Terre & Tradition: Dianne’s x Dida’s Gastropub

Born and raised in Kingston, Dave Tosh developed his passion for cooking by following his older siblings into the kitchen. After eight years at Kelsey’s, rising from dishwasher to kitchen supervisor, he completed the Chef de Cuisine program at Liaison College. He later worked at the University Club at Queen’s University, eventually becoming Sous Chef, before joining Dianne’s, where he now leads the kitchen as Head Chef. 

For Dave, the thrill of cooking comes from “being in the weeds” — the fast-paced rhythm where teamwork and timing are everything. His dishes reflect a deep respect for ingredients, a love of local flavours, and a commitment to sharing his culinary creativity with both his team and his guests.

Linda Loranger grew up immersed in the kitchen, though she initially pursued a career in administration and finance. In 2017, she purchased a small chip truck in Northern Ontario and, after one season, expanded it into Dida’s Gastropub. There, she embraced a self-taught culinary journey rooted in farm-to-table principles, locally sourced ingredients, and Francophone/Northern Ontario traditions. 

Linda’s cooking is gluten-free, flavourful, and inspired by her heritage, the seasons, and her love of experimentation. Her dishes celebrate simplicity, freshness, and creativity, translating everyday ingredients into memorable culinary experiences. Through her work, she delights in sharing food that connects people to both place and traditions.