TORONTO — TOCA Restaurant, the Forbes 4-Star restaurant at The Ritz-Carlton, Toronto, has appointed Alessandro Panattoni as its new chef de cuisine. With experience working in upscale restaurants in Italy, Japan and Canada, Panattoni brings a unique culinary perspective to the hotel.
“Chef Panattoni is an exceptional addition to The Ritz-Carlton, Toronto and TOCA’s culinary team,” says general manager Guillaume Benezech. “We’re assured that his unwavering dedication and culinary mastery will cultivate indelible experiences for our guests, continuing our unparalleled standard in dining.”
Born and raised in Ostia, near Rome, Italy, Panattoni graduated from the ENALC Hotel Culinary School of Castelfusano and began his career at 16 as an apprentice cook at a resort restaurant. Mentored by renowned pastry chef Riccardo Cimmino, Panattoni expanded his skills in bakeries, confectioneries and prestigious hotels, including the Ambassador Hotel of Rome and the two-Michelin starred Lord Byron Hotel of Rome. In June 2023, he became executive chef of Sotto Sotto Restaurant Toronto & Oakville, Ont.
“I’m especially grateful for the journey that has brought me from the kitchens of Ostia to leading the culinary team at Toronto’s TOCA Restaurant,” says Panattoni. “I’m thrilled to continue my passion for creating exquisite dining experiences and sharing the rich traditions of Italian cuisine with our guests.”
Additionally, chef Ignatius Prinsloo joined as the executive sous chef for the hotel in February 2024. Hailing from the South Africa, Prinsloo brings more than 10 years of culinary experience, which began with The Ritz-Carlton Hotels & Resorts and continues to this day with the company, where he leads the Culinary Operations for the hotel.
Panattoni and Prinsloo will be collaborating on The Ritz-Carlton, Toronto’s new café and wine bar, LANO, coming September 2024.
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