What first inspired you to become a chef, and how has your journey led you to Vivo?

Growing up in an Italian family, food was always at the heart of our home. Some of my earliest memories are of helping my Nonna in the kitchen, where I developed a deep appreciation for cooking and the way it brings people together. That passion naturally evolved into working in local restaurants and eventually pursuing formal training at George Brown in Culinary Arts. During that time, I had the opportunity to complete an exchange in Parma, Italy. After returning to Toronto, I gained experience in some of the city’s top restaurants, including Aria, Byblos Downtown, and, most recently, Pastiche. Each step in that journey has led me to Vivo, where I can bring together my heritage, training, and experience in a meaningful way.

Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?

My biggest influence has always been my family, especially my Nonni and my Mom, who taught me that cooking is as much about care and tradition as it is about technique. Professionally, I’ve been fortunate to work alongside talented chefs who emphasized discipline, creativity, and respect for quality ingredients. Those experiences helped shape my approach, which balances authenticity with a modern perspective, always keeping the guest experience at the forefront.

What’s the story behind your restaurant — how did it come to life?

Vivo began as a passion project by a local family who remain the owners and driving force behind all Vivo Pizza + Pasta and Vivo Avanti locations. The concept is rooted in a simple but powerful philosophy: bringing people together through great food. Across every location, that vision comes to life through authentic Italian cuisine, thoughtfully crafted dishes using high-quality ingredients, and a warm, welcoming atmosphere where guests can create lasting memories with friends and family.

How does the food culture of Toronto influence your cooking style or menu choices?

Toronto’s diversity is incredibly inspiring. While I stay rooted in authentic Italian traditions, I enjoy incorporating modern techniques and local, seasonal ingredients that reflect the city’s dynamic food scene. It’s about respecting tradition while allowing the environment around you to shape and evolve your cooking.

What’s one local ingredient you can’t live without in your kitchen?

High-quality olive oil: no question. In an Italian kitchen, it’s not just an ingredient, it’s a foundation.

If someone was visiting Toronto for the first time, what food experience would you insist they try?

Toronto has such an exciting and diverse food scene; it’s hard to narrow it down. I’d start with a glass of wine and a pizza at one of our Vivo locations—it’s a great introduction to what we do. Our High Park location also offers an outstanding brunch that’s definitely worth experiencing. Beyond that, I’d recommend exploring St. Lawrence Market for some of the city’s best grab-and-go bites, and heading over to Ossington Avenue and Dundas West for cocktails and small plates.

What restaurants, cafés, or hidden gems in Toronto do you personally love to eat at when you’re off-duty?

There are so many great spots to shout out, but some of my personal and consistent favourites would include Forno Cultura, Bar Isabel, Union, and Cry Baby Gallery for some cocktails.

How do you think the dining scene in Toronto is different from other Canadian cities?

What sets Toronto apart is its incredible diversity and willingness to evolve. You can experience authentic flavours from all over the world in one city, and chefs here are constantly innovating, whether it’s through new techniques, trending dishes, or reimagining classics. There’s a real openness and energy in the industry that keeps the scene fresh and exciting.

Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?

When I’m actually at home and want to stock up the fridge to cook some meals for the family, if I’m not stopping by the old reliable Costco for essentials, I love to drop by local Etobicoke specialty shops like Freebird Market, Monte’s Premium Meats, and San Remo Bakery.

Beyond food, what makes Toronto special to you as a place to live and work?

Beyond the food, it’s the people and the sense of community that make Toronto special to me. It’s such a diverse and welcoming city, and that shows up in everyday life, not just in restaurants, but in the way people connect and support one another. It feels like a place where you can build something meaningful while still feeling at home.

What’s next for you and your restaurant here?

We’ve just opened our King City location, and the response from the community has been incredible. We’re truly grateful for the support. Right now, our focus is on building that momentum in King City while preparing for a busy summer across all of our locations. At the same time, we’re always open to thoughtful growth and exploring new opportunities, as long as it aligns with our vision and the right community fit.

The post Season to Taste: Executive Chef Nick Ruggiero of Vivo Avanti appeared first on Toronto Guardian.

