ANTHONY SESTITO

Anthony’s culinary career began at a young age as he navigated his way through the competitive local Vaughan restaurant scene, working his way up the ranks of each kitchen with quick succession. Developing an aptitude for cooking was effortless, and an ever-evolving passion for food was nurtured with each new kitchen. Completing the culinary management program at Humber College in 2010, Anthony finished top of the class.

He found himself working in some of the GTA’s top kitchens alongside the most sought after chefs, continuing to learn and hone in on his skills. Growing up in an Italian household, there was always an underlying desire to explore how his love and passion for food could be better emphasized through his culture; the food he grew up on. In 2016 a culinary trip to Italy would jumpstart a journey for Anthony that would forever change his outlook on his passion for the art of food. Two more successful trips to Italy, visiting some of the country’s pasta capitals from Bologna to Rome then solidified what Italian cuisine means to him, and what his focus would be from then on.

Fresh pasta is always at the forefront of Italian cooking as it appears time and time again as a staple item. In 2020, amidst a global pandemic, Anthony found himself looking for an opportunity to bring his Italian culture and passion to fruition through his food and therefore began his journey full time as a pasta maker (‘Pastaio’ in Italian).

Offering a creative outlet for him, he took on the role of head Pastaio at Pastaio- Vaughan. Here he leads a small team of talented cooks and pasta makers churning out fresh, hand made pasta for retail and local restaurants, bringing his knowledge and passion for Italian pasta-making heritage to life.

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