Nick Manzone
Nick Manzone has been cooking for nearly 20 years, beginning with making pasta with his grandparents as a child. His evolution into becoming a professional chef began in Italy, working with Enrico Crippa at 3 Michelin star restaurant Piazza Duomo–one of the world’s 50 best restaurants. Upon returning to Canada, Nick honed his craft at Buca and Campagnolo; here, his focus on making fresh pasta began to really take shape. He left the restaurant kitchen to build Pastificio Double Zero, supplying both restaurants and home chefs with Toronto’s favourite fresh pasta and sauces.
Luke Donato
Luke Donato started learning to cook at a young age for several Toronto culinary Giants including Mark McEwan & Dinah Koo. Luke honed his craft in NYC while attending The French Culinary Institute and working with Dave Arnold (Dean of Technology, FCI, Liquid Intelligence). He opened his own restaurant Bacchanal in Toronto in 2017, voted 3rd Best New Opening, and 27th best restaurant in the city by Toronto Life Magazine. A chef’s career can have many paths and Luke is no exception; from 2020-2022 Luke had the opportunity to work as personal chef for Aubrey “Drake” Graham. As the city opened up from pandemic closures Luke felt the itch of restaurants and signed on with Ascari Hospitality as their Corporate Executive Chef, managing multiple teams and restaurants.
Location & Hours
Hours
| Day | Open | Close |
|---|---|---|
| Sun | 11:00 AM | 11:00 PM |
| Mon | 11:00 AM | 11:00 PM |
| Tue | 11:00 AM | 11:00 PM |
| Wed | 11:00 AM | 11:00 PM |
| Thu | 11:00 AM | 11:00 PM |
| Fri | 11:00 AM | 11:00 PM |
| Sat | 11:00 AM | 11:00 PM |