Chef Rob Gentile
A first-generation Canadian, born to Italian parents, Chef Rob Gentile’s earliest memories are from his grandmother’s garden and kitchen. As a boy he learned that food was sacred within his family who for generations grew their own produce, raised animals, cured meat, fermented grapes and preserved anything possible. The skills he learned at home in his family’s kitchen eventually led to his first restaurant job at the age of 13. Rob inherently knew that his career would revolve around food and after working in restaurants throughout his teenage years; he entered George Brown’s Culinary School. By 18 he found his first role in a professional kitchen at North 44 under celebrated Chef Mark McEwan.
After 10 years of moving up the ranks from line cook to Chef de Cuisine at McEwan’s top restaurants, Chef Rob was ready for a new challenge. He soon joined Peter Tsebelis and Gus Giazitzidis to take the helm of Buca. The restaurant opened in 2009 and quickly became one of Toronto’s most sought-after dining destination and is considered one of Canada’s best.
Rob Gentile, has made his mark for his disciplined craft, determination to source unique, local ingredients and his visionary approach to Italian cuisine. Since the opening of Buca, diners and critics alike have taken note of Chef Rob’s commitment to excellence and creativity, resulting in Canada’s 100 Best naming Buca Osteria & Bar (Yorkville) second in the country (2016), honours from the Ontario Hostelry Institute’s Gold Award for Independent Restaurateur (2015) and a prestigious Pinnacle Award from Foodservice and Hospitality 2014’s Company of the Year in Eastern Canada.