SHARE Spotlight Series

S.H.A.R.E Spotlight Series dives into the background of how our talented members got their start in the industry and what inspires them to create such unique and delicious menus.

Featuring: Mark Gregorini, Owner

What keeps you inspired when developing new dishes?

When it comes to developing new dishes, I look to seasonality, local product availability and creating something that I have not done before.

Why did you choose a career in the food and hospitality industry?

I studied anthropology and archaeology in university. All cultures revolve around food and evolution so I guess culinary took me in a direction from studying cultures to the study of food history and seeing how I can contribute to its evolution.

Where did you learn your culinary skills?

I studied culinary arts at Cambrian College (with Chef Jean Guy Robichaud) which was an amazing eye opener and helped me build the foundations of cooking techniques and knife skills. Later I completed a Slow Food Masters of Italian Cooking program at the Higher Institute of Gastronomy in Jesi, Le Marche, Italy. This was a game changer for me and inspired me to refine Verdicchio’s focus by working with regional and local farmers and producers while forging new connections in order to recreate traditional Italian dishes into modern versions of themselves by using what we have around us.

What’s your favourite season to create dishes for?

I am inspired by the harvest – late summer / early fall. Since we live in a Northern climate, we are always a few weeks to a month behind other regions for local produce. We also have a very short window of opportunity to use them. The months of late July, August, September and early October are busy for us in the kitchen as we are collecting as much as we can locally and using old world preserving methods to be able to use these items in the coming months.

What’s your go-to 15 minute meal at home?

A soft piadine with sautée of local corn, smart green kale, ceci and red peppers with a blend of ras el hanout and garam masala. It’s not Italian but I love using flavours from other cultures.

What’s your favourite thing about owning a restaurant?

My guests and staff are the best part. I have the opportunity to meet new and interesting people. The unpredictability of the business is both a bonus and challenge. To succeed you have to evolve and diversify.

What does food mean to you?

Everything. It’s true when they say ‘you are what we eat’. I am not sure if many people believe this, however, not only are we in the business of entertainment but we are mostly in the business of food health and safety, and the promotion and protection of our food system. What we serve our guests eat can impact them mentally and physically for years to come.

What menu item are you most proud to serve?

All of them. There is so much thought put into every dish we create.

What was your first position in a restaurant?

I was a busboy at the legendary Culpeppers in its heyday. I worked alongside a wide range of great local chefs, larger than life personalities and got a first glimpse of how exciting, demanding, rewarding and challenging the industry can be.