What first inspired you to become a chef, and how has your journey led you to Toronto?

I started my career in South Korea at MBC, where I learned a lot about TV and radio. During that time, I became curious about the world and wanted to experience different cultures. That curiosity led me to move to Canada. When I first arrived in Vancouver, it was different from what I imagined. There were fewer people, and the cities felt less developed than I expected. After coming to Canada, I met a senior Japanese chef who introduced me to Japanese cuisine. His encouragement inspired me to become a chef. I travelled across Canada looking for a mentor, but Japanese food was not very popular at that time. I couldn’t find a chef who cooked the traditional style I had studied in books. So I decided to learn on my own. I bought cookbooks and practiced again and again to improve my skills. Canada’s diversity and the many possibilities in food made me want to become a chef. I believe food can bring people together and create happiness through one dish. Sharing my passion through food and continuing to grow still motivates me today. Most of all, cooking makes me truly happy. When I was young, I wanted to become a robotics engineer. But life led me in a different direction, and now I know the kitchen is the right place for me.

Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?

I have been inspired by many famous chefs through books and TV, but the person who influenced me the most is my mother. When I was a kid, I watched her carefully think about our family’s health and individual eating habits by choosing specific ingredients to cook our meals. She quietly took care of our family every day without asking for anything in return. I am also inspired by the small shop owners in local markets who serve simple, familiar food every day. They show up for hours and keep their promise to customers by being consistent and reliable. Even though my path is different from theirs, I am always touched by their dedication to their work. My cooking is rooted in comfort and familiarity, but I always try to learn and create something new. From all of these people, I have learned patience, hard work, and responsibility toward family and customers.

What’s the story behind your restaurant — how did it come to life?

Right now, I am in charge of the sushi program at Liberty Entertainment Group. I manage how it runs day to day and also help plan its future direction. The company mainly focuses on Italian food and steak, so working with sushi gives me both challenges and new opportunities to grow. Our team includes chefs with different backgrounds and experiences, and we work together and support each other. I believe that when we combine our strengths, we can offer more than just food to our guests. We can create a meaningful and memorable dining experience.

How does the food culture of Toronto influence your cooking style or menu choices?

I have been cooking Japanese food for over 30 years. During that time, I have also learned about many other types of cuisine, and I am still learning today. Canada, especially Toronto, is like a salad bowl where many different cultures live together, learn from one another, and respect their differences. I believe that to truly understand another culture’s food and traditions, you must respect the original style. That is why I do not focus on fusion food. Living in Toronto has taught me the importance of respecting tradition while sharing it in a way that connects people from different backgrounds. I keep the roots of my cooking strong, but I make small adjustments so new guests can enjoy it more easily. At the same time, I do not change the true taste or style of my food.

What’s one local ingredient you can’t live without in your kitchen?

Salt. It may seem simple, but salt has taught me about balance, strength, and timing. It is an ingredient that can turn something bland into something special.

If someone was visiting Toronto for the first time, what food experience would you insist they try?

I would tell them to explore the street food at Kensington Market. It is a lively neighbourhood where you can try food from many parts of the world, like Mexican tacos, Caribbean patties, Chinese dumplings, and Middle Eastern falafel. What makes it special is not only the different types of food, but also the people who make it. Each food stall has its own story. As you walk through the market, you can feel the mix of cultures that makes Toronto unique.

What restaurants, cafés, or hidden gems in Toronto do you personally love to eat at when you’re off-duty?

Didn’t we just meet? Maybe after a few more interviews!

How do you think the dining scene in Toronto is different from other Canadian cities?

When chefs decide to open a restaurant in Canada, many of them choose Toronto. One reason is that Toronto has the largest population in the country, so there are more people and more opportunities. Toronto is also very diverse. People from Europe, Asia, Africa, the Middle East, South America, and many other places live here. Because of this, the city is open to new ideas and different kinds of food. In my experience, Toronto’s dining scene is not just about one country’s traditional food. It is about diversity, creativity, and mixing different influences. Many cultures exist side by side, and this makes the food scene exciting and always changing.

Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?

