The second episode of Chefs in Cars Getting Takeout is live! This episode features chef Michael Bonacini, one of the Partners of the well known restaurant group known as Oliver & Banacini.
Michael was born in South Wales. He trained classically under Chef Anton Mosimann at London’s Dorchester Hotel before immigrating to Canada in 1985. In 1993 he partnered with Peter Oliver to create the Oliver & Bonacini Restaurants. In 1996, he was awarded the Ontario Hostelry Institute’s first ever Gold Award in recognition of his significant contribution to culinary excellence in Ontario.
In 2010, Michael released his first cookbook entitled "3 Chefs: The Kitchen Men". He has since appeared regularly on Citytv’s Cityline and currently appears as a judge on CTV’s MasterChef Canada. At O&B Michael drives the culinary program and oversees design and construction on all new projects.
Matt and Michael start the conversation off with Matt telling Michael that he has always thought of him as a mentor. Michael acknowledges the statement and in fine form goes on to discuss what it really takes to run a business and how much even the slightest compliment can mean to an up and coming chef.
They eventually get to decision time regarding what's for lunch and Michael suggests meat pies. They make a quick stop at The Pie Commission where Michael grabs 2 meat pies. Upon returning to the car Matt asks him what he eats when he's at home cooking for himself, and confesses that he personally likes a good cheeseburger with a cold IPA. Michael says he's a big fan of roast chicken and definitely indulges at least once a week.
Matt and Michael dig into the pies, Matt opting to eat as he drives. Eating a meat pie can be a bit tricky and both chefs agree you need to watch out for the soggy bottom. As they eat they discuss how notorious the restaurant industry is for having a high rate of failure. Michael believes that not enough emphasis is put on the fierce competition restaurant owners face when opening a new venue. At the end of the day any restaurant is still a business and you have to be passionate and driven to make it succeed.
He states that the first restaurant they had to close was a pretty devastating blow, almost akin to a death in the family. Michael goes on to say that he is often asked "What is the recipe for success?". He and Matt discuss how there is no simple, easy to follow blueprint that will guarantee success, period. It's just a lot of hard work and dedication, and in some cases a little bit of luck.
Matt makes a stop to grab a few meat pies from Kanga leaving Michael in the car. As they devour the Kanga meat pies Matt asks what inspires Michael's concepts when creating a new restaurant. He answers succinctly stating that location plays a key role as well as the demographics surrounding it. While mentioning these are important factors he makes it quite clear that they are nothing without a vision driving the restaurant forward. Everything each team does in each of the restaurants Michael has a hand in is aimed squarely at achieving that vision.
Chef Michael Bonacini's words are ones that could apply to any business. While there wasn't much discussion regarding the meat pies there certainly are some gems of wisdom that can be taken away from this episode.
For delicious recipes, cocktail concoctions, travel videos and more be sure to subscribe to the Fidel Gastro YouTube channel right here:
[ Ссылка ]
If you happen to be in Toronto stop by the Lisa Marie restaurant and experience delicacies made by the masters themselves. You can see their menu as well as the Fidel Gastro's food truck and catering options at their website:
[ Ссылка ]
Also be sure to check out the Fidel Gastros Instagram:
[ Ссылка ]
