Ruben Rapetti is an experienced professional Chef with a 15-year career focused on quality of taste, food presentation, and customer satisfaction.
Today is the Executive Chef Multi Unit at Terroni Group, in Toronto, Canada but his career is punctuated with many mailestones, in Italy and abroad.
He started his career as Head Chef in 2009 at the Pacific Restaurant of the Jinling Hotel, in Nanjing, China; then he came back to Italy to be the Commis Chef of Piazza Duomo, 3 Michelin Stars, the court of Chef Enrico Crippa in Alba, Cuneo.
After a quick experience as Chef de Partie at Longueville Manor, in Jersey, UK and as a Chef of the Four Seasons Resort at Terre Blanche in Provence, he started his career in banqueting sector, becoming the Banquest Chef of Four Seasons Hotel, in Toronto, Canada. He was responsible for all kitchen operations with accountability for banqueting, menu development, inventory management, food
costing, and hygiene control, directing a team of 60+ kitchen staff to deliver banquet services for events of up to 500 guests.
In 2015 he entered in Joey Restaurants staff and then, in 2016 in Tortoise Group.
In 2019 he become Executive Chef in Sodexo Canada, Deloitte, Toronto, managing daily kitchen operations for 5000+ employees, including banquets, catering, and restaurants, overseeing a team of 35.