I buy over 70% of my ingredients from local suppliers across Canada. I try to support local businesses as much as possible. For seafood used in Japanese cooking, I buy from Toyosu Market in Japan through online auctions. The seafood is flown directly from Japan to Canada on Tuesdays, Wednesdays, and Fridays, so it stays fresh and high quality.

Beyond food, what makes Toronto special to you as a place to live and work?

First, Toronto has a large and growing population. I see it as a city full of opportunity and growth. It is very diverse, and people from many different cultures live and work together here. The city is always developing and moving forward. There is strong business activity and many chances to grow. I also value how people from different backgrounds learn from one another, support each other, and sometimes challenge each other to improve. To me, these experiences show the history and growth of the city. That is what makes Toronto a special place to live and work.

What’s next for you and your restaurant here?

I believe that you must first learn to care for yourself before you can truly care for others. I try to treat my customers with the same honesty and kindness that I expect from myself. In the future, I hope my restaurant becomes more than just a place to eat. I want it to feel warm and welcoming, like visiting family or a good neighbour. I hope every guest leaves with a good memory and wants to come back again.

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We spoke with Co-Founder and CEO Sherri Belton to learn how SHER Produce is reshaping the breakfast aisle, tackling food insecurity through its Buy One, Feed One program, and proving that real, whole-food nutrition can fit into busy, everyday life.

What is your business called and what does it do?

We are SHER Produce Technologies, a women-led Canadian company behind SHER Squares, a revolutionary way to get fresh fruits, vegetables, and complete protein in a convenient breakfast or snack. 57% of consumers use Sher Squares for Breakfast. SHER Squares can be eaten on their own, toasted, or paired with yogurt, and they are sold refrigerated in the produce section.

What made you want to do this work?

We wanted to make real, whole-food nutrition easier for real life, and while people can eat healthier and gain “affordable nutrition,” we also wanted to help out the community with our “Buy One, Feed One” program. Too many “healthy” options in the breakfast and snack aisle rely on ultra-processed ingredients and fillers, and we believe that Canadians deserve a convenient, affordable, genuinely whole-food alternative that also creates positive community impact. We NEVER use powders, syrups, concentrated or refined sugars, ONLY Whole Food Fruits and Vegetables.

What problem did you want to solve with the business?

We set out to close a major gap in the Canadian breakfast and snack aisle by creating accessible, affordable and convenient whole-food nutrition that fits into busy lives. We also wanted to prove that a food company can build impact into everyday purchasing decisions through a simple model that supports communities, reduces food waste, and creates inclusive employment.

Who are your clientele/demographics?

Our customers are people looking for convenient, nutrient-dense, whole-food nutrition, including busy professionals, parents, and students, as well as commuters and active, health-minded shoppers. We have 2-year-olds to 80-year-olds eating our Sher Squares every day and we have everyone from long-haul truckers to former Olympians and everyone in between eating Sher Squares. SHER Squares also appeal to consumers seeking clean-label options that fit common dietary needs, including gluten-free and nut-free choices, and to people who want their everyday purchases to support social and environmental impact.

How does your business make money? How does it work?

SHER Squares are sold at retail for $3.99 per package and offer 40 grams of protein, 20 grams of fibre, and four full servings of fruits and vegetables, with no additives, preservatives, gluten, or nuts, and they are Kosher certified. We also use a Buy One, Feed One model where every purchase provides a serving of nutritious food to someone in need, and we recently surpassed the milestone of donating 8 million servings to food banks across Canada. We use about 20% of our whole food fruits and vegetables that are “upcycled,” which helps keep our costs down to provide consumers with affordable nutrition.

Where in the city can we find your profession?

You can find SHER Squares in the refrigerated produce section at major retailers, including Loblaws, Sobeys, Zehrs, Farm Boy, Longo’s, and other retail partners.

What is the best question a prospective customer could ask a member of your profession when comparing services? Provide the answer as well.

A great question is: “Is it truly made from whole foods, and where does the nutrition come from?”

