About Richard Andino
Born in the Philippines, Richard came to Canada with his family in 1972. His keen interest in gastronomy, combined with his love of preparing meals for his young son, led him to pursue a career in food. Richard studied culinary management at George Brown College and ambitiously worked his way through school at some of Toronto’s most venerable dining establishments such as Biaggio, Prego della Piazza and Acrobat. In the early ‘90s he worked at North 44, procuring the position of sous chef and eventually executive chef. With this experience firmly under his belt, he moved on to work for Liberty Entertainment Group as executive chef of their premier restaurant, Rosewater Supper Club. In 2004, in a well known Yorkville corner once home to the ubiquitous Movenpick, Richard and his partners opened FLOW Restaurant and Lounge.

His philosophy
Umani—a sense of comfort passed from the hands of the chef by way of food; to not only prepare a meal but evoke an entire experience. Umani is a fifth taste, though western food academics are divided about whether or not it really exists. Both word and concept are Japanese antiquity. Umami is sometimes associated with a feeling of perfect quality in a taste, or of an emotional circumstance through which a taste is experienced. The mystical euphoria of Umami is what Richard wants to share with others.

Flow restaurant
Over the years, Richard has built close relationships with suppliers of meats and produce, and continuously seeks out interesting cooking ingredients to bring to his table. Richard especially favours cooking with the Philippine pandan leaf—a versatile and aromatic leaf from the Screwpine tree, indigenous to Asia and the south pacific. The menu style of Flow is based on classic and old world cuisine methodologies with a diverse range of ingredients. Richard specialty menu items include braised beef short ribs and Miami style ribs. As well, a specialty, sugar cane tiger shrimp or black cod with pandan leaf. Richard likes to marry each dish with a sauce and believes timing is key in food preparation. Some of Richard’s personal favourites — traditional tikka or south east Asian ingredients like ginger, yogurt, garlic, and cumin just to name a few. Richard’s personal philosophy: The best meals are prepared with love.