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Michael Bonacini, Massimo Capra and Jason Parsons are co-authors of 3 Chefs.
Michael Bonacini is a partner in Oliver & Bonacini Restaurants, which operates a portfolio of stylish, upscale eateries, including Canoe, Auberge du Pommier, Biff’s Bistro, and Jump, each of them starred and acclaimed. Born and raised in Wales, Michael apprenticed under renowned chef Anton Mosimann at Dorchester Hotel in London, England, before coming to Canada to work as executive chef at the Windsor Arms Hotel and then Centro. Michael’s latest projects include Luma and O&B Canteen, two new restaurants at the TIFF Bell Lightbox, home of the Toronto International Film Festival.
Massimo Capra is one of Canada’s most beloved chefs. Born in Cremona, Italy, Massimo came to Canada in the 1980s, and he was for many years the culinary heart and soul of the renowned Prego della Piazza. He is now the chef and co- owner of Mistura, one of Toronto’s hottest Italian restaurants, a favourite of Hollywood stars and local food lovers alike. Whether appearing on Restaurant Makeover or CityLine, or writing his food columns for the Globe and Mail, he’s known for his sense of mischief and fun as much as for his courtly hospitality.
Jason Parsons heads up the Peller Estates Winery Restaurant, offering delicious locavore cuisine and selections from one of North America’s top vineyards. He has racked up some impressive culinary miles in the United Steatses, England, and Canada. From Langdon Hall in Canad to Chewton Glen in England, and Grand Amsterdam in Holland to Charlie Trotter’s in Chicago, he’s worked with some of the best.
Answers provided by Massimo Capra:
What was the biggest challenge you faced in writing/publishing this title?
The hangover after all the all the 3chefs meeting at Peller Estate to discuss recipe composition. In reality the difficult part was picking the right balance between all the recipes.
What aspect of the book are you most proud?
The ease of which one can navigate through the pages and find something interesting to read, see or cook. By the way, the recipes are also made for a variety of levels of culinary ability.
What do you wish you knew before starting the project?
How long it took each and every time to organize meetings between three busy chefs to write, organize and promote the book.
What advice would you give aspiring culinary authors?
Keep the public in mind, know your demographics, and go for it.
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