David Schwartz and Braden Hong

MIMI Chinese

David Schwartz
Co-Founder & Culinary Director
Big Hug Hospitality / MIMI Chinese
David Schwartz, Co-Founder and Culinary Director of Big Hug Hospitality, is a driving force in Toronto’s Chinese dining landscape. Born and raised in Toronto, Schwartz developed a passion for Chinese food at a young age, frequently dining at Cantonese restaurants with his family. This early passion laid the foundation for his future ventures, including two of the city’s most acclaimed Chinese dining destinations: Sunnys Chinese and MIMI Chinese, both of which have garnered significant acclaim. His efforts earned him the 2023 MICHELIN Guide Toronto Young Chef Award, strengthening his reputation as one of the most respected chefs in the city.

Schwartz’s culinary journey began with humble roots as a food runner, where he steadily climbed the ranks in some of the city’s most notable restaurants. Driven by an unwavering dedication to his craft and a foundation built on hands-on training and self-study, Schwartz developed the skills needed to bring to life unique restaurant concepts.

These experiences laid the groundwork for Sunnys Chinese, which he originally launched as a takeout pop-up during the pandemic in November 2020. Although Schwartz initially planned to debut MIMI Chinese, with a business plan and location secured by April 2020, the onset of the pandemic forced him to pivot. With the kitchen space available, he opened Sunnys Chinese as a takeaway pop-up in the back of MIMI Chinese’s kitchen. The concept quickly gained recognition, selling out for 11 consecutive months and winning the “Best Takeout” award by Air Canada’s enRoute magazine in 2021. The pop-up’s overwhelming success prompted Schwartz and his business partner, Braden Chong, to open MIMI Chinese a year later, quickly establishing it as one of Toronto’s premier dining destinations.

Both restaurants celebrate the depth and diversity of regional Chinese cuisine but offer distinct experiences: MIMI delivers an elegant, dimly lit setting with luxurious dishes inspired by the flavors of Guangdong, Sichuan, Hong Kong, and Hunan, while Sunnys offers a vibrant, colorful atmosphere with bold, street food-inspired fare. By the summer of 2022, Sunnys found its permanent home in Kensington Market, further solidifying Schwartz’s reputation in the city’s culinary scene. Under his leadership, MIMI Chinese has garnered critical acclaim and has earned a spot on the Michelin Guide’s exclusive Toronto list for two consecutive years.

In September 2024, Schwartz launched an entirely new concept—Linny’s— a deli-inspired steakhouse, named in memory of his late mother. This ambitious new venture reflects a profound reconnection to his cultural roots and the dawn of his second brand.

Now, with expansion on the horizon, MIMI Chinese is set to introduce its acclaimed concept to the United States in November 2024, Schwartz’s first project outside of Toronto. Representing Big Hug Hospitality’s debut on the international stage, this highly-anticipated launch underscores Schwartz’s commitment to representing China’s richly layered cuisines.
Braden Chong
Executive Chef
MIMI Chinese
Born in Toronto as a third-generation Chinese Canadian, Chef Braden Chong’s passion for food runs deep within his family’s heritage. Raised by Chinese immigrant grandparents who were farmers and restaurateurs, Chong’s love for cooking was nurtured through his family’s connection to food, culture, and tradition. His father’s family grew Chinese vegetables, which they supplied to local restaurants—a legacy that would inspire Chong’s own culinary journey.

Chong initially pursued a degree in Business Technology Management but soon realized his true calling was in the kitchen. With the support of his family, he shifted gears and enrolled in the culinary program at George Brown College, where his love for cooking truly blossomed. His first kitchen job was at Toronto’s renowned sandwich shop, Porchetta & Co., famously featured on Anthony Bourdain’s TV show. Eager to understand how something as simple as a sandwich could be so exceptional, Chong approached the chef-owner with zero kitchen experience and asked for a job. To his surprise, the chef took a chance on him and became a mentor, guiding him even before he entered culinary school. Under his mentorship, Chong excelled in the program and developed a passion for the fast-paced, high-pressure world of professional kitchens.

After gaining experience at top Toronto restaurants like Grey Gardens, La Banane, and DaiLo, Chong sought international opportunities to broaden his culinary perspective. In 2019, he moved to Japan on a working holiday visa, where he worked at Michelin-starred restaurants Sazenka in Tokyo and Lurra in Kyoto. These experiences profoundly influenced his approach to food, blending Japanese precision with Nordic innovation.

During his early career, Chong crossed paths with David Schwartz, now the Culinary Director/Co-Founder of Big Hug Hospitality, while both were working as line cooks at a Chong in Toronto. The two bonded over their shared appreciation for Chinese cuisine. Years later, while Chong was living and working in Japan, David reached out with an exciting opportunity—to help launch MIMI Chinese in Toronto. Chong accepted, taking on the role of Executive Chef, collaborating to craft a truly distinctive dining experience that honors the richness and diversity of regional Chinese cuisine.

In December 2024, Big Hug Hospitality launched its first international endeavor, bringing the highly acclaimed MIMI Chinese to the United States. Situated in the vibrant city of Miami Beach, this eagerly awaited debut showcases the true artistry of Chinese culinary traditions to North American audiences.