TV Host & ICE Alum Eden Grinshpan Jetted From Culinary School To Global Food Star

Raised in Toronto and shaped by the flavors of her Israeli heritage, Grinshpan laid her culinary foundation through early travels across India, Southeast Asia and the Middle East. 

She later attended London’s Le Cordon Bleu and trained in ICE’s Restaurant & Culinary Management program. After completing her studies, Grinshpan moved quickly into the world of food media, pitching and hosting travel and culture-driven cooking shows that highlighted her warm, unfiltered style. 

Her career skyrocketed, moving from hosting "Eden Eats" to opening the fast-casual concept DEZ, authoring two cookbooks ("Eating Out Loud" and "Tahini Baby"), and becoming the host of “Top Chef Canada” for the past eight seasons. 

Today, Grinshpan stands at the intersection of culinary craft and storytelling. 

An Early Taste for Travel

Grinshpan’s relationship with food began long before her culinary education. Born and raised in Toronto, she grew up on the ingredients unique to her family’s Israeli background: tahini, fresh herbs, grilled vegetables and bold seasoning.

After high school, she traveled in India, Southeast Asia and the Middle East, immersing herself in regional food traditions and discovering a passion for blending culinary craft with cultural storytelling.

Discipline... and Disciplines

At London’s Le Cordon Bleu, Grinshpan studied culinary and pastry, after which she returned to North America and sought real-world restaurant and business acumen.

The latter is what brought her to ICE’s New York campus. Drawn to the school’s hands-on teaching model and its location in the heart of one of America’s culinary capitals, she enrolled in the Culinary Management program.

“I knew one day I would want my own restaurant, and ICE was the place to learn that skill set,” Grinshpan said in an ICE interview from 2013. “What attracted me was the school’s reputation, and the speakers they brought in [who] told us their stories. Having so many people come in really inspired me.”

Here, she received instruction in menu development, operational structure, leadership, branding, and financial strategy, and continued — as she’d always done — to immerse herself in diverse food cultures.

“The school gave me a great platform to learn about the service industry and allowed me to network and meet great people,” said Grinshpan in another ICE interview from 2017. “It wasn’t just about the classes; it was about the access [and] seeing what goes on in this industry.” 

Commencement... Literally

After graduating from ICE, Grinshpan commenced her culinary career with a stint at New York City bakery, BabyCakes. Soon, however, she turned toward food media, hosting a travel-and-culture show celebrating the food of immigrant communities across North America called "Eden Eats."

The show was a breakout success, earning her a spot on Forbes’ “30 under 30” list in 2014. She followed this up with "Log On & Eat Up," which highlighted digital food trends and global culinary discovery.

Her path to the screen wasn’t traditional, it was the result of business instincts she honed after culinary school. As noted in a profile by The Times of Israel, Grinshpan didn’t wait for a casting call; she edited her own 15-minute show reel from footage she shot in India when she took over operations for a defunct cafe.

“If something interests me, then I’ll do it,” Grinshpan said of that early leap. “The more I do, the more ends up coming my way. That’s just how it works.” 

"Top Chef Canada" Calls

And opportunity did come her way. Grinshpan began hosting “Top Chef Canada” in 2017, and quickly became central to the show’s identity. On set, she anchors the competition, framing techniques and ingredients; contextualizing the judges’ feedback; and making space for contestants to connect their personal stories to their food.

“Getting to host has been the most rewarding and fun experience yet," Grinshpan told Canadian Living in a 2017 profile. “I get to see how everything unfolds from the beginning until the very end. From putting these incredible chefs through their tasks to eating and judging their dishes, I get to do it all.” 

Putting Business Savvy to Purpose

In 2018, Grinshpan entered the restaurant world when she co-founded DEZ, a fast-casual concept in New York’s Nolita neighborhood of Manhattan. Grinshpan created the eatery in partnership with Samantha Wasser, the co-founder of By Chloe, under the hospitality group ESquared. 

Simultaneous to DEZ’s opening, Grinshpan leveled up on social media, where her unfiltered cooking videos and family-centered content resonated with a broad audience. It was this resonance — and the resulting expansion of her social media following — that launched her next move: authoring a cookbook.

“Eating Out Loud” introduced readers to her vibrant, vegetable-forward approach to Israeli and Mediterranean flavors, and her follow-up, “Tahini Baby,” continued that evolution with recipes centered on expressive herbs, fresh produce and heritage dishes designed for modern living.

Advice for Culinary & Culinary Management Students

From global traveler to trained cook, Grinshpan’s story illustrates how culinary management skills and immersion in big city restaurant scenes support culinary dreams. While all culinary career paths are unique, Grinshpan’s trajectory embodies the opportunities that can arise when technical grounding, cultural identity and creative ambition intersect.

“Just be confident, trust your gut,” Grinshpan told Flavour Network in 2024 when offering advice to new chefs. “And even if you start second guessing, ignore those thoughts and move forward with the initial plan.” 

* Experience varies by student, with outcomes contingent on factors including graduate aptitude, job market, place of residence and work history, among others.

* Photo credit: Kayla Rocca