“Walking through the markets in Sicily, it feels like the ingredients are pointing you in the right direction. The cheese, fish, fruit, and vegetables taste like where they come from, and that simplicity inspires the way I cook and the menu we created.” – Gord Mackie, Executive Chef

“In Sicily, the best moments didn’t happen at the start of the meal; they happened halfway through, when someone passed a plate without asking or insisted you taste something one more time. That generous culture of tasting, sharing, and laughing around the same table is central to what we do.” – Mike Cappiello, Senior Vice President of Operations

“In Taormina, Mimmo and Francesca showed us how they roll and cut pasta by hand. Each shape they taught us — cavatelli, casarecce, orecchiette — was about feeling, not just following. It was a reminder that Italian cuisine is a craft, not a recipe, and that these trips keep us rooted in our Italian heritage.” – Aleksandar Przulj, Regional Director of Operations