With a background in hotel management and the culinary arts, executive chef Peggy Chan struck out on her own to open Grassroots Pantry in 2012.

She was determined to champion plant-based cuisine and sustainable dining. Seven years later, she has turned Grassroots Pantry into Nectar, a new fine dining restaurant. Here, where the menu is 99 per cent vegan (with the exception of eggs served during brunch), dairy-free, and about 90 to 95 per cent organic, she continues her advocacy.