The answer should be clear and specific: SHER Squares are made from 95% fresh fruits and vegetables, and the remaining 5% of the product is egg whites and whey protein. These ingredients provide a complete protein, which is critical for all of us to get in our diets. Each package, which is sold for $3.99, contains 40 grams of protein, 20 grams of fibre, 4 full servings of fruits and vegetables and contains NO additives, preservatives, gluten or nuts, concentrates, or ultra-processed fillers.

What is the best part about what you do? What is the worst part?

The best part is knowing our product helps average people get affordable nutrition while also doing good for society through food donations, rescued produce, and inclusive employment. The worst part of what we do and pour our heart into is not having consumers fully understand what our product is all about because it is so different, so revolutionary. Unfortunately, “healthy products” are almost always dominated by ultra-processed products, so there is the question of combating misinformation. We do all this while maintaining the high quality, freshness, and operational standards required for a refrigerated, produce-based food.

What is your favourite joke about your own profession?

We like to joke that we work in “produce tech,” which sounds futuristic, but it mostly means we are finding smarter ways to help people eat more whole food fruits, vegetables and protein affordably.

Where can we follow you?

Website | Instagram | LinkedIn

PAY IT FORWARD: What is another local business that you love?

Nutes Fresh-Frozen Smoothies and The Little Cacao Co. — we love them because they are also women-led organizations that are trying to make a difference in Canada and the USA.

The post Homegrown Business: Sherri Belton of SHER Produce Technologies appeared first on Toronto Guardian.

What first inspired you to become a chef, and how has your journey led you to Toronto?

As a child, I took an interest in cooking at an early age. Rainy days were spent exploring exciting-sounding things out of my mum’s cookbooks and experimenting.

Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?

I spent a lot of time in the kitchen when my mum was cooking, trying to help when I could. I’ll never forget being 7 and dressing as a chef with a mustache painted on and making a home movie cooking show. When I was older and in culinary school, Gordon Ramsey was everywhere you looked, and I couldn’t help but to be motivated by his passion.

What’s the story behind your restaurant — how did it come to life?

Blue Bovine came to life during COVID. Our CEO, Nick Di Donato, and Nadia Di Donato, our creative director and Vice President, saw a great space and had a vision that is now Blue Bovine.

How does the food culture of Toronto influence your cooking style or menu choices?

I think the food culture in Toronto is so vast and varied that whatever it is you choose to focus on, you need it to be the best, and choosing a menu that covers people from all walks of life is very important, but without it losing focus on your restaurant’s identity.

What’s one local ingredient you can’t live without in your kitchen?

Absolutely, it’s my Canadian prime beef from a local farm, a couple of hours’ drive outside of Toronto. It’s local, and I truly believe it’s the best beef in Canada!

If someone was visiting Toronto for the first time, what food experience would you insist they try?

Blue Bovine’s tableside flaming Australian Wagyu tomahawk!!!

What restaurants, cafés, or hidden gems in Toronto do you personally love to eat at when you’re off-duty?

I’m a sucker for a smash burger from Holy Chuck, the best burger joint in Ontario!

How do you think the dining scene in Toronto is different from other Canadian cities?

From my experience in Canadian cities, I feel the Toronto scene is far more varied than other cities. You can go to so many culturally different areas in and around the GTA that you are very likely to find authentic versions of cuisine from pretty much anywhere on the planet.

Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?

I use very specific suppliers for my ingredients, but if I’m in a pinch and need to grab something, you can’t go wrong making a quick trip to Kensington Market for pretty much any ingredient you need.

Beyond food, what makes Toronto special to you as a place to live and work?

I experienced many cities in my travels as a younger man, and the only city I visited twice was Toronto. It’s now a place I’m very proud to call home, and can’t imagine living anywhere else.

What’s next for you and your restaurant here?

Myself personally, and Blue Bovine will focus on growth and building more relationships, then who knows where we may end up!

The post Season to Taste: Chef Sean Blomeley of Blue Bovine Steak + Sushi House appeared first on Toronto Guardian.

What first inspired you to become a chef, and how has your journey led you to Toronto?

