If you’re Canadian and don’t know who Stefano Faita is, I don’t know where you have been. That being said, let me tell you a bit about him.
Stefano is what I like to call a culinary jack of all trades. Food writer both online and with 3 published books, a celebrated chef, restaurateur, entrepreneur, it seems as though there might be no end to the limits of his imagination and what one can do in their career.
That is how Stefano landed in this weeks dream job diary. So when I recently had the distinict pleasure to meet the man himself and learn a bit about his craft while he made a small group including myself dinner, I had to find out more about his success, story and the obvious passion behind it all, which includes his line of delicious new sauces.
So, without further ado, let’s begin!
What’s your dream Job? (aka why are you featured today)
My dream job is what I am doing at the moment: Restaurateur/Entrepreneur
What is your official title?
Co-owner of Impasto, Pizzeria Gema and Chez Tousignant as well as President of Aliments Faita-Forgione
How did you make it happen? (the short form)
In my family, cooking is a big part of our lives. It isn’t an obligation or a hobby but a way of life. At the heart of our day-to-day, cooking is celebrated in the most traditional way: eating together.
My first job: selling vegetables at the Jean-Talon Market with my grandmother. I began assisting my mother at her cooking school Mezza Luna.
There, I learned all the secrets of Italian cuisine. Little by little, I made my own way in the inspirational world of food.
Josée di Stasio offered me my first TV break when she invited me to her show À la di Stasio to make pizza. That first experience led to many other opportunities that paved my way in the cooking world. I wrote culinary articles for 8 years at the Journal de Montréal, and appeared in numerous TV shows: Kampaï, Al Dante, In the Kitchen with Stefano Faita and Arrive en Campagne.
In 2013, my partner and friend Michele Forgione and I started our great journey in the restaurant business. I would never have had the courage to embark on that venture without him. We are a perfect match and there is no better way to attest to it than the fact that we opened 3 successful restaurants in only 3 years: Impasto, Pizzeria Gema and Chez Tousignant!
Let’s also not forget our newest venture: Stefano Sauces!
Did you go to school, the school of life, or a combination of the two?
School of life! I learned everything I know from hands-on experiences in the kitchen.
What achievement are you most proud of?
Last year we launched our line of tomato sauces, and they are now sold across Canada under the Stefano Faita brand. All natural with no preservatives, no sugar added, no water added and no tomato paste! Just like my nonna used to make.
What’s your latest venture?
We just launched 4 new sauces and we will be launching 4 frozen pizzas in early November. We are proud that we have continued to create clean ingredient products with no artificial preservatives.
What has been your secret to success?
I think our secret is just being honest and offering people good, simple and clean products that make them feel god when they are enjoying the sauces with friends or family. A product made with good natural ingredients at an affordable price with great packaging!
If you had one piece of advice for someone starting out in your field, what would you tell them?
Don’t count your hours and believe in yourself and your idea.
Big thanks to Stefano for chatting with us and for more on his delicious sauces visit their website today.