. So before I get that fun “where’s the food” comment consider this fact.

Another fun fact - I’m allergic to shellfish 🦐 and oysters 🦪 - it’s toned down now and I can still enjoy scallops in moderation but yeah… no lobster or a plate of these tasty bites for me 😭

#oysters #hautecuisines #multicourse #tastingmenu #chefsofinstagram by @chefbeyondgender

Braised fennel | Labneh | Pine Nuts | Mint

Some flavour combinations I will forever love growing up in the middle-east 🌈🫜🪤

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#fennel #vegetarian #chefsoninstagram #privatechef by @chefbeyondgender

White Fish Ceviche | Kiwi | Black Rice | Tomato Consommé

We had a period that we got comfortable in some meal prep gigs. Every time I’m cooking a dinner - my style, I’m reminded how much I missed these and where my passion lays.

Cooking has many faces, and I love all of them. There’s a different satisfaction when it meets with my artistic needs 🌈

#cheflife #dinners #celebration by @chefbeyondgender

Steak | Celeriac Purée | Beet Tortellini | Roasted Beet | Asparagus

Plates from @heatherpittsceramics

Events are where I thrive, making food, creating, discovering combinations… I love what I do!

#steak #ontarobeef #chefsofinstagram by @chefbeyondgender

Last weekend’s five course dinner with wine pairings for one of our favourite clients.

1. Scallop & cod çeviche, carrot & cumin juice, herring caviar, fingerling potatoes & hazelnuts paired with Kremser Kreuzberg Riesling Kremstal, Austria 2022

2. Seaweed slaw & shallot rings paired with Tornatore Etna Bianco, Sicily, Italy 2024

3. Pork tenderloin & pan seared polenta paired with Bachelder Kirby Vineyards Gamay Noir, Ontario, Canada 2023

4. Lamb rack, quash & mint purée, zucchini, beets and Brussels sprouts paired with Viña Olabarri Gran Reserva Rioja Spain 2015

5. Campari granité, strawberry & cilantro salad, blackberry syrup paired with Barbeito 5 year old Malvasia Reserva, Portugal.

When was the last time you had a spectacular food and wine pairing experience?

@barbeitomadeirawine @tornatorewines @bachelder_wines @bodegasolabarri by @chefbeyondgender

In 2020, aside of a world pandemic, I weirdly enough developed a fish and seafood allergy. I did not mind most of its impact - aside of red fish & scallops. As time went it refined itself to a shrimp and shellfish allergy and now the world is a brighter one 🌈

Scallop Çeviche | New Potato | Herring Roe | Passion Fruit | Carrot & Cumin Juice

A dish made for one of our regular (and favourite) clients

#privatechef #scallop #seafood #platingskills #foodie by @chefbeyondgender

Canada Day is coming so maple leaf decorated dessert seems appropriate.

Panna Cotta with 3 toppings. An interesting exercise - same cream topped with ¼ teaspoon of different syrups. How that can change everything about the same cream portion.
It’s also a great perspective to how I live life and cook. I prefer to experience moments for what they are instead of trying to classify them in a hierarchy of best, better, normal, least favourite - it’s time consuming to grade things and in my mind a big waste of my time.

Cooking is a great platform for discussion on many great anecdotes. This is where I see my job as a cook!

#privateparty #chef #chefsroll #cooking #dessert by @chefbeyondgender

by @chefbeyondgender

It’s been a while and I wanted to assure everyone I am alive - just concentrating on real life 🌈

So here me, @chefsommto, & @turok_parker making some pretty food 🍲

#privatecheflife #chef #chefsexcellentplates #chefsoninstagram by @chefbeyondgender

Pork Loin | Goat & Spirulina Raviolo | Orange, Cilantro & Apple | Endives | Chocolate Foam

Sometimes I get to go wild with food. It’s 2026 and sadly lots of people find comfort only in the familiar and I do serve people in their homes 🤓

Pork is one of my favourite proteins though I don’t get to use it much cause someone decided that cows are more luxurious and therefore provide better ROI.

So many things to talk about, such little space and attention span 🤷🏻‍♀️

What should I talk about in my coming posts?

#food #foodie #pork #dinnerparty #privatechefs by @chefbeyondgender

Raspberry point 🦪, cucumber granita, potato pearl // seared salmon, mango, capers

2025 was an interesting journey. A steady client and other ventures took me away from grand political statements in food.

I shall be back to my normal programming and scare all the centrists, libertarians, and right leaning followers away very soon! Till then pretty tasty food it is 🌈

#privatechef #oysters #seafood #chefsofinstagram by @chefbeyondgender