I’ve always loved creating things with my hands, and from a very young age, I realized I was extremely particular about food and genuinely enjoyed it. I remember googling “cooking classes near me” and asking my parents to let me attend — that was the start of everything. I eventually became the youngest person at the time to receive a Korean cooking license at age 12.

I was also heavily influenced by American food shows and became fascinated with Western cuisine because it felt so different from what I grew up with in Korea. That curiosity and passion ultimately led me to pursue my culinary career in Canada.

Who were some of your biggest influences in shaping your approach to cooking?

My grandmother has been my biggest influence. She’s from Suncheon, a region famous for its incredible Korean cuisine, and she is an extraordinary cook. She always asked us what we wanted to eat before we visited, and food was truly at the centre of our family connection. She taught me the importance of fresh ingredients — she would travel over an hour just to source the best produce and never used pre-made sauces or pastes; everything was made from scratch at home.

Professionally, I’ve been deeply influenced by Zach from Dreyfus and Marc-Olivier from Mon Lapin, whom I worked with at Joe Beef. They shaped my understanding of French cuisine, especially how to use Canadian seasonal ingredients in creative combinations with thoughtful, beautiful presentation.

What’s the story behind your restaurant? How did it come to life, and how does Toronto influence your menu?

Gateau Ghost started very organically. I began by selling madeleines online and through small pop-ups while working in professional kitchens, using it as a creative outlet outside of the more traditional restaurant environments I was in. It was a way for me to experiment, reconnect with my own flavours, and build something that felt truly personal. The response from the community grew faster than I expected, and over time, it became clear that this wasn’t just a side project — it was becoming a brand and a space people genuinely connected with.

In May 2024, I opened the first brick-and-mortar location on College Street with the vision of creating more than just a café. I wanted Gateau Ghost to feel intimate, comforting, and slightly whimsical — a place that balanced nostalgia with creativity. Toronto’s food culture played a huge role in shaping the menu. The city has an incredibly open-minded dining scene, where people embrace diversity and are excited by flavour-forward concepts. This gave me the confidence to blend my Korean heritage with French technique and classic brunch culture, resulting in dishes that feel familiar yet unexpected.

I noticed that Toronto has a deep love for brunch and café culture, but many spots leaned heavily into classic, predictable dishes. I wanted to offer something familiar yet unexpected — pairing the comfort of brunch with flavours rooted in my Korean background. The diversity and openness of Toronto’s food scene allowed me to take creative risks and blend cultures in a way that feels authentic to who I am.

What’s one local ingredient you can’t live without?

I love working with seasonal local ingredients, but if I had to choose one, it would be Ontario maple syrup. We’re incredibly lucky to have some of the best maple syrup in the world here, and I truly believe it’s one of the reasons people love our French toast so much.

If someone was visiting Toronto for the first time, what food experience would you insist they try?

Toronto’s diversity is unmatched. I would insist they explore as many different cuisines as possible — from Korean and Caribbean to Middle Eastern and Vietnamese — because the variety and authenticity here really define the city’s food identity.

What restaurants or hidden gems do you personally love when you’re off-duty?

I love Gonzo Izakaya, just a couple doors down from Gateau Ghost — their yakitori is incredible. I also enjoy Favourites Thai BBQ and Mystery Patio at Lake Inez.

How do you think Toronto’s dining scene is different from other Canadian cities?

Toronto offers a much wider range of options, and the overall quality is consistently high. You can walk into almost any neighbourhood restaurant and still have an above-average dining experience, which really sets the city apart.

Where do you like to shop for ingredients locally?

I love farmers’ markets. I recently moved closer to Withrow Park, and I’m especially excited for their seasonal market — the quality of ingredients there is always outstanding, and it’s a great way to stay connected to local producers.

Beyond food, what makes Toronto special to you as a place to live and work?

Toronto is incredibly inclusive and welcoming. As a gay man, I feel deeply supported here — the queer community and culture are vibrant and empowering. I also love how bike-friendly the city is and how accessible the parks and green spaces are throughout.

What’s next for you and Gateau Ghost?

We’re currently planning a second location and are carefully considering the right area and timing. I’m really excited about the opportunity and can’t wait to bring the Gateau Ghost experience to new neighbourhoods.

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