S.Pellegrino Launches Chef Collective Initiative


TORONTO — S.Pellegrino launched the S. Pellegrino Chef Collective initiative, which supports distinguished and up-and-coming chefs and the future of dining in Ontario, Quebec and B.C. From June 30 to July 4, select restaurants will offer exclusive tasting menus paired with complimentary 750ml bottles of S.Pellegrino, with S.Pellegrino donating up to $100,000 to the B.C. Hospitality Foundation, the Canadian Hospitality Foundation and the Montreal Restaurant Workers Relief Fund.

The COVID-19 pandemic has severely impacted the Canadian restaurant industry. More than 800,000 foodservice workers have lost their jobs and 10,000 restaurants have closed across the country. In response, this initiative recognizes this group of national chefs and their role in advocating for the industry.

Canadians can order delivery, takeout or safely dine in where permitted at the following restaurants participating in the initiative:

  • David Hawksworth, Hawksworth Restaurant and Nightingale, Vancouver
  • Yoann Therer, L’Abattoir, Vancouver, B.C.
  • Sean Reeve and Ralph Cravalho, The Mackenzie Room, Vancouver
  • Sean Reeve and Mathew Bishop, Say Mercy!, Vancouver
  • Jakob Kent, Como Taperia, Vancouver
  • Alex Chen and Roger Ma, Boulevard, Vancouver
  • Rafael Covarrubias, Hexagon, Oakville, O.N.
  • Nick Liu, Dailo, Toronto
  • Gabriele Paganelli, Speducci, Toronto
  • John Sinopoli, Ascari King Street and Ascari Enoteca, Gare de l’Est, Toronto
  • Sean MacDonald, ēst Restaurant, Toronto
  • Daniel Duketovsky, Gusto 101, Toronto
  • Jamie Hohls, Peter Pan Pantry, Toronto
  • Mitchell Gatchuff, Bon Temps, Hamilton, O.N.
  • Maria-José de Frias, Le Virunga, Montréal
  • Yoann Van Den Berg, Pastel, Montréal
  • Liam Beckett, Impasto, Montréal
  • Anthony di Iorio, Vesta, Montréal
  • Philip Capozzi, Pizzeria Gema, Montréal
  • Louis-François Marcotte, Chez Cheval, Montréal
  • Michele Mercuri, Le Serpent, Montréal
  • Lawrence Tomlinson, Les Canailles, Montréal

Additional participating chefs and restaurants will be announced soon.

“It’s no secret that COVID-19 has taken a toll on the restaurant industry and, in particular, diminishing the opportunities available for emerging chefs to become the future of an industry for which they show so much passion,” says Paul DeLarzac, president of Nestlé Waters Canada “As a long-standing supporter of chefs and restaurants, S.Pellegrino developed the Chef Collective to support Canada’s culinary community by raising awareness of the challenges the industry is facing and supporting the future of Canada’s culinary talent with new opportunities to train and finesse their craft.”

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