Brad Lomanto - Executive Chef

My introduction to working in a kitchen began, like many others chefs, prepping vegetables and washing dishes in a small local restaurant. I was young, it was hard work, paid very little, and gave me a genuine first glance into the career I would choose years later.   

As I worked through different restaurants I realized that I really enjoyed cooking and that I could lose myself in it. My true passion for food and cooking was revealed over several experiences, rather than one pivotal moment. Since that time I have continued to embrace those experiences in Canada, the U.S, and abroad.
The best food is prepared in good spirits, cooked with respect and not complicated at all.