“There’s this idea that vegetarian food can be boring,” she says. “But when you understand the nutritional value of ingredients, the seasonal cycle of vegetables, and the emotional impact of eating well, you realize it’s a whole other form of luxury.” - Miriam Echeverria

GIA | Italian | 1214 Dundas St W, Toronto, ON | Reserve with DINR

It was never part of the plan. When Chef Miriam Echeverria arrived in Canada 15 years ago, she told her mother she’d be back in three months. Instead, she fell in love—with Toronto, with its diversity, and with the opportunities it afforded her as a chef. Now, after three years at a wellness retreat in Algonquin, she’s back in the city and leading the kitchen at one of Toronto’s most quietly influential restaurants: GIA.

GIA, owned by Jenny Coburn, has carved out a distinct place in the city’s dining scene. It has been recognized by the Michelin Guide for three consecutive years, a rare accomplishment for a vegetarian restaurant. But for Miriam, accolades are not the goal. Her focus is on creating something deeper—menus rooted in nutrition, sustainability, and care for both the guest and the team.

Reframing Vegetarian Dining

“There’s this idea that vegetarian food can be boring,” she says. “But when you understand the nutritional value of ingredients, the seasonal cycle of vegetables, and the emotional impact of eating well, you realize it’s a whole other form of luxury.”

Miriam is an enthusiastic forager with a deep respect for ingredients like mushrooms—not only for their flavor but for their medicinal properties. Much of her knowledge came from books, driven by curiosity and a desire to better understand the healing potential of food. She has begun slowly evolving the GIA menu, substituting refined sugars for nutrient-friendly alternatives and making small but meaningful shifts to accommodate a broader range of diets. Her goal is not to make the food more virtuous, but more conscious. “You’ll still find pasta,” she says, “just served with a new kind of thoughtfulness.”

A Wellness-First Philosophy

Her background at Dimensions, a holistic retreat focused on mental and physical wellness, continues to shape her approach. There, she created food and beverage programs in collaboration with nutritionists, designing meals that supported immune health, mental clarity, and emotional well-being. It’s a perspective she brings into every corner of her work at GIA.

“Food can be healing,” she says. “But we forget that. We chase richness and indulgence, and then leave the restaurant feeling heavy. I want to create dishes that feel good—before, during, and after the meal.”

Leading with Empathy

That philosophy extends beyond the plate. Miriam is passionate about cultivating a healthier work culture in the kitchen. “There’s no room for yelling. No room for fear,” she says. “I want my team to feel seen, to feel valued, and to feel safe.”

She holds one-on-one conversations with staff, checks in regularly, and sees leadership as a responsibility that goes far beyond managing a pass. “If we talk about sustainability, we can’t just talk about the environment,” she says. “We have to be sustainable with each other too.”

Her time away from the traditional restaurant world was transformative. Living among the forests and lakes of Halliburton, she found new clarity. “Whenever I needed to reset, I would walk into the woods and just breathe,” she says. “It grounded me. And it reminded me that we are part of the ecosystem too.”

A Canadian Lens on Creativity

This kind of thinking has only become more urgent in light of recent political shifts and the impact of tariffs on sourcing ingredients. Miriam sees an opportunity in the challenge. “If we’re forced to rely more on what grows in Canada, then we’re pushed to be more creative. To build a cuisine that reflects where we are and what we have.”

At GIA, that creativity is grounded in a quiet confidence. It is not trying to be flashy or performative. The food is thoughtful, the service is warm, and the atmosphere remains inviting—even with a Michelin nod. “We are not trying to impress anyone,” she says. “We’re trying to nourish them.”

An Invitation to Everyone

For those unfamiliar with vegetarian dining, Miriam has a simple invitation. “Come in. Eat. You won’t even miss the meat. You’ll just feel good.”

And that may be the most luxurious experience of all.

About DINR

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