Having worked at Avalon for five years and having a husband who worked there for two and a half, we take exception to your blatantly slanderous comments regarding Chris Macdonald. Although I acknowledge that the man is obsessively driven and could perhaps be considered egotistical, these qualities are entirely merited. Chris Macdonald has forgotten more about food, wine and dining than most people will ever know. Perhaps when he worked with you in the past, your project was not up to his standards and that may have been the reason that you found him to be, as you put it, "obnoxious and egotistical". As for him using over-priced ingredients to justify a mark-up, I don't really think you know what you are talking about. The product used at Avalon is certainly not always the most expensive, but it is always the finest and freshest available and the thousands of diners I waited on there during my employ were, for the most part, thrilled to enjoy the dining experience he created. As for him "buying reviews and Mr. Chatto", I would watch your words. This type of accusation is not one that should be thrown about lightly. Anyone who knows anything about the business of restaurants and restaurant critiquing in this city would surely laugh out loud at the ridiculous and spiteful nature of your comments. I'm sure that both Mr. Macdonald and Mr. Chatto would also be taken aback. (Actually, on second thought, it probably wouldn't even cause a blip on their radar.) Chris Macdonald lives a modest lifestyle, putting all his money back into his restaurant year after year. He works long hours and is as uncompromising a chef as myself and my husband have ever had the pleasure of working with. Have you ever actually eaten at Avalon? or are you basing your comments on secondhand opinions and a longheld grudge against a talented man that once trampled on your feelings?