ELORA, Ont. — Tony’s Sourdough Pizzeria is opening on June 6 at the historic Elora Mews in Ontario. Founded by fine-dining chef Tony Bish, the new pizzeria will offer woodfired pizzas made with a family sourdough starter recipe passed down for generations from Bish’s grandmother.
While living in New York many years back, Bish quickly switched career paths (from film-making to cooking) after falling in love with his future craft during a random kitchen stage shift. He finessed his fine culinary skills around top restaurant kitchens in Hong Kong, Brisbane, Bangkok, Phuket and more. He competed on popular foodie show, The Next Iron Chef, appeared as a special guest judge on Master Chef, collaborated with numerous Michelin level culinary stars (chef Riley from Canvas; chef Noom from Siam Wisdon and chef Thav from 80/20), and regularly participated in the making of fine-dining meals for the Royal Family of Thailand. He also helmed a major pizzeria that was awarded the prestigious list ranking by World’s 50 Top Pizza.
“I’m bringing everything I’ve learned around the world back to a single wood-burning Pavesi oven in Elora that we specially imported from Italy,” says Bish. “This place isn’t just about pizza, it’s about dough, process, family, and purpose. We aim to utilize incredible local Elora ingredients all over the menu. We’re honouring the pizza classics, and I’m excited to reveal distinct flavour combinations to my pies that we’ll rotate to continue surprising guests.”
The new eatery will feature numerous flavour-forward recipes such as The Umami (fior di latte mozzarella, gruyere, thyme, smoked local mushrooms, nutmeg, chervil, veg demi glaze) and the Farmboi (veal sausage, poached egg, smoked ricotta, gruyere, pecorino romance, roasted fennel, potato, rosemary, dill oil, black pepper), plus all the classics such as the Plain Red. Rounding out Tony’s pie-focused menu is just one signature meatball and a tiramisufor dessert, as well as various spirit-free and spirited craft drinks.
