バイオグラフィー
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.
