Francesco Comito: Make it Raw

Like most Italians, Francesco Comito was born into a family of kitchen connoisseurs where food wasn’t just appreciated, but celebrated. “I was always trying to help her,” he says, reminiscing about his mother’s culinary exploits, “asking if I could do this or that. And then I would start to feel calm and relaxed around food and that is where my passion began.”

In 2000, Comito journeyed west to try his luck on the Canadian dining scene, and soon landed a sous chef position at a happening restaurant in Vaughan. Health issues, however, began to stifle his progress; issues he attributed to an imbalanced diet lean with fruits and veggies and weighted with pastas and meats. Read more