CHEF EMRAN CHOWDHURY
Chowdhury began his career at Toronto's Sccacia restaurant. He later graduated from Georgebrown Culinary Institute in Toronto. Early in his career, Emran worked for Chef Enza Eloi of Terroni. Later he would serve as both Chef de Partie and Sous Chef at the Toronto Intercontinental Hotel.
Emran assumed the lead kitchen role of Cantinetta in 2010. In early 2012, Emran took a sabbatical and traveled to Rome and Montepulciano. In search of inspiration and on-the-job learning, he worked a variety of positions at several different restaurants. Since arriving, Emran's talents continue to grow as he and his work is acknowleged by the public, media, and a growing number of celebrity-chef event invitations. When designing the seasonal-changing menus, he enjoys sourcing products and ingredients from a loyal legion of small local farmers and suppliers.
Although, a life-long fan of the New England Patriots, Emran now periodically roots for the Seahawks.