Chef de Cuisine, Basilio Pesce
Basilio Pesce trained at the Pacific Institue of Culinary Arts, graduating with honours in 1999 and receiving the BCRFA Award for Culinary Student of the Year. In Toronto, he accepted a position at North 44 under Chef Mark McEwan, where he worked every station until his eventual promotion to Junior Sous Chef. In October 2002, he was appointed opening Sous Chef at McEwan's newest venture, Bymark.
A fateful meal at Canoe in July 2003 led Basilio's career in a new direction. He was so inspired by the talents of Chef Anthony Walsh that he ended up joining the Canoe team as Sous Chef within a matter of weeks. Proving his mettle for three years at Canoe, one of Canada's busiest and most acclaimed restaurants, Basilio was appointed Chef of Biff's Bistro in February 2006. Here, under the direction of Anthony Walsh, Basilio will explore his vision of French bistro cuisine, drawing inspiration from his list of culinary influences: Thomas Keller, Jeffrey Cerciello, Wylie Dufresne, Normand Laprise, Jamie Kennedy, Mark McEwan, and of course, Anthony Walsh.