What began as curiosity in his childhood evolved into Arild Dias‘ passion for cooking. Although his journey unexpectedly brought him to Montréal, it has marked a new chapter in his life defined by resilience and growth. We spoke with the chef about the experiences that have shaped his career and how Montreal’s diversity continues to inspire his work.
What first inspired you to become a chef, and how has your journey led you to Montréal?
Food has always been a big part of my life. I’ve always loved eating and discovering new flavours, and that curiosity slowly turned into a passion for cooking. Becoming a chef felt natural because it allowed me to express that love for food and creativity every day. My journey to Montreal was unexpected; the war in Ukraine changed my path and brought me here. I’m originally an Indian citizen, but Montreal has now become an important chapter in my culinary journey.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
My father was one of my biggest influences. He loved cooking, and when I was young, I was always curious about how he could cook so well. Watching him in the kitchen made me want to learn and understand those flavours myself. That curiosity slowly turned into a passion and eventually led me to pursue a career in culinary.
What’s the story behind your restaurant — how did it come to life?
After leaving Ukraine, I wasn’t sure which province in Canada I would move to, so I started by searching for a job. The first opportunity I received was at Kyo Bar Japonais as a cook in June 2022, which is what brought me to Montreal. From there, I worked my way up, Chef de Partie in 2023, Sous Chef in 2024, and Head Chef in 2025. It wasn’t an easy journey, but I never gave up and always kept pushing myself to grow.
How does the food culture of Montréal influence your cooking style or menu choices?
Montreal has a very diverse and open food culture, and that really influences how I think about food. Guests here are curious and willing to try new flavours, which allows me to be creative while still respecting Japanese techniques. At Kyo Bar Japonais, I try to keep the foundation of Japanese cuisine but also adapt dishes to the local taste and the energy of Montreal’s dining scene.
What’s one local ingredient you can’t live without in your kitchen?
One local ingredient I can’t live without is Quebec scallops. They’re incredibly sweet and delicate, which makes them perfect for sashimi, tataki, or lightly seared dishes. Using them lets me combine the freshness of Quebec seafood with Japanese techniques, bringing a true taste of Montreal to our menu at Kyo Bar Japonais.
If someone was visiting Montréal for the first time, what food experience would you insist they try?
If someone was visiting Montreal for the first time, I would insist they try the Asian flavours in Chinatown. The mix of fresh ingredients, bold flavours, and authentic dishes really shows the diversity of the city’s food scene, and it’s an experience you won’t forget.
What restaurants, cafés, or hidden gems in Montréal do you personally love to eat at when you’re off-duty?
When I’m off-duty, I love eating at Kyo Bar Japonais because I enjoy our food. I also love visiting local café spots around Mount Royal for a relaxed vibe. And for hidden gems, Chinatown is full of surprises — every single restaurant there has its own unique flavours and tastes that can really shock and delight you.
How do you think the dining scene in Montréal is different from other Canadian cities?
To be honest, I haven’t visited many other Canadian cities, so I can’t compare directly. But what I love about Montreal is its diversity and openness to different cuisines. The city has a very creative and adventurous dining scene, which makes it exciting as a chef to try new ideas and share them with guests.
Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?
Everywhere!
Beyond food, what makes Montréal special to you as a place to live and work?
Beyond the food, what makes Montreal special to me is its energy and diversity. The city has a vibrant culture, welcoming people, and a sense of creativity everywhere — from art to music to everyday life. Living and working here inspires me as a chef and makes me proud to be part of the community.
What’s next for you and your restaurant here?
My goal is to lead Kyo Bar Japonais to be recognized as one of the top restaurants in Montreal and then earn a Michelin star. Our hotel is already in the Michelin Guide, but I want Kyo to achieve that recognition on its own. It’s about pushing our team, creativity, and dishes to the highest level while sharing the best of Japanese cuisine with Montreal.
