operations manager | cellar dweller
Mark started out behind the bar at his family’s restaurant in 1996, mixing cocktails and pouring wine. Back then the restaurant featured a modest lunch and dinner menu and wine list of a dozen international wines.
Over the years the restauranteur and business grew together.
Mark led the restaurant into bold new territory when he introduced modern Italian cuisine and developed then refined his extensive wine cellar. His passion for food and wine has taken him all around the world for business, pleasure and study.
Willie opened a quaint 20 seat Italian restaurant in the west end business park in 1994 with her two sons and daughter-in-law. This restaurant, named after the famous white wine from her husband’s region of Italy became to be known as Verdicchio.
She started the business with a simple wish to replicate some of the classic Umbrian dishes she grew up eating as a young girl. The restaurant immediately stood out thanks to Willie’s attention to detail in the kitchen and dining room. Today, Willie is still an integral part of Verdicchio’s operations organizing weddings and special events.
Mario is somewhat a legend, having worked here since the restaurant opened. Mario handles the day-to-day operation of the front and ensuring customers receive impeccable service. His strong product knowledge whether it be food or wine makes him a definite asset to the business.
“I think my overall knowledge and experience in the restaurant business adds to the Verdicchio Experience”.
dining room supervisor | server
Cathy Houghton loves interacting with her guests, making sure their night out is more than sitting down to dinner. She sees her role on the dining room floor equally as important to that of preparing food in the kitchen.
“ I think serving can be an art and taking those extra little steps to make someone’s night makes a difference. I want them to be wowed when they leave.”
Bob Gonko brings with him over 20 years experience in the restaurant business as a former owner, co-owner and employee.
His charm and reputation have earned him respect among customers and staff alike.
“The staff that work here, from the kitchen to the front of the house all take pride in what they do and that is what sets this restaurant apart from others.”
When Corey Belzile isn’t serving customers, you’ll probably find him at a table trying the latest tasting menu. Through his travels Belzile keeps up to date with the latest food and wine trends.
“Whether it is new or strange ingredients, avant-garde cooking methods, table-side techniques, or wine pairing with tours, these are all aspects that I bring to the Verdicchio dining experience.”
prep cook | mise – en place | pastas
Chances are you won’t see Heather Pollock when you come to Verdicchio’s. She’s busy prepping in the kitchen and ensuring the night-time crew have what they need to prepare those delectable dishes.
Heather loves to learn and says this is the perfect job for her.
wedding and special events coordinator
Whether she is coordinating a wedding, anniversary or birthday, or designing a floor plan, Connor enjoys the ability to explore her creativity and make memories for customers. She studied Business Administration, Human Resource Management and Public Relations and holds a certificate in Wedding and Event Planning.
“There’s something about the whole process and execution that becomes a rewarding experience. Each wedding is different, but follows the same structure – that’s where my ability to use creativity and my desire for organization come to a balance.”
Samantha studied Culinary Arts at Canadore College and Environmental Techniques at Cambrian College. A lifelong Sudbury resident, she is also familiar with local flora and fauna of the region and so understands the delicate balance between culinary expression, wildlife conservation and sustainable agriculture.
“By creating a dish, I am presenting my perspective of the ingredients and showcasing them to their full potential. ”
Daniel Guerra started his culinary training in Salsomaggiore Terme in Parma, Italy and has worked in kitchens across Italy and Canada since 1999. He began his career as a pastry chef and then moved on to nouvelle cuisine , operating his own restaurant in Italy for a few years.
“I like the creativity and passion involved in culinary arts and the opportunity to work and communicate with customers through food.”