~ Frank Romano, chef de cuisine ~

Frank Romano is chef de cuisine at Bay Street’s favorite restaurant, Far Niente®.

Romano joined Far Niente in 2009, after spending two years as chef de cuisine at the lauded Colborne Lane in Toronto. He previously held roles at Toronto’s Senses and Zucca restaurants.

Romano collaborates with SIR Corp. Signature Group Executive Corporate Chef, Gordon Mackie, who provides culinary leadership for the restaurants FOUR, Petit Four™, reds and Far Niente.

According to SIR Corp.’s Signature Group Vice President Misty Beazley, the calibre of young chefs like Romano is a testament to the talent of chefs in Toronto, and the appeal of Signature Group.

 “SIR Corp. and the Signature Group are very focused on the culinary talent that make our restaurants go-to destinations for Toronto diners,” Beazley says. “It is a testament to the appeal of our company, and to the culinary talent that exists in this city, that we are able to grow our team to include young chefs like Frank Romano. Gord Mackie and I are thrilled to have Frank on the team and look forward to his ongoing contribution at Far Niente.”

New dishes Romano has developed for the season include a spin on a traditional Tuscan Panzanella Salad, with crispy capicola, toasted breadcumbs, shaved Parmigiano Reggiano cheese, green onion, basil and garlic aoli; the Veracruz Snapper, a play on the Mexican fish dish, featuring red snapper with lime juice, jalapenos, capers, cilantro, fresh diced vegetables and smoked paprika; and Sweet Corn Soup, an aromatic, lightly spiced and smoky soup with red chili, cardamom and ginger, pureed velvety smooth and served with pork hock.