Chef? Passionate Executive Chef Rocco Agostino.
Experience? Studied in Rome, Italy and the Stratford Chef School. 16 years of working in kitchens, including Chef at Ferro Bar Café, and formerly Owner/Chef at the critically acclaimed, Silver Spoon.
Food Philosophy? Simple, flavourful, passionate. Simple to me means having a marriage of few ingredients to make a dish. Flavourful to me encompasses seeing, tasting, smelling, and touching. Passion for me though, is what makes all of the difference. The feeling the ingredients or dish gives me is by far the most important element in creating food.
Style of cooking? Simple, straight forward, unfussy, down to earth, and always passionate.
Inspirations? I was inspired by watching my mom cook as a child, and then by my father who helped push me toward this. I am constantly inspired by other chefs, and yes cook books, and even photography. I believe in supporting local organic farmers, and can always find inspiration in the seasonal ingredients at the local market.