Vancouver-born restaurant collection designs two new roles to inspire growth and development
TORONTO, June 2, 2017 /CNW/ - Cactus Club welcomes chef Cory Vitiello as its Head of Culinary Development in Toronto. In his new role, Vitiello will work closely with the national Test Kitchen team and influence recipe development across Canada.
"I've worked in kitchens across the world – from my start as a young sous chef in Australia to my most recent ventures as Head Chef and owner of Harbord Room, THR&CO and Flock Rotisserie + Greens, but this will be my first time working with a nationally-established industry leader like Cactus Club Cafe," said Vitiello. "I'm constantly pushing myself to grow personally and professionally; the opportunity to lead recipe development and innovation in Toronto and through Vancouver's Test Kitchen is a true creative challenge that I look forward to sinking into with the support of the Cactus team."
At the same time, chef Rob Feenie is also growing his position within the company to work alongside President and Founder Richard Jaffray and assist in leading the Culinary Board with an ever-growing team of talented chefs.
"I'm so proud of my involvement with Richard Jaffray and everything Cactus Club has achieved over these past nine years," said Feenie. "It's really exciting to see how we can continue to innovate our food program with such a talented group of product development chefs. Having Cory lead the development in Toronto will give us more bandwidth and ultimately continue to raise the bar in casual fine dining."
Vitiello's first project will take place tomorrow (June 3) with the seasonal launch of the First Canadian Place rooftop patio. The launch will boast a splashy evening event for Cactus Club Cafe customers, media and city notables, and will include a very special guest performance. If you are interested in attending the event, please contact: email@example.com.
About Cory Vitiello
Born and raised in Brantford, Ontario, Cory Vitiello began cooking at the age of fifteen and started his own catering business out of his family home. He went on to graduate from the Stratford Chef School and completed an apprenticeship at Scaramouche Restaurant in Toronto. His early career highlights include working as a sous chef from Cecconi's in Melbourne, Australia in 2003 and as a chef de cuisine at Toronto's Drake Hotel from 2004-2007.
Vitiello went on to own and operate the award-winning restaurant The Harbord Room & THRCO restaurants which received impeccable reviews including being named one of the best world-wide hot spots by Condé Nast Magazine & 3rd best restaurant in Canada by enRoute Magazine.
Vitiello recently added Flock Rotisserie + Greens, an expanding chain of restaurants that specialize in rotisserie chicken and healthy chef-driven, inspired greens to his growing roster of culinary endeavours. Cory also acts as the Executive Chef for the North American Ferrari Challenge Series.
SOURCE Cactus Club Cafe
For further information: Sharla Farrell, Narrative, firstname.lastname@example.org, 416-230-9574