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Article content “I’m a restaurant brat at heart,” says Toronto chef Trevor Lui. Now the co-founder of Quell, an agency representing BIPOC hospitality leaders and owner of the fried chicken pop-up Joybird, Lui’s food story begins in the kitchen of his family’s restaurant. We apologize, but this video has failed to load. Try refreshing your browser. It s not just a Chinese story — it s a new Canadian story Back to video His father, a Chinese immigrant from Hong Kong, opened Highbell when Lui was five years old. Every day after school, he would head to the restaurant and help out — eventually working the wok and packing takeout orders. “I can’t even remember how many chow meins and egg drop soups I packed,” says Lui. “I can remember the cuts I had on my fingers from the foil containers.”

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