Jason Rosso
Chef Jason Rosso, like many before him, started his culinary career at
a very young age in a local family-run restaurant. His passion for food
and desire to excel were evident from the start, and Rosso's career
path was set. He began his formal training at the Culinary Arts Program
at Humber College, and continued his apprenticeship through travel and
life experience with a year in Japan. In time, Rosso moved back to
Toronto and honed his skills at Rosewater Supper Club, Senses and
Bistro Tournesol as a sous chef and restaurant chef. In 2001, Rosso
took the position of Head Chef at Peller Estates winery in the Niagara
region, creating contemporary wine country cuisine. In partnership with
manager Peter Trajkovski he established a sterling distinction for the
winery and for his talent. His menus contained solely Canadian
ingredients and earned him a reputation for "awesomely tender and
flavourful food". James Chatto wrote in Food & Drink that Rosso's
cooking "puts the accent firmly on flavor and makes full use of the
seasonal local bounty". After four years at Peller, Rosso decided to
return to Toronto to take over the kitchens at Sassafraz restaurant in
Yorkville, bringing along his contemporary Canadian cuisine and
innovative food ideas. Chef Rosso has won many awards and accolades for
his cuisine, is a co-host chef of the Food Network's 'Restaurant
Makeover', and in 2004 was invited to cook at the James Beard House in
New York City to showcase his skill. Presently, Rosso has returned to
work along side Trajkovski, as the Executive Chef for the restaurants
in the Distillery Historic District, which is quickly becoming one of
the trendiest hot spots in Toronto. As the Executive Chef of the Boiler
House, Pure Spirits and Archeo, Rosso has infused his passion and
experience into these three distinct restaurants, which is the perfect
combination for a truly exquisite and memorable dining experience. "I
want it to be like the setting," he has said. "Rustic Canadiana but
rooted in good French technique. I don't want to make a statement; I
just want to make really good food." And this, he is certainly
achieving.
