Chef José Arato began his culinary career seven years ago
after attending the Culinary Management program at Toronto’s Humber
College and completing the Pastry Apprentice Program at George Brown
College. Since then, he has worked in Toronto as a pastry chef at the Park
Hyatt Hotel, Rahier Patisserie, Dessert Trends and the Royal York Hotel. In
addition to his Canadian accomplishments, he also mastered the art of
working with chocolate in Venezuela, which is considered one of the
world’s top cocoa-producing nations. Chef Arato is now the proud owner
of Mediterranean gourmet emporium Pimentón, a food store offering a
wide array of services and products including catering, gluten-free desserts,
specialty items, charcuterie and cheeses.
Which kitchen tool couldn’t you live without?
I could not live without cooking tongs or my seven-year-old mixmaster
What is your favourite guilty pleasure?
What is the most unusual thing you’ve ever eaten?
Spicy raw seafood – clams, mussels and oysters on the beach.
What type of food has influenced you the most?
My mom’s Italian cooking – fresh herbs and produce, and olive oil.
LCBO BAYVIEW VILLAGE | May 8
LCBO SUMMERHILL | June 4
THE KINGSWAY | June 11