Chris Brown
Chris Brown worked at some of some of Toronto’s top restaurants including Splendido and Avalon before spending four years in Europe working at restaurants in Italy and France, where he learned the art of simplicity in cooking. Prior to joining The Stop, Chris was Executive Chef at acclaimed Distillery destination Perigee.
Lorenzo Loseto
Lorenzo Loseto has built an enviable reputation as one of Canada’s premier chefs. As the Executive Chef of George and Verity, he applies his classical training and modern approach to developing innovative menus inspired by the diverse cultures of Toronto and Canada. He is devoted to the creation of exquisite and flavourful cuisine that reflects both who he is and the food he loves to cook and eat. Voted one of Toronto’s Best Chefs by Toronto Life magazine in 2006, Lorenzo honed his skills in some of Canada’s finest kitchens before joining George in 2004. Most notably, he apprenticed at Three Small Rooms in the original Windsor Arms’ Hotel, arguably one of the best kitchens of its time, and was Sous Chef in Susur Lee’s legendary Lotus.
John Sinopoli
John Sinopoli has worked has worked at some of the top restaurants around the world. After studying at the French Culinary Institute in New York City, John worked at La Caravelle and Craft where he helped earn the restaurant a James Beard Award for Best New Restaurant in the US. Here in Toronto, John landed at Splendido, Izakaya and then in 2008 opened Table 17 with his partner Erik. Now John and Erik have opened Ascari Enoteca, marrying their love of Italian food and wine. John’s menu sets out to capture the elegance and style of the classic Italian enoteca, while paying homage to the immense enthusiasm for good and wine that Ascari was famous for.
George Taluri and Branko Vrbaski
Noce is like a trattoria in Rome, full of brio, small, cosy and with great flavours. The chefs make their own pasta daily, and showcase a different kind of gnocchi each day. One day the chefs might stuff agnolotti with prosciutto and porcini and slather them in portobello and cream sauce, another day they might form spinach pasta into little packages of ricotta and spinach with garlicky tomato sauce. Each day brings a new risotto, always of fine texture and rich flavour.
Check back soon for the menu!
